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Sliced golden chicken over fettuccine in Parmesan cream sauce with fresh parsley.
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5 from 1 vote

Creamy Chicken Alfredo Pasta

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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dishes, Pasta
Cuisine: American
Servings: 6 servings
Author: Mariam Ezzeddine

Ingredients

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
US Customary - Metric

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

  • 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