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Close-up of Chicken Alfredo Pasta with velvety texture, topped with sliced grilled chicken.

Chicken Alfredo Pasta with Velvety Texture

This recipe shows you how to make a classic Chicken Alfredo Pasta. It focuses on simple steps to achieve a smooth, creamy sauce that coats the pasta well. This dish is suitable for beginners learning basic pasta techniques.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Substitute with grilled tofu for vegetarian option.
For the Pasta
  • 12 ounce Fettuccine Pasta Gluten-free pasta can be used as a substitute.
For the Creamy Sauce
  • 1 cup Heavy Cream Half-and-half or plant-based cream can be used for lighter fare.
  • 1 cup Parmesan Cheese (freshly grated) Pecorino Romano can be used for a sharper flavor.
For Flavor
  • 3 clove Garlic (minced) Fresh garlic is recommended for best flavor.
  • 2 tablespoon Olive Oil Can substitute with vegetable oil.
  • 1/4 cup Fresh Parsley (chopped) Basil can be substituted for a different flavor.
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions, about 8-10 minutes. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook for 6-7 minutes per side until golden and cooked through. Let rest and slice.
  3. In the same skillet, lower the heat and sauté minced garlic for about 30 seconds. Add heavy cream and simmer for about 3 minutes, stirring occasionally.
  4. Gradually stir in Parmesan cheese until melted and creamy. If too thick, add reserved pasta water to reach desired consistency.
  5. Add sliced chicken and drained fettuccine to the skillet, gently tossing to coat everything in the sauce. Cook on low for 1-2 minutes.
  6. Serve immediately, garnished with freshly chopped parsley.

Nutrition

Calories: 650kcalCarbohydrates: 70gProtein: 35gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

This recipe is designed to be straightforward. Pay attention to the heat when adding the cream and cheese to prevent separation. If you find the sauce is too thick, a splash of the starchy pasta water you saved will help create that smooth, velvety texture.

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