This mouthwatering Creamy Chicken Alfredo recipe is velvety, cheesy, and sure to become a family favorite! With a rich creamy cheese sauce, tender golden chicken, and perfectly cooked fettuccine pasta. This comforting and satisfying homemade chicken Alfredo recipe is a restaurant-quality meal perfect for cozy weeknight dinners or special occasions with family and friends.
Jump to:
- Why you'll love this Chicken Alfredo Recipe
- The Best Creamy Chicken Alfredo Recipe
- Important Tips for Making Creamy Chicken Alfredo:
- Chicken Alfredo Recipe Ingredients
- How to Make Chicken Alfredo:
- Substitutions and Variations:
- How to Store, Reheat and Freeze this Chicken Alfredo Recipe:
- Frequently Asked Questions:
- What to Serve with Creamy Chicken Alfredo Pasta?
- Deliciously Creamy Chicken Alfredo Recipe
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This easy chicken Alfredo is such a popular and delicious dish, you'll be making it on repeat!
Why you'll love this Chicken Alfredo Recipe
This recipe is a hit for many reasons...
- Creamy Comfort: Picture tender chicken and fettuccine bathed in a luscious Alfredo sauce that's rich, velvety, and oh-so-satisfying.
- Easy Peasy: With simple ingredients and straightforward steps, this recipe is a breeze to whip up, even on busy weeknights.
- Endless Options: From adding veggies to swapping pasta shapes, the possibilities for customization are endless, making this dish a go-to favorite for the entire family.
- Better than takeout – no reservations needed!
Looking for other easy creamy chicken recipes? You will love our Chicken with Vodka Sauce, Chicken Florentine, Creamy Ground Beef and Shells and Marry Me Chicken.
The Best Creamy Chicken Alfredo Recipe
Recently, I’d been craving chicken dishes with creamy sauces, and of course, chicken alfredo is all that and more. So, I began my test kitchen trials to create the most delicious Alfredo recipe.
I had been working on this chicken Alfredo recipe for a week or so, and then I went to visit friends in Virginia. The timing was perfect because I was asked to cook dinner for my friend’s sister’s (Ali💕) birthday celebration for 30 people, and she wanted chicken alfredo as the main course.
Note: This often happens when I visit my people – they make meal requests and I deliver.
And to be honest, if I’m not cooking, I get a little cranky. So, it works well for all of us.
As I mentioned, I had been experimenting with this recipe before I left for my trip.
You know, getting the Alfredo sauce thick enough but not too thick,
keeping the butter from separating,
ensuring it was creamy with no gritty texture, and making sure it was cheesy and flavorful.
Then we added one more stipulation… it needed to be gluten-free since we were serving one pan of regular fettuccine pasta and another of gluten-free pasta.
I’m happy to report that the creamy chicken alfredo turned out amazing!
**Special credit goes out to my sous-chefs, Porter and Noah, for shaving all the cheese by hand! You guys did a fantastic job!
I completed my cooking task, and now I have a new amazing chicken Alfredo recipe for the blog that I can share with you. A win-win, don’t you think?
Important Tips for Making Creamy Chicken Alfredo:
Gather and prep all your ingredients before you start. The Alfredo sauce recipe comes together quickly, and you don't want to overcook it, so cooking your pasta and chicken before the sauce will give the best results and keep the sauce creamy and smooth.
Avoid pre-shaved or pre-shredded/grated cheese. For best results, use real Parmesan cheese right off the block. Pre-grated cheeses don’t melt properly, making your sauce grainy. And they simply don’t taste nearly as good.
Reserve some of the pasta water – it’s liquid gold for adjusting Alfredo sauce texture.
Is the sauce too thin or too thick? If your sauce is too thin, you can either simmer for a few extra minutes or take it off the heat and let it sit for a minute or two before tossing it with the pasta and chicken. Alternatively, if it's too thick, you can stir in a bit of the reserved pasta water or heavy cream to loosen it up.
