Chicken Alfredo is a rich and indulgent Italian-American classic featuring fettuccine noodles coated in a creamy parmesan sauce and topped with grilled chicken. Ideally the heavy cream and butter should be simmered gently without boiling to prevent the sauce from separating, ensuring a velvet-smooth texture that clings to the pasta.
Jump to RecipeChicken Alfredo Recipe Ingredients
For the Chicken:
- 12 oz (340g) chicken breast (1 large or 2 small)
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Alfredo Sauce:
- 2 cups heavy cream
- 4 oz (1 stick) unsalted butter
- 3/4 cup freshly grated Parmesan cheese
- 1/2 tsp garlic powder (optional, for extra savory flavor)
For the Pasta:
- 8 oz fettuccine pasta (or your preferred shape)
- Fresh parsley, for garnish
How To Make Chicken Alfredo Recipe
- Cook the Chicken: Preheat a skillet or grill pan over medium-high heat. Brush the chicken breast with olive oil and season generously with salt and pepper. Place the chicken in the hot pan and cook for five to seven minutes on the first side. Flip and cook for another three to four minutes, or until the chicken is cooked through. Remove from the pan and let it rest before slicing into strips.
- Boil 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. Drain the pasta, reserving a small splash of the cooking water just in case you need to loosen the sauce later.
- Make the Sauce Base: In a large saucepan or deep skillet, combine the heavy cream and butter over medium heat. Stir gently until the butter has completely melted and the mixture begins to steam. Do not let it come to a rolling boil.
- Whisk in Cheese: Reduce the heat to low. Gradually whisk in the grated Parmesan cheese and the garlic powder (if using). Continue whisking constantly for two to three minutes until the sauce is smooth and thick enough to coat the back of a spoon.
- Put It Together: Add the cooked, drained pasta directly into the pan with the Alfredo sauce. Use tongs to toss the noodles until they are thoroughly coated in the creamy mixture.
- Serve: Plate the pasta and top with the sliced grilled chicken. Garnish with a little extra grated cheese and fresh parsley if you’re feeling it.
Recipe Tips
- Grate Your Own Cheese: Pre-shredded cheese is coated in anti-caking agents that will make your sauce grainy. Grating your own block of Parmesan is the single most important step for a smooth sauce.
- Room Temperature Cream: Using heavy cream that has sat out for ten minutes helps it blend faster with the butter, reducing the cooking time and the risk of scorching.
- Don’t Overcook the Sauce: Once the cheese is melted, take the sauce off the heat. If you cook it too long, the cheese proteins will tighten up and the oil will separate, creating a greasy pool on top.
- Salt with Caution: Parmesan cheese is naturally salty. Taste your sauce before adding any extra salt to avoid over-seasoning the dish.
What To Serve With Chicken Alfredo
Chicken Alfredo accompaniments are light, acidic additions frequently served to cut through the intense richness of the heavy cream sauce. Ideally the salad should be tossed in a sharp balsamic vinaigrette or lemon dressing to cleanse the palate between bites of the buttery pasta.
- A crisp Caesar salad with garlicky croutons
- Steamed broccoli or roasted asparagus spears
- Warm garlic bread or breadsticks
- A glass of dry white wine like Pinot Grigio
How To Store Chicken Alfredo
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to three days. Note that the sauce will solidify as it cools.
- Reheat: Reheat slowly on the stovetop over low heat. You must add a tablespoon or two of milk or water to the pan to help the sauce become creamy again.
- Freeze: Freezing is not recommended for this recipe. Cream-based sauces tend to break and become grainy when they are frozen and thawed.
Chicken Alfredo Nutrition Facts
- Calories: 850 kcal (per serving)
- Carbohydrates: 42g
- Protein: 35g
- Fat: 58g
- Fiber: 2g
- Sugar: 2g
Nutrition information is estimated per serving based on 2 large servings.
FAQs
If you use milk, you will need to make a “roux” (butter and flour paste) first to thicken it. This recipe relies on the fat content of heavy cream to thicken naturally without flour.
Absolutely. Broccoli, peas, or sautéed mushrooms are classic additions. Stir them in at the very end when you toss the pasta with the sauce.
Clumps usually happen if the heat was too high when adding the cheese. Always remove the pan from the burner or turn it to the lowest setting before whisking in the Parmesan
Chicken Alfredo Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy2
servings10
minutes10
minutes850
kcalA restaurant-quality pasta dish featuring tender grilled chicken and a homemade three-ingredient cream sauce.
Ingredients
12 oz chicken breast
8 oz fettuccine
2 cups heavy cream
4 oz butter
3/4 cup Parmesan cheese
Olive oil, salt, pepper
Directions
- Sear seasoned chicken in a skillet until cooked; slice.
- Boil fettuccine in salted water until al dente.
- Melt butter into cream over medium heat.
- Whisk in Parmesan and garlic powder until smooth.
- Toss pasta in the sauce to coat.
- Top with sliced chicken and serve hot.
Notes
- Add a pinch of nutmeg to the sauce for a classic Italian flavor note.
- Serve immediately, as the sauce thickens rapidly as it cools.
- Double the sauce recipe if you prefer your pasta extra saucy.
