Creamy Chicken Alfredo Pasta

Bianca

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There’s something undeniably comforting about a bowl of creamy pasta, especially when it’s draped in a rich, velvety Alfredo sauce. In my home, Creamy Alfredo Pasta night is always met with enthusiastic cheers. It’s a dish that manages to be both luxurious and incredibly simple to make, perfect for a weeknight treat or a weekend indulgence. Over the years, I’ve tweaked and perfected my recipe, and this version is, dare I say, the best yet! The kids devour it, even asking for seconds (and sometimes thirds!), and my partner always compliments the creamy texture and flavorful sauce. It’s become a staple in our rotation, a testament to its universal appeal and effortless deliciousness. Whether you’re a seasoned cook or just starting out, this recipe will guide you through creating a restaurant-quality Creamy Alfredo Pasta right in your own kitchen. Get ready to experience pasta perfection!

Ingredients

This Creamy Alfredo Pasta recipe uses simple, high-quality ingredients to create an incredibly flavorful and decadent dish. Here’s what you’ll need:

  • Pasta: 1 pound of your favorite pasta shape. Fettuccine is classic for Alfredo, but penne, linguine, or even shells work beautifully. Choose a good quality pasta that will hold its shape and texture when coated in the rich sauce.
  • Heavy Cream: 2 cups of heavy cream. This is the heart of the Alfredo sauce, providing the luxurious richness and creamy texture. Full-fat heavy cream is essential for the best results and authentic Alfredo flavor.
  • Butter: 1 cup (2 sticks) of unsalted butter. Butter adds richness and flavor to the sauce, helping to create that signature Alfredo taste. Unsalted butter allows you to control the saltiness of the final dish.
  • Parmesan Cheese: 2 cups of freshly grated Parmesan cheese, plus extra for serving. Parmesan is the key to authentic Alfredo flavor. Freshly grated is crucial – pre-shredded cheese often contains cellulose and doesn’t melt as smoothly. Use high-quality Parmigiano-Reggiano for the best taste.
  • Garlic: 2-3 cloves of garlic, minced. Garlic adds a subtle savory note that complements the richness of the cream and cheese. Freshly minced garlic is always preferred for its vibrant flavor.
  • Salt: To taste. Salt enhances all the flavors and is crucial for balancing the richness of the sauce.
  • Black Pepper: Freshly ground black pepper, to taste. Black pepper adds a subtle spice and complexity to the Alfredo sauce. Freshly ground pepper has a much more robust flavor than pre-ground.
  • Fresh Parsley (Optional): For garnish, chopped fresh parsley adds a pop of color and freshness. It’s a lovely finishing touch but completely optional.

Instructions

Follow these simple steps to create a restaurant-worthy Creamy Alfredo Pasta at home:

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” – the pasta should be firm to the bite, not mushy. Reserve about 1 cup of pasta water before draining. This starchy water is crucial for creating a perfectly emulsified and creamy sauce. Drain the pasta and set aside. Do not rinse the pasta, as the starch on the surface helps the sauce adhere.
  2. Melt the Butter: In a large, deep skillet or saucepan, melt the butter over medium-low heat. Use a pan large enough to eventually accommodate all the pasta and sauce. Melt the butter slowly to prevent it from browning or burning.
  3. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to brown or burn the garlic, as this can make it bitter. Sautéing the garlic in butter infuses the butter with its flavor, creating a delicious base for the sauce.
  4. Add the Heavy Cream: Pour the heavy cream into the skillet with the butter and garlic. Increase the heat to medium and bring the cream to a gentle simmer. Simmering the cream will slightly thicken it and intensify the flavors. Do not let the cream boil vigorously, as this could cause it to separate.
  5. Reduce the Cream Slightly: Let the cream simmer gently for about 5-7 minutes, stirring occasionally, until it slightly reduces and thickens. This reduction process helps concentrate the flavor and creates a richer sauce. You’ll notice the cream becoming slightly thicker and coating the back of a spoon more easily.
  6. Add the Parmesan Cheese: Reduce the heat to low. Gradually add the freshly grated Parmesan cheese to the cream sauce, a handful at a time, stirring constantly until the cheese is completely melted and smooth. Stirring continuously is crucial to prevent the cheese from clumping and ensure a smooth, velvety sauce. Add the cheese slowly to allow it to melt properly into the cream.
  7. Season with Salt and Pepper: Season the Alfredo sauce generously with salt and freshly ground black pepper to taste. Start with about ½ teaspoon of salt and ¼ teaspoon of pepper, and then adjust to your preference. Remember that Parmesan cheese is already salty, so taste as you go.
  8. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce. Use tongs or two spoons to gently toss the pasta and sauce together, ensuring every strand is coated in creamy goodness.
  9. Adjust Consistency with Pasta Water (If Needed): If the sauce is too thick, or if you prefer a slightly looser consistency, add a little of the reserved pasta water, one tablespoon at a time, tossing until you reach your desired consistency. The starchy pasta water helps to thin the sauce while also emulsifying it, creating a perfectly smooth and glossy finish. Add only as much pasta water as needed, as too much can make the sauce watery.
  10. Serve Immediately: Serve the Creamy Alfredo Pasta immediately while it’s hot and the sauce is at its creamiest. Garnish with extra grated Parmesan cheese and fresh parsley, if desired. Alfredo sauce is best enjoyed fresh, as it can thicken as it cools.

