Chicken Alfredo Pasta
Creamy fettuccine alfredo with sliced seasoned chicken and Parmesan.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 35 min.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
Chicken Alfredo Pasta takes about 35 min and serves 6. Chicken alfredo pasta is creamy comfort food with tender chicken over silky fettuccine.
Helpful guides
Instructions
Bring a large pot of salted water to a boil and cook fettuccine until just al dente. Reserve 1 cup pasta water before draining. Slightly firm pasta finishes in the sauce without becoming mushy or breaking apart.
Season chicken strips with salt, pepper, and Italian seasoning. Sear in a large skillet with 1 tablespoon butter over medium high heat for 5 minutes per side until golden. Cook to 165°F internal temperature, then rest and slice.
In the same skillet, melt remaining butter and saute garlic 30 seconds. Pour in cream and simmer gently 3 minutes, stirring often. Do not boil hard or the cream may separate and taste oily.
Whisk in Parmesan gradually until smooth. Thin with splashes of pasta water to a silky coating consistency. Taste for salt, remembering cheese adds saltiness.
Keep heat low so sauce stays creamy. Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Add drained pasta and sliced chicken to the sauce. Toss 2 minutes over low heat until noodles are coated and glossy. If too thick, add more pasta water one quarter cup at a time.
Serve immediately in warm bowls with extra Parmesan and parsley. Cream sauce thickens as it cools, so enjoy promptly. Cool leftovers fast and add milk when reheating to restore smoothness.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Troubleshooting — fixes, not repeats
- If sauce clumps, cheese was added over too high heat; lower heat and whisk in warm cream.
- If sauce is too thick, thin with hot pasta water rather than cold milk for better emulsification.
- If chicken is dry, strips were too thin or overcooked; sear quickly and pull at 165°F.
- If pasta gets mushy, you overboiled it; cook one minute shy since it simmers in sauce.
Make it your way
- Spicier version: For a Cajun twist, season chicken with Cajun spice and add one half teaspoon red pepper flakes to the cream.
- For a veggie version, add two cups steamed broccoli or frozen peas with the pasta.
- For a lighter sauce, replace half the cream with whole milk and simmer gently.
- Leftovers work well for lunches because flavors meld overnight in the fridge.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat gently on the stove with a splash of milk until steaming and chicken reaches 165°F.
Freezing is not recommended because cream sauce can separate.
FAQ
Can I use rotisserie chicken?
Yes, add shredded rotisserie chicken at the end just to warm through. It saves about ten minutes. Start with the suggested amount, then adjust to suit your taste and equipment.
What pasta works best?
Fettuccine holds creamy sauce well, but penne or linguine also work. Use what you have. Start with the suggested amount, then adjust to suit your taste and equipment.
How do I prevent grainy sauce?
Use freshly grated Parmesan and low heat. Pre shredded cheese often melts less smoothly. Start with the suggested amount, then adjust to suit your taste and equipment.