Chicken Alfredo Pasta Recipe

This chicken alfredo pasta consists of creamy pasta in a rich, thick sauce, and topped with browned, crispy chicken pieces.

Chicken Alfredo Pasta Recipe

It is possible to make delicious chicken alfredo spaghetti at home, which is better than most of the restaurant versions. The sauce for this recipe comes together in the pan and coats the spaghetti perfectly without the use of flour. The grated Parmesan and heavy cream add to the richness and thickness of the sauce after they are slowly cooked and reduced.

What to add to your chicken alfredo pasta?

A few additional ingredients can be added to the pot after you stir in the Parmesan. After putting the add-ins into the pot, stir over medium heat for a further minute or two to mix well.

Sautéed sliced mushrooms, tiny cooked broccoli florets, and fresh herbs like oregano, thyme, or parsley are additions you can include in your chicken alfredo pasta.

You can choose to serve chicken alfredo pasta as is or you can add desired add-ins in proportionate amounts.


750 g skinless, boneless chicken breasts

250 g spaghetti of choice

1 cup freshly grated Parmesan

1 cup heavy cream, warmed

2 tablespoons vegetable oil

1 tablespoon minced garlic

Salt to taste

Freshly ground black pepper

2 cups of low-sodium chicken broth

Freshly chopped coriander


Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.

Melt the butter in a very large skillet over medium-high heat.

Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes.

Allow both sides of the chicken pieces to brown then remove the chicken and set it aside on a plate.

Using the same pan, add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds.

Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits

Bring to a simmer, then reduce the heat to medium-low and simmer for five minutes.

Add the pasta, thoroughly stir and cook it for about 8 minutes, or until it begins to soften.

Add the warmed heavy cream and the browned chicken along with any juices that accumulated on the plate.

For a further 4 minutes, boil the food with the lid on, stirring now and then, until the pasta is soft, most of the liquid has been absorbed, and the chicken is thoroughly cooked.

Stir in the Parmesan until well incorporated, and adjust the seasonings.

Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired.

 Serve hot and sprinkle extra Parmesan on the dish.