There’s something incredibly comforting about a bowl of creamy Chicken Alfredo, a dish that feels both luxurious and like a warm hug from the inside out.
This particular version is your new weeknight hero, coming together in about thirty minutes with a shockingly small amount of effort for such a spectacular payoff.
Why This Recipe Works So Well
This recipe sidesteps the common pitfalls of a gloppy or broken sauce, guiding you toward a velvety, garlicky perfection that clings to every strand of pasta.
It all hinges on a few simple, yet crucial, techniques—like salting your pasta water properly and gently simmering the cream sauce—that make all the difference between a good meal and a great one.
Ingredients Needed for the Recipe
Gathering your ingredients beforehand makes the process smooth and speedy. Here’s what you’ll need and why each one matters.
- Fettuccine Pasta: The wide, flat surface is ideal for grabbing and holding onto the rich, creamy sauce. Linguine or penne are fine substitutes if that’s what you have.
- Chicken Breasts: Boneless and skinless for quick, even cooking. Searing them first creates a beautiful golden-brown crust that adds a ton of flavor.
- Heavy Cream: This is the non-negotiable base for a truly luxurious, thick sauce that won’t become watery or thin out.
- Unsalted Butter: It builds a foundation of richness and helps the cheese melt smoothly into the sauce, preventing any graininess.
- Fresh Garlic: Minced fresh garlic provides a nutty, aromatic punch that the jarred stuff just can’t compete with.
- Freshly Grated Parmesan Cheese: Pre-grated cheese contains anti-caking agents that prevent it from melting properly. A block of Parmesan you grate yourself is the secret to a perfectly smooth, emulsified sauce.
How to make Chicken Alfredo?
Follow these steps for a foolproof dinner that will have everyone asking for seconds. It’s a dance of coordinating a few elements at once, but it’s easier than it looks.
Step 1 – Cook the Chicken
Start by seasoning your chicken breasts generously with salt and pepper. In a large skillet, heat the olive oil and a tablespoon of butter over medium-high heat.
Add the chicken and cook for about 7 to 9 minutes per side, until the outside is gorgeously golden and the internal temperature reaches 165°F. Remove it from the pan, cover it to keep warm, and wipe the skillet clean.
Step 2 – Boil the Pasta
While the chicken cooks, bring a large pot of very well-salted water to a rolling boil. A good rule of thumb is about one tablespoon of salt for a large pot.
Cook your fettuccine until it’s al dente—tender but still with a pleasant bite. Before you drain it, be sure to reserve at least half a cup of that precious, starchy pasta water.
Step 3 – Start the Sauce Base
Using the same skillet you cooked the chicken in, pour in the heavy cream and add the cubed butter and minced garlic.
Place this over medium heat, whisking often, just until the butter has fully melted and the mixture is warm. You should smell the garlic starting to cook, releasing its incredible fragrance.
Step 4 – Simmer and Thicken
Whisk in the salt and pepper for the sauce, then bring the mixture to a very gentle simmer. You’re looking for small, lazy bubbles, not a vigorous boil.
Keep whisking constantly for about 5 minutes, letting the sauce reduce and thicken slightly. If it starts bubbling too aggressively, just nudge the heat down a bit.
Step 5 – Add the Parmesan
Turn the heat down to low. Now, gradually sprinkle in your freshly grated Parmesan cheese, whisking continuously until it has completely melted into the sauce.
You’ll see the sauce transform, becoming smooth, cohesive, and wonderfully creamy. Take it off the heat immediately once the cheese is fully incorporated.
Step 6 – Combine and Serve
Add your drained, cooked pasta directly into the skillet with the sauce, tossing everything together until every strand is beautifully coated.
If the sauce seems a bit too thick, add a splash or two of the reserved pasta water to loosen it up. Slice your cooked chicken, divide the pasta among bowls, and top with the chicken and a sprinkle of fresh parsley.
