If you’re craving a comforting and indulgent pasta dish that feels like it came straight from your favorite Italian restaurant, look no further than homemade Chicken Alfredo. This classic Italian-American favorite features tender chicken, perfectly cooked pasta, and a creamy, velvety sauce that’s rich with flavor—and it’s much easier to make than you might think.
Ingredients (Serves 4)
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
For the Pasta:
- 10 oz fettuccine or linguine
- 1 tsp salt (for boiling water)
For the Alfredo Sauce:
- 1 stick (8 tbsp) unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional garnish)
Prep and Cook Times:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
How to Make Chicken Alfredo
Step 1: Prepare the Chicken
Slice the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with Italian seasoning, garlic powder, salt, and pepper.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden brown and fully cooked (internal temperature should be 165°F). Set aside to rest.
Step 3: Boil the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain, reserving 1/2 cup of pasta water.
Step 4: Make the Alfredo Sauce
In the same skillet, melt the butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in the cream, Italian seasoning, salt, and pepper. Simmer gently for 3–4 minutes.
Step 5: Finish the Sauce
Remove from heat and stir in the Parmesan cheese until smooth and creamy. If needed, add a splash of reserved pasta water to reach your desired consistency.
Step 6: Combine and Serve
Slice the cooked chicken into strips. Add the pasta to the sauce and toss to coat. Top with chicken and garnish with parsley. Serve immediately.
Tips for Perfect Chicken Alfredo
- Use freshly grated Parmesan to avoid a grainy sauce.
- Don’t overcook the chicken—it should be juicy and tender.
- Avoid boiling the sauce vigorously to prevent curdling.
Sauce Too Thin? Here’s How to Thicken It:
- Simmer longer to reduce.
- Add a cornstarch or flour slurry (1 tbsp starch + 2 tbsp cold water).
- Stir in extra Parmesan cheese.
Serving Suggestions
- Side Dishes: Caesar salad, garlic bread, steamed or roasted veggies.
- Drinks: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly.
Variations to Try
Lightened-Up Version:
- Use half-and-half or milk instead of cream (sauce will be thinner).
- Swap some butter for olive oil.
- Add greens like spinach or kale.
Add Veggies:
- Sautéed mushrooms, bell peppers, broccoli, or zucchini make great additions.
Mix It Up:
- Try different pastas like penne or rigatoni.
- Use shrimp, salmon, or tofu instead of chicken.
- Add spice with red pepper flakes.
- Boost flavor with sun-dried tomatoes or caramelized onions.
Storing and Reheating
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Store sauce and pasta separately if possible.
- To reheat: Gently warm on the stove with a splash of milk or cream.
Nutrition (Per Serving):
- Calories: 870
- Total Fat: 65g
- Saturated Fat: 36g
- Cholesterol: 225mg
- Sodium: 1120mg
- Carbs: 38g
- Fiber: 2g
- Protein: 38g
Final Thoughts
Homemade Chicken Alfredo is rich, flavorful, and incredibly satisfying. With this step-by-step guide and helpful tips, you can recreate a restaurant-quality meal in your own kitchen—perfect for everything from family dinners to special occasions.
FAQs
1. Can I use milk instead of heavy cream?
Yes, but the sauce won’t be as thick or creamy. Whole milk or half-and-half are better alternatives.
2. Is pre-grated Parmesan okay?
Freshly grated is best to avoid clumps and ensure a smooth sauce.
3. Can I make it ahead of time?
You can cook the chicken and sauce in advance and refrigerate separately. Combine just before serving.
4. Can I freeze it?
Freeze the cooked chicken and sauce separately. Avoid freezing pasta as it can turn mushy.
5. Can I switch the pasta?
Absolutely! Use your favorite pasta shape.
6. Can I add veggies?
Yes—add broccoli, spinach, mushrooms, or any favorites.
7. How do I make it kid-friendly?
Use fun pasta shapes, reduce garlic and pepper, or serve components separately for picky eaters.