This rich, creamy Chicken Alfredo Recipe delivers restaurant-quality flavor with minimal ingredients and is ready in about 30 minutes.
Author’s Note
Restaurant Quality At Home!
I spent years working at a restaurant, and one of the most popular dishes was Chicken Alfredo. And let me tell you, it wasn’t cheap! I was always shocked that people would pay so much for a dish that’s actually super easy to make at home. But despite the price, it was delicious, and I picked up a few tricks along the way that made it so creamy and rich.
The biggest secret I learned? Heavy cream. Milk or half-and-half just won’t cut it, you need the real deal. Another key tip I picked up from the chefs was using some reserved pasta water to not only stretch the sauce but also help everything emulsify and add flavor.
So, I’m here to save you from that pricey restaurant plate with a homemade version that’s just as rich and satisfying but so much simpler!
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.
How To Make This Chicken Alfredo Recipe
The full recipe is below, but here are some tips as you go:
- Salt pasta water: It’s the only chance to season the noodles. Don’t skip it or the dish may taste bland.
- Let chicken rest: After cooking, cover and rest chicken before slicing for juicier bites.
- Make sauce while chicken rests: It comes together fast and thickens in minutes.
- Emulsify sauce: Toss hot pasta with sauce and pasta water so it coats the noodles, not the pan.
Quick Tip
Forget to save pasta water? Place a mug or heat-safe cup in the colander before draining. When you see it, you’ll remember to scoop some out!
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.
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.
What To Serve With Chicken Alfredo:
Side Dishes
Roasted Vegetables
Appetizers
Life-Changing No-Knead Dinner Rolls
Fruit Salads
Fruit Salad With Yogurt
Chicken Alfredo Recipe
Video
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 teaspoon onion powder, see note 1
- 1-1/2 teaspoons minced garlic or 1 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 boil. Once boiling, add 1 tablespoon 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 4 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 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 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 another 3–4 minutes, or until chicken is cooked through, the juices run clear, and it reaches an internal temperature of 160°F. Remove chicken to a plate, cover it loosely with foil, and let 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 left over 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.
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. 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.
Chicken Alfredo Recipe FAQs
To keep Alfredo sauce creamy, use reserved pasta water. When pasta starts to dry, add more water and toss until creamy.
Heavy cream is essential to making the best Alfredo sauce. It delivers a wonderful thickness and richness.
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.
I tried this Chicken Alfredo recipe and it was a hit with my family! The creamy sauce was so easy to make, and it paired perfectly with the pasta. I added some broccoli for a pop of color and a bit of extra nutrition. Thanks for the delicious and simple recipe! Definitely adding this to our weeknight meal lineup!
Delish! So happy this chicken alfredo was a hit! Thanks Flona!
I tried this Chicken Alfredo recipe last night and it was a hit! Super easy to follow, and the creaminess was just perfect. My family can’t stop talking about it! Thanks for sharing such a delicious and straightforward recipe! 🍝❤️
I am so thrilled to hear this! Thanks Yolana!
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!