Chicken Alfredo
Updated
Updated
This easy Chicken Alfredo recipe includes golden pan-fried seasoned chicken breasts and tender noodles, coated in the most dreamy cream sauce ever. A showstopper meal and it’s all done in just over 30 minutes!
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5 STAR REVIEW
Talk about comfort food! Mama Mia, you guys. We put our amazing homemade alfredo sauce to perfect use in this chicken alfredo recipe. You have 3 main components – wonderfully seasoned pan fried chicken with a crispy golden exterior, tender cooked pasta, and a velvety garlic and Parmesan cream sauce – all of which are delicious on their own and even more amazing once combined. Bonus, it looks and tastes like a gourmet meal, but it’s incredibly easy to make. Trust me, your entire family will love it! For a similar meal, in casserole form that’s baked with 2 layers of cheese, this chicken Alfredo bake is a must.
Tips and Possible Variations
- Avoid pre-shredded cheese. For best results, use real Parmigiano-Reggiano right off the block. Pre-grated cheeses don’t melt properly, making your sauce grainy. And they simply don’t taste nearly as good.
- Don’t over-cook the chicken. Take the guesswork out of knowing when the chicken is done cooking by using an instant-read thermometer. Chicken is safe to eat when it reaches an internal temp of 165 degrees F (and keep in mind it will continue to cook a bit more as it rests.)
- The pasta. A long, flat noodle like Fettuccine is perfect here, providing more surface area for the sauce to cling to. Linguini is another great choice, or penne which is able to catch the sauce in its ridges. Honestly though, any pasta works.
- Have everything ready before you start: The list of ingredients is somewhat long, but it comes together fast – similar to a stir fry. So have everything prepped and ready to go before you start cooking.
- Sauce too thin? We think the consistency of the sauce is on point, but if you find it too thin, no worries. You can either simmer for a few extra minutes or take it off the heat and let it sit for a minute or two before tossing with the pasta. It will thicken up. Alternatively, if you find it too thick, you can stir in a bit of the reserved pasta water to loosen it up.
- Want to lighten it up? Let’s not kid ourselves – this is a rich, creamy, high calorie meal. But you can cut back a little by using half-n-half or whole milk instead of the heavy whipping cream. Just keep in mind that the lower the fat content, the thinner the sauce.
Chicken Alfredo
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.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Proper Storage
- Make Ahead. Chicken Alfredo is ideally made and served right away, however the chicken can be cooked up to 1 day in advance. I don’t recommend making the sauce ahead of time.
- Leftovers. Any leftovers should be stored in an airtight container in the refrigerator. It will keep up to 3 days.
- How to reheat Chicken Alfredo. Reheat on the stovetop, gently over low heat until it’s incorporated again, keeping in mind the sauce will probably separate.
What Goes with Chicken Alfredo?
With chicken, pasta, and a cream sauce, this is high calorie, indulgent, and filling! But the following are great Alfredo side dishes:
- Homemade garlic bread (carbs on carbs on carbs, oh my!)
- Simple side salad
- Cucumber Tomato Salad
- Roasted Asparagus
More Easy Creamy Pasta Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Made it for lunch with friends. Everyone loved it.
This recipe was so easy and delicious! Definitely making this again. Thanks!
This is my favorite pasta chicken Alfredo I’ll eat it three times per day .its a little difference in making it but taste the same.
Dang girl! This recipe was bomb, this is my most favorite. I made it for dinner tonight and it was a hit. You are a rock star! Soo flavorful 🤤
Made Alfredo for the first time. I was always intimidated when thinking about making the sauce. This was a great recipe? Very easy to follow. Turned out delicious! My grandson said it was the bomb! Will definitely follow this recipe again.
This recipe is so good! The only thing we do differently is cook the chicken on the grill. My family thinks this is better than Alfredo from restaurants.
Made this, great reviews by the family, sauce was excellent!
It was fantastic. Easy enough to make. Creamy and delicious. I will definitely make it again.
Just made this recipe…the sauce is amazing the chicken is tender and flavorful thank you so much I will definitely make this again
I made this recipe tonight and I thought my husband would faint! He usually does the cooking but he’s been under the weather so I figured what the heck? It was SOOOOOOOOOOOO good! He was in awe! I’ll be making it again! Thanks!!
Followed the recipe exactly and it turned out so bomb!! 10/10
Made it. Great flavor.Tweaked it to make it “my own”. I.e. we like more garlic. If you let it sit after cooking, it tends to dry up a bit. But, I believe, that is to be expected
This recipe is delicious! My family enjoyed it. It was also easy and quick to make.
I’ve tried multiple recipes for Alfredo sauce throughout the years (and years, and years). They’ve all been pretty good, but this is THE BEST! Sometimes we use chicken; sometimes shrimp; sometimes just the plain fettuccine (which is the best for this sauce) with a small side salad. Thank you for sharing this recipe. I’ll never use another! P.S. the only thing we do is add a bunch more freshly ground pepper, as we love the kick of large pepper flakes.
Easy to make and tasty. A much better flavor and texture than any jarred sauce. Easy to adjust thickness.
Best recipe I have made for chicken Alfredo!! Only change I did was add paprika to the chicken seasoning. Delicious!
This was easy and quick to make and SO delicious! I’m picky about my Alfredo. Added broccoli with it and it is simply the best! Will be saving this recipe.
My fiance was recently discharged from the hospital and his only request was Chicken Alfredo. I had never made it before but found this online. This was such an easy recipe and the outcome was delicious. I fear I will never use a standard jar of alfredo anymore!!
My son wanted me to make some chicken Alfredo and I hadn’t made any for years. I seen this recipe and it was a 5 star so I made it and it was delicious!! This recipe is a keeper! So easy to make to! My family loved it!!
BEST CHICKEN ALFREDO I HAVE EVER MADE!!!!!! This recipe is super easy to follow and well worth the process!
I love this recipe! I always make it for my grandparents and they absolutely adore it. I feel like every other week they are asking me to make more. This recipe has given me some memories I will never forget. Plus its delicious too. ❤️