Classic Chicken Alfredo: An Incredible 7-Step Recipe
I’ve been making this Classic Chicken Alfredo for years—quick, creamy, and reliably comforting. It’s a simple weeknight hero: seared chicken, silky Alfredo sauce, and fettuccine that soaks up every bite. If you like easy, crowd-pleasing dinners with minimal fuss, this is the one I come back to. For a different creamy chicken idea, try this Classic Chicken Salad with Creamy Dressing that’s great for lunches or potlucks.
Why you’ll love this dish
This Alfredo balances speed and richness: by using heavy cream and freshly grated Parmesan you get a sauce that clings to pasta without complicated roux or hours at the stove. It’s perfect for a weeknight dinner, an easy date-night meal, or a potluck when you want a familiar favorite. Families love it—kids tend to devour the creaminess—and it’s flexible enough to dress up (mushrooms, sun-dried tomatoes) or simplify for picky eaters.
“Comfort on a plate—rich, garlicky, and simple enough to make any night of the week.”
If you prefer slow-cooked comfort with bold flavors, compare this to a lighter soup option like the Crockpot Thai Coconut Chicken Soup for a different dinner vibe.
Preparing Classic Chicken Alfredo: An Incredible 7-Step Recipe
Before you start, here’s the quick process in plain language so you know what to expect:
- Boil salted water and cook the fettuccine until al dente.
- Season and pan-sear the chicken breasts until golden and cooked through.
- Use the same pan to gently sauté garlic and build flavor.
- Add heavy cream and reduce slightly to thicken.
- Stir in grated Parmesan off the heat so it melts into a smooth sauce.
- Slice the chicken and toss with pasta and sauce.
- Garnish with parsley and serve immediately.
This roadmap helps scanners jump to the part they need—timing, searing, or sauce-making.
What you’ll need
Key ingredients (serves 2–3):
- 8 oz fettuccine pasta
- 2 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated for best melt and flavor)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Notes/substitutions: Use gluten-free fettuccine if needed; substitute half-and-half plus a tablespoon of butter if you don’t have heavy cream, but the sauce will be lighter. For a lower-sodium option, reduce the Parmesan and add more black pepper or lemon zest.
Step-by-step instructions
- Prep and boil: Bring a large pot of salted water to a boil. Cook 8 oz fettuccine according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Season chicken: Pat two boneless chicken breasts dry and season both sides with ½ tsp salt and ¼ tsp black pepper.
- Sear chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and sear 5–7 minutes per side until golden and an instant-read thermometer registers 165°F (74°C). Transfer to a plate and keep warm.
- Sauté garlic: Reduce heat to medium. Add a touch more oil if the pan is dry, then add 4 cloves minced garlic. Cook 30–45 seconds until fragrant—don’t let it brown.
- Make the sauce: Pour in 1 cup heavy cream and bring to a gentle simmer. Let it reduce 2–3 minutes, stirring, until slightly thickened.
- Add Parmesan: Remove pan from heat and stir in 1 cup grated Parmesan until smooth. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Combine and serve: Slice the chicken thinly, return to the pan with drained fettuccine, and toss until everything is coated. Taste and adjust seasoning. Garnish with 1 tablespoon chopped parsley and serve immediately.
For ideas on pairing proteins with pasta dishes, you might enjoy this Balsamic Baked Chicken Breast for a different chicken preparation.
How to serve Classic Chicken Alfredo: An Incredible 7-Step Recipe
Best ways to enjoy it:
- Plate with a tangle of fettuccine in the center, lay sliced chicken across the top, and drizzle any remaining sauce.
- Sprinkle an extra tablespoon of freshly grated Parmesan and chopped parsley for color.
- Serve with a crisp green salad and a light vinaigrette to cut the richness. Try roasted vegetables or garlic bread for a classic combo.
For something cozy and indulgent, pair with baked potatoes or these BBQ Chicken Stuffed Baked Potatoes as a hearty side idea.
Storage and reheating tips
Storage:
- Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
- To freeze: cool completely, place in freezer-safe containers, and freeze up to 2 months. Texture will change slightly on thawing.
