Here’s a delicious Spaghetti with Chicken Alfredo Sauce recipe. This creamy, comforting dish is perfect for a weeknight dinner. Spaghetti with Chicken Alfredo Sauce is a rich and comforting dish that combines the creamy goodness of Alfredo sauce with tender, juicy chicken and perfectly cooked spaghetti. This classic Italian-American recipe is a favorite for its indulgent yet simple nature, making it a perfect choice for a cozy dinner at home or even for impressing guests with minimal effort.
The Alfredo sauce, traditionally made with butter, garlic, cream, and Parmesan cheese, offers a luscious texture and deep flavor that coats every strand of pasta. Paired with perfectly seared chicken breasts, this dish becomes a balanced meal that satisfies both creamy and savory cravings. The dish is not only delicious but also incredibly easy to prepare, making it ideal for weeknight meals when you want something special but don’t have a lot of time.
Whether you’re a fan of Italian cuisine or just looking for a quick and hearty meal, Spaghetti with Chicken Alfredo Sauce is a go-to recipe that delivers on taste and comfort in every bite.
Total Cooking Time:
30-35 minutes
Servings:
4 servings
Recipe Ingredients for Spaghetti with Chicken Alfredo Sauce
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon Italian seasoning (optional)
For the Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup milk (or more, if needed to thin the sauce)
- Salt and pepper to taste
- A pinch of nutmeg (optional, but traditional)
For the Pasta:
- 400g (14 oz) spaghetti
- Salt for pasta water
Garnish:
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (optional)
Cooking Instructions: Spaghetti with Chicken Alfredo Sauce Recipe
1. Cook the Chicken:
Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chicken breasts and cook for 5-6 minutes per side until golden and fully cooked through (internal temperature should be 165°F or 75°C).
Once cooked, remove the chicken from the pan and set aside. Let it rest for a few minutes before slicing it into thin strips.
2. Cook the Spaghetti:
While the chicken is cooking, bring a large pot of salted water to a boil.
Add the spaghetti and cook until al dente (according to the package instructions, typically 8-10 minutes).
Drain the pasta, reserving 1/2 cup of the pasta water, and set it aside.
3. Make the Alfredo Sauce:
In the same skillet you cooked the chicken, add the butter and melt over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Slowly pour in the heavy cream, stirring constantly. Bring to a gentle simmer, and let it cook for about 2-3 minutes to slightly thicken.
Add the Parmesan cheese gradually, stirring until melted and smooth. If the sauce seems too thick, add a little milk or reserved pasta water to reach your desired consistency.
Season the sauce with salt, pepper, and a pinch of nutmeg (if using).
4. Combine Everything:
Add the cooked spaghetti to the Alfredo sauce and toss to coat evenly.
Add the sliced chicken on top, tossing gently to combine.
If needed, add a little reserved pasta water to loosen the sauce further.
5. Serve:
Garnish with chopped fresh parsley and extra Parmesan cheese if desired.
Serve immediately while the sauce is creamy and hot.
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- Carbonara Sauce Recipe with Chicken and Spaghetti
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FAQs about Spaghetti with Chicken Alfredo Sauce:
1. Can I use other types of pasta instead of spaghetti this Chicken Alfredo Sauce recipe?
Yes! While spaghetti is commonly used, you can substitute it with fettuccine, linguine, penne, or any pasta of your choice. Fettuccine is traditionally used in Alfredo sauce recipe dishes.
2. Can I use milk instead of heavy cream in this Alfredo sauce recipe?
While you can use milk, the sauce won’t be as rich and creamy as with heavy cream. For a lighter version of the Alfredo sauce recipe, you can use whole milk or half-and-half, but you might need to thicken it with a bit of flour or cornstarch.
3. Can I make this recipe of Alfredo Sauce gluten-free?
Absolutely! Simply substitute the regular spaghetti with gluten-free pasta and ensure that your Parmesan cheese and other ingredients are also gluten-free.
4. How can I make this recipe of Alfredo sauce thicker?
If your Alfredo sauce is too thin, try adding more Parmesan cheese, as it naturally thickens the sauce. You can also reduce the sauce by simmering it longer or adding a bit of flour or cornstarch mixed with water to thicken it.
5. Can I make this dish ahead of time?
It’s best to prepare this recipe of Alfredo sauce and pasta fresh for optimal flavor and texture. However, you can cook the chicken ahead of time and reheat it when ready to serve. If you need to store leftovers, keep the pasta and sauce separately, and mix them together before reheating.
6. How do I reheat leftovers without the sauce breaking?
To reheat, gently warm the pasta and sauce in a skillet over low heat. Add a splash of milk, cream, or reserved pasta water to bring back the creaminess as it heats. Avoid high heat, which can cause the sauce to separate.
7. Can I add vegetables to this Alfredo sauce recipe?
Yes, you can add vegetables like spinach, broccoli, peas, or mushrooms. Sauté them in the pan before adding the sauce for added texture and nutrition.
8. Is there a substitute for Parmesan cheese?
If you don’t have Parmesan, you can use Grana Padano or Pecorino Romano, though Pecorino is saltier and sharper, so adjust the seasoning accordingly.
9. How can I make this recipe healthier?
To lighten up the dish, you can use a mixture of milk and cream instead of full heavy cream, and reduce the amount of butter. Grilled chicken or even a plant-based protein can be used instead of pan-fried chicken, and you can add more vegetables for extra fiber and nutrients.
10. Can I use pre-cooked or rotisserie chicken?
Yes! Using pre-cooked or rotisserie chicken is a great time-saver. Just shred or slice the chicken and toss it into the Alfredo sauce when you combine the pasta and sauce.
Alfredo Sauce Recipe with chicken and Spaghetti
Ingredients for Spaghetti with Chicken Alfredo Sauce recipe
For the Chicken:
For the Alfredo Sauce:
For the Pasta:
Garnish:
Cooking Instructions: Spaghetti with Chicken Alfredo Sauce Recipe
1. Cook the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for 5-6 minutes per side until golden and fully cooked through (internal temperature should be 165°F or 75°C).
- Once cooked, remove the chicken from the pan and set aside. Let it rest for a few minutes before slicing it into thin strips.
2. Cook the Spaghetti:
- While the chicken is cooking, bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente (according to the package instructions, typically 8-10 minutes).
- Drain the pasta, reserving 1/2 cup of the pasta water, and set it aside.
3. Make the Alfredo Sauce:
- In the same skillet you cooked the chicken, add the butter and melt over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Slowly pour in the heavy cream, stirring constantly. Bring to a gentle simmer, and let it cook for about 2-3 minutes to slightly thicken.
- Add the Parmesan cheese gradually, stirring until melted and smooth. If the sauce seems too thick, add a little milk or reserved pasta water to reach your desired consistency.
- Season the sauce with salt, pepper, and a pinch of nutmeg (if using).
4. Combine Everything:
- Add the cooked spaghetti to the Alfredo sauce and toss to coat evenly.
- Add the sliced chicken on top, tossing gently to combine.
- If needed, add a little reserved pasta water to loosen the sauce further.
5. Serve:
- Garnish with chopped fresh parsley and extra Parmesan cheese if desired.
