Chicken Alfredo

This rich, creamy Chicken Alfredo Recipe delivers restaurant-quality flavor with minimal ingredients and is ready in about 30 minutes.

Author’s Note

Restaurant Quality At Home!

I spent years working at a restaurant, and one of the most popular dishes was Chicken Alfredo. And let me tell you, it wasn’t cheap! I was always shocked that people would pay so much for a dish that’s actually super straightforward to make at home. But despite the price, it was satisfying, and I picked up a few tricks along the way that made it so creamy and rich.

The biggest secret I learned? Heavy cream. Milk or half-and-half just won’t cut it, you need the real deal. Another key tip I picked up from the chefs was using some reserved pasta water to not only stretch the sauce but also help everything emulsify and add flavor.

So, I’m here to save you from that pricey restaurant plate with a from-scratch version that’s just as rich and satisfying but so much simpler!

Here’s What You Need:

Ingredient	Tips or Swaps
Chicken breasts	Slice in half to create thinner pieces so they cook faster and more evenly.
Fettuccine pasta	Classic for Alfredo because the wide noodles hold onto the sauce.
Heavy cream	This is the key to a rich, smooth sauce. Milk or half-and-half won’t give the same texture.
Butter	Use real butter for the best flavor. I like using unsalted to control the saltiness.
Parmesan cheese	Freshly grate from a block so it melts smoothly into the sauce.
Pasta water	I leave a colander over a bowl or measuring cup before I start so I remember to catch the pasta water.

How To Make This Chicken Alfredo Recipe

1. Cook pasta: Boil pasta in salted water until al dente. Reserve pasta water, then drain.
2. Chicken: Slice into thinner pieces, season, and cook in oil and butter until the edges turn golden.
3. Alfredo sauce: In the same pan, melt butter, add seasonings, then pour in heavy cream. Simmer until slightly thickened.
4. Add the cheese: Remove from heat and mix in freshly grated Parmesan until smooth.
5. Toss together: Add pasta and a splash of reserved pasta water. Toss until coated, then mix in the chicken and serve right away.

the cook’s REcipe tips

My Secrets To Making This reliable!

These small tips make a big difference in the final dish.

• Salt the pasta water well: This is your only chance to season the pasta itself.
• Don’t overcook the chicken: Pull it off the heat once it reaches 160°F and let it rest so it stays juicy.
• Finish with pasta water: This helps emulsify the sauce and gives it that silky, glossy texture.

Storage

This Chicken Alfredo recipe is best right after the sauce is tossed with the pasta. That’s when it’s at its creamiest.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop and add a splash of heavy cream or chicken broth to loosen the sauce.

Because of the dairy and pasta, this recipe doesn’t freeze well.

What To Serve With Chicken Alfredo:

Side Dishes

Roasted Vegetables

Appetizers

Life-Changing No-Knead Dinner Rolls

Salads

Olive Garden Salad Recipe

Fruit Salads

Fruit Salad With Yogurt

Ingredients

• 1 (16-ounce) package fettuccine (plus 1 cup reserved pasta water)
• 2 medium boneless, skinless chicken breasts
• 1/2 teaspoon salt (divided)
• 1/2 teaspoon pepper (divided)
• 1 teaspoon Italian seasoning
• 2 teaspoons garlic powder (divided)
• 2 tablespoons olive oil
• 7 tablespoons unsalted butter (divided)
• 1 teaspoon onion powder
• 1 cup heavy cream
• 1-1/2 cups freshly grated Parmesan cheese (or Parmigiano Reggiano, see note 1)
• Fresh parsley (skippable)

Method

1. Bring 12 cups water to a boil in a large pot. Add 1 tablespoon fine sea salt. Add fettuccine and cook to al dente, going with the shortest time listed on the package. Before draining, scoop out 1 cup pasta water . Drain pasta; do not rinse.
2. Slice chicken breasts in half widthwise to make 4 thinner filets. Lightly pound so pieces are even in thickness. Season both sides with 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, and Italian seasoning.
3. In a very large nonstick skillet (one that can hold all the pasta later), add 1 tbsp butter and olive oil. Heat over medium-high. Once the butter is melted, add the four chicken pieces in an even layer. Cook for 3 minutes, flip, then cook another 2 to 4 minutes or until cooked through. Remove to a plate and rest 5 minutes before thinly slicing or dicing.
4. Cut remaining 6 tbsp butter into 6 pieces. In the same pan, melt butter over a medium burner. mix in onion powder and garlic powder, scraping up any browned bits on bottom of pan. Cook about 1 minute. Pour in cream and add remaining 1/4 tsp salt & 1/4 tsp pepper. Bring to a gentle boil, then reduce heat to medium-low. Simmer 1-3 minutes until slightly thickened (see note 2).
5. Remove pan from heat. mix in Parmesan a small handful at a time until melted and mostly smooth. Add drained pasta and 1/2 cup reserved pasta water. Return pan to a medium burner and toss with tongs until the sauce coats the pasta, about 1 minute. Add more pasta water if needed (see note 3).
6. mix in sliced chicken. check the seasoning and adjust salt and pepper. Remove from heat and serve right away . finish with parsley and an extra sprinkle of Parm if desired.