Chicken Alfredo

This chicken Alfredo is the from-scratch version of the restaurant favorite: tender slices of golden, seasoned chicken breast over fettuccine in a sauce of butter, garlic, cream, and real Parmesan. No jar, no flour, and no cream cheese.

A splash of chicken broth lifts the browned bits from the pan into the sauce, which gives this creamy chicken Alfredo pasta more savory depth than cream and cheese alone. It takes about 40 minutes and serves 4.

Why You’ll Love This Recipe

• Made from scratch in minutes: The sauce comes together while the pasta boils.
• Juicy chicken: Pounding the breasts to an even thickness means they cook through at the same time, without dry edges.
• More flavor from the pan: Broth and garlic pick up the browned bits the chicken leaves behind.
• Silky, not gluey: Freshly grated Parmesan and a little starchy pasta water make a smooth sauce that coats the noodles.
• Family-friendly: Mild, cheesy, and easy to dress up with broccoli, mushrooms, or a Cajun kick.

Ingredients

Prep: 10 minutes  |  Cook: 30 minutes  |  Total: 40 minutes  |  Yield: 4 servings

Equipment: 12-inch skillet, large pasta pot, meat mallet or rolling pin, tongs, instant-read thermometer

• 1 1/4 pounds boneless skinless chicken breasts (2 medium)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt, plus more for the pasta water and to taste
• 1/2 teaspoon ground black pepper, divided
• 1 tablespoon olive oil
• 12 ounces dried fettuccine
• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 1 1/2 cups heavy cream
• Pinch of ground nutmeg (optional)
• 1 1/4 cups finely grated Parmesan cheese (about 4 ounces), divided
• 2 tablespoons chopped fresh flat-leaf parsley

Ingredient Notes

• Chicken breasts: Two medium breasts are enough for 4 servings. Pounding the thick end flat is what keeps them juicy. Boneless thighs are a richer option (see Variations).
• Italian seasoning and garlic powder: A simple dry rub that browns nicely and seasons the chicken all the way to the edges.
• Kosher salt and black pepper: Salt goes on the chicken and in the pasta water. Wait to salt the sauce until the end, since Parmesan is salty. The pepper is split between the chicken and the sauce.
• Olive oil: Just enough to sear the chicken without sticking.
• Fettuccine: The traditional shape for Alfredo. Penne, rigatoni, and linguine also work well.
• Butter and garlic: Unsalted butter lets you control the salt. Fresh garlic, cooked gently, gives a sweet, rounded flavor.
• Low-sodium chicken broth: It isn’t in every Alfredo, but it dissolves the pan drippings and adds savory flavor without extra salt.
• Heavy cream: The backbone of the sauce. It reduces and thickens on its own, so you don’t need flour. Lighter dairy won’t thicken the same way.
• Nutmeg: A tiny pinch is a classic touch that makes the sauce taste richer without being noticeable. Skip it if you like.
• Parmesan: Buy a wedge and grate it finely. Pre-shredded Parmesan contains anti-caking starches that can make the sauce clumpy.
• Parsley: Adds color and a fresh finish.

How to Make Chicken Alfredo

1. Put the pasta water on: Fill a large pot with 4 quarts of water, cover it, and set it over high heat. When it's boiling, stir in 1 tablespoon of kosher salt.
2. Pound and season the chicken: Lay the chicken breasts between two sheets of plastic wrap and pound the thick ends with a meat mallet or rolling pin until each breast is an even 3/4 inch thick. Pat dry. Stir together the Italian seasoning, garlic powder, 3/4 teaspoon of kosher salt, and 1/4 teaspoon of the black pepper, and sprinkle it over both sides of the chicken.
3. Sear the chicken: Swirl the olive oil into a 12-inch skillet and warm it over medium-high heat until it ripples. Add the chicken and cook without moving it for 5 to 6 minutes, until golden underneath. Flip, reduce the heat to medium, and cook for 5 to 7 minutes more, until the thickest part registers 165°F on an instant-read thermometer. Move the chicken to a cutting board to rest.
4. Cook the fettuccine: Right after you flip the chicken, slide the fettuccine into the pot. Boil it until it still has a slight bite, a minute shy of the package time. Set aside 1 cup of the cooking water, then drain.
5. Cook the garlic in butter: Lower the heat under the empty skillet to medium-low. Add the butter, and when it melts, stir in the garlic. Cook for about 1 minute, stirring, until it smells fragrant but hasn't browned.
6. Deglaze with broth: Pour in the chicken broth and scrape the browned bits off the bottom of the skillet. Let it bubble for about 2 minutes, until reduced by half.
7. Simmer the cream: Stir in the heavy cream, the nutmeg (if using), and the remaining 1/4 teaspoon of black pepper. Keep it at a gentle simmer over medium heat for 4 to 5 minutes, stirring often, until it's slightly thickened and lightly coats a spoon.
8. Stir in the Parmesan: Turn the heat down to low. Add 1 cup of the Parmesan in three or four additions, whisking until each one melts before adding the next. Don't let the sauce boil after the cheese goes in.
9. Combine the pasta and sauce: Add the drained fettuccine and toss with tongs on low for a minute or two. If the sauce looks thick, loosen it with some of the reserved cooking water, a couple of tablespoons at a time, until it's creamy and flowing.
10. Slice the chicken and serve: Slice the chicken across the grain into 1/2-inch strips. Add the slices and any juices on the board to the skillet and toss gently, or arrange them on top. Taste and add more kosher salt if needed. Serve right away, sprinkled with the parsley and the remaining 1/4 cup of Parmesan.

