Cast-Iron Chicken Alfredo Pasta With Creamy Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 12 oz fettuccine (already cooked and drained), plus 1/2 cup reserved pasta water
• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1 1/2 cups finely grated Parmesan cheese (about 5 oz)
• 1/8 tsp ground nutmeg (optional)
• 2 tbsp chopped parsley (optional garnish)

Do This

• 1) Pat chicken dry; season with salt, pepper, and Italian seasoning.
• 2) Sear chicken in a 12-inch cast-iron skillet over medium-high heat until 165°F internal, then rest and slice.
• 3) Lower heat to low; melt butter and cook garlic 30 seconds.
• 4) Add cream and milk; warm gently, then whisk in Parmesan to melt and thicken (keep it low).
• 5) Loosen with reserved pasta water as needed; season to taste (nutmeg optional).
• 6) Fold in pre-cooked fettuccine; toss 2–3 minutes until hot and coated.
• 7) Add sliced chicken back in; toss and serve with extra Parmesan and parsley.

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Why You’ll Love This Recipe

• One-pan comfort: The cast-iron skillet builds flavor, then becomes your sauce pan and serving dish.
• Perfect for leftover pasta: Pre-cooked noodles fold right into the sauce without a second pot.
• Low-flame creamy sauce: Gentle heat keeps Alfredo smooth, thick, and glossy (not broken or grainy).
• Restaurant feel at home: Golden-seared chicken, a rich Parmesan sauce, and noodles that stay silky.

Grocery List

• Produce: 4 garlic cloves, 1 small bunch fresh parsley (optional)
• Meat: 1 lb boneless, skinless chicken breasts (or thighs)
• Dairy: unsalted butter, heavy cream, whole milk, Parmesan cheese (block to grate is best)
• Pantry: fettuccine, olive oil, kosher salt, black pepper, Italian seasoning, ground nutmeg (optional)

Full Ingredients

For the pre-cooked pasta

• 12 oz fettuccine, cooked until just al dente, drained (see note)
• 1/2 cup reserved pasta cooking water (measure it out before draining)

Note: This recipe is designed for pre-cooked noodles. If you are cooking pasta fresh right before starting, cook fettuccine in salted boiling water for 10–12 minutes (or per package) until just al dente, then reserve 1/2 cup pasta water and drain.

For the chicken

• 1 lb boneless, skinless chicken breasts (about 2 large), patted dry
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil

For the low-flame Alfredo sauce

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1 1/2 cups finely grated Parmesan cheese (about 5 oz), plus more for serving
• 1/8 tsp ground nutmeg (optional, but classic)
• 1/4 tsp freshly ground black pepper (additional, to taste)

Optional finish

• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Get the noodles ready (especially if they’re cold)

If your fettuccine is pre-cooked and chilled, loosen it so it folds in easily later. Separate any stuck-together strands with clean hands or tongs.

Set the noodles near the stove so they can lose some of their chill while you cook. Measure out 1/2 cup reserved pasta water and keep it handy.

Step 2: Season the chicken

Pat the chicken dry with paper towels (this helps it brown). Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp Italian seasoning.

Step 3: Sear the chicken in cast iron

Heat a 12-inch cast-iron skillet over medium-high heat for 3 minutes. Add 2 tbsp olive oil and swirl to coat.

Add the chicken and sear until deeply golden and cooked through: 6–7 minutes per side (timing depends on thickness). The thickest part should read 165°F on an instant-read thermometer.

Transfer chicken to a cutting board and rest for 5 minutes, then slice into strips or bite-size pieces.

Step 4: Lower the heat and start the sauce base

Turn the burner down to low. Add 3 tbsp butter to the skillet. Once melted, add 4 minced garlic cloves and cook for 30 seconds, stirring constantly.

Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan. That’s flavor, and it will melt into your Alfredo.

Step 5: Thicken the Alfredo gently over a low flame

Still on low heat, pour in 1 1/2 cups heavy cream and 1 cup whole milk. Stir until combined and warmed through, about 2–3 minutes. Avoid boiling; you want a gentle steam, not bubbling.

Add the Parmesan slowly in 3–4 handfuls, whisking after each addition until fully melted and smooth. Stir in 1/8 tsp nutmeg (optional) and an additional 1/4 tsp black pepper, or to taste.

Let the sauce thicken over low for 3–5 minutes, stirring often, until it coats the back of a spoon.

Step 6: Fold in the pre-cooked noodles (no splashing, no breaking)

Add the pre-cooked fettuccine to the skillet. Use tongs to gently lift, fold, and toss until every strand is coated.

If the sauce feels too thick (common with pre-cooked noodles), add reserved pasta water 1 tablespoon at a time, up to the full 1/2 cup, until the sauce turns silky and clings to the pasta.

Cook for 2–3 minutes on low, just until the noodles are fully heated through.

Step 7: Add chicken back in and serve

Fold the sliced chicken into the pasta and sauce. Taste and adjust with more salt and pepper if needed.

Serve straight from the cast iron while hot. Finish with extra Parmesan and 2 tbsp chopped parsley if you like.

Pro Tips

• Keep the heat low once dairy goes in: Alfredo is happiest at a gentle steam. Boiling can cause graininess or separation.
• Grate your own Parmesan: Pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth.
• Use pasta water strategically: Add it a tablespoon at a time. It loosens the sauce while helping it cling to noodles.
• Don’t overcook the pasta when pre-cooking: Aim for just al dente so it doesn’t turn soft when reheated in sauce.
• Want more cast-iron flavor? Let the chicken get a deep golden crust; the fond is what gives the sauce a savory edge.

Variations

• Broccoli Chicken Alfredo: Stir in 2 cups steamed broccoli florets when you fold in the noodles (Step 6).
• Spicy Ranch-Style Alfredo: Add 1/4 tsp crushed red pepper flakes with the garlic and finish with an extra grind of black pepper.
• Mushroom Chicken Alfredo: After searing chicken, sauté 8 oz sliced cremini mushrooms in the skillet for 6–8 minutes, then proceed with the sauce.

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 3 days.

Reheat: Warm in a skillet over low heat with a splash of milk or cream (1–3 tbsp per serving), stirring gently until hot. Avoid microwaving on high (it can separate the sauce); if using a microwave, use 50% power in 45-second bursts, stirring between.

Make-ahead: Cook the chicken up to 2 days ahead and refrigerate. Pre-cook and drain pasta up to 1 day ahead; toss with 1 tsp olive oil to reduce sticking. Grate Parmesan ahead to make sauce time fast.

Nutrition (per serving)

Approximate, based on 4 servings: 780 calories, 45 g protein, 55 g carbohydrates, 42 g fat, 2 g fiber, 900 mg sodium.