If you’re craving a rich, creamy pasta dish without the fuss of jarred sauces, you’re in the right place. This Homemade Chicken Alfredo Pasta Recipe is everything you want in comfort food—silky sauce, tender chicken, and perfectly cooked fettuccine all coming together beautifully. I absolutely love how this turns out every time, and once you try it, you’ll wonder why you ever ordered Alfredo out instead of making it yourself!
Why You’ll Love This Recipe
- From Scratch Flavor: No more jarred sauce—fresh ingredients deliver a rich, authentic Alfredo taste that’s way better than anything store-bought.
- Simple Ingredients: You probably already have everything in your pantry and fridge, making it easy to whip up anytime.
- Perfectly Balanced: Creamy sauce and juicy chicken combine with tender pasta for a dish that satisfies every craving.
- Family Favorite: Once I made this, my family kept asking for it—it’s that good!
Ingredients You’ll Need
This Homemade Chicken Alfredo Pasta Recipe is inspired by classic Italian flavors, using humble staples that work together to deliver comfort and elegance. I find the balance of milk and broth adds just the right depth to the sauce, making it luscious without feeling too heavy.
- Extra-virgin olive oil: A good quality oil brightens the dish and helps brown the chicken beautifully.
- Boneless, skinless chicken breasts: Easy to cook evenly and slice against the grain for juicy pieces.
- Kosher salt and freshly ground black pepper: Simple seasonings that enhance everything without overpowering.
- Garlic cloves: Fresh garlic adds that classic aromatic base to your Alfredo sauce.
- Whole milk: Provides creaminess without making the sauce too thick or heavy.
- Low-sodium chicken broth: Adds savory depth and balances the richness of the cream.
- Fettuccine: The traditional pasta choice that holds the sauce wonderfully.
- Parmesan cheese: Freshly grated is key—pre-grated won’t melt or flavor quite the same.
- Heavy cream: The secret to that silky, indulgent texture.
- Fresh parsley: Adds a burst of color and fresh flavor at the end.
Variations
One of the things I adore about this Homemade Chicken Alfredo Pasta Recipe is how adaptable it is. Whether you want to dial up the veggies or swap the chicken for something else, you can easily personalize this dish to suit your taste or dietary needs.
- Protein swaps: I’ve tried shrimp instead of chicken, and it’s fantastic for a seafood twist.
- Vegetarian version: Skip the chicken and add roasted mushrooms or steamed broccoli for a hearty meatless meal.
- Spice it up: A pinch of red pepper flakes stirred into the sauce adds a nice little kick without overwhelming the creaminess.
- Whole wheat or gluten-free pasta: I’ve made this with both, and just be sure to adjust cooking times carefully for each.
How to Make Homemade Chicken Alfredo Pasta Recipe
Step 1: Sear the Chicken to Golden Perfection
Heat your olive oil in a large skillet over medium-high heat until shimmering. Season the chicken breasts generously with salt and pepper, then add them to the pan. Cooking the chicken properly is key here—I like to flip every few minutes until both sides are a gorgeous golden brown and an instant-read thermometer hits 165°F. This usually takes about 8 minutes per side, but keep an eye out so it doesn’t overcook and dry out. Once done, transfer the chicken to a cutting board and let it rest for about 10 minutes before slicing; resting helps the juices redistribute, making every bite juicy and tender.
Step 2: Build Your Sauce and Cook the Pasta Together
In the same skillet, add your finely chopped garlic, chicken broth, and whole milk. Season with a bit more salt and pepper and bring everything to a gentle simmer over medium heat. Now, here’s where the magic happens—you add the uncooked fettuccine straight into the skillet. Stir frequently so the pasta doesn’t stick, and let the sauce reduce slightly. This method lets the pasta absorb the flavors beautifully and saves you from boiling a separate pot! It usually takes about 3 minutes to start softening, then keep tossing occasionally for another 8 to 10 minutes until the pasta is perfectly al dente.
Step 3: Finish with Cheese and Cream for That Classic Alfredo Silkiness
Once your pasta is nearly cooked, stir in the freshly grated Parmesan and heavy cream until everything is smooth and combined. Keep the heat just below a simmer and toss occasionally as the sauce thickens—this usually takes about 3 more minutes. The sauce should coat every strand of fettuccine with cheesy creaminess that’s nothing short of dreamy. Finally, remove the skillet from heat and fold in your sliced chicken, warming it through without drying it out. Sprinkle with chopped parsley right before serving for a fresh pop of green and flavor.
Pro Tips for Making Homemade Chicken Alfredo Pasta Recipe
- Don’t Overcrowd the Pan: Cooking chicken in batches if necessary ensures each piece gets a golden crust instead of steaming.
- Fresh Parmesan Is Key: I learned that freshly grating your own cheese melts better and makes a huge difference in flavor.
- Simmer Gently: Keep the sauce at a low simmer to prevent cream from curdling and to develop that luxurious texture.
- Rest Your Chicken: Letting the chicken rest before slicing keeps it juicy and helps maintain perfect texture.
How to Serve Homemade Chicken Alfredo Pasta Recipe
Garnishes
I always finish this dish with a sprinkle of fresh parsley—it adds a beautiful green contrast and a light, fresh note. Sometimes, I like to add a little extra Parmesan on top for the cheese lovers at the table. A squeeze of lemon juice on the side is a nice option too if you want to cut through all that richness and brighten the flavors.
