Chicken Alfredo Pasta

This Chicken Alfredo Pasta is easy to make with simple ingredients and tastes just like it came from an Italian restaurant!


  • 1 large boneless/skinless chicken breast(or 2 small.) About ¾-1 lb.
  • 6 tablespoons salted butterhigh quality
  • 3 cloves garlicminced
  • 2 tablespoons all-purpose flour
  • 3 cups half and half(half cream/half milk)
  • ¾ cup Parmesan cheesegrated
  • ½ cup Romano cheesegrated
  • Salt and black pepperto taste
  • ¾ lb. Fettuccinesee notes
  • Fresh parsleyto garnish


  • Measure out ingredients before beginning, then begin heating a pot of salted water for the pasta.
  • Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with salt and pepper. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into strips. Leave most of the chicken remnants (“fond”) in the pan, but wipe away any black spots if there are any.
  • Boil the pasta according to package instructions, then drain. Prepare the sauce while the pasta boils.
  • Melt the butter in in the same skillet that you used to cook the chicken over medium heat. Add the garlic and cook for one minute.
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