Reheating:
- Best method: gently reheat on the stove over low heat, adding small splashes of milk or cream to restore creaminess.
- Microwave: cover and heat in short intervals, stirring and adding a tablespoon of milk if it becomes grainy.
Food safety: always reheat to steaming hot (165°F / 74°C) and discard if left at room temperature longer than 2 hours.
Helpful cooking tips
- Use freshly grated Parmesan—pre-grated often contains anti-caking agents that prevent it from melting smoothly.
- Don’t overheat the sauce when adding cheese; remove from direct heat to avoid graininess.
- Reserve pasta water: its starch helps emulsify the sauce and thin it without watering the flavor.
- Pound chicken to even thickness for uniform cooking, or slice thin before searing for quicker cook time.
- Clean pan flavor: after searing, lower the heat and deglaze lightly with a splash of pasta water to release browned bits for more depth.
Creative twists
- Shrimp Alfredo: swap sliced chicken for sautéed shrimp and add a pinch of red pepper flakes.
- Veg-forward: stir in sautéed mushrooms, spinach, or roasted cherry tomatoes for color and nutrients.
- Lighter version: use half-and-half and a cornstarch slurry (½ tsp cornstarch mixed with 1 tbsp cold water) to thicken.
- Herb boost: add lemon zest and a handful of chopped basil for brightness.
If you enjoy stuffed pasta ideas, see this Shrimp and Spinach Stuffed Pasta Rolls for another dinner twist.
Helpful answers
Q: How long does this take from start to finish?
A: Plan about 25–30 minutes total: 10–12 minutes to cook pasta, 12–15 minutes to sear chicken and make the sauce.
Q: Can I use pre-grated Parmesan?
A: You can, but freshly grated Parmesan melts better and gives a smoother, richer sauce. Pre-grated sometimes yields a slightly grainy texture.
Q: Is there a gluten-free option?
A: Yes—use gluten-free fettuccine. The sauce is naturally gluten-free if your Parmesan and other ingredients are unmodified.
Q: Can I make the sauce ahead?
A: You can make the sauce up to a day ahead and gently reheat, adding a splash of cream or milk to revive the texture. Don’t combine with pasta until ready to serve.
Q: My sauce split—how do I fix it?
A: Remove from heat and whisk in a tablespoon of cold water or a splash of milk. A little starch from the reserved pasta water can also help bring it back together.
Conclusion
This Classic Chicken Alfredo is a reliable, quick recipe that rewards simple technique: good sear, careful heat, and quality Parmesan. For another take on classic fettuccine with the same creamy heart, consult this Fettuccine Alfredo – RecipeTin Eats. If you want tips and a budget-friendly perspective on homemade Alfredo with chicken, see this guide from Homemade Chicken Alfredo – Budget Bytes.
Classic Chicken Alfredo

Ingredients
Pasta
- 8 oz fettuccine pasta Can use gluten-free fettuccine if needed.
Chicken
- 2 pieces boneless, skinless chicken breasts Pound to even thickness for uniform cooking.
Cooking Oil
- 2 tablespoons olive oil
Garlic
- 4 cloves garlic, minced Don't let it brown when sautéing.
Sauce
- 1 cup heavy cream Can substitute with half-and-half plus butter, but sauce will be lighter.
- 1 cup grated Parmesan cheese Use freshly grated for better melt and flavor.
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper Adjust to taste.
- 1 tablespoon fresh parsley, chopped Optional, for garnish.
Instructions
Preparation and Cooking
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, reserving ½ cup of pasta water, then drain.
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–7 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate and keep warm.
- Reduce heat to medium. If the pan is dry, add a touch more oil, then sauté the minced garlic for 30–45 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Reduce for 2–3 minutes, stirring until slightly thickened.
- Remove the pan from heat and stir in grated Parmesan until smooth. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Slice the chicken thinly, return to the pan with drained fettuccine, and toss until everything is coated. Taste and adjust seasoning. Garnish with chopped parsley and serve immediately.
