Chicken Alfredo Pasta

Pasta is a go-to in my house on weeknights. You can dress it up with all kinds of flavors and my kids always, always eat it. My children are mostly past the age of being small, picky eaters, but they still always love a meal like this Chicken Alfredo Pasta. In a way it’s become comfort food for them because I’ve been making it since they were so little. 

Making alfredo sauce can sound intimidating to some people, but I assure you it’s not. This is why I like to film these recipes. Some people don’t attempt them because they assume they’re complicated and by filming them I can break it all down for you so they’re less so. 

Regular alfredo pasta is delicious, but I add chicken to this because my kids really need protein at dinner and the chicken works perfectly here. I also should note I use fettuccine like the traditional recipe because the long, thick noodle holds the sauce really well. I short tubular pasta would be fun, but it doesn’t hold the sauce well and it ends up pooling at the bottom of the bowl. 

I promise, if you’re looking for a new, easy pasta recipe to add to your weeknight repertoire you’ll love this one. Leave me a comment and let me know what you think. 

Chicken Alfredo Pasta 

This is a probably one of the most popular weeknight dinners in my household. It pleases everyone and is a great way to fill everyone up after a busy day of work and school. 

Serves: 4 

Ingredients 

• 12 oz fettuccine  

• 2 boneless, skinless chicken breasts 

• 2 tbsp olive oil (or butter) 

• Salt & black pepper, to taste 

• 3 tbsp unsalted butter 

• 3 cloves garlic, minced 

• 1 ½ cups heavy cream 

• 1 cup freshly grated Parmesan cheese 

• ½ cup chicken broth (optional, for a lighter sauce) 

• ½ tsp nutmeg (optional, adds depth) 

• 2 tbsp chopped fresh parsley 

  
  

Instructions 

1. Boil pasta in salted water until al dente. Reserve ½ cup of the pasta water, then drain. 

2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side, until golden and cooked through (internal temp 165°F). Remove, rest 5 minutes, then slice. 

3. Make the Alfredo sauce: 

4. In the same skillet, melt butter. Add garlic and sauté 1 minute. 

5. Pour in cream (and broth if using). Simmer 3–4 minutes, stirring. 

6. Whisk in Parmesan until melted and sauce thickens. Season with salt, pepper, and nutmeg. 

7. If too thick, stir in a splash of reserved pasta water. 

8. Add pasta to sauce, tossing to coat. Top with sliced chicken. 

9. Serve the pasta with a sprinkle parsley and extra Parmesan on top. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.