Nutrition Facts

This Creamy Alfredo Pasta is a rich and indulgent dish. Here’s an estimated nutritional breakdown per serving (based on 6 servings):

  • Servings: 6
  • Calories per Serving: Approximately 650-750 kcal (This can vary based on portion size and specific ingredients used)
  • Fat: 45-55g

Note: These are estimated values and can vary. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

This Creamy Alfredo Pasta is surprisingly quick to prepare, making it perfect for a satisfying meal even on busy weeknights.

  • Prep Time: 10 minutes (This includes grating cheese, mincing garlic, and gathering ingredients)
  • Cook Time: 20 minutes (This includes cooking pasta and making the Alfredo sauce)
  • Total Time: 30 minutes

From start to finish, you can have a delicious, homemade Creamy Alfredo Pasta on the table in just about half an hour!

How to Serve

Creamy Alfredo Pasta is delicious on its own, but here are some serving suggestions to elevate your meal:

  • Classic Pairing: Serve it as a main course with a simple side salad. A light and fresh green salad with a vinaigrette dressing provides a nice contrast to the richness of the pasta.
  • Garlic Bread: Accompany it with warm, crusty garlic bread for soaking up every last bit of the delicious Alfredo sauce.
  • Roasted Vegetables: Add a side of roasted vegetables like broccoli, asparagus, or bell peppers for a healthier and more balanced meal. The roasted vegetables provide a nice textural and flavor contrast.
  • Protein Boost: While this recipe is vegetarian-focused, you can easily add grilled chicken, shrimp, or sautéed mushrooms for extra protein if desired.
  • Wine Pairing: Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc, or a light-bodied red wine like Pinot Noir.
  • Garnish: Always serve with extra grated Parmesan cheese and a sprinkle of fresh parsley for a beautiful and flavorful finish.

Additional Tips for Perfect Creamy Alfredo Pasta

Elevate your Creamy Alfredo Pasta to the next level with these helpful tips:

  1. Use Freshly Grated Parmesan: Pre-shredded Parmesan often contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan cheese is essential for a smooth and flavorful Alfredo sauce. Invest in a good quality block of Parmigiano-Reggiano and grate it yourself just before using.
  2. Don’t Boil the Cream Vigorously: Boiling heavy cream too rapidly can cause it to separate or become grainy. Simmer the cream gently to allow it to thicken and reduce without curdling. Maintain a gentle simmer throughout the sauce-making process.
  3. Add Cheese Gradually: Adding the Parmesan cheese gradually, a handful at a time, and stirring constantly ensures it melts smoothly into the cream without clumping. Patience is key for a velvety smooth sauce.
  4. Adjust Sauce Consistency with Pasta Water: Reserved pasta water is your secret weapon for achieving the perfect Alfredo sauce consistency. The starch in the water helps to emulsify the sauce and create a glossy, smooth texture. Add it gradually until you reach your desired thickness.
  5. Taste and Season Generously: Alfredo sauce relies on simple ingredients, so seasoning is crucial. Taste the sauce frequently and adjust the salt and pepper to your liking. Don’t be afraid to be generous with the seasoning to bring out all the flavors.
  6. Serve Immediately: Alfredo sauce is best enjoyed fresh and hot, as it can thicken as it cools. Prepare the sauce just before you are ready to serve the pasta for the best texture and flavor.
  7. Infuse the Cream with Garlic (Optional): For an even more intense garlic flavor, you can infuse the heavy cream with garlic before making the sauce. Gently simmer whole garlic cloves in the cream for about 15-20 minutes, then remove the cloves before proceeding with the recipe.
  8. Add a Pinch of Nutmeg (Optional): A very small pinch of ground nutmeg adds a subtle warmth and complexity to the Alfredo sauce. Use it sparingly, as a little goes a long way.

