Chicken Alfredo Recipe

Creamy, cheesy, and irresistibly comforting

Pasta Alfredo is a timeless Italian classic. Simple, rich, and deeply satisfying. By pairing it with juicy, pan-seared chicken fillet, you turn it into a hearty, protein-packed dinner that’s both elegant and comforting. Topped with fresh parsley and cracked black pepper, this dish brings restaurant-quality flavors right to your kitchen.

What Makes Chicken Alfredo So Special?

Alfredo sauce shines in its simplicity: butter, pasta water, and Parmesan come together to coat every strand of pasta in a silky, cheesy glaze.
In this version, adding tender slices of roasted chicken fillet not only makes the meal more substantial but also adds savory depth. A few thoughtful techniques — like resting the chicken and using starchy pasta water — make a big difference in flavor and texture. It’s luxurious yet easy enough for a weeknight.

Ingredient Breakdown: How Each One Works Its Magic

• Tagliatelle, pappardelle, or other ribbon pasta
  Wide, flat pasta holds the creamy Alfredo sauce beautifully.
  
• Chicken fillet
  Adds a juicy, savory protein that complements the rich sauce.
  
• Salt
  Essential for seasoning both the pasta water and the chicken.
  
• Ground pepper
  Gives a gentle heat that cuts through the richness.
  
• Neutral oil or butter
  Used for searing the chicken; butter adds extra flavor.
  
• Parmesan
  The heart of the Alfredo sauce, lending salty, nutty creaminess.
  

Make-Ahead Instructions

To save time:

• Cook the chicken ahead: Sear and cook the chicken, then refrigerate. Gently reheat in the pan before slicing.
  
• Grate the Parmesan: Freshly grate it ahead of time and store in an airtight container to avoid clumping.
  
• Boil pasta water: Heat water while prepping chicken so you can flow straight into pasta cooking.
  

The sauce, however, is best made fresh to maintain its silky texture.

Storing and Reheating

Fridge

• Store any leftovers in an airtight container for up to 2 days.
  

Freezing

• Not recommended — Alfredo sauce tends to split when frozen and thawed.
  

Reheating

• Stove top: Gently reheat pasta and chicken with a splash of water or milk over low heat, stirring to bring the sauce back together.
  
• Microwave: Reheat at low power in short bursts, stirring in between.
  

Tip: Always reheat gently to preserve the creamy texture!

Time

• Prep time: 10 minutes
  
• Cook time: 20–30 minutes
  
• Total time: 20–40 minutes
  
  

Step-by-Step Instructions

1. Boil pasta water:
   Bring a large pot of water to a rolling boil. Add salt (it should taste like the sea!).
   

• Add pasta:
  
  • Dried pasta: Cook until 2–3 minutes shy of package directions.
    
  • Fresh pasta: Only needs 30 seconds to 1 minute.
    (You’ll finish cooking it in the sauce.)
    

2. Prepare and sear the chicken:
   Pat chicken fillets dry with kitchen paper. Season with salt and pepper.
   Heat a pan over medium heat with oil, butter, or a mix. When the butter stops sizzling, sear chicken fillets for about 2 minutes per side until golden.
   
3. Cook the chicken through:
   Cover with a lid or foil, reduce heat to low, and cook for 4–6 minutes more, depending on thickness.
   Let the chicken rest while you prepare the pasta.
   
4. Start the Alfredo sauce:
   In the same pan, melt butter over medium heat. Add a couple of tablespoons of pasta water. Let simmer gently for about 1 minute.
   
5. Finish the pasta:
   Transfer the partially cooked pasta directly into the pan with the sauce. Add a ladleful of pasta water and stir until absorbed. Continue adding small amounts of pasta water until pasta is cooked “al dente.”
   
6. Add cheese and finish:
   Stir in the grated parmesan and mix until melted and creamy. Adjust with more pasta water if needed to keep the sauce loose and glossy.
   
7. Serve:
   Slice or dice the rested chicken fillets and arrange over the creamy pasta. Garnish with chopped parsley, extra parmesan, and freshly cracked black pepper.
   

Ingredients (with Measurements)

4 portions/servings

• 400 g tagliatelle, pappardelle, or other ribbon pasta
  
• 4 liters water (for boiling)
  
• 0.5 dl salt (about 3 tablespoons)
  
• 4 chicken fillets
  
• 1 tsp salt
  
• 1 tsp ground pepper
  
• 1 tbsp neutral oil or butter (for frying)
  
• 200 g Parmesan cheese, freshly grated
  

Nutritional Info

per portion/serving

Calories: 773 kcal Fat:  22 g Protein: 70 g Carbohydrates: 70 g