Chicken alfredo is a classic favorite—a creamy white sauce, long strands of pasta mixed with tender pieces of lean protein. For this recipe, I cut the meat for quicker cooking and use a generous amount of seasonings for maximum flavor.
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If you’re looking for a delicious gourmet Italian dinner, you’re in the right place! My Italian husband Jason loves his pasta dishes, so when I serve up a plate of chicken alfredo, it always puts a big smile on his face. I get it. There are so many wonderful flavors and textures that come together that it’s hard to resist.
My cream sauce uses simple ingredients, so you can skip buying the goopy jarred stuff. The garlic and cheese mixture reduces on the stovetop until creamy, just the right consistency to cling to fettuccine. Pan-seared chicken breasts can be tricky because of their odd shape and uneven thickness. I cut the pieces into thinner cutlets to ensure more uniform cooking to solve this problem.
Prepare the chicken
Cooking large chicken breasts on the stovetop can be challenging. It’s thicker on one end and tapers down, which often yields raw or dried-out areas. An easy way to avoid this is to cut the chicken lengthwise into thinner cutlets.
A quick slice through the center of the meat saves time and provides uniform pieces for even cooking. Alternatively, you can pound the chicken to about ½-inch thickness with a mallet or rolling pin. This technique creates a colossal piece, so I still recommend cutting it in half after flattening, so it’s easier to cook.
Recipe Resources
Season the meat thoroughly
I like to keep the seasonings simple with kosher salt, freshly cracked black pepper, and sweet paprika. A small amount of red spice creates a gorgeous golden hue on the surface. Concentrated alliums like dried onion or garlic powder are excellent additions. Sprinkle on dried Italian seasonings for a stronger herbaceous note, like oregano, thyme, and basil.
Pan sear the chicken
I use a quick pan-searing technique for the most flavorful and juicy chicken. I prefer a stainless steel pan which gives a nice sear, however nonstick or cast iron will work. Cook the meat over medium heat in hot olive oil. Don’t move it! Let it sit undisturbed until a flavorful brown crust forms on the surface.
The process takes about 5 to 7 minutes per side. It’s ready when it’s no longer pink, and the center reaches 160 to 165ºF (71 to 74ºC) on an instant-read thermometer. Keep it covered to stay warm while you prepare the pasta and sauce. Just slice it up when you’re ready to serve.
Pasta selection
A long, flat noodle-like fettuccine provides more surface area for the creamy cheese sauce to stick on. Linguine is a great alternative if you don’t like wide pasta. Other types of pasta make a surprisingly delicious pairing, like bucatini, penne, or cavatappi, with holes in the center that can trap the sauce inside for flavorful bites.
Cook the pasta
Cook the dried fettuccine in boiling, salted water. The agitation ensures that they cook evenly with minimal sticking. The noodles should be al dente in texture, with a slight chew in the center. If it’s mushy, due to the pasta releasing its starches, then it will absorb too much sauce instead of coating it.
Save the pasta water! You can add it to the alfredo sauce to help dilute the thickness while adding body from the starches released in the liquid. It also helps season the sauce with extra salt.
Make the cream sauce
Homemade alfredo sauce is made by reducing heavy cream with at least 36% milkfat to give it velvety richness. A quick 10-minute simmer completely transforms the consistency. The minced garlic is sauteed in the butter first so that its flavor infuses into the heavy cream.
Once about ⅓ of the liquid in the dairy evaporates, the milk’s fat concentrates and will be able to cling to noodles. You’ll notice the sauce thickens more as it cools down a bit, as the fat globules come together and stiffen. Salt, black pepper, and grated nutmeg enhance the flavor without overpowering it.
Add the cheese
I use hard, dry-aged Parmesan cheese or Parmiggiano Reggiano to add a nutty, saltiness to the cream sauce. The longer it ages, the more granular and more pungent the taste. I highly recommend freshly and finely grating it, as it will dissolve quickly into the sauce.
