Gordon Ramsay Chicken Alfredo Recipe
I still remember the first time I tried this Chicken Alfredo — the sauce was glossy, garlic-forward, and the seared chicken had a perfect crust. This version follows Gordon Ramsay’s simple, no-fuss approach: basic pantry ingredients, short hands-on time, and big, comforting flavor. If you want a reliably creamy Alfredo for a weeknight or a small dinner party, this recipe delivers without drama. For a different Gordon Ramsay classic to try later, see his Yorkshire pudding take.
Why you’ll love this dish
Ramsay’s Chicken Alfredo is deceptively simple. A few quality ingredients—freshly grated Parmesan, real cream, and garlic—turn into a sauce that feels restaurant-made. It’s perfect for busy nights when you want something special without a lot of fuss. Kids usually love the texture and creamy richness, while adults appreciate the seared, seasoned chicken that cuts through the cream.
“The first bite felt like a warm, comforting hug: silky sauce, bright garlic notes, and a chicken crust that tasted of caramelized flavor.” — a quick dinner-review
This recipe is also forgiving: you can stretch it with pasta water, swap pasta shapes, or make it ahead and reheat carefully. If you’re testing simple, reliable weeknight dishes, pairing this with a crisp biscuit or salad keeps the meal balanced—see a minimalist biscuit idea at 3-ingredient biscuits.
Step-by-step overview
- Season and flatten the chicken so it cooks evenly.
- Sear chicken until golden and fully cooked, then rest.
- Use the same pan to build a garlic-butter base, add cream, and simmer gently.
- Boil fettuccine until al dente and reserve some pasta water.
- Melt Parmesan into the warm cream, add pasta and loosen with reserved pasta water as needed.
- Slice the chicken and arrange over the sauced fettuccine. Garnish and serve.
If you want a shorter guide or a different Ramsay pasta technique later, check this practical outline: simple ingredient ideas.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1.3 lb total)
- 2 teaspoons Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon neutral oil (canola, avocado, or grapeseed)
- 2 tablespoons butter
- 4 cloves garlic, minced (fresh)
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese (not pre-grated if you can help it)
- 8 oz fettuccine
- Reserve ½ cup pasta water before draining
- 1 tablespoon chopped fresh parsley (optional for brightness)
Notes and substitutions:
- Parmesan: Pecorino Romano works if you prefer a sharper edge, but reduce salt.
- Pasta: Swap fettuccine for linguine or tagliatelle. Short shapes like penne work too; adjust sauce-to-pasta ratio.
- Dairy-free: Use a full-fat coconut cream and a dairy-free Parmesan alternative, but texture and flavor will differ.
Step-by-step instructions
- Pat and season the chicken. Dry the breasts with paper towels. Season both sides with Italian seasoning, salt, and pepper. If one breast is thicker, gently pound to even thickness for even cooking.
- Heat the pan. Warm a large skillet over medium heat. Add the neutral oil and swirl.
- Sear the chicken. Lay the breasts in the hot pan without moving them. Cook 7–8 minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 5 minutes.
- Make the flavor base. Lower heat to medium-low. Add butter and minced garlic to the same pan. Stir 1–2 minutes, scraping up browned bits — those are concentrated flavor.
- Add the cream. Pour in heavy cream and stir. Keep the heat low so the cream simmers gently. Avoid boiling; high heat can make the sauce separate or grainy.
- Cook the pasta. While the sauce simmers, boil fettuccine in generously salted water until al dente (about 7–8 minutes). Scoop out ½ cup pasta water before draining.
- Melt the cheese slowly. With the cream warm, stir in grated Parmesan. Let it melt into the sauce over low heat, stirring until smooth.
- Combine pasta and sauce. Add the drained pasta to the pan. Toss gently to coat. If the sauce is too thick, add small splashes of reserved pasta water until you reach a glossy, silky consistency.
- Slice and serve. Slice the rested chicken into strips. Arrange over the pasta and sprinkle with chopped parsley. Serve immediately while hot and glossy.
Best ways to enjoy it
- Plate with a small nest of pasta and fan the sliced chicken across the top for a restaurant look.
- Add a simple green salad with lemon vinaigrette to cut the richness.
- Serve with warm crusty bread or garlic toast to sop up sauce — try this easy homemade loaf for company: 5-ingredient homemade bread.
- For wine, choose a crisp Chardonnay or a light Pinot Grigio to balance the cream.
Storage and reheating tips
- Refrigerator: Keep leftovers in an airtight container for up to 3 days. Store chicken and pasta together; sauce clings to noodles and helps preserve texture.
