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

Chicken Alfredo

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4 Servings

Calories 773 kcal

Ingredients

  

• 14 oz tagliatelle pappardelle, or other ribbon pasta (400 g)
• 1 gallon water for boiling(4l)
• 3 tbsp salt
• 4 chicken fillets
• 1 tsp salt
• 1 tsp ground pepper
• 1 tbsp neutral oil or butter for frying
• 7 oz Parmesan cheese (200g)

Instructions

 

• 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.)
• 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.
• 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.
• 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.
• 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.”
• 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.
• 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.

Keyword chicken, easy, pasta, quick, tasty