Christmas Chicken with Creamy Roasted Garlic Alfredo Recipe: Festive & Foolproof

Christmas dinner drama? Let’s fix that with a chicken that tastes rich, festive, and totally doable.

Your oven will thank you, your guests will cheer, and your napkin folding will finally be on point.

Creamy roasted garlic Alfredo meets Christmas sparkle in every bite.

This dish keeps things cozy, uses simple pantry staples, and still looks like you planned a show-stopping dinner.

Equipment

Must-haves

• Oven-safe skillet or large sauté pan
• Baking sheet or roasting pan
• Large pot for pasta
• Small saucepan for sauce
• Colander
• Tongs or slotted spoon
• Instant-read meat thermometer
• Aluminum foil
• Chef’s knife and cutting board
• Measuring cups and spoons

Nice-to-haves

• Kitchen twine (optional for neat, compact chicken)
• Garlic press or extra-mincing knife
• Microplane for a parmesan zing
• Whisk or silicone spatula for sauce stirring
• Silicone basting brush for glossy finish

Ingredients

• 4 boneless, skin-on chicken breasts (about 1.6–1.8 lb total)
• Salt and pepper, to taste
• 2 tbsp olive oil, divided
• 1 head garlic, roasted
• 12 oz fettuccine pasta
• 1 cup heavy cream
• 1/2 cup milk
• 4 tbsp unsalted butter
• 1 cup freshly grated Parmesan cheese
• 2 oz cream cheese (optional, for extra creaminess)
• 1/2 tsp Italian seasoning (optional)
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley, plus more for garnish

What You Need To Know: Roasting the garlic ahead sweetens its bite, and a quick sear on the chicken builds color and flavor. The pasta should be just shy of done so it finishes soaking up that silky sauce without turning mushy.

Tip: If you’re short on time, use pre-roasted garlic from the store—but your kitchen won’t smell as magical. Still tasty, though.

Instructions

1. Preheat the oven to 400°F. Wrap the head of garlic in foil with a drizzle of olive oil and roast for 30–35 minutes until cloves are soft. Let cool, then squeeze the roasted garlic into a bowl and mash to a paste.
2. Pat the chicken dry and season generously with salt and pepper. In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken, skin-side down, until the skin is golden and crispy, about 4–5 minutes. Turn and sear 1–2 minutes on the other side.
3. Transfer the skillet to the oven and finish cooking until the internal temperature reaches 165°F, 8–12 minutes depending on thickness. Remove from heat and keep warm.
4. Meanwhile, boil the pasta in salted water until just al dente. Reserve 1/2 cup of the pasta water, then drain.
5. In the same skillet (no need to wash), melt the butter over medium heat. Add the mashed roasted garlic and sauté for 1–2 minutes. Stir in the cream and milk and simmer for 4–5 minutes until slightly thickened.
6. Reduce the heat to low and whisk in Parmesan cheese and cream cheese until smooth. If the sauce is too thick, splash in a little pasta water to reach your desired consistency. Season with Italian seasoning and red pepper flakes if using.
7. Add the drained pasta to the sauce and toss to coat. Slice the chicken and lay it over the pasta. Garnish with chopped parsley and extra Parmesan if you’re feeling extra fancy.

Heads up: If the sauce thickens too much, a splash more milk or pasta water will loosen it without compromising creaminess. That’s why you keep a little reserve handy.

Good to Know

Roasted garlic adds a mellow, almost nutty sweetness that pairs perfectly with the richness of the Alfredo. Don’t overboil the pasta—you want a glossy, clingy sauce, not a soup.

For a lighter version, swap half of the cream with low-fat milk and add a little extra parmesan to boost flavor. You’ll still feel like you’re dining in a trattoria, but your pants will thank you.

Tips

• Pat the chicken dry well; this helps achieve crisp skin.
• Let the chicken rest a few minutes after roasting so juices redistribute.
• Use reserved pasta water to adjust sauce consistency—starch helps the sauce cling beautifully.
• Grate Parmesan fresh for best flavor and a smoother sauce.
• If you want extra color, finish with a quick broil for 1–2 minutes, watching carefully so it doesn’t burn.

Variations

• Swap chicken for turkey cutlets or shrimp for a seafood Alfredo twist.
• Make it gluten-free by using gluten-free pasta.
• Dairy-free option: use olive oil or dairy-free butter, coconut cream, and dairy-free cheese substitutes.
• Add sautéed mushrooms or spinach for extra color and texture.

Serving suggestions

• Serve with a simple green salad and crusty bread to soak up every last drop.
• Offer steamed broccoli or roasted asparagus on the side for a pop of color.
• Garnish with extra parsley and a pinch of red pepper flakes for holiday flair.