Ingredients
For the Chicken
700g boneless chicken breast, cut into chunks
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp black pepper
½ tsp salt
1 tbsp lemon juice
1 tbsp fresh chopped parsley (optional)
For the Alfredo Pasta
400g fettuccine
3 tbsp butter
4 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup mozzarella (optional for extra creaminess)
½ tsp black pepper
½ tsp salt
1 tsp Italian seasoning
Fresh parsley for garnish
How to Make the Chicken Alfredo
Step 1: Season the Chicken
Start by placing the chicken pieces in a bowl. Add olive oil, paprika, garlic powder, onion powder, Italian seasoning, black pepper, salt, and lemon juice. Mix everything well to coat the chicken evenly. Let it marinate for at least 20 minutes. This step helps the chicken absorb all the flavors and stay juicy.
Step 2: Cook the Chicken
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil, then cook the chicken pieces for 5–7 minutes per side until they turn golden brown and slightly charred. The caramelization adds a smoky flavor similar to the chicken shown in the picture. Once cooked, set the chicken aside and keep warm.
Step 3: Boil the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, usually 8–10 minutes. Drain and set aside, but reserve ½ cup of pasta water in case you need to adjust the sauce’s consistency later.
Step 4: Prepare the Alfredo Sauce
In a large pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, stirring gently. Let it simmer for 3–4 minutes. Add the Parmesan cheese gradually, mixing until the sauce thickens. Season with black pepper, salt, and Italian seasoning.
For a richer texture, stir in mozzarella cheese until melted.
Step 5: Combine the Pasta and Sauce
Add the cooked fettuccine directly into the Alfredo sauce, tossing gently to coat each strand. If the sauce feels too thick, add a few tablespoons of the reserved pasta water to loosen it. Make sure the pasta is creamy and glossy — that’s the signature Alfredo texture.
Step 6: Assemble and Serve
Place the creamy Alfredo pasta on one side of a serving platter, just like in the image. Add the grilled or pan-seared chicken to the other side. Sprinkle fresh parsley and a little more Parmesan for a beautiful finish.
Serve immediately while warm.
Why This Recipe Works
Restaurant-Quality Flavor
The combination of well-seasoned chicken and homemade Alfredo sauce creates a rich, indulgent meal. Unlike canned sauces, the homemade version is smoother, creamier, and more flavorful.
Perfect Texture
Using fresh Parmesan ensures the sauce melts perfectly without clumping. The fettuccine absorbs the creamy sauce beautifully, giving every bite a luxurious feel.
Customizable
You can easily adjust this recipe to your taste:
Add broccoli, spinach, or mushrooms.
Use shrimp instead of chicken.
Spice it up with chili flakes or Cajun seasoning.
Tips for the Best Alfredo Pasta
Use Fresh Parmesan
Freshly grated Parmesan melts much better than pre-shredded varieties. It gives the sauce a silky, restaurant-quality texture.
Don’t Overcook the Chicken
Chicken breast can dry out quickly. Cook it just until golden and juicy to keep the texture soft and tender.
Reserve Pasta Water
This starchy water helps adjust the sauce consistency without making it watery.
Serve Immediately
Alfredo sauce thickens as it cools, so serve the dish fresh for the best experience.
How to Store and Reheat
Storing
Allow leftovers to cool completely.
Transfer to an airtight container.
Refrigerate for up to 3 days.
Reheating
Reheat gently in a pan over low heat. Add a splash of milk or cream to bring back the creamy texture.
Microwave option: Heat in 30-second intervals, stirring between each one.
Serving Suggestions
Side Dishes
Garlic bread
Caesar salad
Roasted vegetables
Fresh green salad with lemon dressing
Beverages
Iced tea
Sparkling water with lemon
White wine such as Chardonnay