Chicken Alfredo with Pappardelle Pasta Recipe

This chicken alfredo dish is ultra-creamy and packed with rich, savory flavor. The chicken turns out perfectly juicy, and it goes so well with the silky sauce. If you are craving a comforting, cheesy pasta dish, this chicken alfredo with pappardelle recipe is definitely one to try.

Why You’ll Love This Chicken Alfredo

• Creamy, rich Alfredo sauce
• Tender, juicy chicken seasoned with simple spices
• Ready in about 30 minutes for an easy weeknight dinner
• One-pan sauce for easy cooking and minimal cleanup

Ingredients

Pasta & Chicken

• Pasta of choice, I used Pappardelle
  • Shape works well since it clings well to the sauce
• 2 boneless, skinless chicken breasts
  • The main protein for this dish
• Olive oil (for cooking)
  • To help sear the chicken

Chicken Seasoning

• Salt & pepper, to taste
  • Basic seasoning for the chicken
• 1 tsp garlic powder
  • Enhance the flavor
• 1 tsp smoked paprika
  • Gives a nice smoky flavor

Alfredo Sauce

• 3 tbsp butter
  • The rich base of the sauce
• 3 cloves garlic, minced
  • Fragrant aromatics
• 1 tbsp flour
  • Helps thicken the sauce
• 1 ½ cups heavy cream
  • Helps create a creamy sauce
• ¾ cup freshly grated Parmesan cheese
  • Adds a nice nutty finish
• 1 cup reserved pasta water (as needed)
  • Helps emulsify the sauce
• 1 tsp onion powder
  • Adds depth
• ½ tsp Italian seasoning
  • Adds herby flavor
• ½ tsp black pepper
  • Adds a gentle heat

Click on the images for the direct link to the ingredients/tools I used:

Chicken Alfredo with Pappardelle Pasta Recipe Instructions

Cook the pasta according to package instructions until al dente.
Reserve 1 cup of pasta water before draining.

Season the chicken with salt, pepper, garlic powder, and smoked paprika.

Heat olive oil in a pan over medium heat.
Cook chicken for 5–7 minutes per side, until golden and fully cooked through.

Remove from pan and let rest for a few minutes, then slice.

In the same pan, melt butter over medium heat.

Add minced garlic and sauté until fragrant.

Stir in flour and cook for about 30–60 seconds (this helps thicken the sauce).

Slowly pour in heavy cream, stirring continuously. Let it gently simmer for 2–3 minutes.

Add Parmesan cheese and stir until fully melted and smooth.

Season the sauce with onion powder, Italian seasoning, and black pepper.

Add cooked pasta into the sauce and toss to coat.

Add a splash of reserved pasta water if the sauce needs to be loosened.

Add sliced chicken back into the pan and mix until well combined.

Chicken Alfredo with Pappardelle Pasta Cooking Tips

After adding the cheese, avoid high heat, or the sauce may separate.

Reserve pasta water and slowly add it to the sauce to help emulsify it.

Use freshly grated Parmesan, as pre-shredded cheese can make the sauce grainy.

If the sauce becomes too thick, loosen it with a little more pasta water.

Chicken Alfredo with Pappardelle Pasta Storage Tips

Store leftovers in an airtight container in the fridge for up to 3-4 days.

Reheat on low heat in the microwave in short intervals. Splash milk to bring the sauce back to its original form.

If you enjoyed this creamy alfredo recipe, you might also like my creamy tomato pasta recipe.

Creamy Tomato Pasta

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