The Ultimate Chicken Alfredo Recipe
I still remember the first time I made this chicken Alfredo for friends — the sauce came out silky, the chicken browned just right, and even the picky eaters asked for seconds. This is a straightforward, restaurant-style fettuccine Alfredo with pan-seared chicken and a rich, creamy sauce you can pull together on a weeknight without fuss. If you want a dependable, crowd-pleasing pasta that tastes indulgent but uses pantry-friendly ingredients, this recipe delivers.
Why you’ll love this dish
This version balances speed and flavor: quick-cooking fettuccine, thin, evenly cooked chicken breasts, and a cream-forward sauce brightened with garlic and parsley. It’s perfect for weeknight dinners, date nights at home, or feeding hungry teenagers. It’s also adaptable — you can lighten it, bulk it up with veggies, or make extra sauce for a saucy pasta party.
“Comforting, silky, and surprisingly simple — the kind of dinner everyone asks for again.”
For more cozy chicken dinners that double as leftovers, I often pair techniques I’ve used in other recipes like creamy smothered chicken and rice when I want to stretch flavors across meals.
How this recipe comes together
- Bring salted water to a boil and cook the pasta until al dente. Reserve some pasta water — it’s liquid gold for thinning the sauce.
- Season and sear thin, halved chicken breasts until golden and cooked through; rest, then slice.
- Gently sauté minced garlic in butter, whisk in milk and cream, and simmer until slightly thickened.
- Finish the sauce with freshly grated Parmesan and a splash of pasta water for glossy texture.
- Toss the fettuccine in the sauce, top with sliced chicken and parsley, and serve hot.
If you want a visual comparison of saucing and plating techniques, I sometimes reference other hearty skillet dishes like the flavors in crockpot Thai coconut chicken soup to inspire pairing ideas.
What you’ll need
- 8 oz fettuccine pasta
- 1 lb boneless skinless chicken breasts, pounded to ½-inch and halved
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon dried Italian seasoning, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 ½ cups whole milk (substitute: 2% for lighter result)
- 1 cup heavy cream (substitute: half-and-half + a tablespoon cornstarch if needed)
- ½ cup freshly grated Parmesan, plus more for serving (do not use pre-grated for best melt)
- 2–3 tablespoons parsley, chopped (optional lemon zest for brightness)
Notes: Use fresh-grated Parmesan for the creamiest melt and best flavor; pre-shredded cheeses often contain anti-caking agents that block smoothness. If you prefer a lighter sauce, swap half the cream for extra milk and simmer a touch longer to concentrate flavor.
Preparing The Ultimate Chicken Alfredo Recipe
- Pat the chicken dry, then season both sides with half the salt, pepper, and Italian seasoning. This ensures the meat is well-flavored without over-salting the sauce.
- Bring a large pot of salted water to a boil for the pasta. Cook fettuccine to al dente (usually 1–2 minutes less than package time). Reserve ¾ cup pasta water before draining.
- In a large skillet over medium-high heat, add olive oil. Sear chicken until golden, about 3–4 minutes per side depending on thickness. Transfer to a plate to rest, then slice.
- Reduce heat to medium and melt butter in the same skillet. Add minced garlic and cook 30–60 seconds until fragrant — don’t brown it.
- Add milk and cream, bring to a gentle simmer, and cook until slightly thickened (3–5 minutes). Stir in Parmesan until melted and smooth. If sauce is too thick, whisk in reserved pasta water a little at a time.
- Toss pasta in the sauce until coated, return sliced chicken on top, garnish with parsley and extra Parmesan, and serve immediately.
For an alternative oven-focused approach or thicker, heartier versions, I sometimes borrow assembly ideas from layered skillet recipes like this deep-dish meat lovers pizza pie, especially when planning a larger dinner party.
How to prepare it
Boil the Pasta:
- Use a big pot and heavily salted water (it should taste like the sea). Cook until al dente so the sauce clings.
Sear the Chicken:
- Heat oil until shimmering. Sear seasoned, thin chicken pieces without moving them too much so a crust forms. Internal temp should reach 165°F (74°C). Rest 5 minutes.
Make the Sauce:
- Lower heat after adding butter and garlic. Pour in milk and cream; do not boil aggressively. Add Parmesan off heat to avoid graininess. Adjust thickness with reserved pasta water.
Assemble and Serve:
- Toss pasta in the skillet so every strand is coated. Plate, lay sliced chicken over the pasta, and sprinkle parsley and more Parmesan.
If you’d like to experiment with presentation or a baked finish, see techniques I use in other oven-forward dishes like this deep-dish meat lovers pizza pie for ideas on finishing under heat.
Best ways to enjoy it
- Plating: Twirl fettuccine with tongs onto warm plates for tidy nests and lay sliced chicken fanned on top. Finish with chopped parsley and grated Parmesan.
