If you love rich, creamy pasta and juicy chicken, this Chicken Alfredo is about to become your go-to favorite.

It’s cozy, comforting, and packed with flavor.

I’ve made this more times than I can count, and every time, it’s a hit. Let’s make this together—you’re going to love it. Promise!

WHY YOU’LL LOVE THIS CHICKEN ALFREDO

• Creamy, cheesy, and ultra-satisfying.

• Super easy and fast, ready in under 30 minutes.

• Feels like restaurant-quality right from your kitchen.

• You can make it all in one pan.

• Kid-approved and picky-eater friendly.

• It’s the kind of meal that makes you feel hugged by your food.

INGREDIENTS YOU’LL NEED

• 2 large chicken breasts (sliced thinly)

• 1 tablespoon olive oil

• 1 tablespoon butter

• Salt and black pepper (to taste)

• 3 cloves garlic (minced)

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese

• 8 oz fettuccine pasta (or any pasta you like)

• 1/2 cup reserved pasta water (optional, for thinning sauce)

• Chopped parsley (for garnish, optional)

HOW TO MAKE THIS CHICKEN ALFREDO (STEP-BY-STEP)

Step 1: Cook the pasta according to the package instructions. Drain and set aside. Save 1/2 cup of the pasta water.

Step 2: In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper. Add the chicken and cook for 4-5 minutes on each side until golden and fully cooked. Remove and set aside.

Step 3: In the same skillet, melt the butter. Add minced garlic and cook for about 30 seconds until fragrant (don’t let it burn).

Step 4: Pour in the heavy cream. Let it simmer gently for 2-3 minutes.

Step 5: Stir in the grated Parmesan cheese. Keep stirring until the sauce is smooth and creamy. If it’s too thick, add a splash of the reserved pasta water.

Step 6: Add the cooked pasta to the sauce. Toss gently until coated.

Step 7: Slice the cooked chicken and add it back to the pan. Let everything simmer together for another 2-3 minutes.

Step 8: Serve hot. Sprinkle with chopped parsley if you like.

STORAGE OPTIONS

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce.

• Not ideal for freezing, the sauce may separate.

VARIATIONS AND SUBSTITUTIONS

• Use half-and-half instead of heavy cream for a lighter version.

• Swap Parmesan with Pecorino Romano for a saltier kick.

• Add mushrooms, spinach, or broccoli for extra veggies.

• Use rotisserie chicken to save time.

• Try it with shrimp instead of chicken.

MISTAKES TO AVOID & HOW TO PERFECT THE RECIPE

• Don’t overcook the pasta—it should be al dente.

• Avoid boiling the cream—it can separate.

• Use freshly grated Parmesan for the best melt and flavor.

• Season the chicken well; it makes a difference.

• Don’t skip the pasta water—it helps blend the sauce.

FAQs

Q: Can I make this ahead of time?
A: Yes, but it’s best fresh. Reheat gently with a splash of cream.

Q: What kind of pasta works best?
A: Fettuccine is classic, but penne or linguine work great too.

Q: Can I use milk instead of cream?
A: You can, but the sauce won’t be as rich.

Q: Is it gluten-free?
A: Use gluten-free pasta to make it gluten-free.

Q: Can I freeze leftovers?
A: Not recommended. The sauce may become grainy.

Q: How do I make it spicy?
A: Add crushed red pepper flakes to the sauce.

Q: What’s the best chicken to use?
A: Boneless, skinless chicken breasts or thighs work well.

CONCLUSION

You Might Also Want To Try

• Chicken Marsala
• Creamy Chicken Casserole
• Butter Steak Bites And Potatoes

⬇⬇⬇

Continue to Content

Chicken Alfredo

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Print

Ingredients

• 2 large chicken breasts (sliced thinly)
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and black pepper (to taste)
• 3 cloves garlic (minced)
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 8 oz fettuccine pasta
• 1/2 cup reserved pasta water (optional)
• Chopped parsley (for garnish, optional)

Instructions

1. Cook pasta, drain, and set aside. Save 1/2 cup of pasta water.
2. Heat oil in a skillet. Season and cook the chicken until golden. Remove.
3. Melt butter in skillet, add garlic, and cook 30 seconds.
4. Pour in cream. Simmer 2-3 minutes.
5. Stir in Parmesan until smooth. Add pasta water if needed.
6. Add pasta, stir to coat.
7. Slice chicken, add to pasta. Simmer 2-3 minutes.
8. Serve hot with parsley on top.

Notes

• Use fresh Parmesan for the best texture.
• Add sautéed veggies to make it more filling.
• Serve with garlic bread or a side salad.

Nutrition Information

Yield 4
Amount Per Serving Calories ~700 per serving

Did you make this recipe?

Share a photo and leave a comment or tag me on Pinterest — I can't wait to see what you've made!💖