Chicken Alfredo
When it comes to comfort food, nothing quite hits the mark like a bowl of creamy Chicken Alfredo. This dish combines tender chicken with a luscious, velvety Alfredo sauce and perfectly cooked pasta. It’s indulgent, satisfying, and feels like a restaurant-quality meal made right in your own kitchen.
What I love most about Chicken Alfredo is how versatile it is. Whether it’s a busy weeknight or a special family dinner, this recipe is always a winner. My family adores the creamy sauce, and I love how quickly it comes together with just a few simple ingredients.
Questions I Often Get Asked About This Recipe
Q: Can I use a different type of pasta?
A: Absolutely! While fettuccine is traditional, you can use penne, linguine, or even spaghetti for this dish.
Q: Can I make this dish ahead of time?
A: You can prepare the components ahead, but it’s best to combine them right before serving to maintain the creamy texture.
Q: How can I make the sauce lighter?
A: Swap heavy cream for half-and-half or milk, and use less butter to create a lighter version.
Q: Can I add vegetables to Chicken Alfredo?
A: Yes! Steamed broccoli, spinach, or peas make fantastic additions.
Q: Is it okay to use store-bought Alfredo sauce?
A: While homemade sauce is fresher and more flavorful, store-bought Alfredo sauce is a convenient option when you’re short on time.
What You Need to Make Chicken Alfredo
Ingredients
- 1 lb fettuccine or pasta of choice
- 2 large chicken breasts, sliced into thin cutlets
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Equipment
- Large pot for pasta
- Large skillet
- Whisk
- Tongs
How to Make Chicken Alfredo
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. - Sear the Chicken
Heat olive oil in a large skillet over medium heat. Season the chicken cutlets with salt and pepper, and cook for 4–5 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet and set aside. - Make the Alfredo Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream, whisking constantly to combine. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese and nutmeg, if using. - Combine Everything
Slice the cooked chicken into thin strips. Add the drained pasta and chicken slices to the skillet, tossing everything in the sauce to coat. If the sauce is too thick, add reserved pasta water a little at a time until it reaches your desired consistency. - Serve and Garnish
Plate the Chicken Alfredo and garnish with fresh parsley. Serve immediately for the best creamy texture.
Tips for Perfect Chicken Alfredo
- Grate Your Parmesan Fresh: Pre-grated cheese doesn’t melt as smoothly as freshly grated Parmesan, so opt for the real deal.
- Don’t Overcook the Sauce: Alfredo sauce thickens quickly, so be sure to simmer it gently and not for too long.
- Add a Protein Twist: Swap chicken for shrimp or sautéed mushrooms for a delicious variation.
- Season Generously: Taste as you go and adjust the salt and pepper to enhance the flavors.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This Chicken Alfredo was amazing! My whole family went back for seconds. The sauce was so creamy!” – Michelle
⭐️⭐️⭐️⭐️ “I added broccoli to mine, and it turned out perfect. Thanks for the recipe!” – Daniel
⭐️⭐️⭐️⭐️⭐️ “Easy to make and tasted just like my favorite restaurant’s Alfredo. Will definitely make again!” – Lisa
⭐️⭐️⭐️⭐️⭐️ “I love how simple and delicious this recipe is. The Parmesan really makes the sauce shine!” – Amanda
⭐️⭐️⭐️⭐️⭐️ “This was the best Alfredo I’ve ever made. I added a pinch of nutmeg, and it really brought out the flavor!” – Joe
Printable Recipe
Chicken Alfredo
Creamy Chicken Alfredo combines tender chicken, a rich Alfredo sauce, and perfectly cooked pasta for an easy, comforting meal that everyone will love.
Ingredients
- 1 lb fettuccine
- 2 chicken breasts
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, grated
- 1/4 tsp nutmeg (optional)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Sear the Chicken
- Heat olive oil in a large skillet over medium heat. Season the chicken cutlets with salt and pepper, and cook for 4–5 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Make the Alfredo Sauce
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream, whisking constantly to combine. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese and nutmeg, if using.
Combine Everything
- Slice the cooked chicken into thin strips. Add the drained pasta and chicken slices to the skillet, tossing everything in the sauce to coat. If the sauce is too thick, add reserved pasta water a little at a time until it reaches your desired consistency.
Serve and Garnish
- Plate the Chicken Alfredo and garnish with fresh parsley. Serve immediately for the best creamy texture.
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