Chicken Alfredo Pasta: Creamy Italian Pasta with Parmesan
Freshly grated parmesan cheese determines the quality of your chicken alfredo pasta. Buy a wedge of coarse grain parmesan and grate it yourself to ensure it emulsifies into the sauce without clumping. Avoid pre-shredded bags containing anti-caking agents, as these prevent the sauce from becoming truly silky.
This dish combines seared chicken breast with fettuccine pasta in a rich sauce made from butter, garlic, and heavy cream. You sear the chicken until the internal temperature reaches 74°C (165°F) to ensure it stays tender. Let the meat rest for 5 minutes before slicing to keep the juices inside. The result is a smooth, savoury meal that takes 30 minutes from start to finish.
Chicken Alfredo Pasta: Creamy Italian Pasta with Parmesan
Recipe cardIngredients
Watch how it's made
Instructions
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Cook the pasta
Bring 1 litre of water to a gentle boil in a large saucepan. Add the salt and fettuccine, cooking for about 9 minutes until al dente. Drain the pasta but save 120 ml of the water to help emulsify the sauce later.
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Sear the chicken
Heat olive oil in a skillet over medium heat. Season the chicken with salt and black pepper, then sear for 3 minutes per side. Ensure the internal temperature reaches 74°C (165°F) so the meat is safe and golden brown.
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Sauté the garlic
Reduce the heat to low and melt the butter in the skillet. Stir in the minced garlic and sauté for 30 seconds. This brief heating releases the fragrance without burning the garlic, which would turn the sauce bitter.
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Reduce the base
Pour in the chicken broth and low-fat milk. Stir to combine and simmer for 4 minutes until the liquid reduces by roughly 25%. This concentrates the flavour and creates a stable base for the cream.
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Finish the sauce
Stir in the heavy cream and bring it to a gentle simmer. Whisk in the grated parmesan until the cheese has fully melted. The sauce should look silky and smooth; if it is too thick, whisk in a splash of the reserved pasta water.
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Combine and serve
Slice the seared chicken into thin strips. Return the chicken, cooked fettuccine, and optional broccoli to the skillet, tossing for 1 to 2 minutes to coat everything evenly. Finish with chopped parsley and black pepper before serving immediately.
If the sauce becomes too syrupy or thick, it means the liquid has reduced too far. Add the reserved pasta water one tablespoon at a time. The starch in the water loosens the mixture and restores a silky consistency without diluting the savoury flavour.
Parmesan Cheese
Use a hard Pecorino or a similar aged salty cheese if you lack Parmesan. A finer grate emulsifies better into the sauce. Do not use pre-shredded cheese with anti-clumping agents, as these prevent the sauce from becoming silky and cause it to separate during the whisking process.
What to serve with it
Pair this meal with a green salad dressed in lemon and olive oil to cut through the rich cream. Steamed asparagus or sautéed spinach provide extra colour. You may also sprinkle grated nutmeg or a pinch of chilli flakes over the pasta for a subtle twist of flavour.
Storing and reheating
Keep leftovers in a covered container in the fridge for up to 4 days. Do not leave the dish at room temperature for more than 2 hours. Freeze portions for up to 3 months. Thaw in the fridge and reheat over low heat with a splash of milk.
Nutrition per serving
- Calories
- 720
- Protein
- 48.2 g
- Carbs
- 42.5 g
- Fat
- 36.8 g
- Fiber
- 2.4 g
- Sugar
- 8.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What do you put in chicken alfredo pasta?
Combine seared chicken breast, fettuccine, and a sauce made from butter, garlic, chicken broth, milk, heavy cream, and parmesan cheese. These ingredients create a rich, savoury base that coats the pasta evenly.
What kind of pasta is best for chicken alfredo?
Use fettuccine pasta for this dish. The wide, flat surface of the noodles allows the heavy cream and melted cheese sauce to cling to the pasta more effectively than thinner shapes.
What's the secret to good Alfredo?
Use freshly grated cheese and reserved pasta water. Fresh parmesan melts more smoothly, while the starchy water loosens a syrupy mixture without diluting the overall flavour of the butter and cream.
