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Tuscan Chicken Alfredo Pasta

This Tuscan Chicken Alfredo Pasta is creamy, comforting, and quick to make—perfect for an impressive weeknight dinner with tender chicken and rich sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 oz fettuccine pasta classic choice for Alfredo sauces
  • 2 boneless, skinless chicken breasts seasoned and cooked to juicy perfection
  • 1 tablespoon olive oil for searing the chicken
  • 3 cloves garlic minced
  • 1 cup heavy cream creates creamy, velvety sauce
  • 1 cup grated Parmesan cheese adds sharp, nutty flavor and thickens sauce
  • 1 teaspoon Italian seasoning blend of basil, oregano, thyme
  • Salt and pepper to taste, for seasoning chicken and sauce
  • Fresh parsley for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add 8 oz of fettuccine pasta and cook according to package instructions until al dente, about 10 to 12 minutes. Reserve a cup of pasta water, then drain and set pasta aside.
  • Pat 2 boneless, skinless chicken breasts dry and season both sides with salt, pepper, and 1 teaspoon Italian seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 5 to 7 minutes per side until golden and cooked through. Remove and let rest, then slice.
  • Reduce skillet heat to medium and add minced garlic. Sauté for 30 seconds to 1 minute until fragrant, being careful not to burn.
  • Pour in 1 cup heavy cream and stir, scraping up browned bits. Bring cream to a gentle simmer.
  • Gradually whisk in 1 cup grated Parmesan cheese until smooth and melted. Sauce will thicken. Taste and adjust salt and pepper. Add reserved pasta water if sauce is too thick.
  • Add cooked fettuccine and sliced chicken to skillet. Toss gently to coat pasta evenly with sauce. Heat for 1-2 minutes until warmed through.
  • Garnish with freshly chopped parsley and serve immediately. Pair with green salad or crusty bread if desired.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Colander
  • Wooden Spoon or Silicone Spatula
  • Knife and cutting board
  • Measuring cups and spoons

Notes

  • Reserve pasta water to adjust sauce consistency if it becomes too thick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of cream or milk to refresh the sauce.