Chicken Alfredo is a classic Italian-American dish that’s creamy, dreamy, and oh-so-satisfying.
It’s the ultimate comfort food, featuring tender chicken and al dente fettuccine tossed in a luscious, velvety sauce.
This recipe is a breeze to make but tastes like it came straight from your favorite Italian restaurant. It’s my go-to when I want an indulgent meal everyone will love.
Serve it with some crusty bread and a simple salad for a restaurant-worthy feast!
Why You’ll Love This Chicken Alfredo
Family Favorite: This creamy, cheesy pasta dish is a beloved classic that appeals to a wide range of palates. It’s a favorite for family gatherings or dinner parties.
Impressive Presentation: With its rich, velvety sauce and tender chicken pieces, this dish has an impressive presentation.
Comfort Food: The combination of creamy sauce, savory chicken, and al dente pasta is the epitome of comfort food.
Effortless Elegance: Despite its sophisticated flavors and elegant appearance, this recipe is relatively easy to prepare.
Ingredients
- Fettuccine Pasta: Long, flat ribbons of pasta provide the perfect base for a creamy Alfredo sauce.
- Boneless, Skinless Chicken Breasts: Lean, tender cuts of white meat cook quickly and absorb flavors well.
- Olive Oil: It’s used to sauté the seasoned chicken until golden brown.
- Italian Seasoning, Salt, and Pepper: The classic blend of dried herbs and spices infuses the chicken with Italian flavor.
- Butter: The rich base of the Alfredo sauce adds flavor and creaminess.
- Garlic: It provides a punchy, savory backbone to the sauce.
- Heavy Cream: The luxurious, velvety component defines an Alfredo sauce.
- Parmesan Cheese: Salty, umami-packed cheese melts into the sauce, making it extra thick and flavorful.
- Ground Nutmeg: A warm spice with a slightly sweet note rounds out the richness of the sauce.
- Chopped Fresh Parsley: Bright green flecks add a pop of freshness and color to the final dish.
How to Make Chicken Alfredo
Follow these easy steps to make this delicious meal.
1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. Cook the chicken. Season the chicken pieces with Italian seasoning, salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes per side. Transfer to a plate and tent with foil to keep warm.
3. Make the sauce. Reduce heat to medium and melt the butter in the same skillet. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and bring to a simmer, stirring often.
4. Add the Parmesan cheese. Reduce heat to low and gradually whisk in the Parmesan cheese until melted and smooth. Season the sauce with nutmeg, salt, and pepper to taste.
5. Combine the pasta and sauce. Add the cooked fettuccine to the skillet with the sauce and toss to coat. Add some reserved pasta water if needed to thin the sauce. Top with the cooked chicken.
6. Garnish and serve. Garnish with chopped parsley and serve immediately with extra Parmesan on the side.
Tips for the Best Chicken Alfredo
These tips take this dish straight over the top!
- Fresh is best. Freshly grated Parmesan cheese melts better and creates a smoother, creamier sauce compared to pre-shredded cheese.
- Preserve your pasta water. Save a cup of the starchy pasta water to help thin the sauce if it becomes too thick.
- Pace yourself. Whisk in the Parmesan cheese gradually to ensure it melts smoothly into the sauce without clumping.
- Vary it up. Try adding cooked bacon, peas, mushrooms, spinach, or sun-dried tomatoes to the pasta. Use shrimp or Italian sausage instead of chicken.
- Serve it in style. Pair with garlic bread, Caesar salad, or roasted vegetables to complement the rich, creamy pasta.
How to Store
These steps will keep your leftovers nice and fresh.
To Store: Refrigerate within 2 hours of cooking in a shallow, air-tight container. Properly stored, it will last 3-4 days in the refrigerator. I don’t recommend freezing this recipe, as the consistency of the sauce will change.
To Reheat: Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk or cream to prevent drying out. Avoid reheating in the microwave as it can cause the sauce to separate.
Chicken Alfredo
6
servings10
minutes30
minutes954
kcalThis creamy Chicken Alfredo is a restaurant-worthy dish you can make at home! You’ll love the tender chicken
Ingredients
1 lb fettuccine pasta
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper, to taste
1/2 cup butter
4 cloves garlic, minced
2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/4 tsp ground nutmeg
1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, season the chicken pieces with Italian seasoning, salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove to a plate and tent with foil to keep warm.
- Reduce heat to medium and melt the butter in the same skillet. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and bring to a simmer, stirring often.
- Reduce the heat to low, and gradually whisk in the Parmesan cheese until melted and smooth. Season the sauce with nutmeg, salt, and pepper to taste.
- Add the cooked fettuccine to the skillet with the sauce and toss to coat, adding some reserved pasta water if needed to thin the sauce. Top with the cooked chicken.
- Garnish with chopped parsley and serve immediately with extra Parmesan on the side.
