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Creamy Chicken Alfredo Pasta
My Creamy Chicken Alfredo Pasta has tender seasoned chicken, your favorite pasta, and a rich homemade garlic Parmesan sauce. It’s creamy, comforting, and tastes like something you’d order at a restaurant, but it’s easy enough to make at home.
I make this when everyone wants a cozy pasta dinner but I don’t want to spend all night in the kitchen. My kids always ask for seconds, and because you can use any pasta you already have, it’s an easy weeknight win.
Servings: 4
Calories: 1340kcal
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Equipment
- 1 Large, deep saute pan
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breast diced into bite-size pieces
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt more to taste
- 1/2 tsp chili powder
- 2 tbsp butter
- 1 tbsp olive oil
For the Alfredo Sauce
- 1/2 cup butter
- 1 small white or yellow onion diced
- 5 garlic cloves minced
- 1/2 cup chicken broth
- 2 cups heavy cream
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp chicken bouillon powder
- 1 tsp salt more to taste
- 1 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley chopped
For the Pasta
- 1 lb pasta of your choice I used Ziti Tagliati
- Salt, for the pasta water
- 1 cup reserved pasta water as needed
Instructions
- Boil the pasta water. Bring a large pot of generously salted water to a boil.
- Season the chicken. Add the diced chicken to a bowl. Drizzle with 1 tablespoon of oil, then add the Italian seasoning, garlic powder, paprika, onion powder, chili powder, and salt. Toss until evenly coated.
- Cook the chicken. Melt 2 tablespoons of butter with 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and set aside.
- Sauté the onion and garlic. Reduce the heat to medium and melt ½ cup of butter in the same skillet. Add the onion and cook for 2–3 minutes. Add the garlic and cook for 1 more minute.
- Make the Alfredo sauce. Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream, garlic powder, Italian seasoning, paprika, chicken bouillon, and salt. Reduce the heat to low and gently simmer for 7–8 minutes.
- Cook the pasta. Cook the pasta until al dente, about 1 minute less than the package directions. Before draining, reserve 1 cup of pasta water.
- Finish the sauce. Stir the Parmesan and parsley into the Alfredo sauce until the cheese is melted and the sauce is smooth.
- Combine everything. Add the drained pasta and cooked chicken to the sauce. Toss until evenly coated, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Serve and enjoy. Top with extra Parmesan and fresh parsley, if desired.
Nutrition
Calories: 1340kcal | Carbohydrates: 97g | Protein: 39g | Fat: 89g | Saturated Fat: 51g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 269mg | Sodium: 2170mg | Potassium: 761mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3767IU | Vitamin C: 9mg | Calcium: 376mg | Iron: 3mg
Tried this recipe?Let us know how it was!
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My kids loved this one and I hope your family does, too!
Tips for Making This Recipe
- Save more pasta water than you think you’ll need. The sauce thickens as it sits, so a splash of starchy pasta water helps loosen it while keeping it creamy.
- Store the leftovers properly. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.
- Keep the heat low. Adding Parmesan while the sauce is boiling can cause it to separate or become grainy. Lower the heat before stirring in the cheese.
Frequently Asked Questions
What type of pasta works best for Chicken Alfredo?
You can use any pasta you have on hand. Penne, rigatoni, bow ties, linguine, and spaghetti all work well with the creamy Alfredo sauce.
Can I make Chicken Alfredo ahead of time?
Chicken Alfredo is best served fresh, but you can cook the chicken and prepare the sauce ahead of time. Store them separately in the refrigerator, then gently reheat the sauce before adding freshly cooked pasta.
How do I reheat Chicken Alfredo without drying it out?
Reheat it slowly over low heat or in short intervals in the microwave. Add a splash of milk, cream, or chicken broth and stir until the sauce becomes creamy again.
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Absolutely delicious, you’ll love it!