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

Creamy Chicken Alfredo Pasta Recipe

5 from 1 vote
Created by Mariam Ezzeddine
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
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Dishes, Pasta
Cuisine American
Servings 6 servings
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
  • ⅔ 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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