Pasta With Chicken Alfredo Recipe

Pound and season

If chicken breasts are thick, butterfly or pound to an even thickness (about 1/2 inch). Pat dry. Rub both sides with 1 tbs olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.

Grill option

Preheat grill (or grill pan) to medium-high (about 400°F / 200°C). Lightly oil grates. Grill chicken 4–6 minutes per side, turning once, until an instant-read thermometer reads 165°F (74°C). Remove from grill and let rest 5–7 minutes, then slice thinly on a diagonal.

Pan-fry option

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When shimmering, add chicken and cook 5–7 minutes per side depending on thickness until golden and internal temperature reads 165°F (74°C). Transfer to a plate and rest 5–7 minutes, then slice thinly.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz fettuccine or linguine and cook according to package directions until al dente (usually 8–11 minutes). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta well.

In a large, heavy skillet or sauté pan set over medium heat, melt 4 tbs unsalted butter. Add the 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Lower heat to medium-low and pour in 1 cup heavy cream and 1 cup whole milk. Warm gently, stirring, until steam appears but the mixture does not vigorously boil (3–4 minutes).

If using, add 2 oz cream cheese and whisk until fully incorporated and smooth.

Gradually whisk in 1 cup freshly grated Parmesan cheese, a small handful at a time, allowing it to melt into the sauce. If sauce is too thick, add up to 1 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached (sauce should coat the back of a spoon).

Season the sauce with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp freshly grated nutmeg (optional). Taste and adjust seasoning.

Add the drained hot pasta to the skillet with the Alfredo sauce. Toss gently with tongs or two forks to coat evenly. If sauce needs loosening, add more reserved pasta water 1–2 tbs at a time until silky and evenly coating the pasta.

Add sliced chicken on top and toss gently to combine, or arrange slices over plated pasta as preferred.

Divide the pasta and chicken among 4 plates (servings). Sprinkle each serving with 2 tbs chopped fresh parsley and 2 tbs extra grated Parmesan. Add lemon wedges on the side if using; a light squeeze of lemon brightens the dish.

Serve immediately while hot.