Chicken Alfredo Pasta Recipe

Ingredients

• 480 ml (2 cups)double cream
• 100 g (1 cup)grated Parmesan cheese
• 28 g (2 tbsp)butter
• 2 clovesgarlic, minced
• 280 g (2 cups)cooked chicken breast, sliced
• 340 g (12 oz)fettuccine
• to tastesalt and pepper
• 1 tbspchopped parsley (optional)

Instructions

1. 1

   Cook the pasta

   Cook the fettuccine according to the packet instructions. Drain it and set it aside.

2. 2

   Soften the garlic

   Melt the butter in a large frying pan over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.

3. 3

   Simmer the cream

   Pour in the cream and bring it to a simmer. Cook for 5 minutes, stirring occasionally.

4. 4

   Melt the cheese

   Add the grated Parmesan and stir until it has melted and the sauce is smooth.

5. 5

   Heat the chicken

   Add the sliced cooked chicken to the sauce and heat it through.

6. 6

   Toss the pasta

   Add the cooked fettuccine and toss until the pasta is coated in sauce. Season with salt and pepper to taste.

7. 7

   Serve the pasta

   Serve hot, with chopped parsley on top if you like.

What is chicken Alfredo?

Chicken Alfredo pairs pasta with chicken in a creamy cheese sauce. Alfredo-style pasta is associated with Italian cooking, though versions with cream and chicken are especially familiar in modern restaurant-style meals.

This version keeps the method simple: cooked chicken is warmed in a Parmesan sauce, then tossed with fettuccine so the broad ribbons catch plenty of it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 40g protein, 60g carbs, 45g fat.

The fettuccine supplies most of the carbohydrates, while the cream, butter and Parmesan contribute much of the fat. Chicken and Parmesan provide protein. For a more balanced plate, serve a portion with a generous side of green vegetables.

Choosing the ingredients

Fettuccine: its wide, flat shape holds the creamy sauce well. Cook it according to the packet directions and drain it just before the sauce is ready.

Parmesan: grated cheese melts into the cream and gives the sauce its savoury flavour. Finely grated cheese is easiest to stir in smoothly.

Chicken: using cooked, sliced breast makes this a quick assembly. The recipe warms it through in the sauce rather than cooking raw chicken.

Building a smooth sauce

Garlic first: briefly cooking the minced garlic in butter brings out its aroma. Keep it moving and take care not to let it brown.

Gentle heat: bring the cream to a simmer, then stir it occasionally as it cooks for 5 minutes. Add the Parmesan and keep stirring until the sauce looks smooth.

Getting the texture right

Sauce cue: after the cheese melts, the sauce should look even, with no visible clumps of Parmesan. Stir steadily as you add the cheese.

Pasta cue: toss until the fettuccine is coated from end to end. If the sauce thickens while you finish the dish, tossing promptly helps it coat the pasta evenly.

Timing the components

Pasta: cook it while you prepare the sauce, following the packet timing. Drain it when ready and keep it nearby for the final toss.

Sauce: the cream simmers for 5 minutes before the cheese and chicken go in. Once the chicken is heated through, combine the sauce and pasta rather than leaving them to sit separately.

Serving suggestions

Parsley: scatter it over the pasta just before serving for a fresh herbal finish; it is optional in this recipe.

On the side: serve with a green salad or simply cooked vegetables to add freshness alongside the creamy pasta.

Recipe notes & tips

• Grate the Parmesan finely so it is easier to melt into the sauce.
• Keep the garlic over medium heat and cook it only until fragrant.
• Stir the cream occasionally as it simmers for 5 minutes.
• Add the Parmesan gradually while stirring for a smoother sauce.
• Toss the pasta with the sauce just before serving so it is evenly coated.
• Taste before serving, then adjust the salt and pepper.

Variations

• Add mushrooms: soften sliced mushrooms in the pan before adding the cream.
• Use peas: stir cooked peas into the sauce with the chicken.
• Add spinach: fold a handful of spinach into the hot sauce until wilted.
• Use another pasta: swap the fettuccine for another pasta shape that holds sauce well.
• Finish with black pepper: add extra freshly ground pepper at the table.

Common mistakes to avoid

• Browning the garlic: it can turn bitter; cook it only until fragrant, about 1 minute.
• Boiling the cream hard: a vigorous boil can make the sauce harder to manage; bring it to a simmer.
• Adding cheese too quickly: the Parmesan may not melt evenly; stir it in until the sauce is smooth.
• Overcooking the pasta: it can become too soft when tossed with sauce; follow the packet instructions.
• Leaving the pasta untossed: the sauce may coat unevenly; mix the fettuccine through it before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan, stirring until hot; add a small splash of water or milk if the sauce has thickened.

Frequently asked questions