Chicken Alfredo is one of those classic comfort foods that never goes out of style. Rich, creamy, and full of flavor, this pasta dish brings together golden pan-seared chicken, tender fettuccine, and a luscious Parmesan cream sauce that feels like a hug in a bowl.
While it might seem like restaurant-only fare, you’ll be amazed at how easy it is to make at home—no need for a fancy chef’s hat. With just a few ingredients and one pan, you’ll have a crowd-pleasing dinner that’s ready in under an hour and perfect for weeknights or special occasions.
Table of Contents
Why You’ll Love This Recipe
- Creamy Alfredo sauce from scratch in 10 minutes
- Golden, juicy chicken seasoned perfectly
- Simple ingredients – no jarred sauces or fillers
- Flexible – add veggies or swap pasta types
- Great for leftovers – store and reheat easily
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the Pasta
- 10 oz fettuccine (or linguine)
- Salt for boiling water
For the Alfredo Sauce
- 8 tbsp (1 stick) unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1¼ cups freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Prepare Chicken
Slice chicken breasts horizontally into thin cutlets. Season both sides with Italian seasoning, garlic powder, salt, and pepper. - Cook Chicken
Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through (165°F internal). Set aside on a plate to rest. - Boil Pasta
Bring salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve ½ cup pasta water, then drain. - Make Alfredo Sauce
In the same skillet used for the chicken, melt butter over medium heat. Add garlic and sauté 1 minute. Stir in heavy cream, seasoning, salt, and pepper. Simmer for 3–4 minutes until slightly thickened. - Finish the Sauce
Remove from heat. Stir in Parmesan cheese until smooth and creamy. If too thick, add a bit of reserved pasta water. - Combine & Serve
Slice cooked chicken. Toss pasta into the sauce. Serve topped with chicken slices and optional parsley.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Skill Level: Beginner-friendly
Nutrition Facts (Per Serving – Approx.)
- Calories: 870
- Fat: 65g
- Saturated Fat: 36g
- Carbs: 38g
- Protein: 38g
- Sodium: 1120mg
- Cholesterol: 225mg
Note: Values will vary with ingredient brands and adjustments.
Tips & Variations
- Use fresh Parmesan – pre-shredded cheese often contains anti-caking agents and can result in a grainy sauce.
- Don’t boil the sauce – gentle simmering ensures it stays creamy.
- Make it lighter:
- Use half-and-half instead of heavy cream
- Swap half the butter with olive oil
- Add wilted spinach or steamed broccoli for nutrients
How to Make Chicken Alfredo
Equipment
- – Large skillet
- – Pot for boiling pasta
- – Tongs
- – Cheese grater
Ingredients
- **Chicken:**
- – 1 lb boneless skinless chicken breasts
- – 1 tsp Italian seasoning
- – ½ tsp garlic powder
- – ½ tsp salt
- – ¼ tsp black pepper
- – 2 tbsp olive oil
- **Pasta:**
- – 10 oz fettuccine
- – Salt for water
- **Alfredo Sauce:**
- – 8 tbsp unsalted butter
- – 2 cups heavy cream
- – 2 garlic cloves minced
- – 1 tsp Italian seasoning
- – ½ tsp salt
- – ¼ tsp black pepper
- – 1¼ cups Parmesan cheese freshly grated
- – Optional: 2 tbsp chopped parsley
Instructions
- Slice chicken into thin cutlets; season both sides.
- Heat oil in a pan and cook chicken 4–5 minutes per side. Set aside.
- Cook pasta until al dente. Reserve ½ cup cooking water, drain.
- In same pan, melt butter, add garlic. Stir in cream and seasoning. Simmer 3–4 minutes.
- Remove from heat. Stir in Parmesan until smooth. Add pasta water if needed.
- Toss pasta in sauce. Top with sliced chicken and parsley.
Notes
– Add broccoli or spinach for extra nutrients.
– Store leftovers for 3–4 days in the fridge.
FAQs
Can I use milk instead of cream?
Yes, whole milk or half-and-half can work, but the sauce will be thinner and less rich.
Can I prep this ahead?
You can cook the chicken and make the sauce ahead of time. Store them separately and reheat gently before combining with pasta.
Can I freeze Chicken Alfredo?
Freezing isn’t recommended once everything is combined, but you can freeze the sauce and chicken separately.
Can I add veggies?
Absolutely! Try sautéed mushrooms, roasted broccoli, peas, or spinach.
Can I use other proteins?
Yes. Swap chicken for shrimp, salmon, or tofu for a different twist.
Conclusion
Now that you know how to make Chicken Alfredo, there’s no reason to wait for a restaurant trip to enjoy this creamy classic. With just a few steps, you’ll have a comforting, indulgent dish that rivals any Italian eatery. Whether you keep it traditional or mix it up with veggies and spices, this recipe is sure to earn a spot in your dinner rotation.