Classic Chicken Alfredo Pasta

Extremely creamy chicken pasta
Extremely creamy chicken pasta
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8oz Dried fettuccine pasta
2 Chicken Breast
1 cup Heavy cream
1 cup grated Parmesan cheese plus extra to serve
8 tbsp Butter unsalted
2 cloves Garlic
1/4 tsp grated Nutmeg
to garnish Parsley roughly chopped leaves
2 tbsp Canola oil
1 tsp Salt
1/2 tsp Ground pepper

Nutritional information


Classic Chicken Alfredo Pasta


You are in for a treat with this Classic Chicken Alfredo Pasta let me tell you! If you haven’t tried it before let me paint you a picture…buttery, creamy, cheesy sauce coating juicy pieces of chicken breast all entwined in a tangle of fettuccine ribbons. Absolute decadence!

Chicken can sometimes be a bit bland but the way I cook it here means it’s beautifully soft on the inside and all golden crispiness on the outside. Just so you know, the real deal Alfredo is actually made without cream, but I add a good serving to my version for that extra creamy luxuriousness.

Ingridiens for Classic Chicken Alfredo Pasta

So, how to cook Classic Chicken Alfredo Pasta?

Steps to make Classic Chicken Alfredo Pasta


Boil the water for the pasta


Put a large saucepan of salted water over a high heat and bring to a boil.


Cook the chicken


Using paper towels, pat the chicken breasts dry. Use 3/4 of the salt and a pinch of the pepper to season each side. Take a skillet and heat the oil over a medium-high flame, before adding the chicken. Fry the chicken for 5-7 minutes, until the underside is a golden-brown color and it turns easily when you try to flip it. Cook on the other side for a further 5-7 minutes, then add one tablespoon of the butter to the pan. Turn the chicken in the melted butter and leave for another 5-7 minutes, until the internal temperature reaches 165°F.


Cook the pasta


Once the water is boiling, add the fettuccine and cook until al dente (soft but with a bit of a bite), about 8 to 10 minutes. Keep 1/2 cup of the pasta cooking water to one side and drain the rest.


Slice the chicken


Once cooked, put the chicken on a cutting board and let it rest for 3 minutes. Then cut it into 1/2-inch-thick slices.


Prepare the Alfredo sauce


In the same pan you used for the chicken, melt the remaining butter and gently fry the garlic for about a minute. Add the cream, Parmesan, nutmeg and the rest of the salt and pepper. Simmer for 3 to 4 minutes. If you think the sauce is on the thick side, you can thin it out with a bit of the cooking water from the pasta.


Serve the pasta


Add the pasta to the sauce and toss to coat it. Divide the pasta into bowls, place a few slices of the chicken on top and sprinkle with the parsley, some more Parmesan and a touch of black pepper.


Serving Classic Chicken Alfredo Pasta

This Classic Chicken Alfredo Pasta is a real favorite of mine and you will soon see why. Your mates will love it, as will the whole family, it’s the perfect Saturday night-in meal to share. Take a picture of their smiling faces tucking into it and tag #cookmerecipes so I can join in the fun!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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