Go Back

Chicken Alfredo Pasta with Garlic Breadsticks

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine Italian-American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Alfredo Pasta:
  • 2 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • 12 oz fettuccine pasta
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 ½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ tsp nutmeg (optional)
  • Fresh parsley, chopped (for garnish)
  • For the Garlic Breadsticks:
  • 1 tube refrigerated pizza dough or homemade dough
  • 3 tbsp butter, melted
  • 2 cloves garlic, minced
  • 1 tsp dried parsley
  • ½ tsp salt

Instructions
 

  • Step 1: Prepare the Chicken: Pat the chicken breasts dry and season with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove from the pan and let rest for 5 minutes, then slice into strips.
  • Step 2: Cook the Pasta: Boil fettuccine in salted water according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
  • Step 3: Make the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Add nutmeg if desired. Adjust thickness with reserved pasta water as needed.
  • Step 4: Combine Pasta and Chicken: Add the cooked fettuccine to the Alfredo sauce and toss to coat evenly. Top with sliced chicken and garnish with parsley.
  • Step 5: Prepare Garlic Breadsticks: Preheat oven according to dough instructions (usually 375°F/190°C). Roll out dough and cut into sticks. Mix melted butter with minced garlic, parsley, and salt. Brush over breadsticks. Bake 10–12 minutes or until golden brown.