The Best Pasta for Your Alfredo
Not all pasta shapes are created equal, especially when they’re destined for a heavy, creamy sauce. You need a pasta with some backbone.
Sturdy, ribbon-like pastas such as fettuccine, pappardelle, or linguine are the champions here, their broad surfaces acting as the perfect vehicle for the sauce. Avoid very thin pasta like angel hair, which can easily become overwhelmed and mushy.
Tips
A few small touches can elevate your Chicken Alfredo from fantastic to absolutely unforgettable. Keep these in mind for next time.
- For an extra flavor boost on the chicken, try seasoning it with a teaspoon of dried Italian seasoning before it hits the pan.
- Always reserve that pasta water. Its starchy content is magical for thinning a thick sauce or, in a pinch, helping to bring a broken sauce back together.
- Use a kitchen thermometer to check the chicken. Cooking it just to 165°F ensures it stays incredibly juicy and prevents it from drying out.
- If you have to wait before serving and the sauce tightens up, a splash of warm cream, milk, or more pasta water will bring it right back to a silky consistency.
Storing and Reheating Your Leftovers
Leftovers will keep in an airtight container in the refrigerator for up to three days. The sauce will thicken considerably as it chills, and that’s perfectly normal.
To reheat, gently warm the pasta in a saucepan over medium heat with a small splash of cream, milk, or even chicken broth, stirring frequently until it’s smooth and hot again. Avoid the microwave, as it can heat unevenly and cause the sauce to separate.
Chicken Alfredo Recipe
Description
This easy Chicken Alfredo recipe delivers rich, creamy pasta with juicy garlic-butter chicken in under 30 minutes. Made with freshly grated Parmesan, heavy cream, and al dente fettuccine, it’s the ultimate comfort dish that tastes like it came from a restaurant—but with minimal effort. Perfect for weeknight dinners or impressing guests!
ingredients
For the Chicken & Pasta
For the Alfredo Sauce
Instructions
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Bring a large pot of salted water to a boil over medium-high heat. Use 1 tablespoon salt per 12 cups water.
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Season chicken breasts with ¾ tsp salt and ¼ tsp black pepper.
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Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken until browned and internal temperature reaches 165°F (about 7–9 minutes per side). Remove and cover to keep warm. Wipe skillet clean.
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Add pasta to boiling water and cook until al dente (per package instructions). Drain, reserving ½ cup pasta water. Keep warm.
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For the Sauce:
In the same skillet, combine heavy cream, ½ cup butter, and minced garlic. Cook over medium heat, whisking often until butter melts. Add ½ tsp salt and ½ tsp pepper. Bring to a gentle simmer (do not boil) and cook 5 minutes, whisking constantly, until slightly thickened. -
Gradually whisk in Parmesan cheese until smooth and creamy. Remove from heat.
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Add cooked pasta to the sauce and toss to coat. Add reserved pasta water a little at a time if sauce is too thick.
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Slice chicken into ½-inch strips. Divide pasta among 6 bowls, top with chicken, and garnish with fresh parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 680kcal
- % Daily Value *
- Total Fat 46gg71%
- Saturated Fat 27gg135%
- Trans Fat 1gg
- Cholesterol 175mgmg59%
- Sodium 720mgmg30%
- Potassium 380mgmg11%
- Total Carbohydrate 42gg15%
- Dietary Fiber 2gg8%
- Sugars 3gg
- Protein 28gg57%
- Calcium 280 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- To keep the sauce from boiling, adjust the heat on your burner as needed. You want gentle bubbling—turn the heat as low as necessary.
- If the sauce thickens while sitting, stir in a few splashes of warm pasta water, milk, cream, or chicken broth to loosen it.
- Use freshly grated Parmesan—it melts smoothly and avoids graininess caused by anti-caking agents in pre-grated cheese.
- For extra flavor, season chicken with 1 tsp dried Italian seasoning before cooking.
