Creamy Chicken Alfredo Made Easy
I make this creamy chicken Alfredo on repeat when I need a comforting, impressive dinner without fuss. It’s rich, cheesy, and comes together in about 30 minutes — perfect for weeknights, casual date nights, or when guests stop by unexpectedly. The sauce is silky because we finish it off off the heat with freshly grated Parmesan and a splash of pasta water to get that glossy, clingy texture.
Why you’ll love this dish
This version balances speed and flavor: you get tender seared chicken, a real Parmesan-heavy Alfredo (not just canned sauce), and a sauce that won’t break if you follow a few simple timing tricks. It’s kid-friendly, easily doubled for a crowd, and flexible enough for stir-ins like spinach or mushrooms.
“A weeknight winner — restaurant-level creaminess with no complicated steps. My whole family loved it.” — home cook review
It also pairs well with other comfort classics; if you want a creamy chicken twist in a bake, see easy creamy white chicken enchiladas for inspiration.
Step-by-step overview
- Boil salted fettuccine until al dente; reserve some pasta water.
- Season and sear the chicken until just cooked through; rest and slice.
- Make the sauce: butter + garlic, add cream and chicken broth, simmer to thicken slightly.
- Remove from heat, whisk in grated Parmesan and lemon; loosen with reserved pasta water until glossy.
- Toss pasta and sliced chicken in the sauce, garnish with parsley and optional red pepper flakes.
This quick outline sets expectations: most of the time is hands-off simmering or pasta boiling while you cook the chicken.
What you’ll need
- 12 oz dried fettuccine pasta
- 1 lb boneless skinless chicken breasts, patted dry
- 1.25 tsp kosher salt, divided (use 1 tsp for pasta water and 1/4 tsp for chicken/sauce as noted)
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 2.5 tsp minced garlic (about 2–3 cloves)
- 1.5 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 1.25 cups finely grated Parmesan cheese (plus extra for serving)
- 1/2 cup reserved pasta water (as needed to thin sauce)
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice, freshly squeezed
- 1/8 tsp ground nutmeg (optional, adds warmth)
- 1/4 tsp red pepper flakes (optional, for heat)
Substitutions/notes:
- If you prefer a lighter sauce, use half-and-half but reduce simmer time and add a spoon of cornstarch slurry if needed to thicken.
- For a vegetarian version, swap chicken for roasted mushrooms or tofu.
- For more ideas on pairing homemade doughy sides, check this no-yeast pizza dough recipe for an easy side.
Step-by-step instructions
- Bring a large pot of water to a boil. Salt it with 1 tsp kosher salt. Cook 12 oz fettuccine until al dente (usually 9–11 minutes). Reserve 1/2 cup pasta water, then drain.
- Meanwhile, slice chicken breasts in half lengthwise or into 1/2-inch cutlets for quicker, even cooking. Pat dry and season both sides with the remaining 1/4 tsp kosher salt and 1/2 tsp black pepper.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden and just cooked through (165°F internal). Transfer to a cutting board and let rest 3 minutes, then slice.
- Reduce heat to medium. Add remaining 2 tbsp butter to the skillet; when melted, add 2.5 tsp minced garlic and cook 20–30 seconds until fragrant (don’t brown).
- Pour in 1.5 cups heavy cream and 1/2 cup low-sodium chicken broth. Stir and bring to a gentle simmer, reduce heat to low and simmer 3–4 minutes to slightly thicken. Stir in 1/8 tsp nutmeg if using.
- Remove skillet from heat. Gradually whisk in 1.25 cups finely grated Parmesan until the sauce is smooth. Add 1 tsp lemon juice and taste for seasoning. If sauce is too thick, add reserved pasta water a few tablespoons at a time until it reaches a glossy, clingy consistency.
- Add drained pasta and sliced chicken to the skillet. Toss to coat evenly and warm everything through for 1–2 minutes. Sprinkle with chopped parsley and a pinch of red pepper flakes, if desired. Serve immediately with extra Parmesan.
Best ways to enjoy it
- Plate in shallow bowls so the sauce pools under the noodles. Add a sprinkle of parsley and a lemon wedge on the side for brightness.
- Sides that pair well: a crisp Caesar or simple mixed-green salad, roasted broccoli, or garlic bread. For an indulgent pairing, use a warm crust from an easy homemade pizza dough to sop up sauce.
- Wine pairing: a unoaked Chardonnay or a light Pinot Grigio cuts through the creaminess.
Storage and reheating tips
- Refrigerate leftovers within 2 hours. Store in an airtight container for 3–4 days.
- To reheat on the stove, add the Alfredo to a skillet with a splash of cream or milk and gently warm over low heat, stirring often until hot (165°F). Add reserved pasta water or extra cream to revive the sauce.
