Name: Homemade Chicken Alfredo Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 tbsp. extra-virgin olive oil; 2 (6- to 8-oz.) boneless, skinless chicken breasts; Kosher salt; Freshly ground black pepper; 2 garlic cloves, finely chopped; 2 c. low-sodium chicken broth; 2 c. whole milk; 8 oz. fettuccine; 2 oz. Parmesan, finely grated (about 1 cup); 3/4 c. heavy cream; Finely chopped fresh parsley, for serving

There’s something incredibly comforting about creamy pasta coated in a luscious sauce, and this Homemade Chicken Alfredo Pasta Recipe hits all those cozy notes. From scratch, it’s rich, satisfying, and surprisingly straightforward to whip up on a weeknight or whenever you need a little indulgence.

This image shows a close-up of several slices of cooked chicken with a light brown, seasoned outer layer and a tender white inside, placed on top of creamy pasta. The pasta is covered in a pale, smooth white sauce that looks rich, with strands of fettuccine mixed throughout. Small green parsley leaves are sprinkled all over, adding a fresh touch of color. There are also small shreds of light-colored cheese and a few cracked black pepper flakes on top. The dish is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Chicken Alfredo Pasta Recipe
Top Tip
How to Serve Homemade Chicken Alfredo Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Alfredo Pasta Recipe

Why You'll Love This Recipe

This recipe has quickly become a favorite in my kitchen because it tastes like restaurant-quality Alfredo but with the warmth and care of homemade cooking. It’s perfect for impressing guests or just treating yourself to a comforting dinner.

Simple Ingredients: Uses basic pantry staples and fresh chicken that come together into a rich, creamy sauce.
One-Pan Solution: You cook everything in one skillet, minimizing cleanup without sacrificing flavor.
Customizable Comfort: Easily swap in veggies or adjust the creaminess to match your mood or dietary needs.
Impressive Yet Easy: It looks and tastes fancy but really you’re just stirring up a few simple steps.

Ingredients & Why They Work

Each ingredient here plays a vital role in balancing flavor and texture. Fresh chicken adds protein and heartiness; the Parmesan brings nutty saltiness, and the cream and milk make the sauce irresistibly smooth. Plus, using chicken broth to cook the pasta right in the sauce boosts depth and saves time!

Flat lay of two boneless, skinless chicken breasts with a golden-brown sear, a few whole garlic cloves, a small white ceramic bowl of extra-virgin olive oil, a small white ceramic bowl of low-sodium chicken broth, a small white ceramic bowl of whole milk, a small white ceramic bowl of heavy cream, a small heap of finely chopped fresh parsley, a small white ceramic bowl filled with finely grated Parmesan cheese, uncooked fettuccine pasta arranged neatly in a bundle, kosher salt crystals and freshly ground black peppercorns scattered delicately, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Provides a flavorful, healthy fat base to brown the chicken perfectly without burning.
Boneless, skinless chicken breasts: Lean and tender, they cook quickly and slice nicely for a gentle protein addition.
Kosher salt & Freshly ground black pepper: These basic seasonings balance all the flavors without overpowering the creamy sauce.
Garlic cloves: Adds aromatic depth and a gentle bite that complements the richness of the dish.
Low-sodium chicken broth: Adds savory umami and moisture to let the pasta cook in the sauce, intensifying flavor.
Whole milk: Keeps the sauce creamy but lighter than full cream alone.
Fettuccine: Its wide noodles are perfect for holding onto the thick Alfredo sauce.
Parmesan cheese: Freshly grated is key here—it melts smoothly and provides salty, nutty flavor you can't get from pre-grated.
Heavy cream: Adds luxurious richness and silkiness to the sauce's texture.
Fresh parsley: Brightens the dish with a fresh herbal touch and pretty green pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always like to tweak this Homemade Chicken Alfredo Pasta Recipe depending on what’s in season or what we’re craving. It’s incredibly forgiving, so don’t hesitate to make it yours.

Variation: Sometimes I swap the chicken breasts out for sautéed shrimp when I want a seafood twist. It cooks faster and still tastes indulgently creamy.
Vegetable Boost: Peas, spinach, or mushrooms stirred in add color and nutrition. Just toss them in with the pasta to warm through.
Dairy-Free: For a lighter, non-dairy version, try substituting coconut milk and nutritional yeast for Parmesan and cream—but expect a milder flavor.
Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne to the sauce for warmth without overpowering the creaminess.

Step-by-Step: How I Make Homemade Chicken Alfredo Pasta Recipe

A close-up of a black bowl filled with creamy white pasta noodles in a thick white sauce, topped with several slices of golden brown cooked chicken arranged in a fan shape on top, sprinkled with chopped green herbs and black pepper, with a silver fork on the left side picking up some noodles. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Golden Perfection

Heat your olive oil in a large skillet over medium-high heat and season the chicken breasts generously with salt and pepper. When the pan is hot, add the chicken and cook them about 8 minutes per side until each side turns that beautiful golden brown and the internal temperature hits 165°F. Resist the urge to flip too often—let them develop a crust first. Once done, transfer to a cutting board and let them rest for 10 minutes. This helps the juices settle so the chicken stays juicy when sliced.

