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This Chicken Alfredo Recipe includes juicy, seasoned pan-fried chicken breasts and cooked pasta in a rich, flavorful, and super comforting and homemade Alfredo sauce. It’s super easy to make and ready in 30 minutes or less!
My top tip: Use a digital meat thermometer to prevent dry, overcooked chicken by cooking it just to 160°F and then letting it rest before serving. Read on for more!
This Chicken Alfredo recipe is filling, flavorful, and my absolute favorite. It combines my rich and creamy homemade Alfredo sauce with perfectly cooked fettuccine pasta and is topped with golden pan-fried chicken breasts. In this post, you’ll find suggested substitutions, optional additions, and my top tips for making the most delicious and flawless chicken Alfredo recipe from the comfort of your kitchen!
Table of Contents
Top Tips For Perfect Chicken Alfredo
Here’s a rundown of my top tips for the best chicken Alfredo recipe:
Use a digital meat thermometer to avoid dry, overcooked chicken. Cook it to 160°F and then let it rest before serving (it will continue to cook about 5°F as it rests).
Save a cup or two of the pasta cooking water. The reserved pasta water contains salt, starch, and flavor, making it perfect for a sauce that needs a little thinning. The starch also helps stabilize the sauce and prevent it from curdling.
Use freshly shredded Parmigiano Reggiano for superior melting and blending. Pre-shredded stuff is more likely to result in a grainy sauce.
Avoid boiling the Alfredo sauce. Boiling cream-based sauces and soups may cause them to break (separate or curdle) because high heat causes fat and water to separate. Low-fat dairy (such as 2% milk or lower) separates more quickly than heavy cream due to its lower fat content.
Freezing isn’t recommended. I do not recommend freezing the creamy Alfredo sauce or the cooked pasta. Cream-based sauces can separate, and pasta can become mushy. If possible, freeze just the chicken.
Serving Suggestions: I enjoy balancing the creamy richness of the Alfredo sauce with a side of greens. Popular options include this Italian Salad, Classic Caesar Salad, or my Cherry Tomato Salad. Breadsticks are also welcome.
Key Ingredients and Substitutions
Below are notes and possible substitutions for the ingredients in this Chicken Alfredo Recipe. You can find the printable recipe with measurements in the recipe card at the bottom of this page.
Chicken: If you prefer dark meat, you can swap breast meat for boneless, skinless chicken thighs.
All-Purpose Flour: The flour cooks together with butter to make a Roux, a flavorful thickening agent. If you prefer a thinner sauce, omit the flour. The sauce will thicken naturally after the pasta is added. This is because cooked pasta is super starchy and acts as a natural thickener.
Heavy Whipping Cream: For a lighter sauce, swap the heavy cream for half-and-half or use a 1:1 ratio of heavy whipping cream with whole milk to make a homemade half-and-half. I do not recommend making this dish with anything lower in fat, as the sauce is more likely to separate.
Parmigiano Reggiano: Use Pecorino Romano instead of Parmigiano Reggiano for a strong, salty kick.
Fettuccine Pasta: Although fettuccine is the traditional choice, this recipe can be made with any type of pasta. Tube-shaped pasta like bucatini and penne are especially good at trapping extra sauce in their hollow tubes.
Chicken Alfredo Recipe
Ingredients
- 1 pound boneless skinless chicken breasts, (approx. 3 chicken breasts)
- 2 teaspoon Italian seasoning
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- ½ teaspoon paprika
- 6 tablespoon butter, salted or unsalted, divided
- 2 tablespoon olive oil
- 2-3 cloves garlic, minced
- 1-2 tablespoon all-purpose flour, see notes
- 2 cups heavy whipping cream
- 1 cup Parmigiano Reggiano, freshly grated
- 8 ounces fettuccine pasta, cooked to al dente
Instructions
- Pound the chicken breasts to equal thickness. Place the chicken breasts between 2 sheets of plastic wrap on a cutting board. Pound the thick side of each chicken breast with a meat mallet until it is about as thick as the thin side. Note: Skip this step if you're baking the chicken in the oven.
- Season. Remove the chicken from the plastic and pat it dry with paper towels—season with Italian seasoning, ½ teaspoon of salt, ½ teaspoon of black pepper, and paprika.
- Heat the oil and butter and add the chicken. Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet set over medium-high heat. After the butter has melted, swirl the pan to redistribute the oil. Add the chicken and let it cook for 5-6 minutes, undisturbed, until the bottom is golden brown.
