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Chicken Alfredo – Creamy Chicken Pasta 

September 19, 2019 by Lucy Parissi 31 Comments

24307 shares
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Are looking for any easy Chicken Alfredo recipe? This creamy chicken pasta is simple enough for a weekday meal but fancy enough for date night. Once you make this creamy pasta sauce you will want to serve it with everything! 

You will also love this delicious Chicken and Bacon Pasta Bake!

Post may contain affiliate links. For more information, check my disclosure

Bowl of Chicken Alfredo garnished with chopped parsley
In partnership with Amarula.

Confession time… The recipe currently topping the charts at chez Supergolden Bakes is extremely simple and VERY rich. My kids cannot get enough of it… Have you guessed what it is? 

Chicken Afredo of course! We don’t call it that in our house, my daughter just asks for ‘pasta with cream sauce’ or ‘chicken pasta’. But if I am feeling fancy I will tell her she is having restaurant style Fettuccine Alfredo!

The truth is that this cream pasta sauce is so darned tasty that you could serve it at a dinner party and be hailed a culinary genius! Look at this and tell me your mouth isn’t already watering 😉

Close up on creamy pasta with chicken in a bowl

So what is Alfredo Sauce?

Alfredo is a very simple cream pasta sauce made with butter, cream, and grated Parmesan cheese. That’s right, three ingredients! It has the same magic properties as Carbonara which is equally simple and just as addictive.

I like to add a healthy amount of minced garlic to my cream sauce and a secret ingredient if I am serving a special dinner… a splash of Amarula cream liqueur! This creamy liqueur adds a slight sweetness and hint of the exotic to this cream-based sauce.

What does cream sauce taste like?

Heaven… or my idea of heaven! It is rich, delicious and goes with pretty much everything. You can serve it plain, add chicken, salmon, meatballs, mushrooms or shrimp… I swear it would make cardboard taste good. 

This is THE recipe I make whenever I am craving carbs… I just try to limit myself to a small portion. But that is so hard, I won’t lie to you.

Is this sauce actually Italian?

Some origin stories link this sauce with an Italian chef in Rome who named a butter and cheese linquine recipe after himself.

I have my doubts as to how authentically Italian this sauce is… but it really doesn’t matter. The indisputable fact is that it is extremely delicious and quite versatile. 

Here’s what you will need… 

  • Cream – you can use single (pouring) cream or double (heavy) cream in this recipe. The sauce will be rich no matter what – this is not a recipe for the calorie conscious but as an occasional treat you can’t beat it!
  • Parmesan cheese – do yourselves a favour and buy a wedge of good quality cheese. Freshly grated Parmesan will make this recipe irresistible! Avoid using boxed Parmesan cheese it just won’t taste as good.
  • Chicken – You can use mini chicken breasts or large chicken breasts. If you prefer dark meat you can use skinless chicken thighs. 
  • Garlic – I like freshly minced garlic PLUS a little dried garlic granules. If garlic has you running for the hills just leave it out. Not a deal breaker!
  • Pasta – fettuccine and Alfredo sauce are linked but you can use any type of pasta you like. Always cook your pasta in SALTED water. This is non negotiable – if you skip the salt the pasta will be bland!
  • Plenty of chopped flat leaf parsley if you love fresh herbs. 

How to make Chicken Alfredo

Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.

This recipe cooks in about 15 minutes but you will need to do a little multi tasking! Start preparing your pasta as soon as the chicken is ready to cook. You want the pasta to be ready at the same time as your cream sauce as you will be combining them straight away!

This recipe is best served straight after it is prepared – after all you can make it in about 20 minutes. If you make ahead and need to reheat it, place in a saucepan and bring to a simmer over low heat.

You might need to add some water to loosen the sauce. If you have any of the reserved pasta water use it now other wise add a little warm water.

STEP 1. If you are using large chicken breasts you need to open them up or ‘butterfly them’. This just means they cook faster and more evenly. Place the chicken breasts on a cutting board (use a separate cutting board for handling raw meat). Slice the side of your chicken breast but don’t cut all the way to the other side.

STEP 2.  Open the breasts up. Cover the chicken with greaseproof paper and use a rolling pin to pound (gently) to flatten it.

STEP 3. Season the chicken well with freshly ground salt and pepper. 

STEP 4. Heat a large skillet or frying pan and add a little olive oil. Pan fry the chicken breasts over medium-high heat, until golden brown and cooked through. This can take 8-10 minutes or longer if they are thick. Use a digital thermometer to check the internal temperature has reached 75C / 165F. Set the chicken aside for a couple of minutes then slice on the diagonal.

STEP 5. While the chicken is cooking, bring a large pot of water to a boil, salt generously and cook your pasta until al dente. Set a timer to cook the pasta for one minute less than pack instructions.

STEP 6. Lower the heat to medium-low. Add a tablespoon of butter to your skillet and let it melt. 

STEP 7. Add the garlic once the butter is foaming and cook for about 30 seconds over low heat, stirring, until fragrant. Use a wooden spoon to stir any browned bits from the chicken at the bottom of the pan into the butter.

