Chicken Alfredo Recipe

Savor our irresistible chicken Alfredo recipe, where juicy chicken meets velvety Alfredo sauce that will leave you craving more.

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Indulge in the creamy goodness of our chicken Alfredo recipe. With tender chicken breasts, classic fettuccine, and a rich homemade Alfredo sauce, this dish is the ultimate Italian comfort food.

Chicken Alfredo Recipe Ingredients

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This pasta recipe boasts a herb-seasoned chicken that adds a savory touch, while the perfectly cooked fettuccine noodles provide a comforting base. 

The Alfredo sauce offers a cheesy, buttery, and subtle garlic flavor that coats the pasta and chicken to create a filling meal.

Substitutions and Additions

CHICKEN: Try using boneless, skinless chicken thighs for a slightly different flavor and texture in this easy recipe. 

Besides chicken, you could substitute it with shrimp, scallops, or even firm tofu for a seafood or vegetarian twist.

FETTUCCINE NOODLES: Substitute the fettuccine pasta with your favorite variety, like linguine or penne, for a unique twist.

ITALIAN SEASONING BLEND: Experiment with your preferred herbs and spices to customize the seasoning blend in this fettuccine Alfredo recipe.

PARMESAN CHEESE: Swap it out for Romano cheese for a sharper, more robust flavor in the cream sauce.

VEGETABLES: Add sautéed spinach, sun-dried tomatoes, roasted red peppers, or mushrooms to introduce extra flavors and textures.

BACON OR PANCETTA: Crisp up some bacon or pancetta and crumble it on top of your chicken Alfredo for a smoky, salty twist.

LEMON ZEST: Grate some lemon zest over the finished dish for a burst of citrusy freshness.

RED PEPPER FLAKES: If you enjoy some heat, a pinch of red pepper flakes can provide a subtle spicy kick to your Alfredo sauce.

BUTTER: Be sure to use salted butter for the Alfredo sauce. If you do not have any, then you will need to add an additional one teaspoon of salt to the Alfredo sauce recipe.

How To Make This Chicken Alfredo Recipe

We’ll show you how easy it is to make this pasta dish with our step-by-step instructions below. Let’s get started.

STEP ONE: In a large pot of water on medium-high heat, cook and drain the fettuccine noodles to al dente according to package directions. Set aside.

STEP TWO: Combine the Italian seasoning blend, salt, and black pepper in a small bowl. Season both sides of each of the chicken cutlets with the seasoning blend.

STEP THREE: Add olive oil to a large skillet (12-inch) on medium-high heat. 

Once the oil is hot, add the seasoned chicken cutlets to the pan and cook the chicken for four to six minutes on each side or until golden brown and the internal temperature reaches 165°F. 

Remove the chicken from the skillet to rest on a plate.

STEP FOUR: Turn the heat to the skillet to medium and add the butter. Once the butter is melted, add the minced garlic, garlic powder, and salt. 

Cook for 30 seconds to one minute or until the garlic is fragrant.

STEP FIVE: Sprinkle the all-purpose flour over the butter and whisk to combine until no raw flour remains.

STEP SIX: While whisking constantly, slowly pour the whole milk and heavy whipping cream into the skillet. Be sure to whisk until no lumps remain from the flour.

STEP SEVEN: Allow the Alfredo sauce to come to a low boil, then reduce the heat to low and allow the sauce to thicken for two to three minutes. 

Be sure to whisk often to ensure your Alfredo sauce is not burning.

STEP EIGHT: Whisk the grated parmesan cheese into the sauce until fully incorporated. Remove from the heat.

STEP NINE: Add the cooked pasta to the Alfredo sauce. Toss the noodles in the sauce until fully coated.

STEP TEN: Slice the pan-seared chicken cutlets into strips and place them on top of the fettuccine Alfredo. Garnish with the fresh chopped parsley and serve.

How To Serve

Pair your chicken Alfredo pasta with a crisp Caesar salad and a side of garlic bread for a complete Italian feast.

Serve this pasta dish at a cozy family dinner with a side of roasted vegetables and a glass of white wine.

Enjoy the pasta along with the vibrant flavors of a Caprese salad made with fresh tomatoes, mozzarella cheese, basil leaves, olive oil, and balsamic glaze.

Creamy mashed potatoes make for a comforting side dish that pairs well with the chicken Alfredo sauce.

Add more delicious pasta recipes to your repertoire with our bacon pasta and Italian sausage pasta.

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When to Serve

DINNER PARTY: Host a casual dinner party with friends, and impress them with your culinary skills by serving this chicken Alfredo.

DATE NIGHT: Elevate a date night at home with a romantic candlelit dinner featuring this dish.

POTLUCK: Make it the centerpiece of a potluck dinner and watch it disappear as everyone goes back for seconds.

