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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!

Top down shot of creamy chicken alfredo stirred in a pot.
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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
Top down view of alfredo ingredients.

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!
Top down shot of creamy chicken alfredo recipe in a pot.

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:

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!

Overhead shot of creamy chicken alfredo pasta on a blue plate.

Other pasta recipes

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5 from 1 vote

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
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 servings

Ingredients 

  • 10 oz. fettuccini pasta
  • 2 tbsps. butter
  • 2 tbsps. garlic, minced, about 4-6 large cloves
  • 2 tbsps. flour
  • 2 cup half and half
  • 1/2 cup chicken broth, or pasta water
  • 2 oz. cream cheese
  • ½ tsp salt
  • cup parmesan cheese, grated
  • ¾ tsp black pepper, fresh cracked
  • fresh parsley, chopped (optional for garnishing)
  • shaved parmesan cheese, optional for garnishing

Chicken

  • 8 pieces chicken tenders, about 1.5-2 lbs. depending on their size
  • 1/4 cup flour
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. garlic powder
  • 2 tbsps. olive oil, for searing

Instructions 

  • Cook pasta al dente according to package instructions.
  • Meanwhile, clean the chicken tenders from any outer film coat or muscle particles.
  • In a bowl, combine the spices listed under the chicken ingredients.
  • Bring a large skillet to medium-high heat, preferably nonstick, and add in the olive oil. Cook the chicken tenders on each side for about 3-5 minutes or until full cooked but not over cooked. Internal temperature should be around 150 F. Set aside and wrap with foil paper.
  • In the same skillet melt 2 tbsps. of butter and add in the garlic. Sauté for about 30 seconds then add in the flour. Mix to combine well with the butter.
  • Gradually pour in the chicken broth or pasta water while whisking, as well as the half and half.
  • Whisk well until there are no small lumps of flour. Then add in the cream cheese. Break up the cheese and simmer to melt completely, cooking the creamy sauce on low heat until it starts to boil and thicken up a little.
  • Add in the parmesan cheese, salt, pepper and mix well. Continue to simmer on low heat for about 3-5 minutes, mixing occasionally until the sauce thickens up.
  • Add in the cooked pasta and mix to coat well. Simmer the pasta with the sauce for 5 minutes. At this point you can cut up the chicken and add it into the pasta. Cover and simmer for a couple of minutes to warm up the chicken.
  • Remove from head and garnish with some shaved parmesan cheese and chopped parsley. (optional)

Notes

  • 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.

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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Recipe Rating




4 Comments

  1. 5 stars
    I see it now! I had printed the recipe and didn’t see the rest so was like, “Now what do I do?!” My husband enjoyed this dish, along with my 9 month old. He loved it! Thank you 🙂

    1. Hi Yui,
      The chicken is seasoned with salt, pepper and flour before sautéing. Scroll all the way down to see the recipe card with instructions. Or click on the “jump to recipe” button at the top of the page.

      1. I see it now! I had printed the recipe and didn’t see the rest so was like, “Now what do I do?!” My husband enjoyed this dish, along with my 9 month old. He loved it! Thank you 🙂