Chicken Alfredo is a dream come true when you mix juicy, golden-brown chicken breast slices with long, thick strands of fettuccine pasta in my ultra-luxurious Alfredo sauce. Learn how to make this Italian restaurant-style dish at home — it cooks in about 25 minutes, and is much easier to make than you might think!.
What’s better than rich, creamy sauce coating thick pasta strands and slices of juicy chicken? Without a doubt, it’s rich-tasting and indulgent, and it’s super easy to cook at home.
“I made your Chicken Alfredo with pasta today for lunch. It is the best I ever made. My husband loved it too. I served it with pan fried asparagus. Wow. “.
I worked in homestyle Italian restaurants when I was learning to cook. People loved any kind of creamy pasta with Alfredo sauce that had chicken, shrimp, or salmon added to it. And along the way, I learned there’s really nothing complicated involved to make it.
Before cooking the chicken and adding to the Alfredo sauce, the first step is to make a simple seasoning rub to give it lots of flavor:
Cook the seasoned chicken breasts until golden brown and tender, then make the sauce in the same pan:
While the chicken and sauce are cooking, cook fettuccine (or your pasta of choice) in a large pot of boiling, salted water.
Chicken alfredo is a creamy, irresistible pasta dish that has become a favorite comfort food for many But what exactly goes into this Italian-American classic? Here, we’ll explore the core components, common additions, and possible substitutions that make up this iconic recipe.
The Core Ingredients: The Keys to Authentic Chicken Alfredo
While variations abound, three key ingredients form the foundation of true chicken alfredo
Tender Chicken
Boneless, skinless chicken breast is most commonly used. The white meat has a mild flavor and cooks quickly when grilled, fried in a pan, baked, or boiled. You can also use chicken thighs to make the chicken taste better.
Creamy Alfredo Sauce
This is the heart of the dish. An authentic alfredo sauce contains just three ingredients:
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Butter – Unsalted butter provides a smooth, creamy texture and rich flavor.
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Heavy Cream – The higher fat content of heavy whipping cream gives the sauce body and a luxurious, velvety feel.
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Parmesan Cheese—Freshly grated parmesan gives the sauce a nutty, salty kick and helps it stick to the pasta.
Ribbon Pasta
Long pasta shapes like fettuccine or linguine are traditional. Their flat, wide surfaces grab the decadent sauce in each bite.
Customize It: Variations for Different Tastes
The classic trio is very rich, but you can make chicken alfredo your own by making a few small changes.
Boost Flavor
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Garlic – Sauteeing minced garlic in the butter adds depth.
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Herbs – Basil, oregano, thyme lend fresh herbaceous notes.
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Spices – Nutmeg or paprika subtly enhance the sauce.
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Vegetables – Onions, mushrooms, broccoli add texture.
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Protein – Shrimp or salmon swap nicely for chicken.
Lighten It Up
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Milk/Half-and-Half – Using less heavy cream cuts calories while retaining richness.
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Low-Fat Cream Cheese – Provides thickness without the high fat content.
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Cauliflower Rice – Replaces heavier traditional pasta.
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Greek Yogurt – Adds creaminess and protein without much fat.
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Chicken Broth – Thins and flavors the sauce when used sparingly.
Bringing It All Together: How to Make Chicken Alfredo
Now that you’re familiar with the components, let’s discuss the method for putting it all together into an incredible plate of chicken alfredo.
Step 1: Cook the Protein
Add salt, pepper, and any other spices you want to the chicken breast cutlets. Pan fry, grill or bake until cooked through. Set aside and keep warm.
Step 2: Boil the Pasta
Cook ribbon pasta like fettuccine according to package directions until al dente. Drain, reserving some starchy pasta water.
Step 3: Make the Sauce
Melt butter over medium heat. Saute garlic briefly, then whisk in heavy cream. Simmer until thickened. Remove from heat and stir in grated parmesan. Thin with pasta water if needed.
Step 4: Put It All Together
Add cooked pasta to sauce and toss to coat. Top with sliced chicken and garnish with parsley if desired.
Frequently Asked Questions
Still hungry for more details? Here are answers to some common questions about making chicken alfredo.
What can I substitute for heavy cream?
milk, half and half, light cream, plain yogurt, cream cheese
What herbs go well with chicken alfredo?
basil, oregano, thyme, rosemary, parsley
What type of chicken is best?
Chicken breast or thighs both work well. Breast is milder and more traditional, thighs offer deeper flavor.
Can I use jarred alfredo sauce?
Certainly, though flavor won’t be quite as complex as homemade. Doctor it up with garlic, spices and cheese.
What should I serve with chicken alfredo?
Breadsticks, salad and steamed veggies all pair nicely.
Can I prep chicken alfredo ahead of time?
Yes! Cook completely then refrigerate up to 5 days. Gently reheat over medium-low heat.
Satisfy Your Creamy Pasta Craving
With its simple ingredients, easy preparation and limitless possibilities for customization, chicken alfredo is the ultimate comfort food. Follow this guide to turn out a luscious, restaurant-worthy version in your own kitchen. Just be prepared for requests for seconds!
Homemade Chicken Alfredo Pasta
- ▢ ½ teaspon garlic powder
- ▢ ½ teaspoon onion powder
- ▢ Salt and freshly ground black pepper
- ▢ 1 pound (450 g) chicken breasts that are skinless and have no bones
- ▢ Extra virgin olive oil
- ▢ 8 tablespoons (113 g) butter, cut into cubes
- ▢ 2 cups (475 ml) heavy whipping cream
- ▢ 1 garlic clove, grated or finely chopped
- ▢ ¼ teaspoon salt
- ▢ ¾ cup grated Parmesan cheese
- 8 ounces (225 g) fettuccine pasta or another long type of pasta like linguine, pappardelle, or tagliatelle
- ▢ ¼ cup grated Parmesan cheese
- ▢ 2 tablespoons chopped parsley
- Bring a big pot of water to a boil and add a lot of salt (1 tablespoon of salt for every quart of water).
- In a small bowl, mix the garlic powder, onion powder, ½ teaspoon of salt, and about ¼ teaspoon of fresh black pepper. Cover both sides of the chicken breasts with the mixture. (The chicken can be seasoned ahead of time and put in the fridge for up to eight hours)
- Set a big skillet (10–12 inches) over medium-high heat until a drop of water pops when it touches it. Pour about a tablespoon of oil into the pan and swirl it around to cover the bottom. Put in the chicken breasts and cook for two to three minutes, until the first side is golden brown. Turn the chicken over and cook for two more minutes on the other side.
- Turn the heat down to medium and cover the pan. The chicken is done when it feels firm when you touch it and is cooked all the way through. Put the chicken on a cutting board to rest while the sauce is being made. If there are any burned or dark spots in the pan, wipe them off.
- While the chicken is cooking, bring the pasta to a boil and cook for 8 to 10 minutes, until it is al dente. Pour into a colander and shake to drain excess water.
- Wipe out any browned bits from the skillet, if needed. Turn the heat up back up to medium-high. Add the butter pieces to the skillet. While the butter is still melting, add the cream, garlic, and salt. It should take about 5 minutes of cooking, stirring every now and then, for the cream to start to reduce and thicken. Take the pan off the heat and add the Parmesan cheese. Mix it in until the sauce looks smooth.
- Using tongs, toss the cooked, drained pasta around in the sauce after adding it to the pan. You can move it to a bowl to serve or leave it in the skillet to serve.
- Cut the chicken into ½-inch pieces and place them on top of the pasta. Add any juices that the chicken may have given off while it was resting. Sprinkle the Parmesan and parsley over and serve right away.