The Easiest Chicken Alfredo Recipe (2024)

This quick and easy chicken fettuccine alfredo recipe is better than Olive Garden's and it takes just 30 minutes to throw together! It feels gourmet but it's actually super simple, made with juicy chicken breast, al dente fettuccine, and a delectably creamy homemade alfredo sauce.

Fettuccine Alfredo Recipe

Fettuccine alfredo is a delicious Italian dish that's actually easier than you might think to make at home! This recipe gives you that restaurant-quality alfredo without ever having to leave your house. And it takes just 30 minutes from start to finish so it's perfect for a quick and easy weeknight meal!

Ingredients and Substitutions

Fettuccine

Fettuccine is the best (and most traditional) for alfredo sauce recipes, but you can use other long pasta like angel hair pasta or spaghetti noodles.

Chicken Breast

Boneless skinless chicken breasts work best for this recipe, though you can use chicken thighs or even chicken cutlets, just be aware that the cooking time may vary. If you want you could also substitute the chicken for shrimp!

Herbs & Spices

Italian seasoning & paprika season the chicken beautifully, while a pinch of nutmeg gives a delicious dimension to the alfredo sauce. If you don't have Italian seasoning, feel free to use dried oregano and dried thyme.

Butter

I use unsalted butter so I can better control the sodium levels while cooking. But any butter or butter substitute will also work.

Garlic

Fresh garlic will give this recipe a heavenly scent and flavor. You can substitute with garlic powder, but I recommend using fresh garlic cloves if you can.

Heavy Cream

Heavy cream is best for alfredo sauce which is supposed to be thick and creamy. However, you can use half and half or even whole milk but be aware that the sauce will be thinner and the flavor won't be quite as rich and delicious. Also - save the cream cheese for your Saturday morning bagels! It's not for making alfredo sauce!

Parmesan Cheese

Freshly grated parmesan cheese is best. It melts better and tastes amazing. Romano or Asiago will work as well.

How to Make Chicken Alfredo

Cook the pasta just until al dente. Season chicken with olive oil, herbs, and spices.

Cook chicken in a large saute pan for about 4-7 minutes per side or until a golden brown crust forms on the outside and the chicken is cooked through on the inside. Let chicken rest for 5 minutes, then slice.

Cut butter into 8 slices, add to the large skillet, and reduce heat to low. Add garlic and cook for 30-60 seconds, stirring frequently. Do not allow garlic to brown!

Whisk in heavy cream and bring to a gentle simmer over medium heat.

Reduce heat to low or medium-low and simmer gently (do not boil!), whisking frequently, for about 3-4 minutes or until it thickens slightly. It should easily coat the back of a spoon.

Remove the pan from heat and stir in Parmesan cheese, nutmeg, salt, and pepper.

Stir until the cheese melts.

Add cooked pasta and toss to coat evenly. Season to taste with salt and pepper.

Add chicken and return to medium-low heat for a couple minutes or until everything is warmed through.

Garnish with chopped parsley (and a pinch of red pepper flakes if you like) and serve!

Tips for Making the Best Copycat Olive Garden Chicken Alfredo

• Salt your pasta water. Add 2-4 tablespoons of Kosher salt to the pot of boiling water just before adding the pasta. This is your first chance to season the pasta and you'll be surprised how much this step changes the overall flavor of the dish. Once you start salting your pasta water, you'll wonder how you ever went without it!
• Shred your own Parmesan cheese! Pre-shredded cheese is coated in cellulose which prevents it from clumping but will also prevent it from melting into a creamy sauce. Grab a wedge and use your food processor to shred it in just seconds. It will melt much better and give you a smooth, creamy homemade alfredo sauce.
• If the sauce is too thick, add a splash or two more of heavy cream until it's thinned to your liking.
• If the sauce is too thin, gently simmer (do not boil) the sauce on the stove for a couple minutes until it thickens up.
• You can make this without the chicken! However, the flavor that the pan-seared chicken bits add to the sauce is otherworldly, seriously!

What is chicken fettuccine alfredo?

Chicken alfredo is a popular Italian-American comfort food made with al dente fettuccine, sauteed chicken breast, and a creamy Parmesan alfredo sauce.

What is the difference between chicken alfredo and fettuccine alfredo?

Chicken alfredo and fettuccine alfredo are very similar. They both use the alfredo sauce which is a creamy sauce made with heavy cream and Parmesan cheese, but chicken alfredo adds chicken to the pasta and sauce, while fettuccine alfredo is made with just the pasta and sauce.

How do you make chicken fettuccine alfredo from scratch?

It's easier than you might think! Almost a one-pot meal, you'll saute chicken breast, then add butter and heavy cream to the pan along with Parmesan cheese which creates a delicious alfredo sauce. Then you'll add al dente fettuccine, slice the chicken, and toss it all together for a delicious dinner your family will love!

Why is my alfredo sauce grainy?

• Pre-shredded cheese is a big culprit when it comes to grainy alfredo sauce. It doesn't mix into the sauce well because it's coated in cellulose to prevent it from clumping, which can also prevent it from melting into a creamy sauce.
• If the alfredo sauce is too warm when the Parmesan is added, this can also cause the sauce to become grainy. Be sure never to let the sauce get above a gentle simmer and definitely don't let it come to a boil!
• Using milk or half and half instead of heavy cream can sometimes lead to a grainy sauce because the fat content is too low. While heavy cream is higher in fat, it also gives a smooth rich texture which is exactly what you're looking for in a homemade alfredo sauce.