Don’t overcook the chicken. Use a digital meat thermometer to know when the reaches an internal temp of 165 degrees F. Keep in mind it will continue to cook a bit as it rests.
Chicken Alfredo Recipe Ingredients
For this Chicken Alfredo Pasta, you have 3 main components: the pasta, the chicken, and the Alfredo sauce. You'll need these pantry staples to get started...
Fettuccini Pasta:
- Olive oil - Keeps the pasta from sticky together.For the Chicken:
- Fettuccine or Linguine pasta - Classic pairing with Alfredo sauce, but any pasta works.
- Pasta water with salt added - Gives the pasta a warm flavor.
Chicken Breasts
- Boneless, skinless chicken breasts - Lean protein that soaks up the Alfredo flavor beautifully.
- Salt & pepper - Enhances the flavor of the chicken.
- Olive oil - Helps sear the chicken and keeps it juicy.
Alfredo Sauce Ingredients:
- Butter - Creates a rich, creamy base.
- Garlic - Adds savory depth.
- Heavy Cream - Gives the sauce its creamy texture.
- Parmesan Cheese - A wedge that you freshly shave with a peeler is best. This is the key to a rich, cheesy Alfredo!
- Cream Cheese - Gives the sauce its creamy texture.
- Salt and pepper, to taste - Enchnaces the flavor and balances out the creaminess.
- Fresh parsley, for garnish - Brightenes the flavor and the look of the dish.
- Grated Parmesan cheese - For garnish and even more cheesiness.
All the ingredients come together perfectly when you follow these easy steps...
How to Make Chicken Alfredo:
Fettuccine Pasta
- First, cook the fettuccine according to package instructions until al dente.
- Drain, reserving a cup of the pasta cooking liquid, and set the pasta aside, separating the noodles on a baking sheet or large platter so it does not continue to cook.
- Drizzle the fettuccine noodles with a little olive oil and toss to prevent them from sticking together.
- FYI - room-temperature noodles work great for this recipe.
How to make Chicken for Chicken Alfredo Pasta
- First, cook the fettuccine according to package instructions until al dente.
- Drain, reserving a cup of the pasta cooking liquid, and set the pasta aside separating the noodles on a baking sheet or large platter so it does not continue to cook.
- Drizzle the fettucine noodles with a little olive oil and toss, to prevent it from sticking together.
- FYI - room-temperature noodles work great for this recipe.
Pan-Sauteed Chicken
- Pound each breast with a mallet so they are an even thickness.
- Then season with salt and pepper, and sauté them in a large skillet over medium-high - medium heat (adjusting as needed to prevent burning) for 6-7 minutes a side. Or until the chicken reaches 165 degrees F with a digital thermometer.
- Transfer the chicken to a plate, loosely cover with tin foil, and set aside.
- Slice the chicken into ½-inch strips right before combining with the pasta and the sauce.
Grilled Chicken Breasts
- If you're cooking for a large crowd, grilling the chicken breasts is the best option.
- Preheated the grill to high heat, about 450 degrees.
- Pound each chicken breast with a meat mallet so they are all the same thickness for even grilling.
- Season the chicken with salt and pepper and grill them over high to medium-high heat (adjusting to prevent the chicken from burning) until the chicken reaches 165 degrees F with a digital thermometer.
- To keep the chicken warm, you can cover it and place it in a preheated 200-degree oven to keep it warm while I make the sauce. Slice the chicken thinly right before combining all the ingredients.
Alfredo Sauce
In a large skillet, melt 8 ounces of butter over medium heat.
Add the 4-5 cloves of minced garlic and sauté until fragrant.
Reduce the heat to low, pour and whisk in 1 ½ cups heavy cream, and bring it to a simmer.
Add in 4 ounces of cubed cream cheese and stir until combined.
Slowly stir in the 5 ounces of freshly shaved Parmesan cheese until melted and smooth.
