Name: Creamy 2-Step Chicken Alfredo Recipe Your Family Will Devour
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 chicken breasts; 8 oz fettuccine pasta; 1 cup heavy cream; 1/2 cup unsalted butter; 1 cup grated parmesan cheese; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil; 1/4 tsp parsley (optional)

Jump to Recipe

There’s something magical about a steaming plate of homemade chicken alfredo – that rich, creamy sauce clinging to every strand of pasta, the juicy chicken pieces peeking through. My version tastes just like your favorite Italian restaurant’s signature dish, but here’s the best part: it comes together in one pan with ingredients you probably have right now!

What makes this chicken alfredo recipe special? It’s all about balance. The sauce isn’t just creamy – it’s velvety smooth with that perfect garlicky parmesan punch. And the chicken? Tender enough to cut with your fork. I’ve been testing this recipe for years (my family demands it weekly), and I’ve finally nailed the ideal ratio of butter to cream to cheese.

The first time I made this for friends, they couldn’t believe something so delicious came from my tiny apartment kitchen. That’s the beauty of chicken alfredo – it looks and tastes fancy, but really, it’s just comfort food at its simplest and most satisfying.

Chicken Alfredo Recipe Ingredients

Gathering these simple ingredients is half the battle – and trust me, every single one plays a crucial role in creating that perfect alfredo magic. Here’s what you’ll need:

2 boneless, skinless chicken breasts (about 1 lb total) – look for plump, evenly-sized pieces
8 oz fettuccine pasta – the classic choice, but any long pasta works

1 cup heavy cream – don’t skimp here, it’s the base of our creamy sauce
1/2 cup unsalted butter (1 stick) – gives the sauce its luxurious richness
1 cup freshly grated parmesan cheese – please grate it yourself for best melting

2 cloves garlic, minced – fresh is best, about 1 tablespoon minced
1/2 tsp salt – I use kosher salt for even seasoning
1/4 tsp black pepper – freshly cracked if you have it

1 tbsp olive oil – for that perfect golden chicken
1/4 tsp dried parsley (optional) – for a pop of color at the end

See? Nothing fancy – just good, honest ingredients that come together to create something extraordinary. I always tell my cooking students: great meals start with great ingredients measured with love (and sometimes a heavy hand with the parmesan).

How to Make Chicken Alfredo

Now for the fun part – bringing all these amazing ingredients together! Don’t let the fancy restaurant-quality results fool you – this chicken alfredo comes together in simple, foolproof steps. Follow along and you’ll be twirling creamy pasta onto forks in no time.

Cooking the Pasta

First things first – get that pasta cooking! Bring a large pot of salted water to a rolling boil and add your fettuccine. Cook until al dente (usually 1-2 minutes less than package says). Here’s my secret: reserve about 1/2 cup of that starchy pasta water before draining – it’s liquid gold for adjusting sauce consistency later.

Preparing the Chicken

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season your chicken breasts generously with salt and pepper, then cook for 6-7 minutes per side until golden brown and no longer pink inside (165°F if you’re using a thermometer). Transfer to a plate and let rest – this keeps the juices locked in.

Making the Alfredo Sauce

Here’s where the magic happens! In that same skillet (keep all those flavorful browned bits), melt the butter over medium-low heat. Add garlic and sauté for about 30 seconds – just until fragrant. Pour in the heavy cream and let it simmer gently (not boil!) for 2-3 minutes until slightly thickened. Now gradually stir in the parmesan cheese, mixing until completely melted and silky smooth. The sauce should coat the back of a spoon beautifully.

Combining Everything

Slice your rested chicken diagonally into strips. Add the cooked pasta and chicken to the sauce, tossing gently with tongs until everything is gloriously coated. If the sauce seems too thick, splash in some reserved pasta water. Finish with a sprinkle of parsley for color if you’re feeling fancy. Serve immediately while it’s piping hot!

