Name: Chicken Alfredo
Total time: 27 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 lbs boneless skinless chicken breasts; ½ tsp garlic powder; ¼ tsp paprika; ¼ tsp black pepper; 1 Tbsp olive oil; 8 oz fettuccine pasta or linguine; ½ cup butter 1 stick, 8 Tbsp. Unsalted; 1 Tbsp Italian seasoning; ½ Tbsp minced garlic; 1 cup heavy whipping cream; 8 oz parmesan cheese grated

Tender chicken breasts atop a bed of fettuccine noodles smothered in a creamy alfredo sauce, this chicken alfredo recipe is comforting and overly satisfying!

Why this recipe works

Classic chicken alfredo is one of those recipes people can’t seem to get enough of. Golden brown pan-seared chicken paired with rich cheesy alfredo and fettuccine noodles all seasoned to flavorful perfection is hard to top! It’s a belly filler and a recipe we come back to again and again for an easy weeknight meal.

Alfredo is a tasty sauce made with parmesan cheese, butter, heavy cream, and seasonings. It can be used in a variety of dishes from chicken cordon bleu lasagna to a pizza sauce, and of course, chicken alfredo.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

ALFREDO – Made with heavy cream, butter, parmesan cheese, minced garlic, and Italian seasonings. I’d suggest a block of cheese or finely grated parmesan over pre-shredded cheese as the consistency of the sauce holds up best this way.

CHICKEN – Boneless skinless chicken breasts are the way to go with this dish. Season them up with garlic powder, paprika, and black pepper. Cook until it reaches an internal temperature of 165F for tender, juicy chicken breasts.

How to Make Chicken Alfredo

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Season chicken breasts with garlic powder, paprika, and black pepper. Heat a large 12 inch skillet over medium heat with olive oil. Sear chicken on both sides and cook through. Remove chicken from skillet. Allow the chicken to rest for 5 minutes before cubing/slicing.
Cook the pasta to package instructions.
Add butter, raw garlic, and Italian seasoning to the skillet.
Slowly pour in the heavy cream, whisking while combining.
Dust in the cheese and stir until slightly thick. Add the cooked pasta and chicken. Toss and serve garnished with parsley or basil.

Frequently Asked Questions & Expert Tips

How do I store leftovers?

For leftover chicken alfredo, store in an air tight container kept in the refrigerator for 3-4 days. To reheat, pop in the microwave or on the stovetop until heated through. If your sauce separates or becomes sticky when reheating, you can try adding a small amount of water or milk to it.

My sauce is too runny, what can I do?

If you find your sauce to be too thin, continue simmering for an extra minute or two and allow it to sit off the heat before adding to the pasta. Alternatively, if the sauce is too thick, you can easily add a bit of the pasta water to the mixture to loosen it up to your liking.

Serving Suggestions

Chicken alfredo is filling on its own but can be served with a side of cheesy garlic bread for optimal satisfaction! Many people enjoy adding broccoli to their chicken alfredo, so feel free to do so. Garnish with fresh parsley or basil and some additional grated parmesan for good measure.

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