Side Dishes
My go-to sides with this are simple and fresh to balance the richness: a crisp Caesar salad or some roasted asparagus tossed with olive oil and garlic. Garlic bread or crusty Italian bread is great for mopping up leftover sauce—you won’t want to waste a drop!
Creative Ways to Present
For special occasions, I like to plate the pasta in nested rounds using a large spoon or tongs, and top with sliced chicken fanned out on top. A few whole basil leaves or edible flowers can add an elegant touch. Serving in shallow pasta bowls allows the sauce to pool nicely and makes for a cozy, inviting presentation.
Make Ahead and Storage
Storing Leftovers
I like storing leftover Homemade Chicken Alfredo Pasta in an airtight container in the fridge for up to 3 days. Because the sauce thickens as it cools, I find it helpful to add a splash of milk or broth when reheating to bring back that creamy silkiness.
Freezing
Freezing Alfredo-based dishes can be a bit tricky because cream sauces sometimes separate, but if you want to freeze, I recommend freezing the chicken and pasta separately from the sauce. Then thaw and combine with freshly made sauce when you’re ready to eat. That way, you get the best flavor and texture.
Reheating
When reheating, warm gently over low heat on the stovetop, stirring often and adding a splash of milk or broth as needed. Avoid microwave reheating for best texture—I’ve found the stovetop method keeps that perfect creamy consistency.
FAQs
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Can I use chicken thighs instead of breasts in this Homemade Chicken Alfredo Pasta Recipe?
Absolutely! Boneless, skinless chicken thighs add a bit more flavor and stay juicy thanks to their higher fat content. Just be sure to adjust cooking time as thighs can cook quicker or slower depending on thickness. The rest of the recipe stays the same.
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What pasta works best for Chicken Alfredo?
Traditionally, fettuccine is the go-to pasta because its flat ribbons hold onto creamy Alfredo sauce beautifully. But you can swap in linguine, tagliatelle, or even penne if you prefer—just watch the cooking time.
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How do I prevent the Alfredo sauce from breaking or curdling?
Keep the heat low to medium and avoid boiling the sauce once you’ve added cream and cheese. Stir frequently and remove from heat as soon as the sauce thickens and becomes silky. Heating too high or too fast is usually what causes curdling.
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Can I make this recipe dairy-free?
You can try substituting dairy ingredients with plant-based alternatives like almond milk and dairy-free cream, but keep in mind the texture and flavor will be different. Nutritional yeast can replace Parmesan for a cheesy flavor. Experiment to find the combination you like best!
Final Thoughts
This Homemade Chicken Alfredo Pasta Recipe quickly became one of my absolute favorites because it’s elegant enough for a date night but simple enough for a weekday dinner. Making your own Alfredo sauce from scratch isn’t as intimidating as it seems—and once you try it, you’ll enjoy the extra love and flavor that comes from doing it yourself. So grab your skillet, some fresh Parmesan, and give it a go—you’ll thank me after the first creamy, tender bite!
Print
Homemade Chicken Alfredo Pasta Recipe
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This classic Chicken Alfredo recipe combines tender, pan-seared chicken breasts with creamy homemade Alfredo sauce and perfectly cooked fettuccine pasta. Rich and decadent, the sauce is made from scratch using Parmesan cheese, heavy cream, garlic, and chicken broth, creating an irresistible, comforting meal ready in just 30 minutes.
Ingredients
Chicken
- 2 tbsp. extra-virgin olive oil
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 garlic cloves, finely chopped
Sauce and Pasta
- 2 cups whole milk
- 2 cups low-sodium chicken broth
- 8 oz. fettuccine pasta
- 2 oz. Parmesan cheese, finely grated (about 1 cup)
- 3/4 cup heavy cream
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Cook the Chicken: In a large skillet over medium-high heat, heat the extra-virgin olive oil. Season the chicken breasts with kosher salt and freshly ground black pepper. Add the chicken to the skillet and cook, turning occasionally, until golden brown on both sides and the internal temperature reaches 165°F, about 8 minutes per side. Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing.
- Prepare the Sauce and Pasta: In the same skillet, add the finely chopped garlic, chicken broth, and whole milk. Season with salt and pepper to taste. Bring the mixture to a simmer over medium heat. Add the fettuccine pasta and stir frequently until the sauce reduces slightly, about 3 minutes. Continue cooking, tossing occasionally, until the pasta is al dente, approximately 8 to 10 minutes more.
- Finish the Alfredo Sauce: Stir in the grated Parmesan cheese and heavy cream until fully combined and smooth. Bring the sauce to a simmer again, tossing occasionally, and cook until thickened, about 3 minutes.
- Combine and Serve: Remove the skillet from heat. Stir in the sliced chicken breasts, coating them well with the Alfredo sauce. Serve immediately, garnished with finely chopped fresh parsley.
Notes
- Chicken Alfredo is a classic creamy pasta dish that’s simple to make from scratch without relying on jarred sauces.
- Resting the chicken before slicing ensures juicy, tender meat.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
- Adjust salt and pepper according to your taste preferences during sauce preparation.
- Fresh parsley adds a nice color contrast and subtle freshness for garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 787
- Sugar: 9 g
- Sodium: 1141 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 51 g
- Cholesterol: 160 mg