Add the cheese at the end to melt it in the cream mixture and prevent clumping. Toss immediately with the cooked pasta, then serve with the sliced chicken and chopped parsley.
Serve this with
- Caesar salad
- Garden salad with balsamic vinaigrette
- Garlic bread
- Rosemary focaccia
- Minestrone soup
Frequently asked questions
The chicken and cheese add a hearty amount of protein compared to just fettucini alfredo pasta to balance the dish. However, the cream is high in fat. Using whipping cream or half-and-half can provide a lighter-calorie sauce.
If you prefer dark meat, you can use chicken thighs in the recipe. You do not need to flatten or cut them in half. Just season, pan sear, and slice.
Flat noodles have the most surface area for the cream sauce to stick to. Fettuccine is the most popular choice, but linguine works well. Tubular pasta like penne, cavatappi, or bucatini is nice to switch things up.
Use whipping cream instead of heavy cream. It contains between 30 to 36% milkfat compared to at least 36% milkfat in heavy cream. It will give the alfredo sauce richness without being as heavy. Half-and-half will provide an even lighter sauce at around 12% fat, but keep an eye out for curdling as it contains more protein. I do not recommend using whole milk unless adding in a roux to thicken, as there is not enough fat to thicken.
Save the pasta water
The water that’s used to boil the fettuccine will be salty and starchy. The starches released from the cooked wheat can help thicken the sauce and add more savory seasoning. It can also correct an over-reduced or cooled sauce by making it looser. This better coats the noodles, so it doesn’t feel too heavy. Start with 1 tablespoon water, toss with pasta, and add more as needed.
Chicken Alfredo
Ingredients
- 1 pound boneless skinless chicken breast
- 3 teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- ¼ teaspoon paprika, sweet
- 1 tablespoon olive oil
- 3 quarts water
- 8 ounces fettuccine
- 2 teaspoons minced garlic
- 2 tablespoons unsalted butter
- 1 ½ cup heavy cream
- 1 cup grated parmesan cheese, or parmigiano reggiano
- ⅛ teaspoon nutmeg
- 1 tablespoon chopped parsley
Instructions
Chicken
- Cut each chicken breast in half lengthwise to create two cutlets, four total.
- In a small bowl combine 1 teaspoon salt, ¼ teaspoon pepper, and paprika. Evenly season both sides of the chicken with the spice mixture.
- Heat a large skillet over medium heat. Once the pan is hot, add the olive oil. Add the chicken and cook until the surface is browned, about 5 for 6 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
- Transfer to a plate and cover with foil to keep warm. Wash and dry the pan to use for making the alfredo sauce.
Pasta
- In a large pot, bring 3 quarts of water to a boil. Add 1 ½ teaspoon salt, stir to dissolve.
- Add the pasta and cook until al dente, about 10 to 12 minutes, or according to the manufacturer's directions. Use tongs to transfer to a colander—Reserve the starchy pasta water. While the pasta cooks, make the alfredo sauce.
Alfredo Sauce
- Heat a large skillet over medium-low heat. Add butter. Once melted, add garlic and saute until fragrant, 30 to 60 seconds. Do not brown the butter or garlic.
- Add the heavy cream, ½ teaspoon salt, and ½ teaspoon pepper, stir to combine. Bring the cream to a simmer over medium heat. Cook, frequently stirring, scraping the sides and bottom of the pan to make sure the cream does not curdle.
- Reduce the sauce to about 1 cup, 10 to 12 minutes. It should be slightly thickened and be able to coat the back of a spoon.
- Turn off the heat and stir in the parmesan cheese and nutmeg. If the sauce is too thick, add water or cream. Add 1 tablespoon at a time until you reach the desired consistency—season with salt and pepper to taste.
To Serve
- Add the pasta to the sauce, gently tossing to combine.
- Slice the chicken against the grain into ½-inch thick pieces.
