There’s something beautifully comforting about a steaming plate of pasta smothered in a creamy, dreamy Alfredo sauce. When it’s paired with golden, pan-seared chicken, you’re looking at one of the most satisfying dinners around—Chicken Alfredo. It’s the perfect combination of richness and heartiness, with a delicate balance of buttery cream and savory Parmesan. And despite its indulgent feel, it’s incredibly easy to make at home.
This recipe brings the luxurious restaurant-style dish right into your kitchen. From weeknight dinners to cozy Sunday meals or even date nights in, it’s a crowd-pleaser that feels elevated without requiring complicated techniques. Plus, everything comes together in under an hour, making it both accessible and impressive.
When I was younger, my grandmother taught me that simple ingredients—when handled with care—can produce the most extraordinary meals. That philosophy shines in this dish. It’s just butter, cream, cheese, pasta, and a touch of seasoning, yet the result is something rich, comforting, and utterly satisfying. So let’s make this classic from scratch and enjoy every creamy bite.
Why You’ll Love This Recipe
- Restaurant Quality at Home – Say goodbye to overpriced takeout and hello to buttery, garlicky goodness in your own kitchen.
- Creamy & Indulgent – The Alfredo sauce is rich, velvety, and coats every noodle perfectly.
- Quick and Easy – It’s ready in under 45 minutes with just one pan and one pot.
- Perfectly Seasoned Chicken – Juicy, golden-brown chicken seasoned with Italian herbs adds protein and heartiness.
- Crowd-Pleaser – Ideal for family dinners, special occasions, or a romantic night in.
- Make-Ahead Friendly – Great for prepping and reheating with minimal loss in texture.
Ingredients (Serves 4)
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
For the Pasta:
- 10 oz (280g) fettuccine or linguine
- 1 tsp salt (for boiling water)
For the Alfredo Sauce:
- 1 stick (8 tbsp or 113g) unsalted butter
- 2 cups (480ml) heavy cream
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups (125g) freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
Step-by-Step Instructions
1. Prepare the Chicken
Slice the chicken breasts lengthwise to create thinner cutlets. This helps them cook more evenly and quickly. Season both sides with Italian seasoning, garlic powder, salt, and black pepper.
2. Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, place the seasoned chicken in the skillet. Cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature should be 165°F/74°C). Transfer the chicken to a plate and set aside.
3. Boil the Pasta
While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to the package instructions until al dente—usually around 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
4. Make the Alfredo Sauce
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Pour in the heavy cream, then add Italian seasoning, salt, and black pepper. Stir occasionally and let the sauce simmer for 3-4 minutes until it begins to thicken.
5. Finish the Sauce
Turn off the heat and stir in the grated Parmesan cheese. Continue stirring until the cheese melts completely and the sauce turns silky and smooth. If it becomes too thick, add a bit of the reserved pasta water to loosen it.
6. Combine and Serve
Slice the cooked chicken into strips or bite-sized pieces. Add the cooked pasta to the Alfredo sauce and gently toss to coat every noodle. Plate the pasta, top with the sliced chicken, and garnish with parsley if desired. Serve hot and savor every creamy bite!
Tips for Success
- Use Fresh Parmesan – Pre-shredded cheese doesn’t melt as smoothly and can make your sauce grainy.
- Don’t Overcook the Chicken – Use a meat thermometer if possible to keep the chicken juicy.
- Season the Pasta Water – Salting your water is the key to flavorful noodles.
- Reserve Pasta Water – It’s full of starch and helps emulsify and thicken the sauce if needed.
- Add Veggies – Want more variety? Add sautéed spinach or steamed broccoli for color and nutrients.
- Make it Spicy – Add a pinch of crushed red pepper flakes to the Alfredo sauce for a subtle kick.
Variations
- Chicken Alfredo Bake – Combine the finished dish in a baking dish, top with extra cheese, and bake until bubbly.
- Shrimp Alfredo – Swap the chicken for sautéed shrimp for a seafood twist.
- Mushroom Alfredo – Add sautéed mushrooms for an earthy, umami addition.
- Low-Carb Version – Use spiralized zucchini noodles or shirataki noodles.
- Gluten-Free Option – Use your favorite gluten-free pasta.
Make Ahead & Storage
- Refrigerate – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat Gently – Warm in a skillet with a splash of cream or milk to loosen the sauce.
- Freeze the Sauce Separately – You can freeze Alfredo sauce alone for up to 1 month. Let it thaw and reheat gently, whisking to restore texture.
Frequently Asked Questions
Can I use store-bought Alfredo sauce?
Yes, but homemade has much better flavor and a smoother, fresher texture.
What pasta shapes work best?
Fettuccine is traditional, but linguine, penne, or tagliatelle also hold the sauce well.
Can I add vegetables to this dish?
Absolutely—broccoli, peas, spinach, or even sun-dried tomatoes are great additions.
Is this dish kid-friendly?
Very much so. It’s creamy, cheesy, and mild in flavor—perfect for picky eaters.
Can I make this with leftover chicken?
Yes, just slice or shred it and warm it briefly in the sauce before serving.
Final Thoughts
Homemade Chicken Alfredo is a testament to how simple ingredients—cream, butter, pasta, chicken—can transform into something incredibly comforting and luxurious. It’s the kind of dish that feels special, whether you’re making it for a loved one or just treating yourself to a cozy evening in.
By preparing it yourself, you control every element—from the thickness of the sauce to the seasoning on the chicken—and the result is better than most restaurants. You’ll end up with creamy strands of pasta, flavorful bites of chicken, and a sauce so good, you’ll want to mop it up with crusty bread.
So the next time you want a rich, comforting, and unforgettable dinner, pull out this recipe. One taste and it’ll earn a permanent spot in your weekly meal rotation.
Chicken Alfredo
Ingredients
For the Chicken:
- 1 lb 450g boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
For the Pasta:
- 10 oz 280g fettuccine or linguine
- 1 tsp salt for boiling water
For the Alfredo Sauce:
- 1 stick 8 tbsp or 113g unsalted butter
- 2 cups 480ml heavy cream
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups 125g freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley optional, for garnish
Instructions
Prepare the Chicken
- Slice the chicken breasts lengthwise to create thinner cutlets. This helps them cook more evenly and quickly. Season both sides with Italian seasoning, garlic powder, salt, and black pepper.
Cook the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, place the seasoned chicken in the skillet. Cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature should be 165°F/74°C). Transfer the chicken to a plate and set aside.
Boil the Pasta
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to the package instructions until al dente—usually around 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Make the Alfredo Sauce
- In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Pour in the heavy cream, then add Italian seasoning, salt, and black pepper. Stir occasionally and let the sauce simmer for 3-4 minutes until it begins to thicken.
Finish the Sauce
- Turn off the heat and stir in the grated Parmesan cheese. Continue stirring until the cheese melts completely and the sauce turns silky and smooth. If it becomes too thick, add a bit of the reserved pasta water to loosen it.
Combine and Serve
- Slice the cooked chicken into strips or bite-sized pieces. Add the cooked pasta to the Alfredo sauce and gently toss to coat every noodle. Plate the pasta, top with the sliced chicken, and garnish with parsley if desired. Serve hot and savor every creamy bite!
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