I make this Creamy Chicken Alfredo Plate when I crave a rich, comforting dinner that feels restaurant-quality but comes together easily at home. Juicy garlic butter chicken bites sit over silky, creamy Alfredo-coated fettuccine, creating a hearty and satisfying meal that I love serving for family dinners or cozy nights in.
Why You’ll Love This Recipe
I love this recipe because it brings together tender, flavorful chicken and a luxuriously creamy Alfredo sauce in one perfect plate. I only use simple pantry ingredients, yet the final result tastes indulgent and impressive. I also appreciate how quickly it comes together in just 35 minutes, which makes it ideal for busy weeknights. The garlic butter finish on the chicken adds extra depth, and I can easily adjust the seasoning and creaminess to suit my taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
1 tbsp butter
1 tbsp all-purpose seasoning blend
½ tsp paprika
½ tsp garlic powder
Salt and pepper to taste
12 oz fettuccine pasta
2 tbsp butter (for Alfredo sauce)
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ tsp Italian seasoning
Salt and black pepper to taste
Dried parsley for garnish
Directions
I start by bringing a large pot of salted water to a boil and cooking the fettuccine according to the package instructions until al dente. Before draining, I reserve ½ cup of pasta water, then set the pasta aside.
While the pasta cooks, I season the chicken pieces with the all-purpose seasoning, paprika, garlic powder, salt, and pepper, making sure each piece is evenly coated.
I heat olive oil in a large skillet over medium-high heat and cook the chicken for about 6–8 minutes, turning occasionally, until golden brown and fully cooked. During the last minute, I add 1 tablespoon of butter and toss the chicken so it gets coated in that rich garlic butter flavor. Then I remove the chicken from the skillet and set it aside.
In the same skillet, I reduce the heat to medium and melt 2 tablespoons of butter. I sauté the minced garlic for about 30 seconds until fragrant. Then I pour in the heavy cream and bring it to a gentle simmer. I stir in the Parmesan cheese and Italian seasoning, whisking until the sauce becomes smooth and thick. I season with salt and black pepper to taste.
Next, I add the cooked pasta directly into the Alfredo sauce and toss everything together until evenly coated. If the sauce feels too thick, I add a splash of the reserved pasta water to loosen it.
To serve, I plate the creamy Alfredo pasta first and top it with the garlic butter chicken bites. I finish with a sprinkle of dried parsley and extra Parmesan if I feel like making it extra special. I always serve it immediately while it’s hot and creamy.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: Approximately 720 kcal per serving
Variations
I sometimes swap the fettuccine for penne or linguine when I want a slightly different texture. When I want to add vegetables, I stir in steamed broccoli, sautéed mushrooms, or spinach for extra color and nutrition. For a little heat, I add a pinch of red pepper flakes to the sauce. If I want an even richer sauce, I mix in a bit of cream cheese. I also like using grilled shrimp instead of chicken when I want a seafood twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or cream to help loosen the sauce, since Alfredo tends to thicken as it cools. I reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring in between to keep the sauce smooth and creamy.
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FAQs
Can I use pre-cooked chicken?
I can use pre-cooked or rotisserie chicken if I want to save time. I simply warm it in the skillet and then proceed with the sauce.
How do I prevent the Alfredo sauce from becoming grainy?
I make sure to keep the heat moderate and stir continuously when adding the Parmesan cheese. I avoid boiling the sauce after adding the cheese, which helps keep it smooth.
Can I make this dish ahead of time?
I prefer making it fresh for the best texture, but I can prepare the sauce and chicken ahead and store them separately. I reheat gently and toss with freshly cooked pasta before serving.
What can I use instead of heavy cream?
I can substitute half-and-half for a lighter option, though the sauce will be slightly less rich. I avoid using low-fat milk alone because it won’t thicken the same way.
How can I make this recipe gluten-free?
I simply swap the regular fettuccine for my favorite gluten-free pasta. I check that my seasoning blend is also gluten-free to ensure the entire dish fits my needs.
Conclusion
I find this Creamy Chicken Alfredo Plate to be the ultimate comfort food that balances rich, creamy pasta with savory garlic butter chicken. It’s easy enough for a weeknight meal yet satisfying enough to serve for guests. When I want a dependable, crowd-pleasing dinner that feels indulgent and homemade, this is the recipe I turn to every time.
📖 Recipe:
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Creamy Chicken Alfredo Plate
- Total Time: 35 minutes
- Yield: 4 servings
Description
A rich and comforting Creamy Chicken Alfredo Plate featuring tender garlic butter chicken bites served over silky, Parmesan Alfredo-coated fettuccine, perfect for family dinners or cozy nights in.
Ingredients
2 boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
1 tbsp butter
1 tbsp all-purpose seasoning blend
1/2 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
12 oz fettuccine pasta
2 tbsp butter (for Alfredo sauce)
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/2 tsp Italian seasoning
Salt and black pepper to taste
Dried parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set pasta aside.
- Season the chicken pieces with all-purpose seasoning, paprika, garlic powder, salt, and pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, turning occasionally, until golden brown and fully cooked. During the last minute, add 1 tablespoon butter and toss to coat. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Sauté minced garlic for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Italian seasoning, whisking until smooth and thickened. Season with salt and black pepper to taste.
- Add the cooked pasta to the Alfredo sauce and toss until evenly coated. Use reserved pasta water as needed to loosen the sauce.
- Plate the Alfredo pasta and top with garlic butter chicken bites. Garnish with dried parsley and additional Parmesan if desired. Serve immediately.
Notes
Swap fettuccine with penne or linguine for a different texture.
Add steamed broccoli, sautéed mushrooms, or spinach for extra nutrition.
Stir in red pepper flakes for a touch of heat.
Mix in a small amount of cream cheese for an extra rich sauce.
Substitute grilled shrimp for chicken for a seafood variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk or cream to maintain a smooth sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 165 mg
