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Easy Creamy Chicken Pasta

Featured in Pasta dishes that make everyone smile.

Juicy chicken breast combines with fettuccine and a smooth parmesan cream for an easy, flavorful meal. A go-to dish for family nights or gatherings.
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Maria from tastyhush
Updated on Sun, 18 May 2025 11:16:05 GMT
Fettuccine Alfredo topped with golden chicken, melted butter, parsley, and fresh parmesan. Pin it
Fettuccine Alfredo topped with golden chicken, melted butter, parsley, and fresh parmesan. | tastyhush.com

Whenever I want to treat myself, it's gotta be this chicken Alfredo pasta. As soon as it starts cooking, you can smell the garlic and parmesan wafting through the house. The creamy sauce hugs the tender noodles and pan-seared chicken, making the whole thing taste like something you’d get out on the town. After tons of cozy Sunday dinners, I’ve got it down—this meal just brings a little luxury right to your table at home.

Soulful Homemade Alfredo

Making this pasta at home just hits different. You call the shots on everything—how thick or thin that creamy sauce turns out, how tender you want the chicken. Trust me, using top-notch Euro butter and freshly grated Parmigiano Reggiano makes everything go next-level. The coolest part? You’ll have it ready in under a half hour, easily making an ordinary night feel special.

What to Grab Before You Start

  • Salted pasta water: Reserve about a cup after cooking your pasta—it’ll help finish the dish off perfectly.
  • Olive oil: Just a splash gives your chicken that awesome crispy outside.
  • Parmigiano Reggiano cheese: Grate it up yourself for extra melt and plenty of saltiness.
  • Heavy cream: The base for the creamy sauce you’ll want to lick off the spoon.
  • Butter: Go fancy with European if you want that deep, rich flavor.
  • Chicken breasts: Choose boneless, skinless ones that cook up juicy inside and golden outside at 165°F.
  • Fettuccine: Flat noodles work best, but grab any pasta you’ve got on hand if you like.

Unbeatable Alfredo How-To

Step 4: Bring Everything Together
Scoop your cooked pasta into the silky sauce. Slice the chicken up and put it either right in or all over the top if you want a fancy look. Serve it ASAP while it’s still steaming and at its yummiest.
Step 3: Create Your Sauce
In the same pan, toss in 2 tablespoons of butter on medium. Pour in cream and whisk everything until it comes together. Lower the heat, sprinkle in the grated cheese, and keep stirring until super smooth. Need a looser sauce? Add some of that saved pasta water now.
Step 2: Perfect Your Chicken
Get a pan hot, add olive oil, and a knob of butter. Pop in the chicken breasts when the oil’s sizzling. Cook about 6 minutes per side—shoot for a golden crust and a juicy center at 165°F. Wrap them up in foil to keep all that moisture locked in.
Step 1: Cook Your Pasta
Fill a big pot with salty water and set it to boil. Drop in the fettuccine and cook till just tender. Scoop out some pasta water before draining—it’s clutch for getting that sauce just right.

Game-Changing Alfredo Hacks

I always grate my Parmigiano right as I’m about to use it because pre-grated cheese just doesn’t melt the same. Getting that golden chicken? I use both oil and butter, no kidding. Always keep that pasta water on standby—it’ll easily fix a sauce if it goes too thick. And don’t let this dish sit—serve it up while still hot for the best creamy sauce.

Twists and Variations You’ll Love

Some nights I swap out the chicken for salmon or plump shrimp. Going meatless? Crispy tofu does the trick. Love veggies? Throw in sautéed mushrooms or steam up some broccoli for some greens. If I want to go lighter, half and half instead of cream works fine. This dish is great with gluten-free pasta or whatever noodle you’ve got in the cupboard.

Dishing Up This Creamy Classic

This rich pasta loves a cool contrast, so I usually pair it with crispy roasted broccoli or a crunchy Caesar salad. Homemade garlic bread is always a hit with my family, and it’s just right for scooping up every bit of that sauce. Make sure your sides are lined up before the pasta’s ready—once the Alfredo’s finished, there’s no time to wait around.

Fettuccine with creamy sauce, topped with slices of grilled chicken and a sprinkle of fresh parsley. Pin it
Fettuccine with creamy sauce, topped with slices of grilled chicken and a sprinkle of fresh parsley. | tastyhush.com

Frequently Asked Questions

→ Can I prep creamy chicken pasta ahead?
It's best fresh, but you can cook the chicken beforehand and store it in the fridge. Make the sauce fresh when you're ready and heat the chicken in it.
→ Why is my sauce too thick?
It might thicken as it cools or overheat. Just add some reserved pasta water gradually to thin it back out while keeping the sauce smooth.
→ What's the best way to store leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to bring the sauce back together.
→ What type of skillet is recommended?
Go with a wide, flat-bottomed skillet made of stainless steel or cast iron. These help brown the chicken better and add flavor to the dish.
→ How can I tell the chicken is cooked?
The chicken is done when it's golden, reaches 165°F internally, and releases easily from the pan when flipped. If it sticks, it needs more time.

Creamy Chicken Pasta

An Italian-inspired comfort meal with tender chicken and fettuccine, coated in a velvety parmesan cream sauce. Ready to enjoy in 30 minutes or less.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Maria

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 4 Servings (4 plates)

Dietary: ~

Ingredients

01 8 oz of uncooked fettuccine.
02 About 1 lb of chicken breasts, boneless and skinless (2 pieces).
03 1 tsp of kosher salt, split.
04 1/2 tsp of black pepper, freshly cracked and divided.
05 2 tbsp of cooking oil like canola.
06 1 stick (8 tbsp) of unsalted European-style butter, separated.
07 2 minced garlic cloves.
08 1 cup of heavy whipping cream.
09 1 cup of grated Parmesan cheese (roughly 2 1/2 oz), plus some extra for servings.
10 A pinch (1/4 tsp) of ground nutmeg.
11 Fresh parsley, loosely chopped, for garnish.

Instructions

Step 01

In salted water, boil fettuccine for 8-10 minutes to keep it firm. Save 1/2 cup of the water before draining.

Step 02

Dry the chicken with a paper towel, then sprinkle it with 3/4 tsp of salt and 1/4 tsp of black pepper.

Step 03

Warm the oil in a big pan on medium-high heat. Brown the chicken for 5-7 min each side until golden and the center hits 165°F. Let it rest 3 min before slicing.

Step 04

Use the same pan to melt the reserved butter. Stir in garlic and cook it for 30-60 seconds. Pour in the cream, add Parmesan, nutmeg, and any remaining salt and pepper. Let it cook for 3-4 minutes on low heat.

Step 05

Stir fettuccine gently into the sauce. Use some reserved pasta water to adjust thickness if needed. Add sliced chicken, top with parsley and more Parmesan before serving.

Notes

  1. Keep leftovers in the refrigerator for up to 3 days. Reheating may cause the sauce to split.
  2. Chicken can be cooked the day before. It's best eaten fresh though.
  3. Using a flat-sided pan (not nonstick!) works better here.

Tools You'll Need

  • A big pot.
  • A large skillet.
  • Thermometer (instant-read).
  • A whisk.
  • Grater (microplane or box style).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy products (butter, cream, Parmesan).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 918
  • Total Fat: 61.1 g
  • Total Carbohydrate: 45.3 g
  • Protein: 45.9 g