What should I do if my alfredo sauce breaks?

The best way to fix a broken sauce is to add a couple tablespoons of water or heavy cream and whisk vigorously while keeping the sauce over low heat. This will encourage the butter to re-emulsify and it will come back together and form a creamy sauce again.

What should I serve with chicken alfredo?

• easy garlic bread
• cheesy olive garlic bread
• Caprese garlic cheese bread
• simple arugula salad
• grilled halloumi salad
• pecan-crusted goat cheese salad
• burrata and tomato salad
• air fryer asparagus
• air fryer zucchini

Making Alfredo Chicken Pasta Ahead of Time

While best, if served fresh, chicken fettuccine alfredo, can be made ahead of time. The only issue you'll run into is that alfredo sauce thickens considerably as it cools. To combat this, you'll just need to add a splash of cream or water before reheating. If you're planning to make fettuccine alfredo ahead of time, I'd recommend storing the sauce and noodles separately. That way you can reheat the sauce and get it to the right consistency before adding the noodles and tossing it all together.

Storing Leftover Alfredo Sauce

Store chicken alfredo and leftovers in an airtight container in the refrigerator for up to a week.

Reheating Alfredo Sauce

To reheat chicken fettuccine alfredo you can add it back into a skillet or large saucepan on the stove. Add a splash of cream or water to loosen up the sauce, and reheat over medium heat until warmed through.

More Easy Chicken Dinners

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Recipe

Chicken Fettuccine Alfredo

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5 from 4 reviews

This quick and easy chicken fettuccine alfredo recipe is better than Olive Garden's and it takes just 30 minutes to throw together! It feels gourmet but it's actually super simple, made with juicy chicken breast, al dente fettuccine and a delectably creamy homemade alfredo sauce.

• Author: Kylie
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Stove Top
• Cuisine: Italian

Ingredients

UnitsScale

• 16 oz. fettuccine
• 1 pound boneless, skinless chicken breast
• 2 tablespoons olive oil, divided + more for tossing the pasta
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 8 tablespoons butter
• 2 cloves garlic, minced
• 16 oz. heavy cream
• 8 oz. freshly shredded Parmesan cheese
• ½ teaspoon Kosher salt
• ¼ teaspoon nutmeg
• ¼ teaspoon fresh cracked black pepper
• fresh chopped parsley for garnish

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Instructions

1. Cook the pasta just until al dente. Toss with olive oil and season with salt and pepper.
2. Cut the chicken breasts in half lengthwise, creating two thinner pieces out of each chicken breast. This will help them cook more quickly.
3. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
4. Add chicken breast to a medium bowl and drizzle with the remaining 1 tablespoon olive oil. Season with Italian seasoning, paprika, and a couple large pinches of salt and pepper. Toss to coat the chicken evenly.
5. Sear chicken for about 4-7 minutes per side or until a golden brown crust forms on the outside and the chicken is cooked through on the inside. Let chicken rest for 5 minutes, then slice.
6. Cut butter into 8 slices, add to the large sauté pan, and reduce heat to low.
7. Add garlic and cook for 30-60 seconds, stirring frequently. Do not allow garlic to brown!
8. Whisk in heavy cream and bring to a gentle simmer over medium heat.
9. Reduce heat to low or medium-low and simmer gently (do not boil!), whisking frequently, for about 3-4 minutes or until it thickens slightly. It should easily coat the back of a spoon.
10. Remove the pan from heat and stir in Parmesan cheese, nutmeg, salt, and pepper until the cheese melts.
11. Add cooked pasta and toss to coat evenly. Season to taste with salt and pepper.
12. Add chicken and return to medium-low heat for a couple minutes or until everything is warmed through.
13. Garnish with parsley and serve!

Equipment

large saute pan

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Notes

• Salt your pasta water. Add 2-4 tablespoons of Kosher salt to the pot of boiling water just before adding the pasta. This is your first chance to season the pasta and you'll be surprised how much this step changes the overall flavor of the dish. Once you start salting your pasta water, you'll wonder how you ever went without it!
• Shred your own Parmesan cheese! Pre-shredded cheese is coated in cellulose which prevents it from clumping but will also prevent it from melting into a creamy sauce. Grab a wedge and use your food processor to shred it in just seconds. It will melt much better and give you a smooth, creamy homemade alfredo sauce.
• If the sauce is too thick, add a splash or two more of heavy cream until it's thinned to your liking.
• If the sauce is too thin, gently simmer (do not boil) the sauce on the stove for a couple minutes until it thickens up.
• You can make this without the chicken! However, the flavor that the pan-seared chicken bits add to the sauce is otherworldly, seriously!

Nutrition

• Serving Size: ⅛ of pasta and chicken
• Calories: 723
• Sugar: 3.5 g
• Sodium: 604.4 mg
• Fat: 45.6 g
• Saturated Fat: 26.2 g
• Carbohydrates: 45.4 g
• Fiber: 2 g
• Protein: 32.7 g
• Cholesterol: 156.4 mg