This Creamy Alfredo Chicken Pasta comes together in under 30 minutes. It’s rich, comforting, and simple to make — all cooked in one skillet to cut down on dishes. Tender chicken and bright asparagus are paired with a homemade Alfredo sauce for a satisfying weeknight meal.
This dish features a silky, from-scratch Alfredo sauce coating fettuccine, pan-seared chicken and crisp-tender asparagus. It’s comforting and restaurant-quality while staying easy enough for busy evenings.
Why you’ll love this Creamy Alfredo Chicken Pasta
- Homemade sauce: A simple, rich Alfredo made from scratch that tastes better than jarred versions.
- Quick and easy: With basic pantry ingredients this recipe goes from stovetop to table in about 25 minutes.
- Comfort food: Creamy, satisfying and full of flavor — perfect for a cozy dinner.
Ingredients you’ll need
- Chicken tenders
- Fettuccine pasta
- Olive oil
- Asparagus
- Salt & pepper
For the sauce
- Parmesan cheese
- Onion
- Garlic
- Seasoning: onion powder, salt & pepper
- Flour
- Butter
- Whole milk
- Pasta cooking water
How to make this Creamy Alfredo Chicken Pasta
- Cook the pasta: Boil according to package directions until al dente. Reserve about 1 1/2 cups of pasta water, then drain.
- Cook the chicken: Slice tenders into strips. Heat 1 tbsp olive oil in a skillet and sear the chicken until golden. Season with salt and pepper and set aside.
- Make the sauce: In the same skillet, add the remaining olive oil and butter. Sauté finely diced onion until soft, then add minced garlic for about a minute. Stir in the flour to make a roux, then whisk in milk, reserved pasta water, onion powder, salt and pepper. Simmer on low 2–4 minutes until slightly thickened.
- Assemble: Add the cooked, drained pasta to the skillet and toss to coat in the sauce. Stir in the cooked chicken, chopped asparagus and grated Parmesan. Mix well, cover and cook on low 3–5 minutes until asparagus is tender and everything is heated through.
- Serve warm and enjoy.
Recipe notes and tips
- Fettuccine works beautifully, but any pasta shape will do.
- Stir the pasta when you add it to boiling water to prevent sticking.
- Use unsalted butter if you want to control the salt level.
- Cook everything in a large skillet so ingredients have room to toss and coat.
- Pan-sear chicken until lightly golden on both sides for best texture.
- Finish with extra grated Parmesan at the table for more flavor.
- If you like heat, add red pepper flakes or a pinch of cayenne.
- For a richer sauce, stir in a few spoonfuls of ricotta before serving.
- Garnish with chopped parsley for brightness and color.
FAQs
What’s the best chicken to use?
Chicken tenders are convenient and cook quickly. You can also use sliced chicken breast if tenders aren’t available — the result will be the same tasty dish.
How to store this pasta
Allow the dish to cool, then store in an airtight container in the refrigerator for 3–5 days. This recipe doesn’t freeze well because the cream sauce can separate, so refrigerate and enjoy within a few days.
Do I have to use chicken?
No — swap chicken for shrimp or scallops, or omit protein for a vegetarian version. You can also substitute or add vegetables like broccoli instead of asparagus.
What to serve with this dish
Light salads, roasted vegetables or a simple green side complement the richness of the pasta. It also stands alone as a filling main course.
Other recipes you might like
- Creamy Cajun Shrimp Pasta
- Garlic Parmesan Shrimp Spaghetti
- Tomato Basil Chicken Pasta
- Spaghetti Alfredo
I hope you enjoy this Creamy Alfredo Chicken Pasta. If you make it, serve it hot, share it with family and friends, and feel free to adapt the recipe to your taste.
Creamy Chicken Alfredo Pasta
Ingredients
- 2 lbs chicken tenders
- 12 oz fettuccine pasta, cooked
- 2 tbsp olive oil
- 1 cup asparagus, trimmed and chopped
- 1/2 tbsp fresh ground black pepper
- 1/2 tsp salt
Sauce
- 3/4 cup Parmesan cheese
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp onion powder
- 1 tsp salt
- 1 tbsp fresh ground black pepper
- 2 tbsp butter
- 2 cups whole milk
- 1.5 cups reserved pasta water
- 3 tbsp flour
Instructions
- Cook pasta until al dente, about 6 minutes after water boils. Reserve 1.5 cups pasta water and drain.
- Trim and chop asparagus; set aside.
- Dice the onion and mince the garlic.
- Slice chicken tenders into strips.
- Heat 1 tbsp olive oil in a skillet and sear chicken until golden. Season and set aside.
- In the same skillet, add the remaining olive oil and 2 tbsp butter. Caramelize the onion, then add garlic and sauté another minute.
- Stir in flour, then whisk in milk, reserved pasta water, onion powder, salt and pepper until smooth.
- Simmer on low 2–4 minutes until the sauce thickens slightly.
- Add drained pasta and toss to coat. Cook on low for a couple of minutes.
- Stir in cooked chicken, Parmesan and asparagus. Cover and cook 3–5 minutes until heated through and asparagus is tender.
- Remove from heat and serve.
Notes
- Use any pasta shape you prefer.
- Stir pasta when you first add it to boiling water to prevent sticking.
- Unsalted butter helps control sodium.
- Use a large skillet so ingredients can be tossed easily.
- Add ricotta for a creamier texture if desired.
- Garnish with parsley and extra Parmesan.
Nutrition
Calories: 610 kcal | Carbohydrates: 57 g | Protein: 48 g | Fat: 20 g | Saturated Fat: 8 g | Cholesterol: 124 mg | Sodium: 774 mg | Fiber: 3 g | Sugar: 7 g