- Reheating: Reheat gently over low heat with a splash of milk or cream, or in the microwave at 50% power, stirring often. Add a little reserved pasta water or milk to restore silkiness.
- Freezing: Alfredo sauces don’t always freeze well because dairy can separate. If you must freeze, freeze chicken and pasta separately in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently with added cream.
- Food safety: Always cool leftovers to room temperature for no more than two hours before refrigerating. Reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Dry chicken sears better. Pat it completely dry before seasoning to get a crisp, golden crust.
- Don’t over-salt early — Parmesan adds salt. Taste the sauce after the cheese melts and adjust.
- Reserve pasta water for a reason: its starch helps the sauce cling and emulsify, creating that silky finish.
- Grate your own Parmesan. Freshly grated cheese melts smoother than pre-grated blends, which often contain anti-caking agents.
- Keep heat low when adding cheese; too high and it can clump. Use gentle stirring and patience.
Recipe variations
- Lemon Alfredo: Add 1 teaspoon lemon zest and a squeeze of lemon juice when you add the Parmesan for brightness.
- Mushroom Alfredo: Sauté sliced cremini mushrooms after the chicken and before the garlic, then continue with the sauce.
- Shrimp Alfredo: Swap chicken for quick-seared shrimp — cook 1–2 minutes per side until just pink.
- Lighter version: Use half-and-half mixed with a tablespoon of cornstarch to thicken instead of full heavy cream (texture will be lighter).
- Herb-forward: Stir in chopped basil or thyme at the end for a fresh twist.
FAQ
Q: How long does this take from start to finish?
A: Plan about 25–35 minutes. Searing and resting the chicken take the longest; the sauce and pasta are quick.
Q: Can I use pre-grated Parmesan?
A: You can, but freshly grated melts more smoothly. Pre-grated often contains anti-caking agents that can alter texture.
Q: What is the safe internal temperature for the chicken?
A: Cook chicken to 165°F (74°C) measured at the thickest part. Let it rest 5 minutes before slicing to retain juices.
Q: Can I make the sauce ahead?
A: You can make the cream base ahead and refrigerate up to 24 hours. Reheat gently and stir in freshly grated cheese and a splash of milk before tossing with pasta.
Q: Why reserve pasta water?
A: The starchy water helps the sauce emulsify and cling to pasta, giving a silkier finish without diluting flavor.
Conclusion
Gordon Ramsay’s Chicken Alfredo is a dependable, comforting dish that feels elevated yet stays simple. With a few mindful steps—drying the chicken, simmering the cream gently, and using reserved pasta water—you’ll get a glossy sauce and satisfying dinner in under an hour. For context on Ramsay’s pasta techniques and other easy pasta ideas, see Gordon Ramsay’s Easy Pasta Recipes, Ranked. If you want a deeper dive into the technique behind smooth Alfredo sauce, this guide on how to make Alfredo sauce is a useful companion.
Chicken Alfredo
Ingredients
Chicken and Seasoning
- 2 pieces boneless, skinless chicken breasts (about 1.3 lb total)
- 2 teaspoons Italian seasoning
- to taste Salt and black pepper
- 1 tablespoon neutral oil (canola, avocado, or grapeseed)
Sauce Ingredients
- 2 tablespoons butter
- 4 cloves garlic (minced) fresh
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese not pre-grated if possible
- ½ cup reserved pasta water before draining
Pasta
- 8 oz fettuccine
Garnish
- 1 tablespoon chopped fresh parsley optional for brightness
Instructions
Preparation
- Pat and season the chicken. Dry the breasts with paper towels and season both sides with Italian seasoning, salt, and pepper. If one breast is thicker, gently pound to even thickness.
- Heat a large skillet over medium heat. Add the neutral oil and swirl.
Cooking Chicken
- Lay the chicken breasts in the hot pan without moving them. Cook for 7–8 minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and let rest for 5 minutes.
Making the Sauce
- Lower heat to medium-low. Add the butter and minced garlic to the same pan. Stir for 1–2 minutes, scraping up browned bits.
- Pour in the heavy cream and stir. Keep the heat low so the cream simmers gently, avoiding boiling.
Cooking Pasta
- While the sauce simmers, boil fettuccine in generously salted water until al dente (about 7–8 minutes). Scoop out ½ cup pasta water before draining.
Finishing the Dish
- With the cream warm, stir in the grated Parmesan and let it melt over low heat, stirring until smooth.
- Add the drained pasta to the pan and toss gently. If the sauce is too thick, add small splashes of reserved pasta water until you reach a glossy, silky consistency.
- Slice the rested chicken into strips and arrange over the pasta. Sprinkle with chopped parsley and serve immediately.
