Name: Homemade Chicken Alfredo Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil; 2 (6- to 8-oz.) boneless, skinless chicken breasts; Kosher salt; Freshly ground black pepper; 2 garlic cloves, finely chopped; 2 cups low-sodium chicken broth; 2 cups whole milk; 8 oz fettuccine; 2 oz Parmesan, finely grated (about 1 cup); 3/4 cup heavy cream; Finely chopped fresh parsley, for serving

There’s something incredibly comforting about a creamy, cheesy pasta that feels like a warm hug on a plate. This Homemade Chicken Alfredo Pasta Recipe is one of those dishes—simple ingredients that come together to make magic, with juicy chicken and a silky sauce you’ll want to savor every bite of.

The dish shows several slices of golden brown, cooked chicken placed over a bed of creamy white fettuccine pasta. The pasta is coated in a smooth, rich white sauce, and the chicken slices have a slightly crispy texture on the edges. Small bits of fresh green parsley are scattered evenly over the top, adding a pop of color. There are also fine shavings of pale cheese sprinkled lightly on the dish, along with specks of black pepper. The whole meal rests on a background with a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Chicken Alfredo Pasta Recipe
Top Tip
How to Serve Homemade Chicken Alfredo Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Alfredo Pasta Recipe

Why You'll Love This Recipe

I’m hooked on this Homemade Chicken Alfredo Pasta Recipe because it’s easy enough for a weeknight but special enough to impress family or friends. The sauce is insanely smooth without any fancy shortcuts, and the chicken is perfectly juicy every time.

Simple yet impressive: You don’t need hours or dozens of ingredients to make a rich, flavorful Alfredo sauce from scratch.
Perfectly cooked chicken: With a quick sear and resting time, the chicken locks in juiciness and adds lovely texture.
One-pan pasta magic: The pasta cooks right in the sauce-infused liquid, soaking up all the flavor as it softens beautifully.
Customizable comfort: Whether you want it extra creamy, a little garlicky, or packed with herbs, this recipe adapts easily.

Ingredients & Why They Work

Each ingredient in this Homemade Chicken Alfredo Pasta Recipe plays a part in creating that luscious, balanced flavor. From the olive oil that browns the chicken to the creamy blend of whole milk and heavy cream, everything works in harmony for a satisfying dish.

Flat lay of two boneless, skinless chicken breasts with natural pink tones, a small white bowl of extra-virgin olive oil with golden liquid, two whole uncracked brown eggs, two garlic cloves with papery white skin, a small white bowl of low-sodium chicken broth with a pale golden hue, a small white bowl of whole milk, a nest of fresh, uncooked fettuccine pasta with a smooth pale yellow color, a small white bowl filled with finely grated Parmesan cheese, a small white bowl of heavy cream with a silky white texture, and a few sprigs of finely chopped fresh green parsley, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Provides that perfect sear for chicken, adding a subtle fruity note without overpowering.
Boneless, skinless chicken breasts: Lean and tender, these cook quickly and slice easily to top the pasta.
Kosher salt & freshly ground black pepper: Essential for seasoning and bringing out natural flavors.
Garlic cloves: Adds a savory punch that deepens the sauce’s flavor—use fresh for best results.
Low-sodium chicken broth: The perfect flavorful liquid base, making sure your sauce isn’t too salty.
Whole milk: Lightens the sauce slightly while maintaining creaminess and richness.
Fettuccine: Traditional Alfredo pasta choice—its flat ribbons hold sauce beautifully.
Parmesan cheese: Finely grated for quick melting and that signature tangy, nutty taste.
Heavy cream: Gives the sauce its dreamy, thick texture that clings to every strand.
Fresh parsley: Brightens the dish with a fresh herbal touch and a pop of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Homemade Chicken Alfredo Pasta Recipe by swapping out herbs or throwing in veggies to sneak in some extra color and crunch. It’s a forgiving recipe, so don’t hesitate to mix it up and make it truly yours.

Variation: Sometimes I add sautéed mushrooms or spinach at the end for extra earthy and fresh flavors—it pairs beautifully and ups the veggie count.
Dairy-free option: Use coconut cream and a dairy-free cheese blend if you’re avoiding dairy, though the texture will vary slightly.
Spicy twist: A pinch of red pepper flakes stirred into the sauce adds a pleasant heat without overpowering the creaminess.

Step-by-Step: How I Make Homemade Chicken Alfredo Pasta Recipe

A black bowl filled with creamy white fettuccine pasta as the base layer, covered evenly with a smooth, thick white sauce. On top, there are several slices of cooked chicken with golden-brown grill marks and a light interior, arranged neatly in the center. The dish is sprinkled with finely chopped green herbs and ground black pepper, adding small bits of green and black texture on the creamy surface. A fork is partially wrapped with some pasta on the left side of the bowl. The bowl is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Juicy Perfection

Heat the olive oil in a large skillet over medium-high heat until shimmering. Season the chicken breasts generously with kosher salt and freshly ground black pepper on both sides. Place them in the pan, cooking about 8 minutes per side—don’t rush this part! You want a golden-brown crust that locks in juices. Use an instant-read thermometer if you have one; 165°F is the safe internal temp. Once done, transfer the chicken to a cutting board and let it rest for 10 minutes before slicing thinly. Resting keeps the meat tender and juicy—trust me, it makes a difference.