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Why You’ll Love This Chicken Alfredo Recipe

This isn’t just another pasta dish – it’s the chicken alfredo recipe that’ll make you ditch takeout menus for good. Here’s why it’s special:

Creamy perfection every time – The sauce coats every noodle with that dreamy, velvety texture restaurants charge $20 for
Ready before the garlic bread’s done – Seriously, 30 minutes from fridge to table makes it perfect for busy weeknights
Endlessly customizable – Throw in mushrooms, spinach, or sun-dried tomatoes when you’re feeling fancy

Crowd-pleasing magic – Kids gobble it up, dates think you’re a culinary genius, and leftovers (if you have any) taste even better
No weird ingredients – Everything comes from your regular grocery run – no fancy equipment needed

The first bite will have you hooked – that rich parmesan flavor balanced with tender chicken gets me every single time. This recipe turns basic ingredients into something that feels like a special occasion!

Chicken Alfredo Recipe Tips for Success

After making this chicken alfredo more times than I can count, I’ve learned a few tricks that guarantee perfect results every time:

Freshly grate your parmesan – The pre-shredded stuff contains anti-caking agents that make sauce gritty
Reserve that pasta water! The starchy liquid is your secret weapon for thinning sauce without losing flavor

Let chicken rest 5 minutes before slicing – those juices redistribute for super tender meat
Keep heat medium-low when making sauce – too hot and the cheese will separate into an oily mess

Follow these simple pointers and you’ll avoid all the rookie mistakes I made in my early alfredo days!

Chicken Alfredo Variations

Once you’ve mastered the basic recipe, try these delicious twists to keep your chicken alfredo exciting:

Mushroom lovers’ delight – Sauté sliced creminis with the garlic for an earthy depth
Pop of green – Stir in fresh spinach or broccoli florets during the last minute of cooking

Bacon boost – Top with crispy crumbled bacon for salty, smoky perfection
Gluten-free option – Swap regular pasta for your favorite GF fettuccine – the sauce works perfectly
Spicy kick – Add red pepper flakes or a dash of cayenne to the sauce

The beauty of this recipe? It’s like a blank canvas waiting for your personal touch. My sister adds sun-dried tomatoes, while my neighbor swears by artichoke hearts. Get creative!

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Serving Suggestions for Chicken Alfredo

Nothing completes a plate of chicken alfredo like the perfect sides! I always serve mine with warm garlic bread for soaking up that creamy sauce. A simple green salad cuts through the richness beautifully. For special dinners, roasted asparagus or sautéed mushrooms make it feel extra fancy.

Storing and Reheating Chicken Alfredo

Got leftovers? (Though I won’t blame you if you don’t!) Store chicken alfredo in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk and warm gently over low heat, stirring often. Never microwave it dry – that’s how you end up with a sad, separated sauce. Trust me, I’ve learned this the hard way!

Chicken Alfredo Recipe FAQs

I get so many questions about this chicken alfredo recipe – seems like everyone wants to make it perfect on their first try! Here are the answers to the ones I hear most often:

Can I use milk instead of cream in chicken alfredo?
Oh honey, I wish! But no – milk just won’t give you that lusciously thick sauce. The high fat content in heavy cream is what makes our alfredo so velvety. Skim milk will leave you with a sad, watery disappointment. If you must substitute, half-and-half might work in a pinch, but it still won’t be the same.

How do I prevent clumpy sauce?
Two words: low and slow! Keep your heat at medium-low and stir constantly when adding the cheese. Rushing this step is the #1 reason for grainy chicken alfredo. Also – and I can’t stress this enough – use freshly grated parmesan. The pre-shredded stuff has additives that make it clump.

Can I freeze chicken alfredo?
Honestly? I don’t recommend it. The sauce tends to separate when thawed, and the pasta gets mushy. Chicken alfredo is truly best fresh. If you must, freeze just the cooked chicken and sauce (without pasta) for up to a month, then cook fresh noodles when ready to serve. But between you and me? It’s so quick to make, you might as well enjoy it fresh!

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Nutritional Information

Nutritional values are estimates only and may vary based on specific ingredients and brands used in your chicken alfredo recipe.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Chicken Alfredo Recipe Ingredients