FAQ – Frequently Asked Questions About Creamy Alfredo Pasta

Here are some common questions about making Creamy Alfredo Pasta:

Q1: Can I use milk instead of heavy cream?
A: While you can substitute milk for heavy cream, the sauce will be much thinner and less rich. For a truly creamy Alfredo, heavy cream is highly recommended. If you must use milk, consider using whole milk and adding a tablespoon of cornstarch slurry (cornstarch mixed with cold water) to help thicken the sauce. However, the flavor and texture will still be significantly different from using heavy cream.

Q2: Can I make Alfredo sauce ahead of time?
A: Alfredo sauce is best made fresh and served immediately. As it cools, the sauce can thicken and lose its creamy texture. If you need to prepare it slightly in advance, you can make the sauce up to an hour ahead and keep it warm over very low heat, stirring occasionally and adding a little extra cream or pasta water to maintain its consistency. However, for the best results, it’s ideal to make it right before serving.

Q3: How do I reheat leftover Alfredo pasta?
A: Reheating Alfredo pasta can be tricky as the sauce can separate. The best method is to reheat it gently in a skillet over low heat with a splash of milk or cream. Stir frequently to help re-emulsify the sauce. You can also microwave it in short intervals, stirring in between, with a bit of milk or cream added. Be careful not to overheat it, as this can make the sauce oily.

Q4: Can I freeze Alfredo pasta?
A: Freezing Alfredo pasta is not recommended. The creamy sauce tends to separate and become grainy when thawed. The texture and quality of the pasta will also suffer. It’s best to enjoy Alfredo pasta fresh.

Q5: What kind of pasta is best for Alfredo?
A: Fettuccine is the classic choice for Alfredo, as its wide, flat shape holds the creamy sauce beautifully. However, other long pasta shapes like linguine or tagliatelle also work well. Penne or shells can also be used for a different texture experience. Choose a pasta shape that you enjoy and that will complement the richness of the sauce.

Q6: My Alfredo sauce is too thick. How do I thin it out?
A: If your Alfredo sauce is too thick, the best way to thin it is by adding a little of the reserved pasta water. The starchy water will not only thin the sauce but also help to emulsify it and create a smooth, glossy texture. Add it one tablespoon at a time, stirring until you reach your desired consistency. You can also use a little extra heavy cream or milk if you don’t have pasta water.

Q7: My Alfredo sauce is grainy. What did I do wrong?
A: Grainy Alfredo sauce is often caused by overheating the cream or cheese, or using pre-shredded cheese that doesn’t melt smoothly. Ensure you simmer the cream gently, add the cheese gradually and stir constantly until melted, and always use freshly grated Parmesan cheese. If your sauce becomes grainy, try whisking in a tablespoon of cold butter or a splash of heavy cream while heating it gently, which can sometimes help to smooth it out.

Q8: Can I add vegetables to this Alfredo pasta?
A: Absolutely! While this recipe focuses on the classic creamy Alfredo, you can easily add vegetables to make it a more complete meal. Sautéed mushrooms, broccoli florets, spinach, peas, or roasted asparagus are all delicious additions. Sauté or roast your vegetables separately and then toss them with the pasta and Alfredo sauce at the end. This adds flavor, texture, and nutritional value to the dish.

