Easy Chicken Alfredo Recipe – Delicious and Quick!

By Eragon Smith / December 2, 2025

hero: creamy chicken alfredo fettuccine pasta with sliced chicken and fresh parsley garnish on white plate, photorealistic, natural window light, shallow depth of field, no text

★★★★★

4.1 out of 5

(311 reviews)

There’s nothing quite like a creamy, luxurious bowl of Chicken Alfredo to make you feel like you’re dining at an upscale Italian restaurant – except this version comes together in your own kitchen in under 30 minutes! This Easy Chicken Alfredo Recipe is the ultimate comfort food that’s surprisingly simple to prepare, making it perfect for busy weeknights when you want something restaurant-quality without the fuss.

The beauty of homemade Alfredo sauce lies in its simplicity: just butter, heavy cream, Parmesan cheese, and a few seasonings create a velvety, decadent sauce that clings beautifully to tender pasta and succulent chicken. Unlike store-bought versions that can be overly thick or flavorless, homemade Alfredo has a silky texture and rich, authentic taste that’ll have your family asking for seconds. Plus, when you make it yourself, you control the quality of ingredients and can adjust the seasonings to your preference.

What makes this recipe so accessible is that it requires minimal ingredients and straightforward techniques. You don’t need culinary school training or fancy equipment – just a good skillet, a pot for pasta, and about 25 minutes of your time. The chicken is seasoned perfectly and cooked until golden and juicy, while the sauce comes together so quickly you’ll be amazed. This is the kind of dish that looks and tastes impressive but won’t stress you out in the kitchen.

I’ve been making variations of this Chicken Alfredo for years, and I’ve perfected the technique to ensure creamy, restaurant-quality results every single time. The key is understanding the balance between heat and ingredients – too high heat and your cream can break, too low and the sauce won’t reduce properly. But don’t worry, I’ll walk you through every step so you achieve perfection.

This recipe is incredibly versatile too. You can add garlic butter shrimp for a surf-and-turf twist, incorporate roasted broccoli for extra vegetables, or use homemade pasta for an even more special touch. You could also explore this creamy tuscan chicken variation or try this baked alfredo pasta for a different presentation.

For more inspiration on Italian cooking techniques, check out this Serious Eats guide to creamy pasta sauces. If you want to master the fundamentals of making Alfredo sauce, Bon Appétit’s classic Alfredo offers excellent variations. For pasta cooking tips, The New York Times cooking guide is invaluable. You might also enjoy learning about proper chicken cooking techniques from Serious Eats, and this Bon Appétit collection of pasta night recipes offers endless inspiration.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Servings

Ingredients

1 pound boneless, skinless chicken breasts
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 tablespoons olive oil
1 pound fettuccine pasta
6 tablespoons unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 cup whole milk
1½ cups freshly grated Parmesan cheese
¼ teaspoon nutmeg
Fresh parsley for garnish, optional
Lemon zest for serving, optional

process: golden chicken breast being sliced on cutting board, Alfredo sauce simmering in cream-colored pan with Parmesan being stirred in, photorealistic, warm kitchen lighting, no text

Instructions

Pat the chicken breasts dry with paper towels and season both sides generously with salt, black pepper, garlic powder, and Italian seasoning.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Once the oil is hot, carefully add the seasoned chicken breasts to the skillet, being careful not to overcrowd the pan.
Cook the chicken for 6-7 minutes on the first side without moving it, allowing it to develop a golden-brown crust.
Flip the chicken breasts and cook for another 6-7 minutes on the second side until the internal temperature reaches 165°F when measured with a meat thermometer.
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then slice it into bite-sized pieces or strips.
While the chicken is cooking, bring a large pot of salted water to a boil.
Add the fettuccine pasta to the boiling water and cook according to package directions until al dente, usually 9-11 minutes.
Reserve 1 cup of pasta cooking water before draining the pasta through a colander.
In the same skillet used for the chicken (or a separate large saucepan), melt 6 tablespoons of butter over medium heat.
Add the minced garlic to the melted butter and cook for about 1 minute, stirring constantly, until fragrant but not browned.
Slowly pour in the 2 cups of heavy cream and 1 cup of whole milk, stirring constantly to combine.
Bring the cream mixture to a gentle simmer over medium heat, stirring occasionally, for about 2-3 minutes.
Reduce the heat to medium-low and gradually add the 1½ cups of grated Parmesan cheese, stirring constantly in one direction.
Continue stirring gently until the cheese is completely melted and the sauce is smooth and creamy, about 2-3 minutes.
Season the Alfredo sauce with salt, black pepper, and nutmeg to taste, adjusting seasonings as needed.
If the sauce seems too thick, add pasta water one tablespoon at a time until you reach your desired consistency.
Add the cooked fettuccine pasta to the Alfredo sauce and toss gently until every strand is coated with the creamy sauce.
Fold in the sliced chicken pieces and toss gently to combine all ingredients.
Divide the Chicken Alfredo between four serving bowls or plates, ensuring each portion has plenty of sauce and chicken.
Garnish with fresh parsley and lemon zest if desired, and serve immediately while hot.

detail: close-up macro shot of fettuccine pasta coated in silky Alfredo sauce with melted Parmesan and fresh cracked pepper, photorealistic, soft natural light, no text

Pro Tips

**Chicken Preparation**: For even cooking, pound the chicken breasts to an even thickness of about ¾ inch before seasoning. This ensures they cook evenly without drying out. Don’t skip the resting period – it allows the juices to redistribute, keeping the meat moist.
**Sauce Temperature Control**: The key to silky Alfredo sauce is medium heat. High heat can cause the cream to break and the cheese to become grainy. Stir constantly and never let the mixture boil vigorously. If your sauce does break, whisk in a tablespoon of cold milk to help bring it back together.
**Cheese Quality Matters**: Always use freshly grated Parmesan cheese, never pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Parmigiano-Reggiano is the gold standard and worth the investment for this dish.
**Pasta Water is Your Secret Weapon**: Save that starchy pasta water! It’s liquid gold for adjusting sauce consistency. The starch helps the sauce adhere to the pasta and creates a more cohesive dish. Add it gradually – you can always add more but can’t take it out.
**Make-Ahead Tips**: You can prep the chicken and slice it ahead of time, storing it in an airtight container for up to 2 days. However, the Alfredo sauce is best made fresh just before serving. The pasta can be cooked ahead and tossed with a little olive oil to prevent sticking.
**Cream Alternatives**: For a lighter version, you can substitute half the heavy cream with whole milk or even add a splash of chicken broth, though this will reduce the richness. Full-fat cream is really what makes this dish special, so I don’t recommend going lower-fat.
**Variations to Try**: Add sautéed mushrooms, sun-dried tomatoes, or roasted broccoli for extra vegetables. Crispy bacon bits add a delicious smoky element. A pinch of cayenne pepper brings subtle heat. Fresh basil or thyme can replace parsley for different flavor profiles.
**Leftovers Storage**: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat with a splash of milk or cream to restore the sauce’s creamy consistency. The texture changes slightly when cold, so gentle reheating is important.
**Wine Pairing**: This rich, creamy dish pairs beautifully with crisp white wines like Pinot Grigio, Sauvignon Blanc, or Albariño. The acidity cuts through the richness of the cream sauce perfectly.
**Serving Suggestions**: Serve with a simple green salad dressed with lemon vinaigrette to balance the richness. Garlic bread or crusty Italian bread is perfect for soaking up any extra sauce. A light appetizer prevents the meal from feeling too heavy.

Easy Chicken Alfredo Recipe – Delicious and Quick!

Ingredients

Instructions

Pro Tips

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