A rich, creamy pasta dish perfect for date night or a cozy dinner at home.
There’s something magical about a bowl of creamy Alfredo pasta—especially when it’s made from scratch. This recipe takes me back to quiet evenings in the kitchen, whipping up something special for someone I love. It’s rich, indulgent, and so simple that you won’t believe how fast it comes together. Whether it’s a romantic dinner for two or just a cozy night in, this Alfredo is your ticket to happiness in under 30 minutes.
Ingredients
- 6 oz fettuccine pasta
- 1 tablespoon olive oil
- 1 medium chicken breast, sliced into thin strips
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped parsley (optional, for garnish)
Supplies Needed
- Medium saucepan
- Large skillet
- Tongs or spatula
- Fine grater for Parmesan
Instructions
- Cook the Pasta: Bring a medium pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with garlic powder, Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook for 3–4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Slowly pour in the heavy cream, stirring to combine. Let it simmer for 2–3 minutes.
- Add the Cheese: Reduce the heat to low and gradually stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, stir in a splash of the reserved pasta water.
- Combine Pasta and Sauce: Add the cooked fettuccine to the skillet, tossing to coat it evenly in the sauce.
- Serve: Plate the pasta, top with the cooked chicken strips, and garnish with parsley and additional Parmesan cheese if desired.
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of cream or milk to restore creaminess.
- Freezing: Alfredo sauce does not freeze well due to the cream content—it’s best enjoyed fresh.
Recipe Tips & Tricks
- Warm the heavy cream slightly before adding it to the skillet for a smoother sauce.
- Want extra flavor? Add a pinch of nutmeg to the Alfredo sauce—it’s a game-changer.
- For a lighter option, swap heavy cream for half-and-half (but the sauce will be slightly thinner).
Variations
- Vegetarian Option: Omit the chicken and add sautéed mushrooms or spinach for a veggie twist.
- Shrimp Alfredo: Replace chicken with shrimp; cook until pink and opaque.
- Garlic Lovers: Double the garlic for a bold, garlicky kick.
FAQ
Q: Can I use a different type of pasta? A: Absolutely! While fettuccine is traditional, linguine, spaghetti, or even penne work just as well.
Q: Can I make this dish ahead of time? A: You can prep the chicken and sauce separately and refrigerate them. Cook the pasta fresh when ready to serve, and reheat the sauce gently.
Final Thoughts
“This Creamy Chicken Alfredo is a perfect reminder that simple ingredients can make something truly special. Whether you’re cooking for date night or just treating yourself, this recipe is a little slice of luxury. If you make it, I’d love to hear how it turned out—leave a comment or tag us on Instagram!”
Creamy Chicken Alfredo for Two
Ingredients
- 6 oz fettuccine pasta
- 1 tablespoon olive oil
- 1 medium chicken breast sliced into thin strips
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 clove garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped parsley optional, for garnish
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain.
- Heat olive oil in a skillet over medium-high heat. Season chicken with garlic powder, Italian seasoning, salt, and pepper. Cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Melt butter in the same skillet over medium heat. Add garlic and sauté for 30 seconds. Stir in heavy cream and simmer for 2–3 minutes.
- Reduce heat to low and stir in Parmesan cheese until melted and smooth. If needed, add a splash of reserved pasta water to thin the sauce.
- Toss cooked fettuccine in the sauce until evenly coated.
- Plate pasta, top with chicken strips, and garnish with parsley and extra Parmesan.