How to Make Easy Classic Chicken Alfredo Pasta

Chicken Alfredo pasta was my most loved "extravagant" eatery request as a child — luxury sauce sticking to fettuccine finished off with firm chicken. It was probably as near macaroni and cheddar and chicken strips as a 6-year-old could get at any great Italian-American café. Maybe this is the reason most takeout Alfredo misses the mark for me — it's too laced in my own culinary recollections. Or then again it could simply be that the rich sauce gets excessively cold and clumpy while sitting tight for conveyance. 

Hellbent on making the most of my youth top choice from the solace of my own love seat, I set out to reproduce the Alfredo of my memory (and I wager yours as well — regardless of whether it was eaten at your family's #1 Italian-American eatery or your nearby Olive Garden). We've shunned the real "no cream" Alfredo for a solid interpretation of this exemplary that is similarly as smooth, garlic-rich, and amusing to gulp up as you recall. 

What Is Alfredo? 

Alfredo is a rich, fantastic container sauce produced using margarine and Parmigiano-Reggiano cheddar. There are a couple of increases and transformations that exist. Dissimilar to béchamel — another exemplary sauce — Alfredo is best made and consumed straight. You can utilize Alfredo for covering broccoli or, most broadly, fettuccine. Here, we're collaborating it with pasta and brilliant fresh chicken bosom for a supper that can cause even the most customary Thursday night to feel unique. 

For Your Information 

  • Snatch some fettuccine, cream, Parmesan, and a couple of chicken bosoms at the store and you'll presumably have all the other things you need close by. 
  • We call for European-style margarine here for its marginally higher fat substance, however in the event that you have the plain stuff close by as of now, use it! 
  • This formula requires around 30 minutes to make the first run through, however whenever you've dominated the bit by bit, you can get the active cook time down to 20 minutes. 

Your Chicken Alfredo Game Plan 

  • You'll have two dish going at one time — a four-quart pot for cooking the fettuccine and an enormous skillet for cooking the chicken bosoms and building the sauce. 
  • Heat up the pasta in an enormous pot of salted water. Get this moving before you begin cooking the chicken and you can add the dried pasta close to a similar time you begin cooking the chicken bosom. Save some the pasta water to thin the sauce if necessary. 
  • Cook the chicken bosoms in a mix of oil and margarine for brilliant freshness. This is our #1 brilliant, fresh chicken strategy. You can peruse more about it here. You can cover the chicken bosoms with foil while you finish the sauce to keep them warm. 

  • Pasta is prepared, chicken is prepared, make your sauce. When your pasta is cooked and depleted, and your chicken is cooked and cut, the real Alfredo sauce requires only a couple minutes to make in a similar skillet you cooked the chicken in. 
  • Throw it all in the sauce skillet. At the point when the sauce is overall quite thick, add the pasta and a sprinkle of pasta water and throw to cover. You can add the chicken here too, whenever wanted. Serve right away. 

Serving Chicken Alfredo Pasta 

Chicken Alfredo is so rich, we infrequently serve more than some simmered broccoli or a light plate of mixed greens as an afterthought. Since the sauce will keep on thickening as it cools, make certain to have those sides prepared prior to building the sauce. Furthermore, remember that you can utilize this equivalent essential sauce formula to cover different pastas, proteins, or vegetables. 

Step by step instructions to Make Chicken Alfredo Pasta 


8 ounces dried fettuccine pasta 

2 boneless, skinless chicken bosoms (around 1 pound all out) 

1 teaspoon fit salt, isolated 

1/2 teaspoon newly ground dark pepper, isolated 

2 tablespoons canola oil 

8 tablespoons (1 stick) European-style unsalted margarine, isolated 

2 cloves garlic, minced 

1 cup substantial cream 

1 cup finely ground Parmesan cheddar (2 1/2 ounces), in addition to additional for serving 

1/4 teaspoon newly ground nutmeg 

Coarsely hacked new parsley leaves, for serving 


Estimating cups and spoons 

Blade and cutting board 

Huge pot 

Paper towels 

Huge skillet 


Moment read thermometer 


Aluminum foil 


Microplane or box grater 

Material paper (discretionary) 


1. Cook the pasta, channel, and save cooking water. Heat an enormous pot of salted water to the point of boiling. Add the fettuccine and cook until still somewhat firm, 8 to 10 minutes. Hold 1/2 cup of the pasta cooking water, at that point channel the pasta. 

2. Dry the chicken and season with salt and pepper. In the interim, pat the two sides of the chicken bosoms dry with paper towels. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. 

3. Warmth the oil over medium-high in a huge griddle. Warmth the oil in an enormous griddle over medium-high warmth until sparkling, 2 to 3 minutes. In the event that you have a skillet that has straight sides, here's an ideal opportunity to utilize it. Try not to utilize a nonstick dish. 

4. Add the chicken to the hot container, and cook for 5 to 7 minutes. Whirl the dish not long prior to adding the chicken to disperse the oil. Add the chicken and disregard it for 5 to 7 minutes, until the base is brilliant earthy colored. In the event that you attempt to turn the chicken and it feels stuck, it isn't prepared to flip. 

5. Flip the chicken and cook for another 5 to 7 minutes, until the chicken arrives at 165°F. Flip the chicken over and add 1 tablespoon of the margarine directly between them. Get the container and give it a delicate twirl to convey the dissolving spread. Cook the chicken until it arrives at an inner temperature of 165°F, 5 to 7 minutes more. 

6. Cut the chicken and cover to keep warm. Move the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick cuts. Cover with aluminum foil while you set up the remainder of the dish. 

7. Dissolve the remainder of the margarine and sauté the garlic. Add the excess 7 tablespoons spread to a similar skillet utilized for the chicken and spot over medium warmth until liquefied. Add the garlic and sauté until fragrant, 30 seconds to 1 moment. 

8. Make the Alfredo sauce. Speed in the cream, Parmesan, nutmeg, staying 1/4 teaspoon salt, and staying 1/4 teaspoon pepper. Stew for 3 to 4 minutes. On the off chance that the sauce is excessively thick, add a portion of the held pasta cooking water, a couple of tablespoons all at once, to thin it out. 

9. Add the depleted pasta and throw to cover in the sauce. Add the depleted fettuccine to the sauce and throw to cover. Split the pasta between serving bowls and top with a couple of cuts of chicken. Embellishment with parsley, more Parmesan, and dark pepper whenever wanted. 

Formula NOTES 

Capacity: Refrigerate extras in a hermetically sealed holder for as long as 3 days. Warm delicately on the burner or in the microwave; the sauce may isolate. 

Make ahead: This dish is best served promptly, in spite of the fact that the chicken can be cooked 1 day ahead of time and added to the sauce with the cream until warmed through.