Easy Chicken Alfredo Pasta
Tender chicken and fettuccine coated in a rich homemade Parmesan Alfredo sauce.
- Measurements grams + cups
- Cuisine Italian-American
Why You'll Like This Recipe
- A real Alfredo made from butter, cream and Parmesan rather than a jar.
- Thirty minutes, and the sauce takes about five of them.
- Four generous servings from one pan and one pot.
Recipe
Easy Chicken Alfredo Pasta
Fettuccine and chicken in a homemade Parmesan Alfredo sauce.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, reserving 120 mL (1/2 cup) pasta water before draining.
- Step 2. Season the chicken with the salt and garlic powder.
- Step 3. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes, until browned and cooked to 74 C / 165 F. Transfer to a plate.
- Step 4. Reduce the heat to medium and melt the butter in the same skillet.
- Step 5. Add the garlic and cook for about 30 seconds.
- Step 6. Pour in the heavy cream and gently simmer for about 3 minutes.
- Step 7. Reduce the heat to low and stir in the Parmesan and black pepper until smooth.
- Step 8. Add the drained pasta and cooked chicken. Toss until coated, adding a little reserved pasta water if the sauce is too thick.
Notes
- Low heat once the Parmesan goes in. This is the step that decides whether the sauce is silky or grainy.
- Reserve pasta water before draining. Alfredo tightens fast and that water is how you loosen it.
- Toss the pasta in the sauce rather than pouring sauce over pasta — the coating is the point.
Easy Chicken Alfredo Pasta — Simple Table Recipes · https://simpletablerecipes.com/recipes/easy-chicken-alfredo-pasta/
Ingredient Notes
- Parmesan, finely grated
- A full 100 g, and it is the backbone of the sauce rather than a garnish. Grate it yourself — pre-grated Parmesan will not melt smoothly.
- Heavy cream
- Simmered gently for a few minutes before the cheese goes in, which thickens it slightly and gives the Parmesan something to melt into.
Equipment
- Large pot
- Large skillet
- Colander
- Tongs
- Cheese grater
Substitutions
- Fettuccine
- Linguine or tagliatelle work. Short shapes are fine but hold less sauce.
- Chicken
- Prawns cooked for 2 to 3 minutes, or leave the protein out entirely for plain fettuccine Alfredo.
- Heavy cream
- Half-and-half gives a thinner sauce. Traditional Alfredo uses no cream at all — just butter, Parmesan and pasta water — if you want to try that version.
Storage
Storing: Best fresh. Refrigerate for up to 2 days and reheat gently with a splash of milk, stirring constantly.
Frequently Asked Questions
Why is my Alfredo sauce grainy?
Heat, or pre-grated cheese. Take the pan off the boil before adding Parmesan, add it a handful at a time, and grate it yourself — the anti-caking agents in pre-grated cheese prevent smooth melting.
Why did my Alfredo sauce split?
It boiled after the cheese went in. Cream and cheese emulsions break at high heat. Keep it at the lowest setting once the Parmesan is in.
Can I make Alfredo without heavy cream?
Yes — traditional Alfredo is butter, Parmesan and starchy pasta water, no cream at all. It needs vigorous tossing to emulsify but it is lighter and arguably better.
How do I reheat Alfredo?
Gently, in a pan, with a splash of milk or cream, stirring constantly. Microwaving usually splits it.
Why is my sauce too thick?
Alfredo tightens as it stands. Loosen it with reserved pasta water a splash at a time — it will not dilute the flavour the way plain water does.
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