SPECIAL OCCASION: Celebrate a special occasion with a sophisticated touch by including this dish in your menu.

WEEKNIGHT MEAL: Prepare this recipe for a quick and satisfying weeknight dinner when you crave comfort food.

Storage

To store leftovers or plan ahead, follow our simple guidelines below.

MAKE AHEAD: You can prepare the Alfredo sauce in advance and store it in the fridge for up to two days. Cook the chicken and noodles just before serving for the best texture.

IN THE FRIDGE: Leftovers can be stored in an airtight container in the fridge for two to three days. Reheat on the stovetop or in the microwave.

IN THE FREEZER: Freeze individual portions of chicken Alfredo in airtight containers for up to three months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.

REHEATING: To reheat, gently warm in a skillet on medium heat, adding a splash of whole milk to maintain creaminess. Alternatively, use a microwave-safe dish, covering it to avoid splatters.

Why We Love This Recipe

CREAMY AND COMFORTING: Our chicken Alfredo recipe offers a cozy, indulgent experience that’s perfect for satisfying your cravings.

EASY WEEKNIGHT DINNER: With a relatively short prep and cook time, this dish is a lifesaver for busy evenings when you want something delicious and quick.

CROWD-PLEASER: Whether you’re serving family, friends, or guests, this chicken Alfredo is sure to impress with its rich flavors.

Our easy chicken Alfredo recipe is a delectable combination of juicy chicken breast, Alfredo sauce, and fettuccine noodles. Its versatility makes it suitable for various occasions, from casual family dinners to special celebrations. 

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Chicken Alfredo Recipe

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Savor our irresistible chicken Alfredo recipe, where juicy chicken meets velvety Alfredo sauce that will leave you craving more.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

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Ingredients

  

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Chicken

• 16 ounces fettuccine noodles, cooked and drained according to package directions
• 1 teaspoon Italian seasoning blend
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1¼ to 1½ pound boneless skinless chicken breast cutlets, 3 to 4 pieces
• 2 tablespoons olive oil

Alfredo Sauce

• 6 tablespoons salted butter
• 1 tablespoon minced garlic
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 2 tablespoons all-purpose flour
• 1½ cups whole milk
• 1¼ cups heavy whipping cream
• 1 cup grated parmesan cheese
• 1 tablespoon fresh parsley, chopped

Instructions

 

• In a large pot on medium-high heat, cook and drain the fettuccine noodles according to package directions. Set aside.
• Combine the Italian seasoning blend, salt, and black pepper in a small bowl. Season both sides of each of the chicken cutlets with the seasoning blend.
• Add olive oil to a large (12-inch) skillet on medium-high heat. Once the oil is hot, add the seasoned chicken cutlets to the pan and cook the chicken for 4-6 minutes on each side or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet to rest on a plate.
• Turn the heat to the skillet to medium and add the butter. Once the butter is melted, add the minced garlic, garlic powder, and salt. Cook for 30 seconds to 1 minute or until the garlic is fragrant.
• Sprinkle the all-purpose flour over the butter and whisk to combine until no raw flour remains.
• While whisking constantly, slowly pour the whole milk and heavy whipping cream into the skillet. Be sure to whisk until no lumps remain from the flour.
• Allow the Alfredo sauce to come to a low boil, then reduce the heat to low and allow the sauce to thicken for 2-3 minutes. Be sure to whisk often to ensure your Alfredo sauce is not burning.
• Whisk in the grated parmesan cheese to the sauce until fully incorporated. Remove from the heat.
• Add the cooked and drained fettuccine noodles to the Alfredo sauce. Toss the noodles in the sauce until fully coated.
• Slice the pan-seared chicken cutlets into strips and place them on top of the fettuccine Alfredo. Garnish with the fresh chopped parsley and serve.

Notes

• When picking out the chicken cutlets, look for equally sized pieces. The prepackaged cutlets don’t always have uniformly cut pieces. You can either go to the butcher counter and ask them to cut them for you in equal portions, or you can get fully sized thicker, boneless, skinless breasts and cut them in half, into cutlets, yourself. You will only need two breasts if done this way. If your pieces are NOT uniformly sized, you just want to cook each piece until golden and cooked through. This may mean that one piece may take longer than another.
• I like to start my water boiling and my fettuccine noodles cooking while I prep and cook my chicken. This way, when my chicken and Alfredo sauce are both done, my pasta is ready and can be added to the skillet without having to sit and cool down.
• Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
• This chicken fettuccine Alfredo is best served while the sauce is still warm. The longer the Alfredo sauce sits and cools, the thicker it will become.

Nutrition

Calories: 829kcal | Carbohydrates: 63g | Protein: 40g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 932mg | Potassium: 730mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1459IU | Vitamin C: 3mg | Calcium: 300mg | Iron: 2mg

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