Name: Chicken Alfredo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts (about 1.3 lb. total); 2 tsp Italian seasoning; 1 Tbsp cooking oil; 2 Tbsp butter; 4 cloves garlic, minced; 1 cup heavy cream; ¾ cup grated Parmesan; ¼ tsp salt; ¼ tsp pepper; 1 Tbsp parsley, chopped (optional garnish); 8 oz. fettuccine

Jump to Recipe· 4.8 from 19 reviews

Warm, rich, and endlessly comforting, Chicken Alfredo is the kind of dish that instantly transports you to your favorite Italian trattoria, but lucky for us, it’s even better when made fresh at home! With its golden, juicy chicken, silken cream sauce bursting with Parmesan and garlic, and a tangle of perfectly cooked fettuccine, this is a recipe that wraps you up like a hug and invites you to savor every bite. Whether you’re making a weeknight meal or celebrating something special, there’s just nothing quite like gathering around the table to share a homemade Chicken Alfredo.

Ingredients You’ll Need

It’s truly amazing how a handful of simple but top-notch ingredients come together to make Chicken Alfredo so delicious. Each ingredient serves a specific purpose, lending its unique flavor, texture, or vibrant color to the finished dish.

Chicken Breasts: Go for boneless, skinless chicken for tender, juicy results and easy slicing.
Italian Seasoning: This classic blend infuses the chicken with savory, herby depth that’s simply irresistible.
Cooking Oil: Use a neutral oil to sear the chicken beautifully and prevent sticking.
Butter: Rich, creamy butter builds a flavorful base for the silky Alfredo sauce.
Garlic: Freshly minced garlic brings a bold, aromatic punch that defines Alfredo’s signature flavor.
Heavy Cream: The secret to that luxurious, luscious sauce—nothing else gets it this velvety.
Grated Parmesan: Salty, nutty, and full of umami, this cheese thickens the sauce and takes it over the top.
Salt: Just a pinch brings out all the flavors and balances the richness.
Pepper: A touch of black pepper adds a gentle heat that perks up the creamy sauce.
Parsley (optional): Chopped fresh parsley is a finishing touch for color and freshness.
Fettuccine: Wide, flat noodles cling to the sauce beautifully and make each forkful luxurious.

How to Make Chicken Alfredo

Step 1: Season the Chicken

Start by sprinkling both sides of your chicken breasts with plenty of Italian seasoning and a pinch of salt. This extra minute of seasoning gives the chicken a flavorful, savory crust that shines through in every bite—totally worth it.

Step 2: Sear the Chicken

Warm a large skillet over medium heat and drizzle in your cooking oil. Once shimmering, lay the chicken in gently. Let it sizzle and develop a rich, golden brown crust—about 7 to 8 minutes per side should do the trick. You want the outside perfectly seared and the inside juicy and cooked through. Once done, set the chicken aside on a plate to rest.

Step 3: Start the Alfredo Sauce

With the skillet still hot (but drop the heat to medium-low), melt in the butter. Add your minced garlic and sauté for about two minutes, stirring up every delicious browned bit left by the chicken. This little step is what layers the sauce with so much flavor!

Step 4: Add Cream and Simmer

Pour in the heavy cream and whisk well, making sure to scrape up any remaining bits from the pan. Allow it to slowly come to a simmer—this is where the magic happens and your sauce starts taking on that luxurious Alfredo texture.

Step 5: Start Cooking the Fettuccine

While the cream comes up to a gentle simmer, get your pasta water boiling. Salt it generously, then add the fettuccine. Cook until just tender, around 7 minutes, and before draining, scoop out about half a cup of the starchy pasta water—this will help bring the sauce together beautifully later on.

Step 6: Blend in Parmesan and Thicken the Sauce

As soon as the cream starts to bubble, stir in the grated Parmesan. Keep whisking until it completely melts, making the sauce glossy and thick. Let it simmer for a few minutes until it coats the back of a spoon, then season with salt and black pepper to taste.