STEP 8. Pour in the cream and bring to a gentle simmer over low heat. Stir in the salt and garlic granules.

STEP 9. Add the chicken back into the sauce and stir in the Parmesan cheese and a handful of chopped parsley. 

Preparing Alfredo sauce in a skillet

STEP 10. Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce, tossing everything to combine. If you need to loosen the sauce at all then add a little of the reserved pasta water.

STEP 11. Taste and season with salt and pepper. Garnish with more parsley and serve immediately!

More winning pasta recipes!

  • Cajun Chicken and Shrimp Alfredo
  • Creamy Shrimp Pasta | Shrimp Alfredo
  • Crockpot Creamy Chicken Pasta
  • One-Pot Cajun Chicken Pasta

HAVE YOU MADE MY CREAMY CHICKEN PASTA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Chicken Alfredo – Creamy Chicken Pasta

Lucy Parissi | Supergolden Bakes
Are looking for any easy Chicken Alfredo recipe? This creamy chicken pasta is simple enough for a weekday meal but fancy enough for date night. Once you make this rich and creamy alfredo sauce you will want to serve it with everything!
4.77 from 76 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: Alfredo sauce, Chicken Alfredo, Cream Pasta Sauce, Creamy Chicken Pasta, Fettuccine Alfredo
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 949kcal

Ingredients

  • 500 g | 1lb large chicken breasts (or skinless boneless thighs)
  • Salt and pepper , to season
  • 1/2 tbsp olive oil , to fry the chicken
  • 1 tbsp unsalted butter
  • 3 garlic cloves , minced
  • 500 ml | 2 cups double / heavy cream (or you can use single cream)
  • 50 g | ½ cup freshly grated Parmesan cheese
  • 1 tsp salt
  • 1 tsp garlic granules optional
  • 3 tbsp fresh chopped parsley , to garnish
  • Salt and pepper to season , if needed

For the pasta

  • 300 g | 10 ½ oz fettuccine , or tagliatelle pasta (dried)
  • 1 tsp salt for pasta water

Instructions

  • Place the chicken breasts on a cutting board (use a separate cutting board for handling raw meat). Slice the side of your chicken breast but don’t cut all the way to the other side.
  • Open the breasts up. Cover the chicken with greaseproof paper and use a rolling pin to gently flatten it.
  • Season well with freshly ground salt and pepper.
  • Heat a large skillet or frying pan and add the olive oil. Pan fry the chicken breasts over medium-high heat, until golden brown and cooked through. This can take 8-10 minutes or longer if they are thick. Use a digital thermometer to check the internal temperature has reached 75C / 165. Set the chicken aside for a couple of minutes then slice on the diagonal.
  • While the chicken is cooking, bring a large pot of water to a boil, salt generously and cook your pasta until al dente. Set a timer to cook the pasta for one minute less than pack instructions.
  • Lower the heat to medium-low. Add a tablespoon of butter to your skillet and let it melt.
  • Add the garlic once the butter is foaming and cook for about 30 seconds until fragrant.
  • Pour in the cream and bring to a gentle simmer. Add the salt and garlic granules.
  • Stir in the Parmesan cheese until melted. Add the chicken and parsley.
  • Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce, tossing everything to combine. If you need to loosen the sauce at all then add a little of the reserved pasta water.
  • Taste and season with salt and pepper. Serve immediately!

Video

Notes

This recipe is best served straight after it is prepared. If you make ahead and need to reheat it then place in a saucepan and bring to a simmer over low heat. You might need to add some water to loosen the sauce. If you have any of the reserved pasta water use it now other wise add a little warm water.
––––––
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Nutritional Info

Calories: 949kcal | Carbohydrates: 61g | Protein: 44g | Fat: 59g | Saturated Fat: 34g | Cholesterol: 270mg | Sodium: 1553mg | Potassium: 748mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2072IU | Vitamin C: 3mg | Calcium: 246mg | Iron: 2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Comments

  1. Emily says

    December 23, 2022 at 11:34 pm

    5 stars
    I’ve made this so many times and it is SO good! could you use half and half instead of heavy cream?

    Reply
    • Lucy Parissi says

      December 24, 2022 at 10:12 pm

      Yes absolutely

      Reply
  2. Sian says

    November 03, 2022 at 11:15 pm

    Such an easy, satisfying weeknight meal! I added mushrooms cause I love them. My boyfriend loves pasta salads so this’ll be his lunch tomorrow too. 10/10. Thank you x

    Reply
  3. Melz says

    August 05, 2022 at 6:53 am

    5 stars
    Wow…This recipe is so amazingly delicious…I tried it yesterday and my family loved it. So much flavor yet so simple to make. Thanks soooo much for sharing this recipe. I have tried many online recipes…none of which compares to this…Every1 including my 2 year old enjoyed this meal…Absolutely delicious 😋

    Reply
    • Lucy Parissi says

      August 05, 2022 at 10:45 am

      So glad you all enjoyed it 😘

      Reply
  4. robert says

    May 01, 2022 at 3:24 pm

    5 stars
    Excellent recipe. Should have looked at the pictures, because thought the chicken and pasta would be swimming in the sauce but they weren’t. Could you please clarify if the 1/2 cup Parmesan cheese is grated parmesan? Could a different cheese be used, such as Romano? Other types of cheese?

