Chicken Alfredo Pasta Recipe

This Chicken Alfredo Pasta is easy to make with simple ingredients and tastes like it came from a restaurant! Your family will love this meal!

There are few things better than Chicken Alfredo Pasta, and what makes it even better, is that it’s all prepared in a single skillet and is a breeze to make. (And it really tastes like it’s from a restaurant!)

You’ll want to measure out the ingredients before you start (“Mise en place“), because this one goes super-duper fast, it takes just about 35 minutes from start to finish.

Be sure to check out my pro tips below to ensure you have the smoothest, most delicious alfredo sauce ever!

Season the chicken with salt and pepper and sear in olive oil. Set aside and let it rest for 10 minutes, then cut into strips.

Melt butter in the same skillet. Add garlic and cook for 1 minute. Whisk in the flour.

Add the half and half in splashes, stirring continuously. Bring to a gentle bubble, then reduce heat to low. Gradually sprinkle in the grated cheese. Taste, and season with salt/pepper if desired. Add the cooked pasta and toss to combine.

Add the chicken and toss, heat through for 1-2 minutes. Garnish with parsley and serve.

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Chicken Alfredo Pasta

This Chicken Alfredo Pasta is easy to make with simple ingredients and tastes just like it came from an Italian restaurant!

Prep: 15min

Total: 35min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 637 kcal, Carbohydrate 50 g, Protein 31 g, Fat 35 g, Saturated Fat 20 g, Trans Fat 1 g, Cholesterol 176 mg, Sodium 561 mg, Fiber 2 g, Sugar 6 g, unSaturated Fat 12 g, servingSize 1 serving

Ingredients:

• 1 large boneless/skinless chicken breast ((or 2 small.) About ¾-1 lb.)
• 6 tablespoons salted butter (high quality)
• 3 cloves garlic (minced)
• 2 tablespoons all-purpose flour
• 3 cups half and half ((half cream/half milk))
• ¾ cup Parmesan cheese (grated)
• ½ cup Romano cheese (grated)
• Salt and black pepper (to taste)
• ¾ lb. Fettuccine (see notes)
• Fresh parsley (to garnish)

Instruction:

1. Measure out ingredients before beginning, then begin heating a pot of salted water for the pasta.
2. Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with salt and pepper. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into strips. Leave most of the chicken remnants (“fond”) in the pan, but wipe away any black spots if there are any.
3. Boil the pasta according to package instructions, then drain. Prepare the sauce while the pasta boils.
4. Melt the butter in in the same skillet that you used to cook the chicken over medium heat. Add the garlic and cook for one minute.
5. Whisk in the flour and cook for 1-2 minutes, stirring continuously.
6. Add the half and half in small splashes, stirring continuously.
7. Bring to a gentle bubble, then reduce heat to low. Let it simmer while the pasta finishes cooking. The water from the liquid will slowly evaporate which will make the sauce thicker. Stir it occasionally.
8. Slowly stir the grated cheese into the sauce. (*Be sure to do this over low heat.*) Taste and season with salt/pepper if desired.
9. Add the drained pasta and toss until well incorporated. The pasta will absorb the sauce and it will continue to thicken.
10. Add the chicken back and toss. Allow it to heat back through, 1-2 minutes.
11. Garnish with chopped parsley and serve!

Easy Chicken Alfredo Penne Recipe by Tasty

Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it’s all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we’ve got just the recipe for you. This easy chicken alfredo penne will have you saying ‘mangia!’ before you even know it.

Prep: 15min

Total: 33min

Yield: 6 servings

Nutrition Facts: calories 464 calories, Carbohydrate 34 grams, Fat 20 grams, Fiber 0 grams, Protein 38 grams, Sugar 4 grams

Ingredients:

• 1 ½ lb chicken breast, cubed
• 2 tablespoons butter
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon pepper
• 16 oz penne pasta, cooked
• ¼ cup fresh parsley
• ¼ cup shredded parmesan cheese
• 2 tablespoons butter
• 4 cloves garlic, minced
• 3 tablespoons flour
• 2 cups milk
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ cup shredded parmesan cheese
• ½ teaspoon salt
• ½ teaspoon pepper

Instruction:

1. In a pan over medium-high heat, melt butter, then add the chicken breast.
2. Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.
7. Add parmesan cheese and stir until melted.
8. Pour the sauce over cooked penne pasta, add the chicken and mix well.
9. Add parsley and extra parmesan. Mix well.
10. Enjoy!

Chicken Alfredo Pasta

Chicken Alfredo Pasta is always a family favorite. The pasta is topped with creamy, cheesy sauce and tender chicken breast for a filling, tasty dish.

Prep: 10min

Total: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 512 kcal, Carbohydrate 29 g, Protein 23 g, Fat 34 g, Saturated Fat 19 g, Cholesterol 148 mg, Sodium 565 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 pound fettuccine pasta
• 2 chicken breasts (, boneless and skinless)
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon coarse ground black pepper
• 2 tablespoons olive oil
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 2 cloves garlic (, minced)
• 3 cups Parmesan cheese (, shredded)
• 1/2 teaspoon coarse ground black pepper
• Parmesan cheese and parsley (, for garnish)

Instruction:

1. Cook pasta 1 minute shy of directions on the box, then drain and set aside.
2. Butterfly the chicken into 4 thin fillets.
3. Season with salt and pepper.
4. Add olive oil to a large deep skillet on medium-high heat.
5. Cook on each side for 6-8 minutes until well browned, then remove from the pan.
6. Add butter and garlic to a medium saucepan on medium heat.
7. Whisk in heavy cream and bring to a simmer.
8. Cook for 3 minutes, stirring often.
9. Add in Parmesan cheese and black pepper, stirring until cheese is melted and the sauce has thickened.
10. Cut the chicken into strips, add back into the pan.
11. Add pasta to the pan and toss well.
12. Serve with additional Parmesan cheese if desired and garnish with parsley.

Chicken Fettuccine Alfredo

Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits.

Total: 0 25min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1298, Fat 90g, Saturated Fat 53g, Carbohydrate 69g, Fiber 3g, Sugar 6g, Protein 53g, Cholesterol 324mg, Sodium 883mg

Ingredients:

• Kosher salt and freshly ground black pepper
• 12 ounces fettuccine
• Olive oil, for tossing
• 12 ounces boneless, skinless chicken breast (about 2)
• 1 stick (8 tablespoons) unsalted butter
• 2 cups heavy cream
• 2 pinches freshly grated nutmeg
• 1 1/2 cups freshly grated Parmigiano-Reggiano

Instruction:

1. Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
2. Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
3. Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
4. Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
5. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

Making Chicken Alfredo Faster Than A Restaurant | But Faster

FAQ

What can I add to Alfredo pasta to make it taste better?

What else can I add to my chicken alfredo?

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What is the difference between chicken alfredo and fettuccine alfredo?