This chicken alfredo pasta combines tender seared chicken and penne in a rich, velvety parmesan cream sauce with garlic and a touch of butter. It is a family favorite, and it comes together in about 30 minutes. The original dish was much simpler. In fact, Roman restaurateur Alfredo di Lelio created it in the early 1900s with only fettuccine, butter, and parmesan, while the cream version became popular in the United States (Wikipedia).
Key Takeaways
- Freshly grated parmesan melts smoothly, while pre-grated cheese can clump.
- Searing the chicken first adds flavor to the sauce.
- Pasta water keeps the sauce silky as it sits.
What Is Chicken Alfredo Pasta?
Chicken alfredo pasta is pasta tossed in a creamy parmesan sauce and topped with sliced chicken. Although the Roman original had no cream, the American version is richer and more saucy. As a result, it has become a restaurant staple.
Chicken Alfredo Pasta Ingredients
- Chicken breasts: Ideally, pound them to an even thickness.
- Penne or fettuccine: Either shape holds the sauce well.
- Butter and garlic: Together, they form the flavor base.
- Heavy cream: In addition, it gives the sauce body.
- Parmesan: Finally, grate it fresh from a block.
How to Make Chicken Alfredo Pasta
The full measurements are in the recipe card at the end of this post. Meanwhile, here is the method.
1. Sear the chicken. First, season the chicken and cook it in a hot skillet for 5 to 6 minutes per side. Then rest and slice it.
2. Cook the pasta. Next, boil the penne until al dente and reserve a cup of pasta water.
3. Make the sauce. After that, melt the butter, cook the garlic, and add the cream. Simmer for 3 minutes, then whisk in the parmesan.
4. Combine. Finally, toss the pasta in the sauce with a little pasta water and top with the chicken.
Tips for the Best Chicken Alfredo Pasta
- Add cheese off the heat. Otherwise, it can become grainy.
- Rest the chicken. In fact, 5 minutes of rest keeps it juicy.
- Serve immediately. Similarly, alfredo thickens quickly as it cools.
- Add vegetables. For example, broccoli or peas make it a complete meal.
Frequently Asked Questions
How do I reheat chicken alfredo pasta?
Reheat it gently on the stove with a splash of milk. Otherwise, the sauce may separate in the microwave.
Can I make it lighter?
Yes. For instance, use half-and-half instead of cream and add extra vegetables.
Can I use rotisserie chicken?
Absolutely. In that case, simply shred it and stir it into the sauce at the end.
Final Thoughts
All in all, chicken alfredo pasta is creamy, comforting, and loved by the whole family. Best of all, it is easy enough for any weeknight.
For another creamy pasta, try our creamy mushroom pasta, or our creamy garlic parmesan chicken.
AuthorEmma food bloggerDifficultyBeginnerPenne tossed in a garlic butter, cream, and parmesan sauce and topped with sliced seared chicken. Serves 4.
Chicken
Pasta and Sauce
Sear the chicken. Season the chicken and cook in olive oil over medium-high heat 5–6 minutes per side until 165°F. Rest 5 minutes and slice.
Cook the pasta. Cook the penne until al dente. Reserve 1 cup of pasta water.
Make the sauce. Melt the butter, cook the garlic 30 seconds, then add the cream and simmer 3 minutes.
Add cheese. Off the heat, whisk in the parmesan, salt, and pepper until smooth.
Combine. Toss the pasta in the sauce with a little pasta water. Top with chicken and herbs.
4 servings
1 plate
- Amount per serving
- Calories885
- % Daily Value *
- Total Fat 46g59%
- Saturated Fat 26g130%
- Trans Fat 1g
- Cholesterol 196mg66%
- Sodium 1025mg45%
- Total Carbohydrate 64g24%
- Dietary Fiber 3g11%
- Total Sugars 4g
- Protein 53g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
