This easy Chicken Alfredo recipe is a true classic! Seasoned and pan-seared chicken breasts are served on a bed of fettuccine noodles in a creamy, cheesy Alfredo Sauce.
Why I Love This Recipe
- Quick and Easy – Simple instructions and just a few ingredients will take dinner from boring to WOW in just 30 minutes.
- Restaurant Quality at Home – No need to go out to dinner when you can make this easy Chicken Alfredo at home!
- Tried and True Alfredo Sauce – This sauce has been a flagship recipe of mine for over 20 years. It’s super easy to make and takes less than 10 minutes.
How To Make Chicken Alfredo
See recipe card below for ingredient quantities and full instructions.
- Season and pan-sear the chicken breast, then set aside.
- Boil the fettuccine noodles to al dente.
- Melt butter, then saute garlic in a large, deep skillet.
- Whisk in heavy cream and bring to a simmer for a few minutes.
- Whisk in Parmesan cheese, adding to the sauce in small handfuls and whisking until melted before adding more.
- Season with black pepper and salt, if desired, then toss with the pasta.
This sauce is thickened by reducing the cream and then adding Parmesan cheese. If you want to thicken it more, you can add some cream cheese, or a little bit of a cornstarch slurry (equal parts cornstarch and water).
While you could replace the heavy cream with whole milk to lighten the calories and fat, you also risk the integrity of the sauce and it won’t be as thick or creamy. A secret trick I sometimes use to make the sauce lighter but still thick and creamy is to start with a roux of butter and flour and then use nonfat milk and Parmesan cheese. Check out my Chicken Alfredo Baked Ziti where I talk about this in detail.
Of course! Instead of pan-seared chicken breasts, you could use Oven Baked Chicken Breasts or even a cut-up rotisserie chicken. I won’t lie, the pan-seared chicken will add a ton of flavor, but other methods can be tasty as well.
You could also serve a green veggie, like steamed broccoli or green beans, on the side.
Make Ahead – Alfredo is best served fresh, within 30 minutes of preparing. The chicken can be made a day in advance, however, I don’t recommend making the pasta or the sauce ahead of time.
Refrigerating Leftovers – Cool completely, then store in an airtight container in the refrigerator for up to 3-4 days.
Reheating – Alfredo can be tricky to reheat, so I recommend doing so in a small saucepan on the stovetop over low heat. Take your time, and add a splash of milk or cream to help keep the sauce from separating. I do not recommend microwaving.
- Grate your own cheese – I highly recommend avoiding pre-grated cheese as it usually coated with a starch that prevents proper melting.
- Prep ingredients before you start – Once you start cooking, the process moves rather quickly. Grate your cheese, measure the cream and butter, and have everything ready to go in advance.
- Taste before adding salt – Parmesan cheese is quite salty and usually I don’t need to add any additional salt to the sauce.
- Add pasta to the sauce, not vice versa. As with any pasta sauce, add the pasta to the sauce and toss to coat, rather than serving sauce on top of the pasta. This ensures that every noodle is coated and is soaking up the sauce.
Pasta Recipes to Try Next
- 16 ounces fettuccine noodles
- 2 tablespoons olive oil
- 1 pound small boneless skinless chicken breast
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1 teaspoon Italian seasoning
For the sauce
- 1/2 cup butter 1 stick
- 2 garlic cloves minced
- 2 1/2 cups heavy cream not milk
- 2 cups freshly grated Parmesan cheese
- Fresh cracked black pepper and fresh minced parsley to taste
Season the chicken breasts with salt, pepper and Italian seasoning.
Heat a large skillet over medium high heat. Add 2 tablespoons of olive oil and saute the chicken breasts until golden brown and an internal temperature reaches 165℉ in the thickest part of the breast, about 6-7 minutes per side. Remove to a plate and cover with foil to rest and keep warm until ready to slice and serve.
While the chicken is cooking, bring a large pot of salted water to a boil and cook the fettuccine noodles according to the packaged directions for al dente pasta . Reserve ½ cup of pasta cooking water to thin the sauce if needed.
For the sauce
In a large skillet, melt the butter over medium-low heat. Add garlic and cook, stirring often, for 1-2 minutes or until fragrant. Be careful not to burn.
Whisk in heavy cream and allow to bubble up to a simmer, then simmer for 2-3 minutes.
Vigorously whisk in the parmesan until melted and bring to a simmer – do not boil – for about 3-4 minutes or until sauce has thickened.
Add fresh cracked black pepper to taste and toss with fresh, hot pasta.
Top with sliced chicken breast and garnish with fresh minced parsley.
Leftovers can be stored in the fridge in an airtight container for up to 4 days. I do not recommend freezing the sauce as it is likely to break when thawed and reheated. Reheat alfredo over low heat in a covered large saute pan with an extra splash of cream, tossing frequently until everything is hot and creamy.
Calories: 1550kcalCarbohydrates: 92gProtein: 60gFat: 106gSaturated Fat: 60gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 440mgSodium: 1835mgPotassium: 952mgFiber: 4gSugar: 7gVitamin A: 3443IUVitamin C: 3mgCalcium: 605mgIron: 3mg