Creamy Chicken Alfredo Pasta Recipe

Chicken Alfredo Pasta is a creamy, comforting dish featuring silky egg pappardelle tossed in a rich butter, garlic, and Parmigiano Reggiano cream sauce, finished with seasoned, seared chicken. It’s a hearty, satisfying pasta perfect for weeknights or a cozy dinner.

Chicken Alfredo Pasta made with egg pappardelle is one of my favorite go-to meals when I want something simple, filling, and indulgent. The sauce is velvety from butter, cream, and Parmigiano Reggiano, while the garlic adds warmth and depth. Blackened-seasoned chicken brings a bold, slightly smoky contrast that turns the pasta into a full meal.

Recipe Ingredients

Below are the ingredients and a few helpful notes to ensure the best results.

• Chicken: Use boneless chicken breasts, filleted and pounded thin so they cook quickly and evenly.
• Blackened spice: A blackened or Cajun-style spice blend works well for a robust, slightly smoky flavor. If you prefer, use simple salt and pepper.
• Parmigiano Reggiano: Freshly grated Parmigiano Reggiano delivers the best flavor and texture for the sauce.
• Butter: Unsalted butter forms the base of the sauce and helps carry the garlic flavor.
• Heavy cream: Heavy cream yields a silky, rich sauce. Whole milk will thin the sauce and change the texture.
• Pasta water: Reserve some starchy pasta-cooking water to loosen or emulsify the sauce if needed.
• Pasta: Egg pappardelle or fettuccine both work nicely; use your preferred pasta shape.

Quantities and full ingredient details are included in the recipe card below.

How to make it

Overview: cook the pasta, sear the seasoned chicken, prepare the cream sauce in a clean pan, then toss everything together and finish with parsley and extra cheese.

1. Bring a large pot of water to a rolling boil and salt it well (about 2 tablespoons kosher salt per gallon).
2. Prepare aromatics and cheese: finely mince 3 garlic cloves and grate 1 1/4 cups Parmigiano Reggiano; set aside.
3. Butterfly and pound 1 pound of chicken breasts to about 3/8″–1/2″ thickness. Dry the cutlets thoroughly with paper towels before seasoning.
4. Season both sides of the chicken with 2 to 2 1/2 teaspoons blackened spice, or simply use 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Heat a stainless steel or cast-iron skillet over medium heat for about 3 minutes. Add 1 tablespoon olive oil, place the chicken in the pan, and after two minutes add 1 tablespoon butter. Cook the chicken about 3 minutes per side until cooked through. Transfer to a cutting board and tent loosely with foil to rest.
6. While the chicken rests, cook the pasta in the boiling water until al dente, following the package timing. Reserve about 1 cup of pasta water before draining.
7. Using a clean pan (do not use the pan with the blackened fond, which would add bitter burnt flavors), melt 7 tablespoons butter over medium-low heat. Add the minced garlic and sauté gently until golden, about 1–2 minutes—avoid browning the garlic.
8. Stir in 1 1/4 cups heavy cream and bring the mixture to a gentle simmer. Add the grated Parmigiano Reggiano and stir until melted and smooth. The sauce will thicken as it simmers.
9. Turn the heat to low. Add the drained al dente pasta to the sauce and toss to coat. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.
10. Season the pasta with salt and pepper to taste and stir in 3 tablespoons minced flat-leaf Italian parsley. Slice the rested chicken into bite-sized pieces and either toss it into the pasta or place it on top when serving. Serve immediately with extra grated Parmigiano Reggiano if desired.

Chicken Alfredo Pasta

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

Servings: 4

Silky ribbons of pappardelle are tossed with a garlicky Alfredo-style sauce and blackened chicken in this comforting and hearty dish.

Ingredients

For the chicken

• 1 pound (454g) chicken breast, filleted and pounded to 1/2″ thick
• 2–2 1/2 teaspoons blackened spice (or 1 teaspoon salt + 1/2 teaspoon pepper)
• 1 tablespoon (15g) olive oil
• 1 tablespoon (14g) unsalted butter

For the pasta

• 8 ounces (227g) egg fettuccine or egg pappardelle
• 7 tablespoons (98g) unsalted butter
• 3 cloves garlic, minced
• 1 1/4 cups (113g) grated Parmigiano Reggiano, plus more for serving
• 1 1/4 cups (300g) heavy cream
• Salt and pepper, to taste
• 3 tablespoons minced flat-leaf Italian parsley
• 1 cup (240g) reserved pasta water, for thinning as needed

Instructions

• Bring a large pot of salted water to a boil.
• Dry chicken cutlets and season on both sides with blackened spice or salt and pepper.
• Heat a stainless or cast-iron pan over medium heat for 3 minutes. Add olive oil, then the chicken. After 2 minutes, add butter. Cook about 3 minutes per side until cooked through. Transfer to a cutting board and tent with foil.
• Begin cooking the pasta to al dente in the boiling water, reserving about 1 cup of pasta water before draining.
• In a clean pan over medium-low heat, melt the butter and add the garlic. Cook until golden (about 1–2 minutes), then add the cream and grated cheese. Bring to a gentle simmer and allow the sauce to thicken slightly.
• Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a smooth, silky consistency.
• Remove the pan from heat, season with salt and pepper, and stir in the parsley. Slice the rested chicken and either mix it into the pasta or place on top when plating. Serve with extra Parmigiano Reggiano and enjoy immediately.

Notes

• Substitute the blackened spice with your preferred seasoning or simply salt and pepper.
• If using whole breasts, fillet and pound them for thin cutlets that cook quickly and evenly.
• Use reserved pasta water to loosen the sauce and create an emulsified, glossy finish.
• Leftovers keep up to 3 days refrigerated; reheat gently on the stovetop with a splash of pasta water.

Nutrition

Calories: 801 kcal |
Carbohydrates: 43.9 g |
Protein: 50 g |
Fat: 48.3 g |
Saturated Fat: 27.1 g |
Cholesterol: 210 mg |
Sodium: 1101 mg |
Potassium: 242 mg |
Fiber: 2 g |
Sugar: 2.1 g |
Calcium: 298 mg |
Iron: 3 mg

Nutrition information is an approximation and should be used as a guide.