This rich, indulgent, and creamy Chicken Alfredo Recipe brings restaurant-quality to your table, but couldn’t be easier to make! It’s robustly flavored with minimal ingredients and can be ready in about 30 minutes or less!
A Simple Chicken Alfredo Recipe
I’m always amazed at how much restaurants charge for Chicken Alfredo, especially since it’s so easy to make at home. You can make it just as good, if not better, in about 30 minutes.
This recipe is almost identical to the one served at the restaurant where I used to work, which sold for over $20 a portion!
The secret? Use heavy cream. Milk or half and half won’t cut it; you need real cream.
Even though we’re using cream, this recipe uses about half as much as other recipes. The trick is to use some reserved pasta boiling water to stretch the sauce.
If you’re concerned about using cream or want to cut down on fat and calories, try this lightened-up, no-heavy-cream Chicken Alfredo or this healthy Chicken Broccoli Alfredo. But for true, restaurant-quality Alfredo, cream is a must!
How To Season Chicken For Alfredo
A few seasonings can go a long way when making Chicken Alfredo. In fact, we only use four seasonings: salt, pepper, garlic powder, and Italian seasoning.
- In a pinch, using only salt and pepper will still deliver delicious results.
- We love the savory flavor that garlic powder adds, but if you aren’t a fan, leave it out or swap it out for onion powder.
- If you don’t have Italian seasoning, try some dried parsley, basil, oregano, or a combination of a couple of those dried herbs.
Remember how I promised the best Chicken Fettuccine Alfredo in 30 minutes or less? Here’s the trick to cooking chicken quickly!
How To Cook Chicken For Chicken Alfredo
Take 2 medium-sized skinless, boneless chicken breasts and cut each in half to get 4 thinner fillets. When cutting, slice them lengthwise like opening a book, not into shorter pieces. This way, the chicken will cook quickly and evenly on the stovetop.
Place the fillets in a single layer in a hot pan and cook for about 3-4 minutes per side without moving them. Fast and easy!
How To Make Chicken Alfredo
- Salt the pasta water: Salting the water is the only chance you have to season the actual pasta, so make sure the fettuccine is well salted as it cooks–otherwise this entire Chicken Alfredo Recipe will taste under-seasoned.
- Cook chicken and let it rest: Once the chicken is cooked, remove it to a plate and tent with foil. Let it rest before dicing or thinly slicing. Resting will deliver juicy and tender bites of chicken.
- Toss together sauce: While the chicken is resting, prepare the sauce–it takes just minutes to whip together and thicken.
- Emulsify! Now here’s the secret to the best Italian pasta recipes–emulsifying! Tossing the hot pasta with the Alfredo sauce and reserved pasta water is called emulsifying and that’s how you get a wonderfully smooth and flavorful sauce that clings to the pasta instead of falling to the bottom of the pot!
Variations
Change Things Up
- Make this Chicken Alfredo Recipe with jarred sauce. While the from-scratch Alfredo sauce is so easy to make, if you prefer to use a jar, Rao’s ®Alfredo is our favorite!
- Prepare this Chicken Alfredo Recipe with broccoli. This is such an easy ingredient to add! Two minutes before the pasta will be done, add in either fresh or frozen broccoli (cut into bite-sized pieces). Drain alongside the pasta and toss into the sauce.
- Try our Baked Chicken Alfredo recipe to use the oven instead of the stovetop.
- Make Chicken Alfredo with Penne pasta instead! In fact, just about any pasta will work here–be sure to use 16 ounces.
Below are a couple of ingredients worth discussing for this Chicken Alfredo Recipe.
Chicken Alfredo Ingredients
- Parmesan: This ingredient makes the biggest difference to the overall flavor in this recipe. And while this recipe is designed to be quick and easy, don’t try to short-cut the cheese. Do not use canned or pre-shredded/grated Parmesan–the sauce won’t work as well. (The cheese doesn’t melt smoothly and you’ll be left with a big clump.) Instead, go for a block of cheese and grate it on the small sides of a grater or microplane. If you’re looking for some extra umph, try Parmigiano Reggiano–it’s incredible in this dish.
- Onion: If you’re looking to cut out some prep time or simply don’t like onions, use onion powder instead (or neither!) If you are using an onion, be sure to very finely chop it (smallest possible pieces) so it sautés quickly and integrates into the dish well. If there are big pieces of onion it will be overpowering (and crunchy) in this recipe.
Chicken Alfredo Recipe FAQs
How do you get Alfredo sauce to stay creamy?
To keep Alfredo sauce creamy, use reserved pasta water. When pasta starts to dry, add more water and toss until creamy.
Is heavy cream or milk better for Alfredo?
Heavy cream is essential to making the best Alfredo sauce–it delivers a wonderful thickness and richness.
What seasoning tastes good in Alfredo?
