Creamy Chicken Alfredo Pasta Recipe

This Creamy Chicken Alfredo Pasta recipe is a restaurant quality dish that’s so easy to whip up! Succulent chicken in a creamy, cheesy garlic sauce, on top of golden pasta – delicious!

When it comes to hearty and delicious weeknight meals this Creamy Chicken Alfredo recipe’s got you covered. Tender chicken in a finger licking cream sauce, load it up with veggies for a balanced and satisfying dish that’s bound to please.

Looking for other delicious chicken recipes? Why not also try my Chicken Broccoli and Rice Casserole and my Spinach Stuffed Chicken Breast!

Why you’ll love this Creamy Chicken Alfredo recipe

• A dreamy, creamy sauce. Made with cream cheese, half and half, parmesan and a host of seasonings this is a full bodied cream sauce that’s perfect with chicken.
• Succulent chicken. Chicken tender slices are seasoned to perfection, protein packed!
• An easy alfredo recipe. Whipped up in one skillet, this easy pasta meal comes together in 20 mins.

Ingredients

• Pasta
• Butter
• Garlic
• Flour
• Half & Half
• Chicken Broth or Pasta Water
• Cream Cheese
• Salt & Pepper
• Parsley
• Parmesan Cheese
• Chicken
• Seasoning: Paprika, salt, pepper, garlic powder
• Olive Oil

How to make Creamy Chicken Alfredo Pasta

• Cook pasta: Cook al dente, according to package instructions.
• Cook the chicken: Drench the chicken onto the flour mixture. In a skillet with oil, cook the trimmed chicken tender pieces for 3-5 mins each side. Set aside.

• Make the sauce: In the skillet, sauté garlic in butter then mix with flour. Next add in your broth/pasta water then half and half. Allow to simmer and thicken.

• Combine: Add the pasta, then chicken, back to the skillet with the sauce. Allow to warm up.

• Garnish, serve and enjoy!

Recipe notes and tips

• When cooking the pasta, be sure to stir it immediately after it goes into the pot, to stop it sticking.
• Cook pasta al dente, it’ll cook further in the sauce.
• Use unsalted butter to control the sodium content.
• If you want this easy pasta dish to be extra cheesy, you can add a few dollops of ricotta cheese.
• This recipe uses half and half, but you can substitute with equal parts of milk and heavy whipping cream.
• Can use shrimp instead of chicken or keep it vegetarian by adding in mushrooms instead of meats.
• Garnish with extra Parmesan cheese and fresh parsley.

FAQ’s

Storing leftovers

You can store leftovers easily in the fridge. Use an airtight container and this Creamy Chicken Alfredo will keep for 3 – 5 days, make sure it’s properly cooled before storing. Because of the half and half this dish doesn’t freeze too well so I would either make it a day or so before and storing in the fridge.

What to serve with this easy Alfredo recipe

This pasta dish is really great on its own, it’s heart and filling. But this also pairs great with a variety of sides, if you want to amp it up! Here’s some ideas:

• Best Grilled Vegetables
• Easy Dinner Rolls
• Mexican Street Corn Salad
• Brussels Sprouts Salad

What’s the best pasta for Alfredo?

Fresh or boxed, either is good. Boxed is usually what’s to hand and works great!

Fettuccini is my favorite pasta when making homemade chicken alfredo, but you can play around with this. Linguini is also a great option and shorter pasta – like penne – is fine in a pinch!

Other pasta recipes

• Spicy Shrimp Pasta
• Spicy Arrabbiata Pasta
• Creamy Red Pepper Pasta
• Marry Me Chicken Pasta
• Spaghetti Alfredo

I hope you enjoy all the recipes I share with you, including this Creamy Chicken Alfredo recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

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5 from 1 vote

Creamy Chicken Alfredo Pasta

By: Mariam Ezzeddine

Tender chicken and fettuccine make this Chicken Alfredo Pasta, a creamy pasta dish with a homemade Parmesan sauce made with garlic, half-and-half, and cream cheese.

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Ingredients 

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US CustomaryMetric

For the Alfredo Pasta

• ▢ 10 oz. fettuccine pasta
• ▢ 2 tablespoons butter
• ▢ 2 tablespoons garlic, minced, about 4–6 large cloves
• ▢ 2 tablespoons flour
• ▢ 2 cups half-and-half
• ▢ ½ cup chicken broth or pasta water
• ▢ 2 oz. cream cheese
• ▢ ½ teaspoon salt
• ▢ ⅔ cup Parmesan cheese, grated
• ▢ ¾ teaspoon freshly cracked black pepper
• ▢ fresh parsley, chopped, optional for garnish
• ▢ shaved Parmesan cheese, optional for garnish

For the Chicken

• ▢ 8 chicken tenders, about 1 ½–2 lbs., depending on size
• ▢ ¼ cup flour
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 2 tablespoons olive oil, for searing

Instructions 

Prepare the Chicken and Pasta

• Cook the fettuccine until al dente according to the package instructions. Drain and set aside while you prepare the chicken and Alfredo sauce.
• Clean the chicken tenders and remove any outer film or muscle particles. Combine the flour, paprika, salt, black pepper, and garlic powder in a shallow bowl. Dredge each chicken tender in the seasoned flour mixture until lightly coated, then shake off any excess.
• Heat the olive oil in a large skillet, preferably nonstick, over medium-high heat. Arrange the coated chicken tenders in the skillet and cook for 3-5 minutes per side, until golden and cooked through. Transfer the chicken to a plate and cover with foil.

  Note: Check the thickest part of the chicken with an instant-read thermometer. The internal temperature should reach 165°F before removing the chicken from the skillet.

Make the Alfredo Sauce

• Melt the butter in the same skillet over medium heat. Add the garlic and sauté for about 30 seconds. Stir in the flour until well combined with the butter.
• Gradually pour in the chicken broth or pasta water, whisking continuously. Pour in the half-and-half and continue whisking until the mixture is smooth and no small lumps of flour remain.
• Add the cream cheese and break it into smaller pieces to help it melt into the sauce. Simmer over low heat until the cream cheese melts completely, and the sauce begins to bubble and thicken slightly.
• Stir in the grated Parmesan cheese, salt, and black pepper. Simmer over low heat for 3–5 minutes, stirring occasionally, until the sauce thickens.

Combine and Serve

• Add the cooked fettuccine to the Alfredo sauce and toss until evenly coated. Simmer the pasta in the sauce for 5 minutes.
• Cut the cooked chicken into pieces and add them to the pasta. Cover the skillet and simmer for a couple of minutes to warm the chicken through.
• Remove the skillet from the heat. Garnish with shaved Parmesan cheese and chopped fresh parsley, if desired, and serve.

Notes and Recipe Tips

• Use unsalted butter to better control the amount of salt in the Alfredo sauce, especially since Parmesan and chicken broth already contribute salt.
• Add a few dollops of ricotta to individual servings if you prefer an extra-cheesy finish.
• Replace the chicken with sautéed mushrooms for a meatless version. Cook the mushrooms until browned before adding them to the finished pasta.

Nutrition

Calories: 488kcal | Carbohydrates: 50g | Protein: 15g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 708mg | Potassium: 297mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1027IU | Vitamin C: 4mg | Calcium: 248mg | Iron: 2mg

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