Creamy Chicken Alfredo Pasta
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I first made this creamy chicken Alfredo on a cramped weeknight with a picky seven-year-old and a hungry partner — and it saved dinner. It’s a simple, comforting pasta that combines tender pan-seared chicken with a silky Parmesan cream sauce and bright pops of cherry tomato. If you want a reliably indulgent meal that comes together fast, this one checks the boxes. For a similarly rich but different riff, I like pairing this with recipes like garlic butter chicken with creamy ricotta Alfredo pasta when I’m in the mood for extra garlic and ricotta richness.
Why you’ll love this dish
This Creamy Chicken Alfredo Pasta hits a comforting sweet spot: it’s decadent without being fussy, family-friendly, and ready in about 30–40 minutes. The combination of heavy cream and grated Parmesan makes a sauce that clings to fettuccine or linguine so each forkful tastes complete. Cherry tomatoes add acidity and color, cutting through the richness. It’s perfect for weeknights, casual dinner guests, or when you want a no-stress “treat yourself” meal.
“We had this for a rainy Tuesday — creamy, comforting, and the kids couldn’t get enough of the sauce. A new go-to.” — home cook review
How this recipe comes together
- Boil the pasta until just al dente so it finishes cooking when tossed in the sauce.
- Sear cubed chicken quickly in olive oil for a golden crust and juicy interior.
- Sauté garlic and cherry tomatoes to release sweetness and aroma.
- Build the sauce with heavy cream and chicken broth, then melt in Parmesan for a velvety finish and season with Italian seasoning.
- Toss pasta and chicken into the pan so the sauce coats everything evenly. Garnish with parsley and serve immediately.
This overview gets you the workflow: cook, sear, sauté, sauce, combine — efficient and forgiving.
What you’ll need
- 12 oz fettuccine or linguine — essential for holding onto the rich sauce (linguine works if you prefer slightly flatter noodles).
- 1 lb boneless, skinless chicken breasts, cubed — the star of the show. Use thighs if you want more fat and flavor.
- 2 tbsp olive oil — for searing the chicken. Butter can be used for a nuttier flavor.
- Salt and pepper, to taste — basic but crucial. Season in layers.
- 3 cloves garlic, minced — adds depth; sub 1 tsp garlic powder in a pinch.
- 1 cup cherry tomatoes, halved — for sweetness and color. Roasted tomatoes are a good alternative.
- 2 cups heavy cream — key to the creamy sauce; for a lighter version, try 1 cup cream + 1 cup whole milk (see Tips).
- 1/2 cup chicken broth — adds flavor and loosens the sauce (use low-sodium if you salt heavily).
- 1 cup grated Parmesan cheese — use freshly grated for best melting and flavor; pre-grated can be grainy.
- 1 tsp Italian seasoning — or a mix of dried basil and oregano.
- 2 tbsp fresh parsley, chopped — for garnish and freshness.
If you like smoky spice, try a pinch of crushed red pepper. For gluten-free, swap in a certified GF pasta.
In case you want a bolder twist later, check a related spicy-sweet option like cajun chicken with creamy parmesan linguine pasta for inspiration.
Step-by-step instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Add fettuccine or linguine and cook until just al dente (usually 1–2 minutes less than package time). Reserve 1 cup pasta water, then drain.
Searing the Chicken
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season cubed chicken with salt and pepper. Sear in batches so pieces don’t crowd the pan, about 3–4 minutes per side until golden and cooked through. Remove and set aside.
Sautéing Garlic and Tomatoes
- In the same skillet, lower heat to medium. Add minced garlic and sauté until fragrant (about 30–45 seconds). Add halved cherry tomatoes and cook until they soften and begin to blister, about 2–3 minutes.
Preparing the Sauce
- Pour in 2 cups heavy cream and 1/2 cup chicken broth. Stir and let the mixture simmer gently for 3–4 minutes to thicken slightly. Sprinkle in 1 cup grated Parmesan, stirring until melted and smooth. Add 1 tsp Italian seasoning and adjust salt and pepper. If the sauce feels too thick, loosen with reserved pasta water a splash at a time.
Combining Everything
- Return the seared chicken to the skillet. Add the drained pasta and toss to coat thoroughly, warming through for 1–2 minutes so the pasta absorbs the sauce.
Serving
- Plate immediately and garnish with 2 tbsp chopped fresh parsley. Serve with extra grated Parmesan at the table.
Keep actions short and deliberate: hot pan, hot sauce, hot pasta — that’s how you get a glossy, clingy Alfredo.
How to plate and pair
For a simple, attractive plate: twirl a portion of pasta with tongs into a shallow bowl, nestle chicken pieces on top, scatter halved tomatoes and parsley, and finish with a dusting of Parmesan and cracked black pepper. Pair with:
- A crisp green salad (vinaigrette cuts the richness).
