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Creamy Chicken Alfredo Recipe

Creamy homemade Chicken Alfredo made with tender seasoned chicken, fettuccine pasta, and a rich garlic Parmesan cream sauce. A quick and comforting restaurant-style dinner ready in under 30 minutes.
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Ingredients

  • Chicken
  • Pasta of choice, I used Pappardelle
  • 2 boneless skinless chicken breasts
  • Olive oil for cooking
  • Chicken Seasoning
  • Salt & pepper to taste
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Alfredo Sauce
  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1 tbsp flour
  • 1 ½ cups heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 1 cup reserved pasta water as needed
  • 1 tsp onion powder
  • ½ tsp Italian seasoning
  • ½ tsp black pepper

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.