Cheesecake Factory Chicken Alfredo

This easy Chicken Alfredo is a creamy, comforting dish inspired by Cheesecake Factory! It features tender fettuccine, juicy pan-seared chicken, and a rich Parmesan cream sauce. Perfect for a restaurant-quality meal at home!

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Ingredients Needed:

For the Noodles:

• 16 ounces dry fettuccine pasta

For the Chicken:

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter

For the Sauce:

• 1/2 cup butter, cut into large cubes or slices
• 2 cups heavy whipping cream
• 1 clove garlic, minced
• 3/4 teaspoon garlic powder
• 3/4 teaspoon Italian Seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups freshly grated Parmesan cheese

How To Make Chicken Alfredo?

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente, about 10 minutes. Reserve ½ cup of the pasta water, then drain and set aside.
2. Prepare the Chicken: Season the chicken with Italian seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown. Flip, add the butter, and cook for another 5-7 minutes until fully cooked (165°F/75°C inside). Let the chicken rest for 3 minutes, then slice into strips.
3. Make the Alfredo Sauce: Lower the heat to medium-low and add butter and heavy cream to the pan. Whisk until the butter melts. Stir in the minced garlic, garlic powder, Italian seasoning, salt, and black pepper. Simmer for 3-4 minutes while whisking constantly until the sauce thickens. Add Parmesan cheese and stir until melted and smooth. If the sauce is too thick, add some reserved pasta water, one tablespoon at a time, to thin it out.
4. Assemble the Dish: Remove the sauce from the heat and toss it with the cooked fettuccine. Divide the pasta onto plates and top with sliced chicken. Garnish with extra Parmesan, black pepper, and fresh parsley if desired.

Recipe Tips:

• Cook the pasta just right: Make sure to cook the fettuccine until al dente (firm but not too soft). Overcooked pasta will turn mushy when mixed with the sauce.
• Use fresh Parmesan cheese: Freshly grated Parmesan melts smoothly into the sauce, making it creamy and rich. Pre-packaged shredded cheese doesn’t melt well and can make the sauce grainy.
• Don’t let the sauce boil: Keep the heat low and simmer gently. Boiling the sauce can make the cream separate and turn greasy instead of smooth and velvety.
• Slice the chicken after resting: Let the cooked chicken rest for 3 minutes before slicing. This keeps the juices inside, making the chicken tender and flavorful.
• Adjust the sauce consistency: If the sauce is too thick, add a little of the reserved pasta water or a splash of milk to make it smooth and creamy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Alfredo cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Reheat: Heat a pan over low heat and add the Chicken Alfredo with a splash of milk or cream. Stir continuously for a few minutes until the sauce is smooth and the pasta is heated evenly.

Nutrition Facts:

• Calories: 919 kcal
• Total Fat: 65g
• Saturated Fat: 37g
• Cholesterol: 280mg
• Sodium: 1179mg
• Potassium: 540mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 39g