- Garlic bread or a crusty baguette to mop up extra sauce.
- An unoaked Chardonnay or light-bodied Pinot Grigio if you want wine.
For a heartier meal, steam asparagus on the side or add roasted mushrooms tossed in at the end. If you’re exploring comfort combos, you might also enjoy the tangy richness found in cheddar bacon ranch chicken Alfredo for parties.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container up to 3–4 days. Cool to room temperature before sealing.
- Reheating: Reheat gently over low heat on the stovetop, stirring and adding a splash of milk or cream (or reserved pasta water) to restore silkiness. Microwave in short bursts, stirring between intervals.
- Freezing: You can freeze the cooked chicken and sauce (without pasta) for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, then toss with freshly cooked pasta. Freezing cooked pasta often makes it gummy, so cook pasta fresh when possible.
- Food safety: Always reheat to an internal temperature of 165°F (74°C) and discard any leftovers left at room temperature longer than two hours.
Pro chef tips
- Don’t overcook the pasta — aim for al dente because it will soften in the sauce.
- Use freshly grated Parmesan, not the powder in a can; it melts cleaner and tastes brighter.
- Sear chicken over medium-high heat to develop color quickly; that browning adds savory depth to the sauce.
- Reserve pasta water: the starchy water helps the sauce cling and become glossy. Add gradually.
- If the sauce separates, whisk in a small pat of cold butter off heat to bring it back together.
These small choices make a creamy sauce that’s rich but not greasy.
Creative twists
- Shrimp Alfredo: Swap chicken for sautéed shrimp (cook 2–3 minutes per side).
- Veg-forward: Add wilted baby spinach and sautéed mushrooms for more texture.
- Lighter version: Use half-and-half with a cornstarch slurry (1 tsp cornstarch mixed into 1 tbsp cold water) to thicken.
- Smoky bacon: Crisp bacon and crumble on top for a smoky counterpoint.
- Lemon-Alfredo: Stir in 1 tsp lemon zest and a squeeze of lemon juice at the end for brightness.
- Gluten-free or low-carb: Use GF pasta or spiralized zucchini (reduce cream slightly to avoid watery result).
These swaps let you tailor richness, texture, and dietary needs without losing the classic Alfredo feel.
Your questions answered
Q: How long does this take from start to finish?
A: Plan 30–40 minutes total: 10–12 minutes active prep and about 18–25 minutes cooking including boiling pasta and simmering the sauce.
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner and less stable. Use whole milk plus a tablespoon of butter or a cornstarch slurry to help thicken. Heavy cream is best for the authentic, silky texture.
Q: Can I make this ahead?
A: You can prepare the sauce and chicken a day ahead. Reheat gently and toss with freshly cooked pasta. Avoid fully combining and refrigerating pasta with the sauce — the noodles will absorb too much liquid and become mushy.
Q: Why did my sauce get grainy?
A: Graininess often comes from overheated cheese (it can seize) or pre-grated Parmesan that contains anti-caking agents. Melt cheese slowly off heat and use freshly grated Parm for smoothness.
Q: Is it safe to freeze the complete dish?
A: Freeze the sauce and chicken only, not the pasta. Pasta texture degrades when frozen and reheated.
Conclusion
If you want more technique notes and another version to compare, Supergolden Bakes’ Chicken Alfredo is a helpful reference for classic proportions and tips. For a slightly different creamy take and step photos, see The Scranline’s Creamy Chicken Alfredo Pasta. And if you’re curious about a one-pot shortcut that simplifies cleanup, check out RecipeTin Eats’ One Pot Chicken Alfredo Pasta for a speedy method.
Creamy Chicken Alfredo Pasta
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add fettuccine or linguine and cook until just al dente (1–2 minutes less than package time). Reserve 1 cup pasta water, then drain.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season cubed chicken with salt and pepper. Sear in batches for about 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, lower heat to medium. Add minced garlic and sauté until fragrant (30–45 seconds). Add halved cherry tomatoes and cook until they soften and begin to blister (2–3 minutes).
- Pour in 2 cups heavy cream and 1/2 cup chicken broth. Stir and let the mixture simmer gently for 3–4 minutes to thicken slightly. Sprinkle in 1 cup grated Parmesan, stirring until melted and smooth. Add 1 tsp Italian seasoning and adjust salt and pepper. If the sauce is too thick, loosen with reserved pasta water a splash at a time.
- Return the seared chicken to the skillet. Add the drained pasta and toss to coat thoroughly, warming through for 1–2 minutes so the pasta absorbs the sauce.
- Plate immediately and garnish with 2 tbsp chopped fresh parsley. Serve with extra grated Parmesan at the table.
