Chicken Alfredo

Why You’ll Love This Recipe

This Chicken Alfredo is the ultimate creamy pasta dish that’s simple to make but tastes like it came from a restaurant. The sauce is rich and cheesy, the chicken is juicy and flavorful, and the whole dish comes together in under 30 minutes. It’s perfect for a cozy dinner, special occasions, or when you just want to treat yourself to something delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts
salt
black pepper
garlic powder
olive oil or butter (for searing chicken)
fettuccine pasta
unsalted butter
garlic (minced)
heavy cream
Parmesan cheese (freshly grated)
fresh parsley (for garnish)
optional: nutmeg or crushed red pepper flakes for extra flavor

Directions

1. Season chicken breasts with salt, pepper, and garlic powder.
2. Heat olive oil or butter in a skillet over medium heat. Sear chicken for 4–5 minutes per side, or until golden and cooked through (internal temp 165°F/74°C). Remove and let rest before slicing.
3. Cook fettuccine according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
4. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring frequently.
6. Stir in grated Parmesan and continue to stir until melted and the sauce thickens slightly. Add a pinch of nutmeg or red pepper flakes if using.
7. Toss in the cooked fettuccine. Add reserved pasta water a little at a time if needed to loosen the sauce.
8. Slice the cooked chicken and place on top of the pasta.
9. Garnish with fresh parsley and serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Shrimp Alfredo: Substitute chicken with sautéed shrimp for a seafood version.
• Broccoli Alfredo: Add steamed broccoli for a veggie boost.
• Spicy Alfredo: Add red pepper flakes or a dash of hot sauce.
• Mushroom Alfredo: Sauté mushrooms and stir them into the sauce for earthy flavor.
• Lighter Version: Use half-and-half instead of heavy cream and reduce the butter slightly.
• Low-Carb Option: Serve over zucchini noodles or cauliflower rice.
• Cheese Blend: Mix in mozzarella or asiago with Parmesan for a different cheese profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of milk or cream and warm on the stovetop over low heat until creamy again.
Microwave in 30-second intervals, stirring in between, to avoid overheating.
Freezing is not recommended, as the sauce may separate when thawed.

FAQs

Can I use pre-cooked chicken?

Yes, rotisserie or leftover grilled chicken works great—just warm it up before serving.

What kind of pasta is best for Alfredo?

Fettuccine is traditional, but you can use linguine, penne, or spaghetti.

Can I use milk instead of cream?

Whole milk can be used, but the sauce will be thinner and less rich. A mix of milk and a bit of cream works better.

How do I keep the sauce from separating?

Use gentle heat, stir often, and don’t overheat the cream or cheese.

Is this recipe gluten-free?

Not as written, but you can use gluten-free pasta and ensure all ingredients are gluten-free.

Can I add vegetables?

Absolutely—broccoli, spinach, peas, or mushrooms work beautifully in this dish.

What cheese should I use?

Freshly grated Parmesan is best. Avoid pre-shredded cheese, as it may not melt smoothly.

How do I make it more flavorful?

Add a splash of white wine or a touch of garlic powder or onion powder to the sauce.

Can I make it ahead of time?

Yes, but it’s best served fresh. If making ahead, store sauce and pasta separately and combine when reheating.

What sides go well with Chicken Alfredo?

A green salad, garlic bread, or roasted vegetables are perfect complements.

Conclusion

Chicken Alfredo is a creamy, comforting classic that never goes out of style. With tender chicken, perfectly cooked pasta, and a velvety Parmesan sauce, it’s a dish that’s as impressive as it is easy. Whether you’re cooking for a special occasion or just craving something cozy, this recipe will hit the spot every time.

Chicken Alfredo

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Chicken Alfredo is a creamy and comforting pasta dish featuring tender, seasoned chicken served over fettuccine with a rich Alfredo sauce made from butter, cream, and Parmesan. It’s indulgent, easy to make, and perfect for any occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil or butter (for searing)
• 8 oz fettuccine pasta
• 3 tablespoons unsalted butter
• 3 cloves garlic (minced)
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• Fresh parsley (chopped, for garnish)
• Optional: pinch of nutmeg or crushed red pepper flakes

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Instructions

1. Season chicken with salt, pepper, and garlic powder.
2. Heat olive oil or butter in a skillet over medium heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and let rest before slicing.
3. Cook fettuccine according to package directions. Drain, reserving 1/2 cup of pasta water.
4. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
5. Pour in heavy cream and bring to a gentle simmer. Stir frequently for 3–4 minutes.
6. Stir in Parmesan cheese until melted and sauce thickens. Add a pinch of nutmeg or red pepper flakes if desired.
7. Add cooked fettuccine to the sauce and toss to coat. Use reserved pasta water as needed to loosen the sauce.
8. Slice the chicken and place over the pasta. Garnish with chopped parsley and serve immediately.

Notes

• Use half-and-half instead of cream for a lighter version.
• Add steamed broccoli, mushrooms, or spinach for extra veggies.
• Use shrimp instead of chicken for a seafood version.
• Don’t overheat the sauce—keep it on low to medium heat to prevent separation.
• Freshly grated Parmesan melts better than pre-shredded.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 620
• Sugar: 2g
• Sodium: 550mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 155mg