Have you ever sat in a restaurant, fork in hand, thinking, “Why can’t I make this creamy dreamy Chicken Alfredo at home?” Yeah, me too. But good news! You absolutely can, and it’s not nearly as complicated as they make it seem.
I’ve made this recipe more times than I’ve answered group texts, and that’s saying something. Whether you’re cooking for your family, a dinner date, or just to spoil yourself, this dish brings the flavor of your favorite Italian spot right to your plate.
So grab your skillet because things are about to get delicious.
Why This Chicken Alfredo Rocks
This Chicken Alfredo recipe checks all the boxes: creamy, rich, full of flavor, and comforting in every bite. What more could you ask for?
- Easy to make with simple ingredients
- Restaurant-quality taste without the big bill
- Customizable for your perfect level of creaminess
Plus, you only need one skillet and one pot. Fewer dishes mean a happier you.
Ingredients
For The Chicken
- 2 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
For The Alfredo Sauce
- 4 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 cup heavy cream
- 1.5 cups freshly grated Parmesan cheese
- Salt and pepper to taste
For The Pasta
- 12 ounces fettuccine pasta
- Water for boiling
- Salt for pasta water
How To Make Creamy Chicken Alfredo
Step 1
Season the chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper. If you’re tempted to skip it, don’t. This is where the flavor magic happens.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 6 minutes per side until golden and cooked through.
Once done, set it aside and let it rest before slicing. Resting makes juicier chicken. Science wins again.
Step 2
Boil a large pot of salted water and add the fettuccine. Don’t be shy with the salt. The water should taste like the ocean for well-seasoned pasta.
Cook until al dente, around 10 minutes. Drain and keep a cup of pasta water for later in case you need to adjust the sauce.
Step 3
In the same skillet, melt the butter over medium heat. Sauté the garlic for about a minute until fragrant but not brown.
Pour in the heavy cream and let it simmer gently for a few minutes. Add the Parmesan cheese a bit at a time while stirring until smooth and creamy.
Season with salt and pepper. If the sauce gets too thick, use that pasta water to loosen it up.
Step 4
Add the cooked pasta to the sauce and toss it well. Slice your chicken and place it on top like the star it is.
Give it all a good mix if you want it extra cozy or keep the chicken on top for presentation points.
Step 5
Plate your masterpiece and sprinkle more Parmesan for good measure. Add some fresh parsley if you feel fancy.
Take that first bite and try not to tear up. You earned this.
Tips For The Best Chicken Alfredo Ever
- Use freshly grated Parmesan. The pre-shredded kind refuses to melt nicely and might turn your sauce grainy.
- Don’t overcook the chicken. Dry chicken is no one’s friend. Stop cooking when it hits 165 degrees Fahrenheit.
- Simmer gently. Boiling the sauce can make it separate. No one wants broken sauce dreams.
Common Questions You Might Be Asking
Can I Use Pre Cooked Chicken?
Absolutely! Just make sure it’s seasoned well. Rotisserie chicken works great. Is it a shortcut? Sure. Do I use it sometimes? Also yes.
Can I Add Veggies?
Yes, and you totally should. Broccoli, spinach, or peas add nice color and make you feel slightly healthier.
Is There A Lighter Version?
You can use half and half or whole milk instead of heavy cream, but expect a thinner sauce. Still tasty though.
Fun Twists To Try
- Add Bacon. Because everything tastes better with bacon.
- Try Shrimp. It looks fancy but takes even less effort than chicken.
- Add Spice. A pinch of red pepper flakes adds delicious heat.
My Personal Alfredo Mishaps
I once used powdered Parmesan from a can instead of grating it fresh. The sauce looked like something you’d use for glue instead of dinner.
And yes, I still served it. Shockingly, no one wanted seconds. Lesson learned.
The Final Forkful
This creamy Chicken Alfredo has become my go-to comfort food. It’s rich, cozy, and way easier than it sounds.
If you cooked along, I bet your kitchen smells incredible right now. If not, what’s stopping you?
Next time you think about ordering takeout, remember this recipe and show that skillet who’s boss.
Want more easy comfort food recipes? Check out pasta recipes for more ideas.
Creamy Chicken Alfredo
Ingredients
Method
- Season both sides of the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add chicken breasts to the skillet and cook for about 6 minutes on each side or until golden brown and cooked through (internal temperature 165°F).
- Remove the chicken from the skillet and let it rest; once cooled slightly, slice into strips.
- Bring a large pot of salted water to a boil.
- Add fettuccine pasta and cook until al dente, about 10 minutes.
- Drain the pasta, reserving 1 cup of pasta water for later use if needed.
- In the same skillet used for the chicken, melt 4 tablespoons of butter over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
- Pour in 1 cup of heavy cream and let it gently simmer for 3-4 minutes, stirring occasionally.
- Gradually add 1.5 cups of freshly grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste.
- If the sauce is too thick, add reserved pasta water 1 tablespoon at a time to reach desired consistency.
- Add the cooked fettuccine pasta to the skillet and toss until well coated in sauce.
- Top with sliced chicken and give it a light toss or leave the chicken on top for presentation.
- Plate the pasta and garnish with additional Parmesan cheese and optional fresh parsley before serving.