Chicken Alfredo is a quick 30-minute meal that tastes restaurant quality!

A rich creamy parmesan sauce is tossed with fettuccine and lightly seasoned chicken. Fresh and easy, this will become a go-to!

close up of Chicken Alfredo in the pan

A Creamy Pasta Dish

This chicken alfredo recipe combines tender chicken and pasta in an easy homemade alfredo sauce.

  • Homemade alfredo is a 30-minute meal and tastes better than take-away.
  • This homemade meal uses chicken breasts but shrimp or rotisserie chicken work too.
  • The recipe is simple with just a handful of fresh ingredients in the sauce.

ingredients to make Chicken Alfredo


Chicken Alfredo is famous for its cheesy, cream-based sauce and hearty pasta.

CHICKEN: We love cooking chicken breasts in a bit of cajun seasoning but you can use your fave seasonings.

If you don’t have chicken breasts on hand, rotisserie chicken or leftovers work too. Swap out the chicken for shrimp or even sliced Italian sausage.

PASTA: Fettucine noodles are sturdy enough to hold up to the thick, creamy sauce. For alternative pasta, choose heavier types like penne, pappardelle, or large shells.

SAUCE: This creamy homemade sauce is the star! Alfredo is one a favorite at Olive Garden and even better made at home.

For best results, use fresh, heavy cream and grate your own cheese. If using unsalted butter and add your own salt.

A very small ‘pinch’ of nutmeg gives cream-based sauces a depth of flavor, so it’s worth adding!

How Much is a Pinch?

It’s about 1/16th of a teaspoon, just a tiny little bit. If you use your index finger and thumb to squeeze a little bit out of the spice jar, this should be the right amount.

Steps for making chicken alfredo in a pan

How to Make Chicken Alfredo

  1. Cook pasta: Prepare pasta al dente. Drain & reserve a half cup of pasta water.
  2. Cook chicken: Slice the chicken & toss with seasonings. Cook in a large skillet until no pink remains and set aside.
  3. Prep sauce: Sauté garlic in butter in the same pan over medium low heat. Slowly add cream & simmer until slightly thickened. Stir in Parmesan cheese & season with salt & pepper.
  4. Combine: Add chicken & cooked fettuccine to the sauce. Add pasta water to reach desired consistency.

Optional Variations and Additions

adding ingredients to the pan to make Chicken Alfredo

What Goes with Chicken Alfredo?

A rich dish needs simple fresh sides!

A tangy salad like a tossed salad or orange & fennel salad would pair perfectly with chicken alfredo, and don’t forget the homemade garlic bread or some pull-apart cheesy breadsticks!

Tips for Alfredo

It’s easy to make the perfect Chicken Alfredo with just a few tips!

  • Use full fat cream, lighter versions don’t thicken well in this recipe. (If you’re looking for a lower-cal alfredo, try our skinny version).
  • Shred your own parmesan, pre-shredded cheese doesn’t melt as well.
  • Ensure butter and garlic don’t brown, just cook it enough to become fragrant.
  • Remove the sauce from the heat before you stir in the cheese. If cheese is overheated/boiled it can separate.
  • Cook the pasta al dente (firm) and reserve pasta water to change the consistency of the sauce if needed.

plated Chicken Alfredo with a fork

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat add a splash of milk, cream or chicken broth and microwave or heat over medium-low heat on the stove.

More Creamy Pasta

Did you make this homemade Chicken Alfredo? Be sure to leave a rating and a comment below! 

plated Chicken Alfredo with a fork
5 from 35 votes↑ Click stars to rate now!
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Homemade Chicken Alfredo

Chicken Alfredo is a rich & creamy pasta dish that is elegant enough to impress dinner guests, but quick enough to enjoy as a busy weeknight meal!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • 12 ounces fettuccine
  • 2 chicken breasts boneless, skinless, 5 ounces each
  • 2 teaspoons cajun seasoning
  • 1 tablespoon olive oil
  • 5 tablespoons butter divided
  • 2 cloves garlic minced
  • 1 ½ cups heavy cream
  • 1 ½ cups parmesan cheese grated, divided
  • pinch nutmeg*
  • salt & pepper
  • fresh parsley and additional parmesan for garnish


  • Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving ½ cup pasta water and set aside.
  • Cut chicken into bite sized pieces. Toss with cajun seasoning.
  • While pasta is boiling, heat 1 tablespoon olive oil and 1 tablespoon butter in a sauce pan over medium heat.
  • Add chicken to the pan and cook until no pink remains, about 5-7 minutes. Remove from the pan and set aside.
  • Turn the heat down to medium low and in the same pan melt 4 tablespoons butter. Add garlic and cook just until fragrant, about 1 minute.
  • Stir in cream and bring to a simmer (turn up the heat to medium if needed). Let simmer for about 5-7 minutes or until slightly thickened. Remove from heat and stir in parmesan cheese and a pinch of nutmeg. Season with ½ teaspoon salt & ½ teaspoon pepper (or to taste).
  • Remove from the heat and stir in the chicken with any juices. Toss with cooked fettuccine adding additional pasta water if needed.
  • Garnish with additional parmesan cheese and parsley if desired.


  • Use full-fat cream, lighter versions don't thicken well in this recipe. 
  • Shred your own parmesan, pre-shredded cheese doesn't melt as well.
  • Ensure butter and garlic don't brown, just cook it enough to become fragrant.
  • Remove the sauce from the heat before you stir in the cheese. If cheese is overheated/boiled it can separate.
  • Cook the pasta al dente (firm) and reserve pasta water to change the consistency of the sauce if needed.
  • A pinch is about 1/16th of a teaspoon. Use your index finger and thumb to squeeze a little bit out of the spice jar. 
5 from 35 votes

Nutrition Information

Calories: 1072 | Carbohydrates: 65g | Protein: 52g | Fat: 67g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 329mg | Sodium: 910mg | Potassium: 760mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2621IU | Vitamin C: 2mg | Calcium: 547mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course, Pasta
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I made this for my husband and I’s at-home Italian themed date night and it was a HIT! It’s truly better than restaurant chicken alfredo! Since our date i’ve made it 3 times. We have a friend coming over for dinner tomorrow and this is on the menu! (: Thanks so much!!5 stars

  2. I’ve been looking for a creamy Alfredo recipe for a while now. I do not like a sticky Alfredo (think Mac and cheese). This sauce is creamy, delicious, and simple! It will be in the rotation for sure now!5 stars

  3. Yum! I purchased lemon garlic pasta from the farmers market and used it in this dish. I also replaced Cajun seasoning lemon pepper seasoning on the chicken and WOW. Both my boyfriend and daughter said it was the best Alfredo they’ve ever had. ❤️5 stars

  4. I’m looking forward to trying these recipes. Maybe after trying a few of them maybe I’ll subscribe.5 stars

  5. This was the easiest and quickest alfredo sauce I’ve made. I used chopped garlic you get in the jar and it was fine. I think I’ll reduce the cream a 1/4 cup because I like mine a tad thicker but, it could have been I didn’t measure my butter :) I also used boneless skinless thighs as I hate breasts. Make sure to use a good hard parmesan because it makes all the difference; don’t use the Kraft bottle king. I will use this recipe from now one!5 stars

    1. Made this for dinner tonight and everyone loved it! Chicken , Pasta and Alfredo Sauce all together was a plate full of wonderful. This one is a keeper and will go in the rotation for sure . I’ll be making this many more times and doubt it will be long before we have it again . Wonderful recipe and thank you so much for sharing it with us !5 stars

  6. super tasty but very rich – as alfredo should be! followed the recipe exactly but added spinach. was delicious!5 stars

  7. Delicious! Only thing different that I did was toss the chicken in a bag with the cajun seasoning and added a splash of oil and soy sauce. My family loved it! Will definitely add this to our dinner rotation. Thank you for sharing!5 stars