Chicken Alfredo Recipe
This Chicken Alfredo recipe pairs golden pan-fried chicken with fettuccine, all smothered in a rich, creamy Parmesan sauce. It’s a classic comfort dish with irresistible flavor.
Featuring tender chicken and a luxurious garlic-cream sauce, Chicken Alfredo is a go-to dinner option that’s both easy and crowd-pleasing.
Ingredients That Bring Chicken Alfredo to Life
Fettuccine pasta – The wide, flat noodles are perfect for holding onto the creamy Alfredo sauce.
Chicken breasts – Boneless, skinless chicken is seasoned and pan-seared to golden perfection for hearty protein.
Italian seasoning – A flavorful blend that enhances the savory depth of both chicken and sauce.
Butter and olive oil – Olive oil ensures a good sear, while butter adds richness to the chicken and sauce.
Heavy whipping cream – The foundation of the Alfredo sauce, it provides a silky, indulgent texture.
Garlic (fresh and powdered) – Fresh garlic brings a sharp bite, while garlic powder deepens the overall flavor.
Parmesan cheese – Freshly grated Parmesan melts into the sauce, creating its iconic creamy, salty finish.
Salt and pepper – Enhances every component without overpowering the delicate cream sauce.
Step-by-Step: How to Make Chicken Alfredo
Start by cooking the fettuccine in salted water until al dente. Meanwhile, season the chicken and sear in a hot skillet until deeply golden and fully cooked.
Let the chicken rest before slicing. In the same pan, melt butter with cream and whisk in the garlic and seasonings. Simmer gently, then stir in Parmesan until smooth.
Toss the noodles in the sauce off heat, plate with chicken slices on top, and garnish with fresh parsley and extra cheese if desired.
Chicken Alfredo Tips for Perfect Results
Chicken Alfredo benefits from resting the chicken after cooking to keep it juicy when sliced. Freshly grated Parmesan is essential for a smooth, melt-in sauce—avoid pre-shredded cheese that may clump. To adjust the sauce thickness, use the reserved pasta water, adding a tablespoon at a time until it coats the noodles perfectly. For variation, try swapping chicken for shrimp or adding sautéed mushrooms or spinach.
Storing Leftover Chicken Alfredo the Right Way
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove with a splash of milk or cream to loosen the sauce. This dish doesn’t freeze well due to the cream-based sauce, which can separate upon thawing.
Frequently Asked Questions
Can I use a different pasta shape for Chicken Alfredo?
Yes, while fettuccine is traditional, penne, linguine, or spaghetti also work well.
What can I substitute for heavy cream?
You can use half-and-half or a mix of milk and cream, but the sauce may be slightly less rich.
How do I avoid the sauce from clumping?
Use freshly grated Parmesan and add it off heat to prevent it from seizing. Stir constantly until smooth.
Is Chicken Alfredo gluten-free?
The sauce and chicken are gluten-free if prepared with care, but use gluten-free pasta to make the whole dish compliant.
Chicken Alfredo
Ingredients
- For the Noodles
- 16 oz fettuccine pasta dry
- For the Chicken
- 1 lb chicken breasts boneless and skinless
- 1 tsp Italian seasoning
- ¾ tsp kosher salt
- ¼ tsp ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- For the Sauce
- 2 cups Parmesan cheese freshly grated
- 2 cups heavy whipping cream
- ½ cup unsalted butter cut into chunks
- 1 clove garlic finely minced
- ¾ tsp Italian seasoning
- ¼ tsp kosher salt
- ¾ tsp garlic powder
- ¼ tsp ground black pepper
Instructions
- Begin by boiling a generous pot of salted water. Once at a rolling boil, add the fettuccine and cook until al dente, typically around 10 minutes per the package instructions. Reserve ½ cup of the starchy cooking liquid, then drain the pasta and set aside.
- For the chicken, season the breasts uniformly with Italian seasoning, kosher salt, and black pepper. Heat olive oil in a large nonstick skillet over medium-high heat. When the oil shimmers, add the chicken and sear undisturbed for 5 to 7 minutes until a golden crust forms on the underside. Flip the pieces, introduce 1 tablespoon of butter, and tilt the skillet gently to evenly distribute the melting butter. Continue cooking for another 5 to 7 minutes, ensuring the internal temperature reaches 165°F. Transfer the chicken to a cutting board, let it rest for 3 minutes, then slice into ½-inch strips and tent with foil.
- To prepare the Alfredo sauce, reduce the skillet heat to medium-low. Combine butter and heavy cream, whisking until the butter has fully dissolved. Add minced garlic, garlic powder, Italian seasoning, salt, and black pepper, stirring constantly to create a homogeneous mixture. Allow the sauce to simmer gently, without boiling, for 3 to 4 minutes until it thickens.
- Incorporate the grated Parmesan into the sauce, stirring just until melted and smooth. Should the sauce become overly thick, gradually add reserved pasta water, a tablespoon at a time, to reach the desired consistency.
- Remove the skillet from heat and immediately toss in the cooked fettuccine until thoroughly coated. Plate the pasta into individual servings, topping each with a few slices of the prepared chicken. Optionally, garnish with chopped parsley, a sprinkle of Parmesan, and freshly ground black pepper.
