Italian Chicken Pasta

Italian Chicken Pasta

Indulge in creamy, cheesy chicken fettuccine alfredo! This easy 30-minute recipe combines chicken, pasta, garlic, Parmesan, and a rich alfredo sauce for the ultimate comfort food. Learn how to make this restaurant-quality chicken alfredo loaded with flavor from scratch.

What type of cream cheese and Parmesan should I use?

  • Use full fat cream cheese and Parmesan for the richest flavor. Low fat or fat free versions don’t work as well.

Can I freeze this dish?

  • Yes! Prepare the recipe through step 7, but don’t add the chicken. Freeze the pasta and sauce for up to 3 months. When ready to eat, thaw overnight in the fridge then reheat gently over medium low heat with the chicken added. Add a splash of cream or milk if it seems too thick.

Can I use jarred garlic instead of mincing fresh garlic?

  • Yes, you can substitute 2-3 teaspoons of jarred minced garlic. The flavor won’t be quite as fresh, but it still works.

By Ineskohl Kitchen

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4

A delicious, creamy pasta dish loaded with tender chicken and cheese sauce. This chicken fettuccine alfredo is pure comfort food at its finest!


  • 2 chicken breasts (6 oz each), pounded to an even thickness
  • 1⁄4 tsp paprika
  • 1⁄2 tsp salt
  • 1 1⁄2 tsp garlic & herb seasoning
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 1⁄4 cups heavy cream
  • 1 tbsp olive oil
  • 4 oz cream cheese, softened
  • 8 oz fettuccine pasta
  • 1⁄2 cup freshly grated Parmesan


  1. Pound the chicken breasts to an even thickness, about 1⁄2 inch thick. Season both sides with the paprika, salt and garlic & herb seasoning.
  2. In a large skillet over medium heat, melt the butter with the olive oil. Cook the chicken for 3-4 minutes per side until golden brown and cooked through. Remove to a plate and set aside.
  3. To the skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and whisk to combine. Let the cream simmer for 4-5 minutes to reduce slightly. (source :
  4. Add the cream cheese and whisk until fully melted and incorporated. Season with salt to taste. Let the sauce simmer while you cook the pasta.
  5. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1⁄2 cup of pasta water before draining.
  6. Add the drained pasta to the cream sauce. Toss to fully coat, adding pasta water as needed to thin out the sauce.
  7. Slice the chicken breasts. Add them to the pasta and gently mix to combine.
  8. Serve immediately, garnished with grated Parmesan cheese. Enjoy!


Leftovers can be stored covered in the refrigerator for 2-3 days. The sauce may thicken up, so you may need to add a splash of milk or cream when reheating to thin it out again.


  • Cook the pasta very al dente so it doesn’t get mushy when baked with the sauce.
  • Make sure your cream cheese is fully incorporated into the sauce and melted before adding the pasta. Small chunks of cream cheese could remain in the final dish otherwise. A whisk helps make sure it blends smoothly.
  • When tossing everything together, use tongs to grab each pasta strand and really coat it with sauce. Don’t be too gentle or the sauce will slide off the pasta.
  • Garnish with extra Parmesan and chopped parsley for a pop of freshness and flavor. Red pepper flakes add a little kick if you like spice!


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