Chicken Alfredo – Spend with money.

This homemade chicken alfredo recipe is ready in 30 minutes!

Tender chicken breasts are tossed with pasta in a rich and creamy Parmesan Alfredo sauce!

Homemade Chicken Alfredo in the Pan

Chicken Fettuccine Alfredo is easy!

  • Homemade Alfredo Sauce is easy enough for every day.
  • It only requires a handful of ingredients that you already have on hand.
  • This Chicken Alfredo recipe comes together quickly and the whole family will love it.
  • Feel free to add in vegetables like asparagus or steamed broccoli.
Ingredients for Homemade Chicken Alfredo

Ingredients for Chicken Alfredo

  • Chicken – Use boneless skinless chicken breasts or thighs. You can also substitute leftover chicken, Italian sausage, or shrimp!
  • butter – I use salted butter when cooking (and unsalted for baking).
  • cream- Use heavy whipping cream for this recipe for the best consistency. Milder varieties produce thinner sauces with a less rich flavor.
  • Parmesan – Grate the Parmesan for a smooth sauce. Pre-shredded parm will work and tastes great but the texture is not as smooth.
  • pasta – Fettuccine noodles are firm enough to hold up to the chicken and thick sauce. Other pastas to use are pan, farfalle, rotini, or bucatini.

How to make Chicken Alfredo

Homemade Chicken Alfredo with Fettuccine is rich and creamy and ready in 30 minutes!

  1. Cook the pasta. al dentereserving ½ cup pasta water As directed below.
  2. Cut the chicken into slices or chunks, season and cook. Sit on one side.
  3. Cook the garlic in a pan and then add the cream and cook until slightly thickened.
  4. Remove from heat and stir in Parmesan cheese.

Toss the sauce with the chicken and cooked pasta and garnish with extra Parmesan cheese.

Prick the chicken alfredo with a fork

Tips for the Best Creamy Chicken Alfredo

  • Cook the pasta. al dente (firm) and if needed, save some of the pasta water to improve the consistency of the sauce. The starch in the pasta water will also help the sauce adhere better to the fettuccine.
  • Use heavy whipping cream instead of light creams.
  • Remove the sauce from the heat in step 6 to prevent the sauce from overheating.
  • Chicken Alfredo has the best consistency when fresh. It can be stored in an airtight container for up to 4 days. To reheat, add a little milk or cream and heat over medium heat, stirring.

More perfect pasta recipes.

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Homemade Chicken Alfredo in the Pan

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Homemade Chicken Alfredo

Chicken Alfredo is a rich and creamy pasta dish that's elegant enough to impress dinner guests, but quick enough to enjoy as a busy weeknight meal!

Preparation time 15 minutes

Cooking time 20 minutes

Full time 35 minutes

  • Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving ½ cup pasta water and set aside.

  • Meanwhile, cut chicken into bite-sized pieces and season with Cajun seasoning.

  • In a large pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.

  • Add chicken to pan and cook until no pink color remains, stirring occasionally, about 5-7 minutes. Remove from pan and set aside.

  • Reduce the heat to medium, and melt the remaining 4 tablespoons of butter in the same pan. Add the garlic and cook until fragrant, about 1 minute.

  • Stir in the cream and bring to a boil (turn the heat down to medium if necessary). Let cook for 5-7 minutes or until slightly thickened. Remove from heat and stir in Parmesan cheese and a pinch of nutmeg. Season with ½ teaspoon salt and ½ teaspoon pepper (or to taste).

  • Toss the chicken with any juices and toss with the cooked fettuccine, adding additional pasta water if needed.

  • Garnish with additional Parmesan cheese and parsley, if desired.

  • Use full fat cream, lighter versions don't thicken well in this recipe.
  • Grate your parmesan. Pre-shredded cheese works but doesn't melt as easily.
  • Make sure the butter and garlic don't brown, just cook until fragrant.
  • Remove sauce from heat before stirring in cheese. If the cheese is overheated/boiled, it may separate.
  • Cook the pasta al dente (firm) and reserve the pasta water to change the consistency of the sauce if needed.
  • A pinch is about 1/16th of a teaspoon. Use your index finger and thumb to squeeze a little from the spice jar.

Calories: 1067 | Carbohydrates: 65Yes | Protein: 52Yes | fat: 66Yes | Saturated Fat: 38Yes | Polyunsaturated Fat: 4Yes | Monounsaturated fats: 19Yes | Trans fats: 1Yes | Cholesterol: 308mg | Sodium: 887mg | Potassium: 778mg | Fiber: 3Yes | Sugar: 5Yes | Vitamin A: 2621IU | Vitamin C: 2mg | Calcium: 548mg | Iron: 3mg

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, dinner, entree, main course, pasta
the meal American

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