- Freezing: sauce with chicken can be frozen up to 2 months, but pasta texture will degrade. For best results, freeze sauce separately and cook fresh pasta when ready to serve.
- Food safety: always reheat to 165°F. Discard leftovers left at room temperature longer than 2 hours.
Pro chef tips
- Use freshly grated Parmesan (not pre-grated). Freshly grated melts into a smoother, less grainy sauce.
- Don’t boil the cream hard — a gentle simmer is enough to thicken it without separating.
- Finish the sauce off heat before adding Parmesan to avoid graininess and keep a silky mouthfeel.
- Reserve pasta water — the starch helps the sauce cling to noodles without thinning flavor.
- If short on time, sear chicken thinly or use leftover rotisserie chicken; for inspiration on fast creamy chicken swaps see this quick butter chicken technique that speeds protein prep.
Creative twists
- Shrimp Alfredo: swap chicken for large sautéed shrimp; cook shrimps 1–2 minutes per side.
- Mushroom & spinach: add sliced cremini mushrooms sautéed until brown, finish with a handful of baby spinach.
- Lighter version: use half-and-half and a pinch of cornstarch mixed into cold liquid to thicken.
- Gluten-free: use your favorite GF fettuccine.
- Dairy-free: use a cashew cream base and nutritional yeast, but expect a different flavor profile.
Common questions
Q: Can I make the sauce ahead of time?
A: Yes — make the sauce and cool it quickly, then refrigerate up to 2 days. Reheat gently, add a splash of cream or milk, and toss with freshly cooked pasta to refresh the texture.
Q: Why did my Alfredo separate or become grainy?
A: Overheating the cream or adding cheese while the pan is too hot can cause separation. Remove from heat before stirring in Parmesan and use low heat when reheating.
Q: What’s the best way to get silky sauce without thinning flavor?
A: Add grated Parmesan off-heat, and use reserved pasta water sparingly to loosen the sauce — the starchy water both thins and adds body without watering down flavor.
Q: Can I use pre-grated Parmesan?
A: It works, but pre-grated usually contains anti-caking agents that can make the sauce slightly less smooth. For the best texture and flavor, grate a fresh wedge.
Q: How long does leftover chicken Alfredo keep?
A: Refrigerated leftovers keep 3–4 days. Reheat to 165°F before serving.
Conclusion
If you want a deeper dive into homemade Alfredo technique and variations on getting the creamiest sauce, this roundup of the Best Homemade Alfredo Sauce is a great companion read. For a simplified one-pot method that trims clean-up while keeping the same flavors, try this One Pot Chicken Alfredo Pasta.
Creamy Chicken Alfredo

Ingredients
Pasta
- 12 oz dried fettuccine pasta
Chicken
- 1 lb boneless skinless chicken breasts, patted dry
- 1.25 tsp kosher salt, divided (1 tsp for pasta water and 1/4 tsp for chicken/sauce)
- 1/2 tsp black pepper
Sauce Ingredients
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 2.5 tsp minced garlic (about 2–3 cloves)
- 1.5 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 1.25 cups finely grated Parmesan cheese (plus extra for serving)
- 1/2 cup reserved pasta water (as needed to thin sauce)
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice, freshly squeezed
- 1/8 tsp ground nutmeg (optional) adds warmth
- 1/4 tsp red pepper flakes (optional) for heat
Instructions
Cooking the Pasta
- Bring a large pot of water to a boil and salt it with 1 tsp kosher salt.
- Cook 12 oz fettuccine until al dente (usually 9–11 minutes). Reserve 1/2 cup pasta water, then drain.
Preparing the Chicken
- Slice chicken breasts in half lengthwise or into 1/2-inch cutlets. Pat dry and season with 1/4 tsp kosher salt and 1/2 tsp black pepper.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Add chicken and sear for 3–4 minutes per side until golden and just cooked through (165°F internal). Transfer to a cutting board and let rest for 3 minutes, then slice.
Making the Sauce
- Reduce heat to medium and add remaining 2 tbsp butter to the skillet. When melted, add minced garlic and cook for 20–30 seconds until fragrant.
- Pour in 1.5 cups heavy cream and 1/2 cup low-sodium chicken broth. Stir and bring to a gentle simmer, reducing heat to low and simmering for 3–4 minutes to slightly thicken.
- Remove skillet from heat and gradually whisk in Parmesan until the sauce is smooth. Add lemon juice and taste for seasoning. If sauce is too thick, add reserved pasta water gradually until glossy.
Combining Ingredients
- Add drained pasta and sliced chicken to the skillet. Toss to coat evenly and warm everything through for 1–2 minutes.
- Sprinkle with chopped parsley and red pepper flakes if desired. Serve immediately with extra Parmesan.
