If there’s ever a time to swoon over a pasta dish, now is the moment—because this Chicken Alfredo brings together silky fettuccine, juicy golden chicken, and a Parmesan-kissed, cream-laced sauce that practically melts in your mouth. Whether it’s a weeknight treat or a cozy weekend splurge, there’s just something magical about homemade Chicken Alfredo that never fails to delight!
Why You’ll Love This Recipe
- Ultra Creamy Sauce: The Alfredo sauce is rich, velvety, and coats every noodle with buttery Parmesan goodness.
- Perfectly Juicy Chicken: Seasoned and seared chicken breasts add the ideal tang and tenderness to balance the decadent sauce.
- Simple Yet Impressive: Even though Chicken Alfredo only needs a handful of ingredients, the result feels like something straight from your favorite Italian bistro.
- Make-Ahead Friendly: Leftovers (if you have any!) reheat beautifully, so you can enjoy that creamy comfort all over again.
Ingredients You’ll Need
Every element in classic Chicken Alfredo has its purpose—the foundation of pasta, the star protein, and those creamy, cheesy components that bring it all together. Simple, yes, but each ingredient is a must for capturing that signature luscious taste and texture!
- Fettuccine Pasta: The classic noodle—its broad ribbons hold the creamy Alfredo sauce like a dream. Cook until just al dente for the loveliest texture.
- Boneless, Skinless Chicken Breasts: These sear up juicy and golden. Don’t skip the seasoning—it’s what makes the chicken pop against the creamy base.
- Italian Seasoning, Salt, and Pepper: This trio infuses both the chicken and sauce with subtle herby warmth and depth.
- Extra-Virgin Olive Oil & Butter: Olive oil for searing; butter for finishing the chicken and building richness into the sauce. That little bit of both makes all the difference!
- Heavy Whipping Cream: Absolutely essential for that classic Alfredo silkiness. Cream delivers the signature luscious mouthfeel—there’s no true substitute.
- Garlic (Fresh & Powder): Fresh garlic for a little bite, garlic powder for gentle savor. Layered flavor is the name of the game.
- Freshly Grated Parmesan Cheese: For Alfredo, fresh Parmesan matters most—not pre-grated. It melts into the sauce without graininess and brings that nutty, salty kick.
Variations
One of the joys of homemade Chicken Alfredo is how effortlessly you can riff on the basics! Don’t hesitate to swap, add, or tweak ingredients to make this recipe your very own—no matter what’s in your fridge or who’s coming for dinner.
- Lighter Alfredo: Swap half of the cream for whole milk or even half-and-half if you want something a little less indulgent but still creamy.
- Veggie-Packed Alfredo: Add sauteed spinach, peas, mushrooms, or roasted broccoli for a fresh and vibrant twist that’s perfect for spring and summer.
- Swap the Protein: Try shrimp, grilled salmon, or even roasted vegetables in place of the chicken for a whole new flavor vibe.
- Gluten-Free Option: Use your favorite gluten-free fettuccine or spiralized zucchini noodles for a delicious gluten-free take.
How to Make Chicken Alfredo
Step 1: Cook the Fettuccine
Start by bringing a big pot of salted water to a boil. Add your fettuccine and cook until it’s just al dente—usually around 10 minutes, but double-check your package instructions. Remember to scoop out about 1/2 cup of that starchy cooking water before draining—it’s “liquid gold” for perfecting the sauce later!
Step 2: Season and Sear the Chicken
Pound your chicken breasts if needed so they’re even, then sprinkle both sides with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat, add the chicken, and let it sear undisturbed for 5-7 minutes until golden. Flip, add your butter, and finish cooking until it’s juicy and reaches 165°F inside—another 5-7 minutes should do it.
Step 3: Rest and Slice the Chicken
Pop the chicken onto a cutting board, tent it loosely with foil, and let it rest for about 3 minutes. This little break locks in the moisture. After resting, slice the chicken crosswise into 1/2-inch thick pieces—perfect for nestling onto your pasta later!
Step 4: Make the Alfredo Sauce
In the same skillet (don’t wipe it out—you want all those tasty bits!), lower to medium heat and add your butter and cream. Whisk until the butter melts, then mix in the fresh garlic, garlic powder, Italian seasoning, salt, and pepper. Let the mixture gently simmer, stirring nearly constantly for about 3-4 minutes—it should thicken slightly but never boil. Stir in the Parmesan until it’s smooth and glossy. If the sauce is too thick, add a splash of your reserved pasta water until you reach your dream consistency.
Step 5: Toss, Top, and Serve
Take the skillet off the heat and toss the cooked fettuccine straight into the sauce. Give it a really good tumble so every strand is slicked with that gorgeous sauce. Divide the pasta onto plates or wide bowls, top each one with slices of the rested chicken, and add an extra shower of Parmesan and a sprinkle of parsley if you like. Ready—set—devour!
Pro Tips for Making Chicken Alfredo
- Sauce Timing: Always toss the pasta with the sauce just before serving so it stays silky and doesn’t soak up too much and get gummy.