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Creamy Chicken Alfredo Pasta


  • Author: Bianca

Ingredients

This Creamy Alfredo Pasta recipe uses simple, high-quality ingredients to create an incredibly flavorful and decadent dish. Here’s what you’ll need:

  • Pasta: 1 pound of your favorite pasta shape. Fettuccine is classic for Alfredo, but penne, linguine, or even shells work beautifully. Choose a good quality pasta that will hold its shape and texture when coated in the rich sauce.
  • Heavy Cream: 2 cups of heavy cream. This is the heart of the Alfredo sauce, providing the luxurious richness and creamy texture. Full-fat heavy cream is essential for the best results and authentic Alfredo flavor.
  • Butter: 1 cup (2 sticks) of unsalted butter. Butter adds richness and flavor to the sauce, helping to create that signature Alfredo taste. Unsalted butter allows you to control the saltiness of the final dish.
  • Parmesan Cheese: 2 cups of freshly grated Parmesan cheese, plus extra for serving. Parmesan is the key to authentic Alfredo flavor. Freshly grated is crucial – pre-shredded cheese often contains cellulose and doesn’t melt as smoothly. Use high-quality Parmigiano-Reggiano for the best taste.
  • Garlic: 2-3 cloves of garlic, minced. Garlic adds a subtle savory note that complements the richness of the cream and cheese. Freshly minced garlic is always preferred for its vibrant flavor.
  • Salt: To taste. Salt enhances all the flavors and is crucial for balancing the richness of the sauce.
  • Black Pepper: Freshly ground black pepper, to taste. Black pepper adds a subtle spice and complexity to the Alfredo sauce. Freshly ground pepper has a much more robust flavor than pre-ground.
  • Fresh Parsley (Optional): For garnish, chopped fresh parsley adds a pop of color and freshness. It’s a lovely finishing touch but completely optional.

Instructions

Follow these simple steps to create a restaurant-worthy Creamy Alfredo Pasta at home:

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” – the pasta should be firm to the bite, not mushy. Reserve about 1 cup of pasta water before draining. This starchy water is crucial for creating a perfectly emulsified and creamy sauce. Drain the pasta and set aside. Do not rinse the pasta, as the starch on the surface helps the sauce adhere.
  2. Melt the Butter: In a large, deep skillet or saucepan, melt the butter over medium-low heat. Use a pan large enough to eventually accommodate all the pasta and sauce. Melt the butter slowly to prevent it from browning or burning.
  3. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to brown or burn the garlic, as this can make it bitter. Sautéing the garlic in butter infuses the butter with its flavor, creating a delicious base for the sauce.
  4. Add the Heavy Cream: Pour the heavy cream into the skillet with the butter and garlic. Increase the heat to medium and bring the cream to a gentle simmer. Simmering the cream will slightly thicken it and intensify the flavors. Do not let the cream boil vigorously, as this could cause it to separate.
  5. Reduce the Cream Slightly: Let the cream simmer gently for about 5-7 minutes, stirring occasionally, until it slightly reduces and thickens. This reduction process helps concentrate the flavor and creates a richer sauce. You’ll notice the cream becoming slightly thicker and coating the back of a spoon more easily.
  6. Add the Parmesan Cheese: Reduce the heat to low. Gradually add the freshly grated Parmesan cheese to the cream sauce, a handful at a time, stirring constantly until the cheese is completely melted and smooth. Stirring continuously is crucial to prevent the cheese from clumping and ensure a smooth, velvety sauce. Add the cheese slowly to allow it to melt properly into the cream.
  7. Season with Salt and Pepper: Season the Alfredo sauce generously with salt and freshly ground black pepper to taste. Start with about ½ teaspoon of salt and ¼ teaspoon of pepper, and then adjust to your preference. Remember that Parmesan cheese is already salty, so taste as you go.
  8. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce. Use tongs or two spoons to gently toss the pasta and sauce together, ensuring every strand is coated in creamy goodness.
  9. Adjust Consistency with Pasta Water (If Needed): If the sauce is too thick, or if you prefer a slightly looser consistency, add a little of the reserved pasta water, one tablespoon at a time, tossing until you reach your desired consistency. The starchy pasta water helps to thin the sauce while also emulsifying it, creating a perfectly smooth and glossy finish. Add only as much pasta water as needed, as too much can make the sauce watery.
  10. Serve Immediately: Serve the Creamy Alfredo Pasta immediately while it’s hot and the sauce is at its creamiest. Garnish with extra grated Parmesan cheese and fresh parsley, if desired. Alfredo sauce is best enjoyed fresh, as it can thicken as it cools.

Nutrition

  • Serving Size: one normal portion
  • Calories: 750
  • Fat: 55g