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5 from 1 vote

Creamy Chicken Alfredo Pasta

Creamy, cheesy, and packed with seasoned chicken, this easy Chicken Alfredo Pasta is the ultimate 30-minute comfort food. Use your favorite pasta shape for a family-friendly dinner that tastes even better than takeout.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: 45 Minute Dinner, Chicken, Comfort Food, Dinner, Easy Recipes, Family Dinner, Homemade, Italian, Quick Dinner, The Cooking Mawma
Servings: 4

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