Season the sauce with salt and pepper to taste. Add the cooked fettuccine and fold it into the sauce until it's evenly coated in the Alfredo sauce.
Now add the chicken and serve hot. Garnish with fresh parsley and grated Parmesan cheese.
Substitutions and Variations:
Get creative with these ideas for your chicken alfredo pasta...
- Add veggies: Add a pop of color and nutrition with cooked spinach, steamed broccoli, sundried tomatoes, or mushrooms.
- Use a different protein: Swap the chicken for shrimp or salmon, or keep it vegetarian with mushrooms.
- Use different pasta shapes: Fettuccine is the preferred pasta for chicken Alfredo, linguine is my second choise, although other pasta shapes like penne, rigatoni, or spaghetti will work as well.
- Substitute the Parmesan cheese: If you want to switch the flavor profile up a bit, you can use Asiago, Gouda, Smoked Cheddar, or Monterey cheese for a different twist.
How to Store, Reheat and Freeze this Chicken Alfredo Recipe:
The Alfredo sauce does start to thicken up quite a bit as it starts to cool, so you want to serve and enjoy this pasta when it’s hot out of the skillet. That being said, if there are leftovers, you can reheat them, but the texture may not be as smooth and creamy.
Store leftovers in an airtight container in the fridge for 3-4 days.
To reheat leftovers, add a little heavy cream or the reserved pasta water to a sauté pan on low heat. Then add the chicken alfredo pasta and warm it up slowly, folding it gently into the cream in the skillet, stirring occasionally until heated through.
You can also reheat the Alfredo in the microwave in individual portions for 1-2 minutes, mix in a little heavy cream, and heat, stirring halfway through.
You are able to freeze this chicken Alfredo, but the texture may not be as smooth once you reheat it, but it will still be delcious!
Freeze in an airtight container or freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions:
Pre-shredded cheese contains ingredients like potato starch and natamycin to keep the cheese from clumping together in the bag. That means it won't melt as easily and it can create a grainy texture. It's better to buy a block/wedge of cheese and shave or grate it yourself.
Melting the cheese into the cream mixture on a low heat setting will prevent a grainy texture.
And in general, keeping the sauce from getting to hot while you're making it will also help keep it smooth.
The emulsifying ingredient in Alfredo sauce is butter or cream. If they are subjected to high heat for too long, the balance of fat and water is thrown off, which causes the sauce to split. Alfredo sauce should be simmered at a low temperature and only as long as necessary to obtain the thickness you desire.
Yes - cream cheese does make the sauce a bit thicker. Another way to thicken the sauce is by adding more cheese. Also, letting the sauce simmer on low heat will naturally thicken it as well.
This is a rich and high-calorie meal but you can cut back a little on the fat content by using half-n-half or whole milk instead of the heavy whipping cream. But note that the lower the fat content, the thinner the sauce.
Fettuccine or Linguine Pasta! The flat, ribbon noodle is well known for pairing with Alfredo sauce. The thick, creamy sauce perfectly clings to the pasta noodles, making it a terrific match for any smooth and creamy sauce.
Having said that, other sturdy pasta noodles can be used as well. Such as penne, rigatoni, and tortellini all work great.
Olive Garden's Alfredo dishes are some of the restaurant's most popular meals. They offer versions with chicken, shrimp and steak. Their Alfredo sauce is traditionally made with a blend of flour, garlic, milk, cream, butter, Parmesan and Romano cheeses.
Now that you've mastered the art of Creamy Chicken Alfredo, get ready to dazzle your taste buds and impress your loved ones with this delectable dish!
Whether you’re cooking for family dinner or date night, it’s sure to impress. With tender chicken, a velvety homemade Alfredo sauce, and perfectly cooked pasta, it’s a meal that brings everyone to the table. Save it, share it, and savor every creamy bite!
What to Serve with Creamy Chicken Alfredo Pasta?