Step 2: Build the Sauce and Cook Your Pasta

In the same skillet (hello, flavor!), add the finely chopped garlic and cook for about 30 seconds until fragrant. Then, pour in chicken broth and whole milk, seasoning lightly with salt and pepper. Bring this mixture to a simmer over medium heat. Add the fettuccine right into the sauce and stir frequently. It will take about 3 minutes for the sauce to reduce slightly, and then 8 to 10 minutes more for the pasta to become al dente. Stir gently but often—this one-pan method infuses your noodles with incredible flavor, so don’t skip the stirring.

Step 3: Finish with Cheese, Cream, and Chicken

Lower the heat and stir in the finely grated Parmesan and heavy cream until everything melts together into a velvety sauce. Keep stirring for about 3 more minutes while it thickens to that perfect creamy texture. Remove the pan from heat and fold in the sliced chicken. Give it a final toss so every bite has that luscious sauce coating tender chicken slices. Sprinkle freshly chopped parsley on top for that bright, fresh finish.

Top Tip

After making this recipe several times, I’ve realized little adjustments make all the difference—especially when it comes to sauce consistency and chicken prep. Here are some practical tips to help you nail it every time.

Use an instant-read thermometer: I never skip this step now because overcooked chicken is dry, and undercooked is unsafe. 165°F ensures juicy, safe chicken.
Add pasta gradually: Adding the noodles straight into the sauce means the starch thickens the sauce naturally—just make sure to stir so none stick together.
Grate Parmesan yourself: Freshly grated cheese melts so much better and adds a richer flavor than pre-grated packets.
Don’t skip resting the chicken: Let it sit after cooking to let juices redistribute—you’ll get tender bites instead of drying out the meat.

How to Serve Homemade Chicken Alfredo Pasta Recipe

Garnishes

I always top this pasta with a sprinkle of fresh parsley for color and a slight herbaceous crunch. Sometimes I’ll add extra Parmesan at the table for people who want a cheesier experience—it’s those little finishing touches that make it altogether irresistible.

Side Dishes

To round out the meal, I pair this Homemade Chicken Alfredo Pasta Recipe with a crisp green salad dressed lightly with lemon vinaigrette. Garlic bread or a warm baguette also work beautifully for sopping up that luscious sauce.

Creative Ways to Present

For a special occasion, I’ve served this pasta in individual ramekins topped with a sprig of parsley and a dusting of cracked black pepper—makes it feel fancy without the fuss. You can also layer it in a baking dish with extra cheese and broil until bubbly and golden on top.

Make Ahead and Storage

Storing Leftovers

Leftover Homemade Chicken Alfredo Pasta keeps wonderfully in an airtight container in the fridge for up to 3 days. I usually add a splash of milk or cream when reheating to loosen the sauce back up and keep it from drying out.

Freezing

I’ve frozen this pasta once or twice and found it holds up okay if wrapped tightly, though the cream sauce can separate a bit. It’s best to freeze before adding fresh herbs and garnish so you can add those fresh when reheating.

Reheating

To reheat, I warm it gently on the stovetop over low heat with a splash of cream or milk, stirring often to prevent sticking. Microwaving works in a pinch, but watch the time so it doesn’t dry out.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Absolutely! While fettuccine is classic for Alfredo, you can swap in linguine, penne, or even spaghetti. Just adjust the cooking time accordingly as different pastas cook differently in the sauce.

How do I prevent the Alfredo sauce from breaking or curdling?

Maintaining a gentle heat is key. Avoid boiling once you add the cream and cheese. Stir frequently and remove from heat as soon as the sauce thickens. Using fresh, quality ingredients also helps keep the sauce smooth.

Can I prepare any part of this recipe ahead of time?

You can cook and slice the chicken ahead and refrigerate it separately. The sauce and pasta taste best fresh, but you can make the sauce base earlier and combine everything when ready to serve.

What can I add to make this pasta more flavorful?

Try adding sautéed garlic or shallots at the start, a splash of white wine in the sauce, or fresh herbs like thyme or basil. For a little kick, a pinch of red pepper flakes works wonders. Don’t forget the finishing sprinkle of parsley for brightness!

Final Thoughts

This Homemade Chicken Alfredo Pasta Recipe is one I turn to whenever I want something that feels special without a lot of fuss. It brings together simple ingredients and turns them into something truly comforting. I hope you enjoy making it just as much as I do—there’s nothing like twirling a forkful of creamy pasta and tender chicken to remind you that good food is at the heart of happy moments.