Homemade Creamy Chicken Alfredo Pasta

Chicken Alfredo Pasta is a creamy, comforting dish of silky pappardelle (or egg fettuccine) tossed in a garlicky Alfredo-style sauce made with butter, Parmigiano Reggiano, and heavy cream, then topped with blackened chicken. It’s rich, satisfying, and perfect for a cozy dinner.

Chicken Alfredo Pasta with egg pappardelle is one of my go-to meals when I want something simple, hearty, and indulgently creamy. This version takes inspiration from classic Fettuccine Alfredo but adds garlic and blackened chicken for extra flavor and substance.

I usually keep chicken breasts on hand for dishes like chicken stroganoff and chicken marsala, so adding a seasoned, seared chicken to this pasta makes it a complete, satisfying meal.

Recipe Ingredients

Below are the key ingredients and a few helpful notes to ensure the best results.

• Chicken: Filleted and pounded chicken breasts (cutlets) cook quickly and evenly.
• Blackened spice: Gives the chicken a deep, savory crust. If you don’t have it, use Cajun seasoning or simply salt and pepper.
• Parmigiano Reggiano: Prefer imported Parmigiano for the most authentic flavor.
• Butter: Unsalted butter for the sauce and for searing the chicken.
• Heavy cream: Creates a silky, luscious sauce.
• Pasta water: Starchy reserved pasta water is essential for loosening and emulsifying the sauce.
• Pasta: Egg pappardelle or egg fettuccine works beautifully; any pasta you prefer will do.

See the ingredients list in the recipe card below for exact quantities.

How to make it

Each step below corresponds to the preparation and cooking order.

1. Bring a large pot of salted water to a rolling boil (about 2 tablespoons kosher salt per gallon). Finely mince 3 cloves of garlic and grate 1 1/4 cups Parmigiano Reggiano; set aside.

2. Butterfly 1 pound of chicken breasts and pound to about 3/8 to 1/2 inch thick. Using a plastic bag and meat mallet keeps things clean and even.
3. Pat the cutlets dry with paper towels, then season both sides with about 2 to 2 1/2 teaspoons blackened spice. If you prefer, substitute 1 teaspoon salt and 1/2 teaspoon black pepper.

4. Heat a stainless steel or cast iron pan over medium for about 3 minutes. Add a tablespoon of olive oil and lay the chicken in the pan to sear. After ~2 minutes, add 1 tablespoon unsalted butter to baste as it cooks.
5. Cook the chicken approximately 3 minutes per side, until cooked through and nicely blackened. Transfer to a cutting board and tent with foil to rest.

6. Use a clean pan for the sauce—do not reuse the pan that seared the chicken to avoid burnt fond in the cream. Over medium-low heat, melt 7 tablespoons unsalted butter and add the minced garlic. Cook until the garlic turns golden, about 2 minutes.
7. Pour in 1 1/4 cups heavy cream and add the grated Parmigiano Reggiano. Stir and bring to a gentle simmer. When the sauce begins to thicken, start cooking the pasta in the boiling water to al dente.

8. Once the sauce bubbles and thickens slightly, reduce heat to low. Drain the pasta when al dente, reserving some pasta water, and add the pasta directly to the sauce. Toss well to coat. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time to reach a silky consistency.
9. Taste and season with salt and pepper, then stir in 3 tablespoons minced flat-leaf parsley. Slice the blackened chicken into bite-sized pieces and either toss it with the pasta or arrange it on top of plated portions. Serve with extra grated Parmigiano Reggiano. Enjoy!