- Freshly Grated Cheese: Never underestimate the power of fresh Parmesan—pre-grated can make your Alfredo grainy and less creamy.
- Chicken Rest: Letting your chicken rest before slicing really locks in the juices for those tender, juicy pieces every Chicken Alfredo deserves.
- Don’t Overcook Cream: Keep your sauce at a gentle simmer—if you let it boil, you risk separating the sauce and losing that dreamy smoothness.
How to Serve Chicken Alfredo
Garnishes
The finishing touch for Chicken Alfredo? A flurry of extra Parmesan, cracked black pepper, and lots of fresh chopped parsley (or even a few basil leaves) brings color and lively flavor. For a pretty table, a lemon zest sprinkle gives a gentle, bright tease of citrus.
Side Dishes
Pair Chicken Alfredo with something crisp and fresh to cut through the richness—think garlicky steamed broccoli, a simple Caesar or green salad, or classic roasted asparagus. A warm basket of crusty bread or soft breadsticks is also a crowd-pleasing must for soaking up every last bit of sauce.
Creative Ways to Present
For extra flair, serve your Alfredo twirled into “nests” with the chicken fanned on top, or in a big family-style platter for everyone to dig in. Looking for date night? Use wide-rimmed bowls, swirl your pasta just-so, and finish with that dramatic Parmesan snow. Even a sprinkle of microgreens or edible flowers makes it company-worthy!
Make Ahead and Storage
Storing Leftovers
Place leftover Chicken Alfredo in a tightly-sealed container and refrigerate for up to 3 days. The sauce thickens as it chills, but it’ll still taste delicious—and you won’t want to waste a single bite!
Freezing
While Alfredo sauce can be a little finicky when frozen, you can freeze the chicken and noodles in an airtight container for up to 2 months. For best texture, freeze the sauce separately—then gently rewarm after thawing to recombine.
Reheating
For the best results, reheat Chicken Alfredo slowly in a saucepan over low heat, adding a splash of milk or cream to loosen up the sauce. Avoid the microwave if you can—it’s easy to overcook, which can break the sauce.
FAQs
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Can I use pre-cooked or rotisserie chicken for Chicken Alfredo?
Absolutely! Just slice or shred the chicken and add it in during the last few minutes of tossing everything together. Heating it in the sauce helps absorb those creamy flavors and brings everything up to the perfect temperature.
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Is there a way to make Alfredo sauce without heavy cream?
If you want to lighten things up, you can try half-and-half or whole milk, but keep in mind your sauce won’t be as thick or luxurious as the classic. Some people also like using evaporated milk for a richer taste with less fat.
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Why is my Alfredo sauce grainy and how can I prevent it?
Graininess usually means the Parmesan wasn’t freshly grated or the sauce boiled. For flawless Chicken Alfredo, always use fresh Parmesan and keep your sauce at a gentle, low simmer—never a boil—when adding the cheese.
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Can I make Chicken Alfredo ahead of time for a dinner party?
You can prep the chicken and sauce a day ahead (store them separately), then cook your noodles and rewarm everything gently just before serving. Toss them together at the last moment for the creamiest texture!
Final Thoughts
This is Chicken Alfredo at its irresistible, soul-soothing best—simple, creamy, and deeply satisfying. Give it a try and you just might find yourself making it on repeat for family, friends, or even just a little self-indulgence. I promise it’s as rewarding to make as it is to eat—enjoy every twirl!
Print
Chicken Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
Indulge in this creamy and flavorful Chicken Alfredo recipe that combines tender chicken slices with al dente fettuccine noodles, all coated in a rich Parmesan Alfredo sauce.
Ingredients
For the Noodles
- 16 ounces dry fettuccine pasta
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
For the Sauce
- 1/2 cup butter, cut into large cubes or slices
- 2 cups heavy whipping cream
- 1 clove garlic, minced
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Italian Seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups freshly grated Parmesan cheese
Instructions
- Make the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually 10 minutes. Reserve 1/2 cup of the cooking water, then drain well. Set aside.
- Make the chicken: Season chicken breasts with the Italian seasoning, salt, and pepper. Warm the olive oil over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown. Flip over and add in 1 tablespoon of butter between them, picking up the pan to give it a gentle swirl to distribute. Continue cooking for another 5-7 minutes (or an internal temperature reaches 165 degrees F.) Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.
- Make the Alfredo sauce: In the same pan, over medium-low heat, add the butter and cream; whisk until butter has melted. Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth. Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken. Stir in the parmesan cheese just until melted and the sauce is smooth. (If the sauce ends up too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.)
- Assemble: Take sauce off the heat and immediately toss with the cooked fettuccine noodles. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.
Notes
- Don’t miss the tips, possible variations, and storage info in the article.
Nutrition
- Serving Size: 1 serving
- Calories: 919 kcal
- Sugar: 2g
- Sodium: 1179mg
- Fat: 65g
- Saturated Fat: 37g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 280mg