- Divide the pasta among bowls, top with sliced chicken and chopped parsley.
Notes
- Make a Larger Batch: For 4 larger entree-sized portions, double the sauce and noodle ingredients. Reduce the sauce to 2 cups.
- Diluting the Sauce: If the sauce concentrates too much, whisk in 1 tablespoon of hot pasta water or heavy cream at a time until desired consistency is reached.
- Storing: Cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second intervals and stir until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Anna says
Thank you! I really want to try this for a family of 7!! It’s going to be a challenge for me!!
Gary says
I’m going to try cook this for 40 people. Wish me luck
Jackie says
Ohh my oh me this recipe is great, easy to follow and very tasty, THANKS!
Jessica Gavin says
Thank you for your feedback Jackie!
Noh Abdi says
SHES MINE!!!! BACK OFF BUSTER
Terri Barry says
Sounds delicous! Looks fairly easy, will have to try this.
Anna says
I made it delicious my family enjoy it. Thank you!
Erica says
This recipe is amazing! My boyfriend is obsessed. I added some sautéed veggies and it’s so good! We made it twice in the past few days! Thank you.
Jessica Gavin says
What kind of vegetables do you add? I always like adding more healthy ingredients into a dish!
Janie says
Jessica I need to increase this recipe so I can feed 10 people, does this recipe increase easily?
Jessica Gavin says
Yes, you can triple the recipe, however, will need a large pot to cook the sauce and toss the noodles in. Work in batches if needed to make the chicken and pasta.
Renee says
I have always been intimidated in making an Alfredo sauce, but I have to say I nailed it using this recipe. It was easy and used minimal good ingredients! A definite keeper! Thank you for sharing!
Jessica Gavin says
You’re a rockstar Renee! So glad that you overcame your fear of alfredo and now a pro.
Stef B says
This was excellent! And so easy. I will never buy Chicken Fettuccini Alfredo out again!
Jessica Gavin says
Great job Stef!
Samantha D Pringle says
This turned out so creamy and delicious. I used Mozarella Cheese though caus thats all I found in the supermarket. But it worked.
Devin says
A huge hit with my family! Thank you!!
Sarah says
When u say below, what does it mean? To reduce the sauce to 1 cup?
Reduce the sauce to about 1 cup, about 10 to 12 minutes. The sauce should be slightly thickened, coating the back of a spoon.
Jessica Gavin says
Yes, keep simmering the sauce until it gets thicker.
Aman says
Jessica, thank you for this awesome and simple recipe. I made this for my wife and it was an instant hit. The flavors are spot on and its so rich and creamy! Oh and the chicken seasonings are just delish and I love the color you get from the Paprika versus just using salt and pepper. Yum.
Thanks so much!
Ksenia says
Wow this is so yummy I just made it for dinner. My son and husband are obsessed! And for the first time the chicken turned out perfectly. I could never cook chicken on the skillet cause it was always either undercooked or burned lol. This is delicious! Thank you.
CCC says
First time making alfredo and it turned out great! I’m normally not a fan of white sauce, but this hit the spot. The rest of the family loved it, too. Thanks for an easy and quick recipe, Jessica! It’s pinned for the future
Jessica Gavin says
Great job! I’m so thrilled to hear that your family enjoyed the recipe.
Alejandra says
The best Alfredo pasta!! Super creamy and easy to do. Love it
Jessica Gavin says
Thank you for your feedback!
AC says
Amazing. The best yet. Thank you.
Jessica Gavin says
Thank you for your feedback! Thrilled to hear that you enjoyed the chicken alfredo.
janet says
Just wondered if I could buy chicken cutlets to use? I’ve noticed them where I shop but have never used them. Or would they be too thin? Thank you
Jessica Gavin says
Thinner chicken cutlets would be perfect! You have to halve the thicker breasts anyways, so it will save you time.
Patsy says
Hello Jessica. I enjoy your recipes and have made many of them successfully.
