This homemade chicken Alfredo recipe is ready in 30 minutes!
Tender chicken breasts are combined with pasta in a rich and creamy parmesan alfredo sauce!
Chicken Fettuccine Alfredo is Easy!
- Homemade alfredo sauce is easy enough for every day.
- It needs just a handful of ingredients that you likely already have.
- This chicken alfredo recipe comes together fast and the whole family will love it.
- Feel free to add in veggies like asparagus or steamed broccoli.
Ingredients for Chicken Alfredo
- Chicken – Use boneless skinless chicken breasts or thighs. You can also substitute leftover chicken, Italian sausage, or shrimp!
- Butter – I use salted butter when cooking (and unsalted for baking).
- Cream – Use heavy whipping cream for this recipe for the best consistency. Lighter varieties produce a thinner sauce with less rich flavor.
- Parmesan – Grate the parmesan for the smoothest sauce. Pre-shredded parm will work and has great flavor but the texture isn’t as smooth.
- Pasta – Fettuccine noodles are sturdy enough to stay intact with the chicken and thick sauce. Other pastas to use are penne, farfalle, rotini, or bucatini.
How to Make Chicken Alfredo
Homemade chicken Alfredo with fettuccine is rich and creamy and ready in 30 minutes!
- Cook pasta al dente, reserving ½ cup pasta water according to the recipe below.
- Cut chicken into chunks or slices, season, and cook. Set aside.
- Cook the garlic in a skillet and then add cream and simmer until slightly thickened.
- Remove from the heat and whisk in the parmesan cheese.
Toss the sauce with the chicken and cooked pasta and garnish with additional parmesan cheese.
Tips for the Best Creamy Chicken Alfredo
- Cook the pasta al dente (firm) and save some pasta water to improve the consistency of the sauce if needed. The starches in the pasta water will also help the sauce cling better to the fettuccine.
- Use heavy whipping cream in place of lighter creams.
- Remove the sauce from the heat in Step 6 to prevent the sauce from overheating.
- Chicken alfredo has the best consistency when it is fresh. It can be stored in an airtight container for up to 4 days. To reheat, add a bit of milk or cream and heat over medium-low heat while stirring.
Did you make this homemade Chicken Alfredo? Be sure to leave a rating and a comment below!
Homemade Chicken Alfredo
- 12 ounces fettuccine
- 2 chicken breasts boneless, skinless, 5 ounces each
- 2 teaspoons cajun seasoning or 1 teaspoon Italian seasoning + ¼ teaspoon Kosher salt
- 1 tablespoon olive oil
- fresh parsley and additional parmesan for garnish
For the Alfredo Sauce
- 5 tablespoons butter divided
- 2 cloves garlic minced
- 1 ½ cups heavy cream
- 1 ½ cups grated Parmesan cheese divided
- pinch nutmeg*
- salt & black pepper
- 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.
- Meanwhile, cut the chicken into bite sized pieces and season with the cajun seasoning.
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Add chicken to the pan and cook until no pink remains, stirring occasionally, about 5-7 minutes. Remove from the pan and set aside.
- Turn the heat down to medium-low, and in the same pan melt the remaining 4 tablespoons butter. Add the 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 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).
- Stir in the chicken with any juices and toss with the 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 works but doesn’t melt as smoothly.
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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