Alfredo Pasta Recipe

This is a straightforward homemade version of Cheesecake Factory’s Chicken Alfredo Pasta — rich, garlicky cream sauce over buttery fettuccine, topped with golden pan-seared chicken. It’s indulgent, comforting, and honestly? Not hard at all to throw together when you just need pasta and peace.

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Quick Summary

• Prep time: 10 mins
• Cook time: 25 mins
• Flavor: creamy, cheesy, garlicky
• Great for: comfort cravings, weeknight dinners, pasta therapy

Why I Like This Recipe

I made this one night when I was tired, cranky, and just wanted pasta to hug me from the inside. Chicken, garlic, tons of butter, and Parmesan. It felt like a little moment of peace in a big bowl. I didn’t even plate it fancy. Just a fork and a couch. Perfection.

Ingredients

• 8 oz dried fettuccine pasta
• 2 boneless, skinless chicken breasts
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• 2 tbsp canola oil
• 8 tbsp unsalted butter (1 stick), divided
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ¼ tsp freshly grated nutmeg
• Chopped fresh parsley (optional, for serving)

How To Make Alfredo Pasta

1. Boil your pasta: Salt the water like you mean it. Cook fettuccine till just al dente. Save ½ cup water, drain the rest.
2. Season the chicken: Pat dry. Salt + pepper on both sides.
3. Cook the chicken: Heat oil in pan till shimmering. Sear chicken 5–7 mins per side. Add a tbsp butter when flipping. Cook till 165°F.
4. Slice & cover: Rest 3 mins. Slice into strips. Cover with foil to keep warm.
5. Make the sauce: In same pan, melt remaining butter. Add garlic. Sizzle 30 secs.
6. Add the good stuff: Stir in cream, Parmesan, nutmeg, remaining salt & pepper. Simmer 3–4 mins.
7. Mix it up: Add pasta. Toss to coat. If sauce’s too thick, add a splash of pasta water.
8. Serve: Top pasta with sliced chicken. Add parsley, more Parm, and black pepper. Eat it hot and happy.

Tips for Success

• Use fresh Parm. Pre-shredded won’t melt the same.
• Don’t rush the simmer — it thickens the sauce.
• Save the pasta water. You’ll want it.
• Rest the chicken — keeps it juicy.

Storage and Reheating

• Fridge: Up to 3 days in a sealed container.
• Reheat: Stove or microwave low and slow. Add splash of milk if it splits.
• Not freezer-friendly: Sauce won’t survive it. Eat fresh.

FAQs

Common Mistakes and How to Dodge Them

• Overcooking pasta → Go al dente. It’ll cook a bit more in the sauce.
• Grainy sauce → Use fresh Parmesan. Pre-shredded clumps.
• Sauce too thick → Add that pasta water. Start with a tablespoon.
• Burnt garlic → Add it after butter melts and stay close.
• Dry chicken → Use a meat thermometer. 165°F and you’re golden.

Nutrition Facts (Per Serving – serves 4)

• Calories: ~720 kcal
• Total Fat: 48g
• Saturated Fat: 28g
• Cholesterol: 165mg
• Sodium: 640mg
• Potassium: 400mg
• Carbs: 35g
• Sugars: 2g
• Protein: 38g