Some recipes, you make them once, and suddenly they’re part of your regular dinner rotation. That’s exactly what happened with this chicken Alfredo recipe. I threw it together one evening when I had leftover chicken and a serious craving for something creamy, and now it’s my go-to comfort meal.
It’s rich, cheesy, and full of garlicky goodness, all wrapped up in tender fettuccine. The kind of dish that feels like a little celebration, even if it’s just a Tuesday night. And the best part? You don’t need a ton of ingredients or time to make it happen.
Table of contents
How to Make it
Chicken alfredo
4
servings10
minutes20
minutes757
kcalThis rich and comforting chicken Alfredo recipe features tender chicken, perfectly cooked fettuccine, and a creamy garlic-Parmesan sauce made from scratch. It’s a foolproof dinner that’s quick enough for weeknights and satisfying enough for special occasions.
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Ingredients
1 tbsp olive oil
4 skinless boneless chicken breasts, cut into strips
300 g fettuccine
2 tbsp butter
200 ml heavy cream
100 g grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Optional: Sliced smoked chicken breast
Directions
- Cook the Chicken Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and fully cooked, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Cook the Pasta Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.
- Make the Alfredo Sauce In the same skillet you used for the chicken, melt the butter over medium heat. Toss in the minced garlic and sauté until fragrant, just about a minute. Pour in the heavy cream and bring it to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally.
- Combine Everything Return the cooked chicken (and optional smoked chicken slices if using) to the skillet. Add the drained pasta and toss everything gently to coat it in that luscious sauce. Stir in the Parmesan cheese and keep stirring until it melts into a smooth, creamy coating. Season with salt and pepper to taste.
- Serve It Up Plate your pasta and sprinkle it with freshly chopped parsley for a pop of color and freshness. Serve immediately and enjoy every creamy bite!
Notes
- Use freshly grated Parmesan, it melts better and gives the sauce a smoother texture.
- Don’t overcook the garlic, just a quick sauté until fragrant is all you need, or it can turn bitter.
- Want a lighter version? Swap half of the cream for whole milk or try this Alfredo sauce recipe without heavy cream.
Nutrition Facts
- Total number of serves: 4
- Calories: 757kcal
- Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 145mg
- Sodium: 540mg
- Carbohydrates: 52g
- Fiber: 2g
- Sugar: 2g
- Protein: 42g
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Why You’ll Fall in Love with This Chicken Alfredo
Let me tell you, this isn’t just any chicken Alfredo. It’s the kind of recipe that tastes like it came from your favorite Italian restaurant but is totally doable in your own kitchen. Here’s why it’s a keeper:
- Simple Ingredients, Big Flavor: With just a handful of pantry and fridge staples, chicken, garlic, cream, Parmesan, you get a rich and creamy sauce that’s seriously dreamy.
- Perfect for Busy Weeknights: The whole dish comes together in about 30 minutes, which makes it a life-saver when you need something fast but satisfying.
- Customizable to Fit Your Diet: Want it gluten-free? Swap the pasta (this gluten-free pasta recipe is a great option). Craving a smoky twist? Add sliced smoked chicken breast.
- It’s Comfort in a Bowl: Creamy, cheesy, and cozy, what more could you ask for in a meal?
Whether you’re feeding picky eaters or cooking for one, this dish has the power to make everyone happy (and full).
Get Ahead of the Game (So You’re Not Scrambling Later)
Want to make this meal even easier on yourself? With just a little prep, you can have everything ready to go when it’s time to cook.
Here’s what I like to do ahead of time:
- Slice the chicken breasts into strips and store them in an airtight container in the fridge (or even pre-cook them if you’re really planning ahead).
- Mince the garlic and keep it in a sealed container, one less thing to chop when you’re hungry.
- Grate the Parmesan cheese fresh and store it in the fridge. Trust me, it melts way better than the pre-shredded stuff.
- Chop the parsley for garnish and keep it wrapped in a slightly damp paper towel inside a baggie. Fresh and ready when you are.
