Name: Easy Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 500 g (1 lb) chicken breasts; 1 tbsp Italian herbs or Italian seasoning; 1 tsp garlic powder; 1 tsp salt; ½ tsp black pepper; 3 tbsp butter; 2 garlic cloves, minced or crushed; 2 cups heavy or whipping cream; 1 tsp dried Italian herbs or seasoning; 1½ cups finely grated Parmesan cheese; Salt and pepper, to taste; 500 g (1 lb) fettuccine or any pasta of your choice; Parmesan and chopped parsley, to serve

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Creamy, comforting, and quick to make, this easy chicken Alfredo pasta has become one of my go-to dinners when I want something hearty and satisfying without spending hours in the kitchen. Juicy pan-fried chicken, a velvety homemade Alfredo sauce, and perfectly cooked pasta all come together in a dish that’s both elegant and incredibly simple.

Why You’ll Love This Recipe

I love how fast this chicken Alfredo comes together—just 35 minutes from start to finish, making it perfect for busy weeknights. The homemade sauce is rich without being heavy, thanks to the right balance of cream and Parmesan, and the golden-brown chicken adds savory depth. It’s a dish that feels fancy enough for guests, yet comforting enough for a quiet dinner at home. And the best part? It’s all made in one skillet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:
2 tbsp olive oil
500 g (1 lb) chicken breasts
1 tbsp Italian herbs or Italian seasoning
1 tsp garlic powder
1 tsp salt
½ tsp black pepper

For the Alfredo sauce:
3 tbsp butter
2 garlic cloves, minced or crushed
2 cups heavy or whipping cream
1 tsp dried Italian herbs or seasoning
1½ cups finely grated Parmesan cheese
Salt and pepper to taste

For the pasta:
500 g (1 lb) fettuccine (or any pasta of your choice)
Parmesan and chopped parsley, to serve

Directions

I start by bringing a large pot of salted water to a boil. Then I add the pasta and cook it until al dente, which takes around 9 to 12 minutes. I make sure to reserve half a cup of pasta water before draining.
Next, I slice the chicken breasts in half horizontally to create thin cutlets. I drizzle them with olive oil and season both sides with Italian seasoning, garlic powder, salt, and pepper.
In a large skillet over medium-high heat, I sear the chicken for 2-3 minutes per side until they’re golden and cooked through. Once done, I remove them from the pan and set them aside.
In the same pan, I melt the butter and add the crushed garlic, letting it cook until fragrant—about 30 seconds. Then I pour in the cream and seasoning, allowing it to simmer for 2-3 minutes until slightly reduced.
Off the heat, I stir in the Parmesan cheese and let it melt, creating a smooth, creamy sauce. I season it to taste with salt and pepper.
I slice the cooked chicken into strips and add it to the Alfredo sauce along with the drained pasta and a few tablespoons of the reserved pasta water. I toss everything together until well coated.
Finally, I serve the pasta with extra Parmesan and a sprinkle of chopped parsley.

Servings and Timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes swap the chicken breasts for boneless, skinless thighs for an even juicier bite.
When I want a healthier version, I use Greek yogurt in place of heavy cream.
For added texture and flavor, I toss in sautéed mushrooms or steamed broccoli.
A dash of red pepper flakes gives the sauce a subtle kick when I’m in the mood for spice.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. When reheating, I use a pan over medium-low heat and add a splash of water or chicken broth to loosen up the sauce. I avoid using the microwave since the sauce can separate easily.

FAQs

What makes Alfredo sauce thicker?

Adding freshly grated Parmesan thickens the sauce beautifully. I always make sure to stir it in off the heat to avoid a grainy texture.

Can I substitute something for Parmesan?

Yes, I sometimes use Pecorino Romano or Grana Padano if I’m out of Parmesan. Any hard, salty cheese works well.

What can I use instead of heavy cream?

When I want a lighter option, I use Greek yogurt or even a mix of milk and a bit of flour to achieve a similar creamy texture.

Can I prepare this dish ahead of time?

I don’t recommend making Alfredo sauce ahead of time because it’s best fresh. However, the chicken and pasta can be prepped in advance and stored separately.

What sides go well with this dish?

I usually serve it with garlic bread or a simple green salad. Roasted veggies like broccoli or asparagus also pair wonderfully with the creamy pasta.

Conclusion

This easy chicken Alfredo pasta is one of those timeless dishes I keep coming back to. It’s cozy, quick, and always a crowd-pleaser—whether I’m cooking for family or friends. With simple ingredients and big flavor, it’s proof that you don’t need a complicated recipe to make a memorable meal.