Expert Tips

• Even thickness is everything. A breast that’s thick at one end and thin at the other will be dry in one spot and underdone in another. A minute with the mallet fixes that.
• Let the pan do some work. Don’t move the chicken while it sears. A golden crust means more flavor in the pan for the sauce.
• Grate the cheese finely. Fine, fluffy Parmesan (a rasp grater is ideal) melts almost instantly and evenly.
• Keep it gentle. Simmer the cream, but once the cheese is in, keep the heat low to avoid a grainy, oily sauce.
• Serve immediately. Alfredo thickens as it cools, so have plates ready when you toss the pasta.
• Rescue a thick sauce. Splash in a little hot pasta water and toss. The starch helps the sauce turn smooth again.

Variations and Substitutions

• Chicken thighs: Use 1 1/4 pounds of boneless skinless thighs. They don’t need pounding. Sear for 5 to 6 minutes per side, until 165°F or higher; thighs stay juicy up to about 175°F.
• Chicken and broccoli Alfredo: Add 3 cups of small broccoli florets to the pasta pot for the last 3 minutes of cooking and drain them with the fettuccine.
• Mushrooms: After searing the chicken, cook 8 ounces of sliced mushrooms in the skillet for 5 to 6 minutes, until browned, before adding the butter.
• Penne instead of fettuccine: Short pasta is easier to eat and holds the sauce well. Use 12 ounces and cook the same way.
• Paprika chicken: Add 1/2 teaspoon of paprika to the rub for a deeper golden color.
• Make it Cajun: Season the chicken with Cajun seasoning instead of the Italian blend, or follow our creamy Cajun chicken pasta. Prefer beef? Try the Cajun steak Alfredo.

What to Serve with Chicken Alfredo

Balance the rich sauce with something green: a crisp Caesar or mixed green salad, steamed broccoli, or roasted asparagus. Warm bread is always welcome for wiping the plate, like these cheesy garlic breadsticks.

For another creamy chicken pasta, try the sun-dried tomato and spinach flavors of our creamy Tuscan chicken pasta, or find more ideas among our dinner recipes.

Storage, Reheating, and Freezing

• Refrigerate: Pack leftovers into airtight containers and refrigerate within 2 hours. They keep for 3 to 4 days.
• Reheat: The sauce firms up when chilled. Loosen each serving with 2 to 3 tablespoons of milk or water and rewarm it slowly in a pan on low, stirring, until it’s creamy and steaming hot all the way through (165°F). If using a microwave, heat at half power and stir every 45 seconds.
• Freeze: Freezing the finished pasta isn’t recommended, because the cream sauce separates and the noodles turn soft. Cooked, sliced chicken freezes well on its own for up to 2 to 3 months; thaw it in the refrigerator and add it to a fresh batch of sauce.

Chicken Alfredo FAQ

Why is my Alfredo sauce grainy?

Usually the cheese was pre-shredded or the sauce got too hot after the cheese went in. Use finely grated Parmesan from a wedge, add it over low heat, and keep the sauce below a simmer.

How do I thicken Alfredo sauce?

Simmer the cream a minute or two longer before adding the cheese, or add a little more Parmesan. It also thickens as it sits, so don’t overdo it.

Can I use milk instead of heavy cream?

Milk won’t reduce into a thick sauce and is more likely to curdle. For a lighter sauce, half-and-half works if you whisk in 1 tablespoon of flour with the butter and garlic and cook it for 1 minute before adding the liquid.

Is chicken Alfredo an Italian dish?

Fettuccine Alfredo started in Rome as a simple dish of pasta, butter, and Parmesan. The cream-based sauce with chicken is an American version that became a restaurant staple.

Can I use rotisserie chicken?

Yes. Skip seasoning and searing the chicken, make the sauce in a clean skillet (the broth step still adds flavor), and toss about 3 cups of sliced or shredded rotisserie chicken in with the pasta until heated through.

Can I make chicken Alfredo ahead of time?

It’s best freshly made. To get a head start, cook and slice the chicken up to 1 day ahead and refrigerate it, then make the sauce and pasta right before serving.

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