Little Secrets That Make Every Bite Better
After countless bowls of Alfredo (purely for research, of course), I’ve picked up a few tricks that take this dish from good to “I need seconds immediately.” Here’s how to level up your chicken Alfredo like a pro:
- Finish with flair: Don’t underestimate the parsley. It adds freshness and color that balances all that creamy richness.
- Pull the pasta early: Cook your fettuccine a minute under al dente, this way, it finishes in the sauce and soaks up more flavor.
- Melt cheese with patience: Parmesan can be fussy. Stir it in with the heat off to keep things creamy and smooth, not clumpy.
- Room temp cream = happy sauce: Cold cream can shock the sauce and cause it to separate. Let it warm up on the counter before using.
- Even chicken = juicy chicken: Cut the chicken into uniform strips so everything cooks evenly without drying out.
Let’s Shake Things Up a Bit!
I’m a big believer that recipes are just a starting point. Depending on your mood (or your fridge), there are so many fun ways to remix this dish. Here are a few of my favorite spins on the classic:
- Green It Up with Broccoli
Stir in some steamed broccoli florets with the pasta for a veggie boost and a burst of color. Bonus: kids tend to eat it when it’s covered in Alfredo! Broccoli isn’t just tasty, it’s packed with nutrients that make your meal even more nourishing; check out the benefits of broccoli if you need more reasons to toss some in. - Garlicky Mushroom Magic
Add sautéed mushrooms to the sauce base for an earthy, umami-rich twist. They play so nicely with the garlic and cream. - Kick It Up a Notch
Want heat? Toss in a pinch (or three) of red pepper flakes while the cream simmers. It’s subtle but brings a nice little zing. - Cajun-Style Comfort
Coat your chicken in Cajun seasoning before cooking and get ready for bold, smoky flavors that take this dish south in the best way. - Gluten-Free & Glorious
No gluten? No problem. Just swap in your favorite GF pasta, this gluten-free pasta recipe works beautifully and holds the sauce like a champ.
Save It, Reheat It, Love It Again
Got leftovers? Lucky you. Chicken Alfredo stores well and reheats like a champ, with just a little extra love.
- Storage: Transfer the pasta to an airtight container and refrigerate. It’ll keep for up to 3 days.
- Reheating: Add a splash of cream or milk before reheating in a pan over medium-low heat. Stir gently to bring the sauce back to life. You can also reheat it in the microwave, just do it in short bursts and stir in between.
Tip: Avoid boiling or using high heat, it can break the sauce and dry out the chicken.
FAQs About Chicken Alfredo Recipe
This is such a common issue! The key is to add the Parmesan cheese off the heat. High heat can cause the cheese to seize and separate, which creates that grainy texture. Use freshly grated Parmesan, not pre-shredded, and stir it in slowly once the sauce has stopped bubbling.
Yes, you can use any pasta you prefer, such as fettuccine, penne, or spaghetti. Fettuccine is the traditional choice, but other pastas will work just as well with the creamy Alfredo sauce.
Absolutely! You can add vegetables like broccoli, spinach, or mushrooms to your chicken Alfredo for extra flavor and nutrition. Simply cook the vegetables separately and mix them into the pasta and sauce before serving.
Yes, but it’s best served fresh. If you do prep it ahead, store the pasta and sauce separately if possible. Reheat gently with a splash of cream or milk to bring it back to life.
Absolutely! Try using half-and-half instead of heavy cream, or use a combo of milk and cream. You can also cut back on the cheese slightly or try this Alfredo sauce without heavy cream version for something lighter.
Technically yes, but cream-based sauces can sometimes separate when thawed. If you do freeze it, make sure it’s sealed tightly, and reheat slowly while stirring in extra cream to help smooth it out.
Give This Creamy Classic a Try Tonight
If you’ve been craving something comforting, creamy, and totally satisfying, this chicken Alfredo recipe is exactly what you need. It’s simple enough for a weeknight but special enough for guests, and once you taste that homemade Alfredo sauce hugging every strand of pasta, you’ll be hooked.
So go ahead, grab that skillet, and let this dish bring some cozy magic to your dinner table. And if you’re in the mood to try something equally comforting and delicious after, this frozen meatball recipe is another weeknight winner in my book.
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