Step 7: Combine Pasta and Sauce

Add your drained fettuccine straight into the skillet with the luscious Alfredo sauce. Toss everything together so every strand gets coated. If the sauce ever feels too thick, drizzle in some of the reserved pasta water, just a splash at a time, until it’s perfectly silky.

Step 8: Slice the Chicken and Serve

Now for the best part: slice your warm, golden chicken breasts and lay them generously over the top of your creamy fettuccine. Scatter a little chopped parsley over everything for a pop of fresh green, and you’re ready to serve a Chicken Alfredo that’s pure comfort and indulgence!

How to Serve Chicken Alfredo

Garnishes

Nothing completes a plate of Chicken Alfredo quite like a generous sprinkle of freshly chopped parsley and maybe even a little extra grated Parmesan right before serving. Parsley brings a fresh, herbal brightness that balances the creaminess, while a last dusting of cheese is always welcome.

Side Dishes

To turn your Chicken Alfredo into a dreamy meal, pair it with a crisp green salad tossed in a tangy vinaigrette—the acidity cuts through the richness beautifully. Warm, crusty garlic bread or a classic baguette for mopping up extra sauce is nearly mandatory!

Creative Ways to Present

For something a little more special, try serving Chicken Alfredo in shallow pasta bowls with the freshly sliced chicken fanned out on top. You can also top each portion with roasted cherry tomatoes or steamed broccoli for a pop of color and veggie boost. Looking to impress? Twirl the pasta into tall nests with tongs for restaurant-style flair.

Make Ahead and Storage

Storing Leftovers

Have extra Chicken Alfredo? Let it cool completely, then pop it into an airtight container and refrigerate—it should stay tasty for up to three days. The pasta may soak up some of the sauce overnight, but a splash of milk or cream can revive it beautifully when you reheat.

Freezing

If you’d like to freeze some for later, portion the cooled Chicken Alfredo into freezer-safe containers. Be aware that creamy sauces can sometimes separate a little after thawing, but giving it a good gentle stir while reheating usually brings it back together. It’s best enjoyed within one month for peak flavor and texture.

Reheating

When you’re ready for round two, gently reheat Chicken Alfredo on the stovetop over low heat. Add a splash of milk, cream, or even reserved pasta water as needed to loosen the sauce. Stir frequently and avoid high heat to prevent curdling—microwave reheating works in a pinch, too, just go in short bursts and mix well each time.

FAQs

Can I use a different type of pasta for Chicken Alfredo?

Absolutely! While fettuccine is classic for Chicken Alfredo because its broad ribbons hold the sauce so well, you can swap in linguine, spaghetti, or even penne if that’s what you have on hand or prefer.

What can I substitute for heavy cream?

For a lighter version, try using half-and-half, but keep in mind the sauce won’t be quite as rich. You can also mix whole milk with a bit of extra butter, but the silky texture of true Chicken Alfredo comes from heavy cream.

Can I add vegetables to my Chicken Alfredo?

Definitely! Steamed broccoli, sautéed mushrooms, or baby spinach are all delicious stirred in or served on top for a little color and extra nutrition to your Chicken Alfredo.

How do I make the sauce thicker or thinner?

If your sauce needs to be a bit thicker, let it simmer a little longer—it’ll reduce and intensify. For a thinner sauce, stir in a tablespoon or two of reserved pasta water or cream until you reach the desired consistency.

Is it possible to make Chicken Alfredo gluten free?

No problem at all—just use your favorite gluten-free pasta, and double-check that your Parmesan and seasoning mixes are gluten free. The rest of the dish is naturally free of gluten!

Final Thoughts

There’s something magical about serving a big bowl of homemade Chicken Alfredo—it’s pure comfort and always brings happy smiles around the table. Give this recipe a try, and don’t be surprised if it finds its way onto your regular dinner rotation. Trust me, it’s a classic for a reason!