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This Creamy Alfredo Chicken Pasta recipe can be in your plate in less than 30 minutes! It’s absolutely delicious and very simple to make. It’s all cooked in one pot to save you from washing the dishes! I also added asparagus to add some color and to give it a little healthy touch.
This Creamy Alfredo Chicken Pasta is pure feel good comfort food! It’s a delicious but simple recipe that would be at home on any restaurant menu! A deliciously creamy sauce envelops succulent chicken, golden pasta and tender asparagus – so good!
If you’re looking for other delicious pasta recipes, why not also try my Simple Pesto Tomato Pasta or my Marry Me Chicken Pasta Recipe!
Why you’ll love this Creamy Alfredo Chicken Pasta
- A delicious homemade pasta sauce. The creamy and rich base sauce is made from scratch, it’s simple and it’s way better than store bought alfredo sauce!
- An easy alfredo recipe. With a few simple ingredients, this yummy recipe goes from pantry to table in 25 mins.
- Comfort food. Cozy, rich and packed with flavor, this creamy pasta recipe will satisfy the hungriest of customers!
Ingredients you’ll need
- Chicken Tenders
- Fettuccini Pasta
- Olive Oil
- Asparagus
- Salt & Pepper
For the sauce
- Parmesan Cheese
- Onion
- Seasoning: Onion powder, salt & pepper.
- Flour
- Butter
- Whole Milk
- Pasta Water
How to make this Creamy Alfredo Chicken Pasta
- Cook the pasta – According to package instructions.
- Cook the chicken – In a skillet and pan sear the chicken strips until they are golden in color. Season with salt and pepper. Set aside.
- Make the sauce – Whisk together the sauce ingredients then simmer in the skillet for 2-4 mins.
- Assemble – In the skillet, add the pasta, chicken, asparagus and Parmesan, cook on low for 5 mins.
- Serve and enjoy!
Recipe notes and tips
- I used fettuccini but you can use any pasta you like.
- Stir the pasta as soon as you drop it into the boiling water, to avoid sticking.
- Use unsalted butter to control the sodium content of the recipe.
- Be sure to use a large skillet or pan for all the ingredients.
- Give everything a good toss to coat the pasta well.
- Make sure to pan sear the chicken strips on both sides until they are a little golden brown in color.
- I love adding more grated Parmesan cheese after I serve my dish.
- I also love spicy food so chili flakes or cayenne pepper is a must for me!
- Add some ricotta cheese to this Creamy Alfredo Chicken Pasta to make it more rich and smooth. But it’s not essential.
- Top with fresh parsley for a pop of freshness and color.
FAQ’s
What’s the best chicken to use?
I like using chicken tenders, slice the chicken into 1 inch strips or however big you want them to be. You can also use regular chicken breast when you don’t have tenders in hand. The recipe still tastes great!
How to store this Creamy Alfredo Chicken Pasta
You can store this easy alfredo recipe in the fridge. Use an airtight container and it will keep for 3 – 5 days, be sure it’s cooled down properly before storing. This dish doesn’t freeze that well so I recommend either making it on the day of or a few days before, then store in the fridge.
Do I have to use chicken in this recipe?
If you don’t like chicken, you can always cook the same recipe with Shrimp or Scallops instead. If you want to make this vegetarian just enjoy the dish plan without any proteins. Feel free to loaded it up with more asparagus or use broccoli if you don’t like asparagus.
What to serve with this dish
This creamy and comforting dish plays well with light and simple sides, like salads and roasted vegetables. It’s also totally satisfying on its own!
Other recipes you might like
- Creamy Cajun Shrimp Pasta
- Garlic Parmesan Shrimp Spaghetti
- Tomato Basil Chicken Pasta
- Spaghetti Alfredo
I hope you enjoy all the recipes I share with you, including this delicious Creamy Alfredo Chicken Pasta recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Creamy Chicken Alfredo Pasta
Ingredients
- 2 lbs. chicken tenders
- 12 oz. fettuccini pasta, cooked
- 2 tbsps. olive oil
- 1 cup asparagus, trimmed and chopped
- 1/2 tbsp. fresh ground black pepper
- 1/2 tsp. salt
Sauce
- 3/4 cup parmesan cheese
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsps. fresh ground black pepper
- 2 tbsps. butter
- 1 tbsp. onion powder
- 1 tsp. salt
- 2 cups whole milk
- 1.5 cup pasta water, preserved from cooked pasta
- 3 tbsps. flour
Instructions
- Cook pasta al dente (about 6 minutes after water boils)
- Trim and chop asparagus. Set aside
- Dice the onions and mince the garlic.
- Cut chicken tenders into smaller strips of chicken.
- Heat 1 tbsp. of olive oil in a skillet and pan sear the chicken strips until they are golden in color. Season with salt and pepper. Set aside.
- In the same skillet, add in the second tablespoon of olive oil with 2 tbsps. of butter and caramalize the onion. Then add the minced garlic to saute for another minute.
- Add in the flour and mix well. Then add in the milk, water, spices and salt and whisk the mixture to combine well.
- Simmer the sauce on low heat for 2-4 minutes until it thickens up.
- Add in the drained cooked pasta, mix together to coat well with sauce. Cook on low for a couple of minutes.
- Add in the cooked chicken, parmesan cheese and asparagus. Mix together again to coat everything well. Cover and let them cook on low for 3-5 minutes.
- Remove from heat and serve!
Notes
- I used fettuccini but you can use any pasta you like.
- Stir the pasta as soon as you drop it into the boiling water, to avoid sticking.
- Use unsalted butter to control the sodium content of the recipe.
- Be sure to use a large skillet or pan for all the ingredients.
- Give everything a good toss to coat the pasta well.
- Make sure to pan sear the chicken strips on both sides until they are a little golden brown in color.
- I love adding more grated Parmesan cheese after I serve my dish.
- I also love spicy food so chili flakes or cayenne pepper is a must for me!
- Add some ricotta cheese to this Creamy Alfredo Chicken Pasta to make it more rich and smooth. But it’s not essential.
- Top with fresh parsley for a pop of freshness and color.
I made this tonight! So good. Thanks!
Thanks so much for the review Jan. Glad you enjoyed it.
It looks wonderful! Did you create the recipe and if so, how do you come up with all of the info such as calories, e t.?
Thank you!
Hi Debbie!
Yes I do create and test all my recipes. The recipe card I use automatically calculates the nutritional fact for each recipe based on the ingredient list and servings.