Step 2: Build the Flavorful Sauce Base

In the same skillet (no need to wash it), toss in the chopped garlic and sauté briefly for about a minute until fragrant but not burnt. Pour in the chicken broth and whole milk, then season with a pinch of salt and pepper. Bring everything up to a gentle simmer over medium heat. This liquid will become the flavorful cooking medium for your pasta, so don’t rush it.

Step 3: Cook the Fettuccine Right in the Sauce

Add your fettuccine noodles directly into the simmering broth and milk mixture. Stir frequently to prevent sticking and cook until the sauce reduces slightly and the pasta is just al dente, about 11 to 13 minutes combined (3 minutes at first then 8 to 10 minutes tossing occasionally). This method infuses the pasta with flavor and creates a creamy base that will thicken into your Alfredo sauce.

Step 4: Finish the Sauce with Parmesan and Cream

Lower the heat and stir in the finely grated Parmesan cheese and heavy cream, combining until smooth and the sauce thickens nicely—around 3 minutes. Keep stirring gently so the cheese melts evenly, giving you that velvety, indulgent texture everyone loves.

Step 5: Combine Chicken and Serve

Remove the skillet from heat and stir in the sliced rested chicken. Sprinkle the dish with fresh parsley for a hint of color and freshness. Serve immediately for best taste and texture.

Top Tip

From my experience, the magic is all in the layering of flavors and patience during cooking. Here are a few tricks I've learned over time that really take this Homemade Chicken Alfredo Pasta Recipe to the next level.

Rest Your Chicken: Allowing the chicken to rest after cooking keeps it juicy and tender instead of drying out, which makes a huge difference when you add it back to the pasta.
Grate Parmesan Fresh: I swear by freshly grated Parmesan for melting smoothly and giving a richer, nuttier flavor—I always keep a block in the fridge.
Cook Pasta in Sauce: This saves time and enriches flavor, plus you end up with less water to drain and toss with your sauce later.
Don’t Rush the Sauce: Let the cream and cheese gently thicken off heat to avoid curdling or separation—you want silky smooth Alfredo every time.

How to Serve Homemade Chicken Alfredo Pasta Recipe

Garnishes

I love sprinkling a little more freshly chopped parsley on top—not just for color, but for that fresh herbal note that cuts through the richness. A dusting of extra Parmesan right at the table is also a nice touch if you want more cheesy goodness.

Side Dishes

To keep my meal balanced, I pair this creamy pasta with a crisp green salad dressed simply with lemon juice and olive oil. Sometimes, garlic bread or roasted veggies like asparagus or broccoli work perfectly alongside to add texture and freshness.

Creative Ways to Present

For special occasions, I like serving the pasta in shallow wide bowls and topping it off with a few whole basil leaves or even shaved truffle if I’m feeling fancy. It instantly elevates the dish visually and flavor-wise—always makes guests think you worked way harder than you did!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. The sauce thickens a bit when cold, so you’ll want to reheat gently with a splash of milk or broth to loosen it again.

Freezing

I’ve frozen this pasta before, but the texture changes slightly—cream sauces can separate when frozen. If you do freeze, freeze the chicken and pasta together, and thaw slowly overnight in the fridge before reheating to reduce sauce separation.

Reheating

To bring leftovers back to life, I warm them slowly over low heat on the stovetop with a splash of milk, stirring gently to avoid breaking the sauce. Microwave works too in short bursts with stirring in between, but stovetop warming gives me the best creamy texture.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Absolutely! While fettuccine is traditional and great for holding onto the sauce, you can also use linguine, penne, or even spaghetti depending on your preference. Just adjust the cooking time accordingly.

Is it necessary to use heavy cream in the sauce?

Heavy cream adds richness and a silky texture to the sauce, but if you want a lighter version, using whole milk alone or mixing with half-and-half can work. The sauce won’t be as thick and luscious but will still be delicious.

How do I avoid the Alfredo sauce from curdling?

To prevent curdling, cook the sauce gently over medium or low heat, and add cheese gradually while stirring. Avoid boiling the sauce once the cream and cheese are added, as high heat can cause separation.

Can I prep parts of this recipe ahead of time?

Yes! You can cook and slice the chicken a day ahead and store it in the fridge. The sauce is best made fresh, but you can prepare the broth and milk mixture in advance. Just warm it gently when you’re ready to cook the pasta.

Final Thoughts

This Homemade Chicken Alfredo Pasta Recipe is one I return to time and again because it’s like wrapping yourself in a warm, cozy blanket of flavor. It’s approachable enough for a weeknight but elegant enough to serve guests without stress. I’m confident you’ll enjoy making it as much as eating it—just remember to have some crusty bread ready for sopping up every last bit of that creamy sauce!