Creamy Chicken Alfredo Pasta ∣ Restaurant Recipe for Unsplit Sauce

Nov 27, 2025 International Recipes

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• • Prep Time
  • 15 mins
• • Cook Time
  • 25 mins
• • Total Time
  • 40 mins
• • Servings
  • 4 people
• • Skill Level
  • Intermediate
• • Cuisine Type
  • Italian

Approximate Nutritional Information (Per Serving)

Calories: 875 kcal

Protein: 50 g

Fat: 62 g

Carbohydrates: 50 g

Chicken Alfredo Pasta is a globally popular, luxurious dish that combines the rich flavor of the cream, butter, and Parmesan cheese sauce with tender, grilled chicken pieces. This recipe uses restaurant techniques to guarantee a silky-smooth sauce that never splits or clumps.

Ingredients & Measurements (The Key to Creaminess)

A. Chicken and Pasta Components

• Fettuccine Pasta: 400 g. (Fettuccine is recommended for best results with a thick sauce.)
• Chicken Breasts: 2 large breasts (sliced thickly).
• Olive Oil: 1 tablespoon.
• Salt and Black Pepper: To taste.
• Paprika and Garlic Powder: A small pinch for seasoning the chicken.

B. Alfredo Sauce Ingredients (The Secret Technique)

• Unsalted Butter: 4 tablespoons (approx. 60g).
• Heavy Cream: 1.5 cups (approx. 350ml).
• Freshly Grated Parmesan Cheese: 1 cup (approx. 80g). (Use high-quality cheese for the required richness.)
• Finely Minced Garlic: 2-3 cloves.
• Salt and White Pepper: ½ teaspoon of each. (White pepper is preferred to maintain the sauce's color.)
• Fresh Chopped Parsley: For serving.

Step-by-Step Cooking Instructions (Pro Technique)

Phase One: Preparing Chicken and Cooking Pasta

1. Cook the Pasta: Boil the fettuccine in salted water. Drain the pasta, but reserve about half a cup of the starchy cooking water.
2. Season and Sear the Chicken: Season the chicken slices with salt, pepper, and spices. In a large skillet, heat the olive oil. Sear the chicken until fully cooked. Remove the chicken and slice into strips.

Phase Two: Creating the Creamy Alfredo Sauce

3. Flavor Base: In the same skillet, melt the butter over low heat. Add the minced garlic and sauté for 30 seconds (be careful not to burn it).
4. Building the Sauce: Add the heavy cream and allow it to simmer gently, then reduce the heat. Season the sauce with salt and white pepper.
5. Incorporating the Cheese (The Trick): Remove the skillet completely from the heat. Gradually add the grated Parmesan cheese while continuously stirring.
   Crucial Note: This step must be done off the direct heat to prevent the cheese from clumping and the sauce from splitting.
6. Adjusting Consistency: If the sauce is too thick, gradually add some of the reserved pasta water until the desired creamy consistency is reached.

Phase Three: Combining and Serving

7. Combine: Add the cooked pasta to the sauce and gently toss until fully coated in the cream.
8. Serve and Garnish: Serve the pasta immediately and arrange the chicken strips on top. Garnish with extra Parmesan and fresh chopped parsley. Serve immediately.

Chef's Tips for Perfect Alfredo

1. Cheese Quality is Key: Use authentic Parmesan (Parmigiano-Reggiano), freshly grated, for the best texture and flavor.
2. Temperature Control: Never add the cheese to a rapidly boiling sauce; remove it from the heat to ensure the cheese melts smoothly without splitting the sauce.