I love salt, pepper, garlic powder, onion powder, and Italian seasoning in Alfredo. For a tangy twist, add lemon juice. And for extra flavor, grate some nutmeg.
Storage
Storing
This homemade Chicken Alfredo recipe is best enjoyed the minute the sauce is emulsified. In fact, this is when all pasta dishes taste their best!
You can certainly store leftovers, but you’ll need to add some more heavy cream or chicken broth to loosen the sauce again as you reheat the pasta. Leftover pasta will be softer, but still plenty flavorful. Because of the pasta and dairy in this dish, it isn’t a great candidate for freezing and thawing.
Quick Tip
Do you struggle to remember to save some pasta water before draining the pasta? I know I do! Here’s a trick: Place the colander in the sink with a mug or heat-safe measuring cup in the center. When you go to drain the pasta, you’ll see the mug and be reminded to pull out some water first!
What To Serve With Chicken Alfredo:
Garnish this Chicken Alfredo recipe with some fresh and finely chopped herbs and an extra sprinkle of cheese. Then, serve one or a couple of the following on the side:
- Veggies. Try our favorite Roasted Vegetables, the best skillet Green Beans, or this Roasted Broccoli
- Bread. Garlic bread, French Bread, or these no-knead Dinner Rolls to sop up any leftover sauce.
- A Big Salad. Try our copycat Olive Garden Salad, this Italian Salad, or a quick Garden Salad.
Chicken Alfredo Recipe
Equipment
- Large pot
- Large pan
Ingredients
- 1 (16-ounce) package fettuccine
- 2 medium boneless, skinless chicken breasts
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- 2 tablespoons olive oil
- 7 tablespoons unsalted butter divided
- 1/2 cup finely minced onion or 1 tsp onion powder, see note 1
- 1-1/2 teaspoons minced garlic or1 teaspoon garlic powder
- 1 cup heavy cream
- 1-1/2 cups freshly grated Parmesan cheese or Parmigiano Reggiano, see note 2
- Fresh parsley optional
Instructions
- Bring a large pot of water to a boil. Once boiling, add 1 tablespoon of salt. Add the fettuccine pasta and cook, stirring occasionally, until it is al dente, following the shortest cooking time on the package. Before draining, reserve 1 cup of pasta water. Then drain the pasta without rinsing.
- Cut chicken breasts in half widthwise to make four thinner filets. Use a meat mallet or similar implement to give each piece a quick pound. Don't flatten chicken; we just want all the pieces fairly even in width. Season both sides with 1/4 teaspoon of salt and pepper and 1/2 teaspoon garlic powder and Italian seasoning.
- Add olive oil to a large pot or pan that can hold all the pasta and heat it over medium heat. Once the oil is hot, add the seasoned chicken pieces in a single layer. Cook for about 3–4 minutes, then flip the chicken and add 1 tablespoon of butter to the pan. Cook for another 3–4 minutes, or until the chicken is cooked through, the juices run clear, and it reaches an internal temperature of 160°F. Remove the chicken to a plate, cover it loosely with foil, and let it rest for about 5 minutes before thinly slicing or dicing.
- Cut the remaining butter into tablespoon pieces. Without wiping it out, place the butter in the same pot you cooked the chicken in and melt butter over medium-high heat. Once melted, add in onion and garlic and stir, scraping up browned bits leftover from the chicken. Sauté until tender, about 3 minutes. Pour in the cream plus 1/4 teaspoon salt and 1/4 teaspoon pepper. As soon as mixture boils, turn heat down to medium low. Simmer until thickened, about 1-3 minutes (see note 3).
- Once thickened, remove pan from heat. Stir in the finely grated cheese until melted and sauce is mostly smooth. Dump the drained pasta right on top of the sauce, along with 1/2 cup of the reserved pasta water. Turn to medium heat and toss gently with tongs until the pasta and sauce cling together. This takes about 1 minute. Add more pasta water if needed (see note 4). Add diced chicken to the pan and gently stir through. Season to taste with salt and pepper.
- Remove from heat and serve right away! Garnish plates with fresh parsley and a sprinkle of cheese if desired.
Video
Recipe Notes
Note 4:The Alfredo sauce should be silky smooth and cling to the pasta. If it becomes thick or grainy, simply drizzle in some pasta water and toss to smooth it out.
Storage: For the best flavor, enjoy this Chicken Alfredo immediately after making it. If you have leftovers, store them in the fridge and add a bit of heavy cream or chicken broth when reheating. Keep in mind that the pasta may become softer, and due to the dairy, this dish is not suitable for freezing.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this Chicken Alfredo recipe, and it was a hit with my family! The steps were easy to follow, and the sauce turned out so creamy and delicious. Thank you for sharing such a fantastic recipe!
I am so thrilled to hear this! Thanks so much for your comment!