This homemade chicken alfredo features tender pan-seared chicken breast served over mafaldine pasta tossed in a rich cream sauce made with heavy cream, parmesan, and cream cheese. The standout is the combination of multiple seasoning blends and cream cheese, which adds body and richness to the sauce.
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Season the chicken breasts generously on both sides with the grilling spice blend, Tuscan seasoning, and garlic pepper seasoning.
Heat the garlic-infused olive oil in a large skillet over medium-high heat.
Carefully place the seasoned chicken in the hot skillet and sear on both sides until golden brown and cooked through, about 4-5 minutes per side.
While the chicken is cooking, bring a large pot of salted water to a boil and cook the mafaldine pasta according to package directions.
Once cooked, remove the chicken from the skillet and set aside to rest.
Wipe out any excess oil from the skillet, leaving the browned bits (fond) for flavor.
Reduce the heat to medium and add the butter to the skillet, allowing it to melt.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy whipping cream, followed by the cream cheese and grated parmesan cheese.
Whisk continuously until the cheeses are fully melted and the sauce is smooth.
Season the sauce with additional Tuscan seasoning and garlic pepper seasoning to taste. Whisk to combine.
Allow the sauce to simmer gently for a couple of minutes to thicken.
Drain the cooked pasta and add it directly to the skillet with the Alfredo sauce.
Sprinkle in the chopped fresh parsley and stir everything together until the pasta is thoroughly coated in the creamy sauce.
Slice the rested chicken breast against the grain.
Plate the pasta and top with the sliced chicken. Garnish with more fresh parsley if desired and serve immediately.
Store leftover pasta and sauce separately in airtight containers for up to 3 days. Reheat sauce gently over low heat, tossing with reheated pasta and a splash of pasta water to restore creaminess.
Yes, fettuccine, pappardelle, or linguine work well with alfredo sauce. Mafaldine's ribbon shape holds the sauce effectively, but any long pasta will work.
Melt the butter and cream cheese over medium heat before adding heavy cream, and keep the heat moderate throughout. Add parmesan gradually off the heat to prevent curdling.
Use thin-cut breasts (about 1.5 lbs for 3 breasts), pan-sear over medium-high heat, and avoid overcooking — they should reach 165°F internal temperature and rest briefly before slicing.
Cook the chicken and pasta separately, then store in the refrigerator. Reheat the sauce gently and toss with warmed pasta and chicken just before serving to maintain creamy texture.
Use an extra 2 oz of butter or mascarpone as a substitute, though cream cheese adds body to the sauce that these won't fully replicate.
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