    Reply
    • Lucy Parissi says

      May 02, 2022 at 8:53 am

      Yes grated Parmesan. You can use any other type of hard cheese you like such as Grana Padano, pecorino etc

      Reply
  5. Georgina says

    March 13, 2022 at 7:27 pm

    5 stars
    So I’ve just eaten this and honestly it was amazing! I’d happily pay for this in a restaurant I love a creamy pasta!!!
    I’m not a great cook but this was sooo easy to make with simple instructions I’m so glad I came across this and actually made it
    Thank you so much for the amazing recipe and to anyone wondering if they should make this
    MAKE IT!!!!

    Reply
    • Lucy Parissi says

      March 14, 2022 at 5:10 pm

      Thanks for the lovely comment Georgina I really appreciate it ❤️

      Reply
      • Georgina says

        March 20, 2022 at 1:37 pm

        ❤️❤️

        Reply
  6. Mark nurse says

    November 22, 2021 at 7:24 pm

    5 stars
    Slightly altered the chicken side putting fresh mozzarella in between the butterfly and wrapping bacon around season and bake in the oven. Once cooked carve up and mix with the cream,parsley garlic and parmesan the toss it all together with tagliatelle. Serve with side salad and garlic bread.

    Reply
  7. Mojoblogs says

    March 24, 2021 at 5:38 am

    5 stars
    This is one of my absolute favorites because it’s super easy to make. Thank you for sharing this recipe 🙂

    Reply
  8. Lori says

    January 27, 2021 at 11:56 pm

    Our family lived this recipe. Do you happen to have a blackened chicken recipe?

    Reply
    • Lucy Parissi says

      January 28, 2021 at 12:19 pm

      Glad you liked it! I am afraid I dont have a blackened chicken recipe but will do some research sounds intriguing!

      Reply
  9. Pauline Knowles says

    December 29, 2020 at 3:31 pm

    Havnt got cream but have creme fraighe or milk

    Reply
    • Lucy Parissi says

      December 30, 2020 at 3:00 pm

      creme fraiche might work but could possibly split (separate), I am afraid milk is too thin

      Reply
  10. Alexandre says

    December 15, 2020 at 4:21 pm

    5 stars
    Loved the recipe! I just added a little bit of lemon juice and zest to bring up the acidity and loved it!

    Reply
  11. Aisha says

    July 09, 2020 at 7:19 pm

    5 stars
    I just made this and wow 🙌🏾 Thank you!

    Reply
  12. J says

    May 27, 2020 at 8:35 pm

    Can I reheat the next day to eat?

    Reply
    • Lucy Parissi says

      May 28, 2020 at 10:10 am

      Hi – yes you can. Warm gently over low heat, adding a splash of milk if needed. Don’t allow it to come to a boil.

      Reply
  13. Heather Janssens says

    February 12, 2020 at 1:16 am

    5 stars
    YUM! This was really delicious!! My husband, myself and our three kids loved this meal! Thanks so much for sharing such a yummy recipe! This will be made often in our home!

    Reply
    • Lucy Parissi says

      February 12, 2020 at 8:35 am

      It’s a crowd pleaser for sure! My kids LOVE it too 🙂

      Reply
  14. Mpho says

    February 06, 2020 at 3:42 pm

    5 stars
    The first chicken pasta I have cooked and feel confident to cook for guests. It is so good!

    Reply
    • Lucy Parissi says

      February 06, 2020 at 3:46 pm

      Love to hear that! 🙂

      Reply
  15. Tayler Ross says

    October 24, 2019 at 1:20 pm

    5 stars
    I made this for dinner last night and it was incredible! Thanks so much for sharing the recipe!

    Reply
  16. Renee Goerger says

    October 24, 2019 at 12:19 pm

    5 stars
    I love chicken with creamy pasta. This recipe is fantastic!

    Reply
  17. Ashley says

    October 23, 2019 at 12:09 pm

    5 stars
    Seriously delicious! We loved this so much, we can’t wait to make it again.

    Reply
  18. Camila Rojas says

    October 23, 2019 at 11:03 am

    5 stars
    This alfredo pasta looks absolutely delicious. I love the idea of making the chicken like grilled first and then add it to the pasta!
    So trying!

    Reply
  19. Jane Saunders says

    October 23, 2019 at 8:36 am

    5 stars
    So very tasty and easy to pull together.

    Reply
    • Sarah says

      February 11, 2020 at 2:59 pm

      Is that a 1/2 cup of Parmesan cheese or 1 1/2 cup?

      Reply
      • Lucy Parissi says

        February 11, 2020 at 4:20 pm

        Hi Sarah, it is half a cup

        Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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