This is the ultimate creamy chicken pasta: Chicken Alfredo. Simple yet special, it features long ribbons of pasta coated in a silky, flavourful sauce made with garlic, butter, Parmesan and cream, topped with tender chicken. Follow the clear steps below to make this comforting, restaurant-style dish at home.
Creamy chicken dishes are always popular, and this version pairs succulent pan-seared chicken with a rich Alfredo sauce and pasta for a complete meal. It’s quick enough for a weeknight yet elegant enough for guests — ready in around 40 minutes.
The approach here is straightforward: season and pan-sear whole chicken breasts for great flavour, cook the pasta, and make the sauce in the same pan so it picks up the tasty fond left behind by the chicken. Slice the chicken after resting and serve on top of the pasta for an attractive, satisfying plate.
A small technique note: this recipe uses garlic granules to season the chicken (they won’t burn while frying) and fresh garlic in the sauce to give a bright, aromatic garlic presence. Also reserve a little of the pasta cooking water to loosen the sauce and help it cling to the noodles for a glossy finish.
Why you’ll love this easy Chicken Alfredo recipe
⭐️ Ideal for a simple midweek meal or a more polished weekend dinner
⭐️ A satisfying, complete plate on its own
⭐️ Uses a handful of accessible ingredients for big flavour
What is Chicken Alfredo?
Chicken Alfredo started as a simple Italian pasta dish originally centered on butter, fettuccine and Parmesan, and later evolved into the richer, cream-based version many of us enjoy today. In this recipe I use tagliatelle, which is very similar to fettuccine and readily available. Both are long ribbon pastas that hold sauce well.
Serve this as a full main course; if you’d like to add sides, a crisp salad, roasted or steamed vegetables, or garlic bread complement it nicely.
Chicken Alfredo Ingredients
- Chicken breasts – about one per person, trimmed.
- To coat the chicken – dried mixed herbs, garlic granules, sea salt and freshly ground black pepper.
- Olive oil – for frying (use a regular cooking olive oil, not extra-virgin for cooking at higher heat).
- Butter – unsalted preferred.
- Fresh garlic – crushed or finely chopped for the sauce.
- Double cream – also called heavy cream.
- Parmesan – freshly grated if possible for best flavour and texture.
- Tagliatelle – or fettuccine, linguine or spaghetti if you prefer.
- Parsley – chopped, for garnish.
- Sea salt and freshly ground black pepper – to season throughout.
How to make Chicken Alfredo
1. Season the chicken: Pat the chicken breasts dry and rub them with dried mixed herbs, garlic granules, salt and pepper. Let them sit for a few minutes while you heat the pan.
2. Cook the pasta: Bring a large pot of salted water to a rolling boil and cook the tagliatelle according to packet instructions. Before draining, reserve about 250ml of the cooking water and set it aside.
3. Pan-sear the chicken: Heat olive oil in a large frying pan over medium heat. Cook the seasoned breasts for about 6–8 minutes per side until golden and cooked through. Cover with a lid after a few minutes on the first side to help them cook evenly. Remove the chicken to rest while you make the sauce.
4. Make the sauce: In the same pan, reduce the heat and add the butter. Once melted, add the crushed fresh garlic and cook for 1–2 minutes until fragrant. Pour in the double cream and simmer gently for 2–3 minutes, then stir in the grated Parmesan until the sauce is smooth. The sauce will pick up flavour from the browned bits left in the pan from the chicken.
5. Combine and finish: Add the drained pasta into the sauce and toss to coat. If the sauce feels too thick, add a splash or two of the reserved pasta water until you reach a glossy, silky consistency. Taste and season with salt and pepper.
6. Serve: Slice the rested chicken breasts and arrange on top of the pasta. Spoon any resting juices into the sauce and scatter chopped parsley over the dish. Serve immediately while hot.
Leftovers
Fresh is best: This dish is at its peak when just made, but will keep in an airtight container in the fridge for up to 2 days. Reheat gently and add a splash of hot water or milk to loosen the sauce if needed.
Freezing: Freezing creamy pasta can change the texture and make it softer after reheating, so it’s not ideal. If you do freeze leftovers, expect a small loss of creaminess when defrosted.
Recipe Tips
Type of pasta
Fettuccine is traditional, but tagliatelle works just as well and is often easier to find. Other long pastas—linguine or spaghetti—are also fine; choose what you prefer or have on hand.
Reserve pasta water
Keep about 250ml of the starchy cooking water before draining. A little of that water added to the sauce helps it emulsify and cling to the pasta for a smooth, velvety finish.
Chicken thickness
Aim for chicken breasts around 2cm thick. If they are thicker, place them between cling film or parchment and gently pound with a rolling pin to even them out so they cook evenly.
FAQs
Yes. Wilted spinach, peas, mushrooms or steamed broccoli make excellent additions. Add vegetables either to the sauce or as a side, depending on their cooking requirements.
The dish is a complete meal, but if you want extras, try a crisp green salad, simple steamed vegetables or garlic bread to round it out.
If you try this recipe, please leave a note about how it turned out and any tweaks you made. I love hearing how recipes work for different kitchens and tastes.
Easy Chicken Alfredo
Ingredients
- 4 chicken breasts
- 1 tbsp dried mixed herbs
- 2 tsp garlic granules
- 1 tbsp olive oil
- 20 g (1 tbsp) unsalted butter
- 3 garlic cloves, peeled and crushed
- 300 ml double cream (heavy cream)
- 100 g Parmesan, grated
- 300 g tagliatelle
- 15 g parsley, chopped
- Sea salt and freshly ground black pepper
Instructions
- Prep the chicken: Season the breasts with dried mixed herbs, garlic granules, salt and pepper.
- Cook the chicken: Heat olive oil in a large frying pan over medium heat. Cook the breasts 6–8 minutes per side until golden and cooked through. Cover during cooking to retain heat. Remove and rest.
- Meanwhile, cook the pasta: Boil the tagliatelle in salted water according to packet directions. Reserve about 250ml of the cooking water before draining.
- Make the sauce: Using the same pan, melt the butter and add crushed garlic. Cook 1–2 minutes, then pour in the double cream and simmer for 2–3 minutes. Stir in Parmesan until smooth.
- Combine: Add the drained pasta to the sauce and toss to coat. Use reserved pasta water to adjust the sauce to a silky consistency. Season to taste.
- Serve: Slice the rested chicken and place on top of the pasta. Spoon any resting juices into the sauce and scatter with chopped parsley.
Notes
Chicken thickness: Aim for breasts about 2cm thick. Pound thicker areas between cling film to even them out so they cook through evenly.
Type of pasta: Fettuccine or tagliatelle are ideal, but other long pastas work too.
Reserving pasta water: The starchy water helps create a smooth sauce that clings to the pasta; reserve about 250ml.
Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently and add a splash of hot water if needed.
Nutrition
Calories: 979 kcal • Carbohydrates: 59 g • Protein: 70 g • Fat: 51 g • Saturated Fat: 27 g
Nutrition information is an approximation and provided per portion.
Additional Info
Course: Main Course
Cuisine: Italian-inspired