- Cook the chicken to 160℉. Flip the chicken and continue to cook until it reaches an internal temperature of 160-165℉ as measured by a digital thermometer. Once the chicken is fully cooked, remove to a clean cutting board, cover with foil, and let it rest until serving.
- Cook the pasta, reserve the cooking water, and drain. In the meantime, bring a large pot of (generously salted) water to a boil. Once it reaches a rolling boil, add the pasta and cook until al dente, about 8-10 minutes. Reserve 1-2 cups of the pasta cooking water, then drain the pasta.
- Melt the remaining butter and add the garlic. In the same skillet, melt the rest of the butter over medium heat. Once melted, stir in the garlic and cook until fragrant, about 1 minute.Optional: For a little extra flavor, deglaze the skillet with a splash of dry white wine before adding the garlic.
- Make a roux (optional). If you prefer a thicker Alfredo sauce, whisk 1-2 tablespoons of flour (max!), ½ teaspoon of salt, ½ teaspoon of black pepper, into the butter. Whisk continuously until it turns a light golden color.
- Add the heavy cream. Stirring continuously, slowly add the heavy cream. Simmer gently over low heat for 3-4 minutes.
- Add the Parmesan cheese. Stir in the freshly grated parmesan cheese. Whisk continuously until the cheese has melted into the sauce. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time.
- Add the drained pasta. Add the drained fettuccine pasta and toss to coat in the sauce. Season with additional salt and black pepper, to taste.
- Slice the chicken, garnish, and serve. Slice the chicken into thin strips and serve it directly over the pasta or divided among serving bowls. Garnish with fresh chopped parsley, additional Parmesan, a splash of lemon juice, and black pepper, if dresired.
Notes
- Chicken: Swap breast meat for boneless, skinless chicken thighs. Optional additions include, crispy bacon or pancetta, Italian sausage, or salmon.
- Herbs & Seasoning: For a different flavor profile, try seasoning the chicken with onion or garlic powder (about a 1/2 teaspoon of each), Homemade Cajun Seasoning (about 1-2 teaspoons), or homemade ranch seasoning (about 1-2 teaspoons).
- All-Purpose Flour: If you prefer a thinner sauce, omit the flour. The sauce will thicken naturally after the pasta is added.
- Heavy Whipping Cream: For a lighter sauce, swap the heavy cream for half-and-half or use a 1:1 ratio of heavy whipping cream with whole milk to make a homemade half-and-half.
- Parmigiano Reggiano: Use Pecorino Romano for a strong, salty kick. Add a little goat cheese or feta just before serving for a fun, tangy finish.
- Veggies: Frozen, thawed peas are my favorite veggie addition, with blanched broccoli coming in a close second.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Optional Additions
For added flavor, consider mixing in crispy bacon or pancetta, or try Italian sausage for a bold, savory kick. Blackened chicken also makes a great addition, offering a delicious, smoky contrast to the creamy sauce. When it comes to vegetables, frozen, thawed peas are my favorite, as they add a touch of sweetness and texture, although blanched broccoli is a close second. Try sprinkling a little goat cheese or feta just before serving for a fun, tangy finish.
Storage and Leftovers
Make-Ahead: Alfredo sauce is best served immediately. The chicken can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
Reheating: Reheat leftovers in a large skillet set over medium-low heat. Stir in a little additional broth or cream to loosen the sauce as it will have likely thickened.
More Alfredo Recipes
Cajun Chicken Alfredo – This cozy, flavor-packed Cajun Chicken Alfredo features tender, seasoned chicken and pasta coated in a rich, creamy Alfredo sauce with a spicy Cajun twist. It’s incredibly easy to make and a delicious alternative to classic chicken Alfredo.
Shrimp Alfredo – This rich and creamy Shrimp Alfredo Recipe is made with fettuccine pasta and tender shrimp in a creamy parmesan Alfredo sauce. It’s ready in less than 30 minutes! The perfect weeknight dinner and ultimate comfort food.
Alfredo Sauce Recipe – Made with just 5 ingredients, this rich and creamy homemade Alfredo sauce is ready in less than 15 minutes. It’s easy to make and perfect with your favorite pasta or vegetables.
So creamy and tasty! My only regret is I didn’t double the recipe!
I’m so glad you enjoyed the Chicken Alfredo and found it creamy and delicious! Next time, doubling the recipe sounds like a perfect plan to ensure there’s plenty to go around. Happy cooking!