- Roasted Parmesan Broccoli
- Easy Garlic Green Beans
- Asiago Cheese Brussels Sprouts
- Arugula Salad with Olive Oil, Lemon and Parmesan
- Roasted Ranch Broccoli
- Broccoli Salad with Grapes and Bacon
Deliciously Creamy Chicken Alfredo Recipe
This mouthwatering Chicken Alfredo recipe is creamy, cheesy, and sure to become a family favorite! With a rich creamy cheese sauce, tender golden chicken, and perfectly cooked fettuccine pasta.
Ingredients
For The Pasta:
- 1 pound of fettuccine cooked
For The Chicken Breasts:
- 11/2-2 pounds chicken breast
- Wax paper or plastic wrap (Optional)
- Salt and pepper
For The Alfredo Sauce:
- 8 ounces butter
- 4-5 cloves of minced garlic
- 11/2 cups heavy cream
- 4 ounces cream cheese, cubed
- 1-5 ounces wedge of parmesan cheese (shaved with a peeler)
- Grated parmesan for garnish
- chopped parsley for garnish
- 1 pound of fettuccine cooked
Instructions
- Fill a large pot with water and add salt.
- Cook the fettuccine according to package instructions until al dente.
- Drain, reserving 1 cup of the pasta cooking liquid. Place the pasta on a large platter or baking sheet so it cools down. This will prevent it from getting mushy and continuing to cook.
- Drizzle with a little olive oil and toss to keep it from sticking.
- This step is optional: Layer the chicken breasts between 2 sheets of wax paper/parchment paper or plastic wrap. One at a time, using the flat side of a meat mallet, a cast iron skillet, or a rolling pin, pound the chicken breasts until they all are even thickness about ¾ inch thick.
- Season the chicken breasts with salt and pepper.
- Heat a large skillet over medium-high heat (lower the heat to medium if needed to prevent burning). (See Notes below for grilling the chicken.)
- Add 1 tablespoon of olive oil and the chicken breasts.
- Saute for 6-7 minutes per side, or until the chicken reaches 165 degrees when temped with a digital food thermometer. Remove chicken from the pan and set aside.
- Melt 8 ounces of butter in a large saucepan over medium heat on the stovetop.
- Add the minced garlic and cook until fragrant, between 30 seconds – 1 minute.
- Next, turn the heat down to medium-low slowly whisk in 11/2 cups of heavy cream, and bring to a light simmer.
- Then add the cubed cream cheese and stir until incorporated into the sauce.
- Gently fold in the shaved parmesan cheese and stir until melted. If the sauce is too thin cook for a few minutes. Add a little pasta water or heavy cream if the sauce is too thick.
- Add the cooked fettuccine and toss in the sauce.
- Fold the sliced chicken into the sauce and sprinkle on the parsley.
- Serve with chopped parsley and grated parmesan cheese if desired.
For The Pasta:
For The Chicken:
For The Alfredo Sauce:
Notes
Grilling the Chicken:
Heat the grill to 450-500 degrees. Season the chicken with salt and pepper and spritz with a high heat-tolerant grill spray. Place chicken on the grill, and shut the lid. If the grill gets too hot turn down the heat to prevent the chicken from burning. Avoid moving, pressing, or poking for 5-6 minutes. Flip the chicken over and cook the second side for about 5-6 minutes more. Temp the chicken and make sure it reaches 165 degrees before removing it from the gill. Set it aside until ready to slice and add it to the sauce.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1704Total Fat 130gSaturated Fat 79gTrans Fat 4gUnsaturated Fat 41gCholesterol 496mgSodium 1034mgCarbohydrates 64gFiber 3gSugar 9gProtein 71g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Erin Hewitt
I made this for the first time tonight and OMG!! It was so easy AND so tasty! My whole family raved about it, thank you for this yummy recipe!
Holly Sander
Hi Erin! I'm thrilled to hear how much you and the family enjoyed the recipe! Thanks so much for your kind words and taking the time to share them!
Arthur Hebert
That's taste so good 👍
Holly Sander
Aww thanks so much, Arthur!