- Sides: Simple green salads (peppered arugula with lemon vinaigrette), roasted asparagus, or garlic-buttered broccoli.
- Wine pairings: A crisp Pinot Grigio or unoaked Chardonnay cuts through the creaminess. For a non-alcoholic option, sparkling water with lemon brightens the palate.
Storage and reheating tips
- Refrigerate: Cool to room temp, then store in an airtight container for up to 3 days. Keep sauce and pasta together for best flavor; the sauce will thicken in the fridge.
- Reheat: Gently warm on the stovetop over low heat with a splash of milk or reserved pasta water to loosen the sauce, stirring frequently. Microwave in short bursts, stirring between intervals.
- Freeze: Not recommended for best texture — dairy sauces can separate. If needed, freeze portions of cooked chicken only (up to 2 months) and make a fresh sauce later.
Food safety: Always refrigerate within two hours and reheat to 165°F (74°C) for safe consumption.
Pro chef tips
- Pound the chicken to ½-inch so it cooks evenly and stays juicy.
- Don’t over-salt early: Parmesan adds saltiness, so season the sauce gradually.
- Use a microplane for the Parmesan — it melts more smoothly than pre-grated.
- Save a bit of pasta water — the starch helps bind sauce to noodles and creates a silkier finish.
- If your sauce separates, whisk in a small spoonful of cold water or a splash more cream off heat to bring it back.
Creative twists
- Mushroom Alfredo: Sauté sliced cremini mushrooms with the garlic for an earthy note.
- Lemon-Parsley: Add 1 teaspoon lemon zest to the sauce for brightness.
- Lighter swap: Replace heavy cream with full-fat milk plus 1 tablespoon flour whisked in to thicken.
- Kick of heat: Stir in ¼–½ teaspoon red pepper flakes into the garlic step.
- Vegetarian: Skip the chicken, add roasted cauliflower or sautéed spinach for a filling meatless version.
Common questions
Q: How long does this recipe take from start to finish?
A: About 30–35 minutes: 10 minutes prep (pounding and seasoning chicken, grating cheese), 15 minutes active cooking, and a few minutes to rest and plate.
Q: Can I make the sauce ahead of time?
A: You can make the sauce up to a day ahead and gently rewarm it with a splash of milk. For best texture, finish by tossing the freshly cooked pasta in the reheated sauce.
Q: Is there a gluten-free option?
A: Yes — use gluten-free fettuccine and ensure your Parmesan is gluten-free (most are, but check labels). Cook according to the package directions.
Q: How can I keep the sauce from becoming grainy?
A: Avoid boiling the sauce vigorously once the cheese is added and remove from heat before stirring in Parmesan. Use fresh-grated cheese and whisk constantly for a smooth finish.
Q: Can I use pre-cooked chicken?
A: Yes — add warmed, sliced pre-cooked chicken at the end to heat through. Watch salt levels since pre-cooked chicken may be seasoned.
Conclusion
This Ultimate Chicken Alfredo is a reliable, comforting recipe that’s easy enough for a weekday but impressive enough for guests. If you want another classic take on chicken and creamy sauce, check this Chicken Alfredo Recipe from Belly Full for comparison and variations. For a heartier, restaurant-style approach and different technique ideas, read the Ultimate Chicken Alfredo Recipe at That Guy Who Grills.
Ultimate Chicken Alfredo
Ingredients
For the Pasta
- 8 oz fettuccine pasta
For the Chicken
- 1 lb boneless skinless chicken breasts, pounded to ½-inch and halved Ensure even cooking.
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon dried Italian seasoning, divided
- 2 tablespoons olive oil
For the Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1.5 cups whole milk Substitute with 2% for a lighter result.
- 1 cup heavy cream Substitute with half-and-half + a tablespoon cornstarch if needed.
- 0.5 cups freshly grated Parmesan Plus more for serving; do not use pre-grated for best melt.
- 2-3 tablespoons parsley, chopped Optional lemon zest for brightness.
Instructions
Boil the Pasta
- Bring a large pot of salted water to a boil for the pasta.
- Cook fettuccine until al dente (1–2 minutes less than package time). Reserve ¾ cup pasta water before draining.
Sear the Chicken
- In a large skillet over medium-high heat, add olive oil. Sear chicken until golden, about 3–4 minutes per side.
- Transfer to a plate to rest, then slice.
Make the Sauce
- Reduce heat to medium and melt butter in the same skillet.
- Add minced garlic and cook for 30–60 seconds until fragrant.
- Add milk and cream, bring to a gentle simmer, and cook until slightly thickened (3–5 minutes).
- Stir in Parmesan until melted and smooth. If sauce is too thick, whisk in reserved pasta water a little at a time.
Assemble and Serve
- Toss pasta in the sauce until coated.
- Return sliced chicken on top, garnish with parsley and extra Parmesan, and serve immediately.