Did you post a beef appetizer awhile ago? I’d like to try it this week.
Thank you very much.
Jessica Gavin says
I’m thrilled to hear that you are enjoying the recipes, Patsy! I don’t recall a beef appetizer, do you remember the name of the recipe?
Sandra says
I like it but I think it’s a bit minty
Jessica Gavin says
Thanks, Sandra! There’s no mint in the recipe, but you could perhaps use less parsley for garnish.
Lynda says
This was the best fettuccine I ever had! And I know my pasta. Will be making this again. Thank you for sharing
Jessica Gavin says
Wow, that’s amazing Lynda! I appreciate your feedback, especially from a pasta pro.
Sally says
Just made it last night and I thought it was simple and delicious!! Thank you!!
Jessica Gavin says
Thrilled to hear that you enjoyed the chicken alfredo recipe, Sally!
Mike S says
Add 8 oz of cream cheese to thicken it up and little bit more creamy it’s changes the texture a little
Cynthia says
1st of all, thanks for enlightening me on the difference between whipping cream and heavy cream. My whole life I thought they were the same thing. I know for a fact that I have used them incorrectly. I would pick what ever was the freshest. Now to my question, do you know how many oz. the parm is? I always get such inconsistent amounts when I measure cheese by cup and not oz. Doing it this way has affected many of my cheese dishes.
Jessica Gavin says
I know that cream can be confusing, so happy to hear that I clarified the difference for you! I agree that when you freshly grate cheese, it’s a lot less dense. Use 1 1/2 ounces of parmesan cheese (45g) for the recipe.
Cynthia Fletcher says
Thank you!
Joyce says
Made this tonight and it was just wonderful.
Jessica Gavin says
Thrilled to hear that you enjoyed the chicken alfredo, Joyce!
Brianna says
Fantastic! The best Alfredo I’ve made and maybe even beats my favorite restaurant. This is my first recipe from your blog and now I need to check out everything else you have. Thank you!
Jessica Gavin says
Great job, Brianna! I’m so happy that you enjoyed the alfredo recipe. Let me know what you decide to make next!
Linda Friedrich says
I made it and it was delicious!! Great recipe. Just the perfect flavor. Thank you!.
Brandon McMullen says
Super fire recipe!!!
Donald Miller says
great recipe
Jessica Gavin says
Thank you!
Michele Hyson says
Hands down the best chicken alfredo! I have also made your shrimp version. SO amazing!
Gillian Waddleton says
A little bit too salty but maybe because I needed to add quite a bit of pasta water. Otherwise it was absolutely delicious and I’ll definitely make it again!
Jessica Gavin says
Thanks for your feedback! Maybe just some plain water if it’s getting too salty?
Cerisesk8 says
I think the chicken was a little too salty but great with the noodles!
Jessica Gavin says
Thanks for the feedback!
Shauntelle says
LOVED this recipe! Made it easy enough for my first time making Alfredo from scratch. I’m just a little confused on the portion sizing since it’s not really clear on the Nutrition Facts what a single serving is amount wise. But other than that I appreciate the recipe 🙂
Jessica Gavin says
Thank you for your feedback! One serving is 4 ounces chicken, 2 ounces of cooked pasta, and 1/4 cup of the sauce.
Nikita Burks says
This dish was everything!!!
Jessica Gavin says
Thank you so much!
Pam says
I made this recipe and it was great. The only thing I did different was to use salt substitute. I am a retired nurse and I gave up salt when I worked CCU. I want to say that I really appreciate how you tell why something will look that way or turn out that way – like it so much I ordered your cookbook on Amazon today! I usually look for cookbooks by registered dieticians but your background goes further into food which I found interesting. I only eat chicken, fish, seafood, and plant based meat substitutes and I have been finding good recipes on your site.
Jessica Gavin says
Thank you so much! I’m so happy to hear that you enjoyed the recipe and find the science resources helpful. I appreciate your support in purchasing my cookbook!