Chicken Alfredo – Easy Cheesecake Factory  Copycat

This Chicken Alfredo recipe is a creamy, homemade version of the classic — buttery fettuccine, golden pan-seared chicken, and real Parmesan. It’s rich but simple, and you can make the whole thing in under 40 minutes. Great for cozy nights or when you’re just craving something warm and familiar.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: creamy, cheesy, garlicky
• Great for: chill dinners, leftovers, comfort food resets

Why I Like This Recipe

Didn’t overthink it. Just made it. I was tired and needed something real. This came together quick, didn’t require anything wild, and it actually hit the spot. I’ve made it twice since.

Ingredients

For the Noodles:

• 16 oz fettuccine pasta

For the Chicken:

• 1 lb chicken breasts
• 1 tsp Italian seasoning
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 1 tbsp butter

For the Alfredo Sauce:

• ½ cup butter (cubed)
• 2 cups heavy cream
• 1 garlic clove, minced
• ¾ tsp garlic powder
• ¾ tsp Italian seasoning
• ¼ tsp salt
• ¼ tsp pepper
• 2 cups freshly grated Parmesan (not bagged)

How To Make Chicken Alfredo

1. Boil the pasta: Big pot, salted water. Cook fettuccine until al dente. Save ½ cup of pasta water before draining.
2. Cook the chicken: Season chicken with Italian seasoning, salt, and pepper. Heat olive oil in a skillet. Cook 5–7 mins per side. Add butter in the last minute for flavor. Let it rest, then slice.
3. Make the sauce: Melt butter in the same pan. Add cream and whisk gently. Toss in garlic, garlic powder, Italian seasoning, salt, pepper. Simmer for a few mins. Add Parmesan and stir until smooth.
4. Finish and serve: Toss pasta into the sauce. Add a splash of pasta water if needed. Plate it and top with sliced chicken. Extra Parm? Always.

Tips for Success

• Don’t boil the sauce — low heat only
• Let the chicken rest after cooking so it stays juicy
• Use freshly grated cheese — it melts way smoother
• Reserve that pasta water — it’s your backup plan if the sauce thickens too much

Storage and Reheating

• Fridge: Cool completely. Store in an airtight container for up to 3 days.
• Reheat: Low and slow — stovetop is best. Add a splash of milk or cream while warming it up.

Frequently Asked Questions

• Can I use store-bought Alfredo sauce?
  Sure, but honestly… this homemade one is way better and takes like 10 minutes.
• What if I don’t have Parmesan?
  You can try Pecorino Romano. Just don’t use pre-shredded stuff — it doesn’t melt right.
• Can I use a different pasta?
  Yeah, linguine or penne both work. Whatever you have.
• How do I know the sauce is done?
  It should coat the back of a spoon. If it’s too thick, stir in pasta water a little at a time.
• Do I need to slice the chicken?
  It helps with serving, but no — you can leave the breasts whole if that’s easier.

Common Mistakes and How to Dodge Them

• Adding cheese too fast: If you dump it all at once, it clumps. Sprinkle it in slowly and stir.
• Using high heat: Boiling the sauce breaks it. Keep it at a gentle simmer — slow and steady.
• Skipping the resting time for chicken: Slicing right away makes it dry. Let it rest 3–5 minutes before cutting.
• Overcooking the pasta: Mushy pasta + creamy sauce = no thanks. Cook just to al dente.
• Not tasting the sauce: It might need a pinch more salt or garlic. Don’t wait till it’s on the plate.

Nutrition Facts (Per Serving)

• Calories: 919 kcal
• Total Fat: 57g
• Saturated Fat: 32g
• Cholesterol: 230mg
• Sodium: 740mg
• Potassium: 520mg
• Total Carbohydrate: 60g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 40

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