Published March 7, 2025. This post may contain affiliate links. Please read my disclosure policy.
Chicken Alfredo is an indulgent pasta dinner that tosses fettuccine in a luxurious homemade alfredo sauce and finishes it with juicy pan-seared chicken on top. It’s one of my favorite 30-minute comfort foods to make for a family dinner.
As an Italian, pasta is practically in my blood, which is why I make it for dinner at least once a week. Chicken alfredo is one of my first choices because it’s a high-reward, low-effort meal. From the homemade alfredo sauce to the seared chicken to the pasta, it’s completely foolproof and ready to eat in 30 minutes.
Chicken Alfredo Recipe
Chicken alfredo is a rich and creamy pasta dish that tosses fettuccine noodles in a cheesy and garlicky alfredo sauce. The luxurious pasta wouldn’t be complete without Cajun-seasoned, pan-seared chicken breasts on top, creating the perfect duo of comfort and flavor. One bite and you’ll understand why this is the ultimate family-friendly dinner and a crowd-pleaser at dinner parties.
The origins of chicken alfredo trace back to a simple pasta sauce made with butter and parmesan cheese created by Alfredo di Lelio in Rome in the early 20th century for his postpartum wife. Over time, the sauce has evolved into a smooth, creamy version made with butter, parmesan cheese, and heavy cream. It became a hallmark of Italian-American cuisine, especially when paired with fettuccine noodles (where the name “fettuccine alfredo” comes from).
Modern chicken alfredo recipes are almost the same as the original, with the only real difference being the seared chicken served on top. I tend to gravitate towards chicken alfredo because the added protein makes this indulgent meal heartier and more filling.
Ingredients and Substitutions
- Chicken – Boneless, skinless chicken breasts are my go-to, but boneless, skinless chicken thighs work just as well. They’ll need an extra minute or two to cook through.
- Oil — I use olive oil to create a flavorful spice paste, sear the chicken, and sauté the aromatics. If you don’t have olive oil, use avocado or vegetable oil instead.
- Seasonings – I seasoned the chicken with coarse salt and freshly cracked black pepper to enhance all the flavors.
- Aromatics – I use minced garlic cloves and diced shallots to create the savory base of the sauce.
- Cream – Heavy whipping cream is the secret to a luxuriously rich and creamy alfredo sauce. Half-and-half can also work, but your sauce will be slightly thinner.
- Cheese – Freshly grated Parmigiano Reggiano is the best cheese for alfredo sauce because it melts beautifully and has a nutty, salty, umami-rich flavor. If you need an alternative, try Grana Padano or Pecorino Romano.
- Pasta – Fettuccine noodles are wide and flat to help them hold onto every drop of the creamy sauce. If you want to switch it up, linguine, tagliatelle, or pappardelle are great options. You can also use casarecce, rotini, campanelle, or penne if you prefer a shortcut pasta. And if you’re feeling ambitious, try making fresh homemade pasta to make this dish truly restaurant-worthy.
How to Make Chicken Alfredo
Prep the chicken: I slice each chicken breast half widthwise to create thin cutlets.
Season the chicken: I seasoned both sides of the chicken cutlets with salt and pepper.
Sear the chicken: When I’m ready to cook, I heat olive oil in a large rondeau pan or deep skillet over high heat until the oil starts to smoke. I sear the chicken until it develops a golden-brown crust. Then, I flip the pieces, reduce the heat to medium, and sear the other side. I set the cooked chicken aside on a plate.
Sauté the aromatics: In the same pan, I add more olive oil, along with the minced garlic and shallots, and sauté them just until fragrant.
Make the alfredo sauce: I pour the heavy cream into the pan and stir in the parmesan until the sauce thickens. I taste the sauce, season it with salt and pepper as needed, and then take it off the heat.
Cook the pasta: I cook it in a large pot of boiling salted water until it’s al dente. Then, I reserve 1 cup of the pasta cooking water before draining the rest.
Combine and toss: I dump the cooked pasta into the pan with the alfredo sauce and toss it all together until every strand is coated. If the sauce feels too thick, I use the reserved pasta water to thin it out until it reaches the perfect creamy consistency.
Plate and serve: Finally, I slice the seared chicken, plate it over the creamy alfredo-smothered pasta, and dig in.
Chef Tips + Notes
Nothing can ruin pasta with chicken and alfredo sauce quite like dry, rubbery chicken, so do your best not to overcook the chicken. The key is to slice the breasts into thin cutlets to help them cook and crisp up quickly in the hot pan. Once they’re no longer pink on the inside, transfer the chicken breasts to a cutting board for 5 minutes to lock in their delicious juices and flavor.
- Prevent the cheese from clumping in the sauce: The best way to avoid a clumpy alfredo sauce is to lower the heat and gradually stir in the freshly grated parmesan rather than all at once. I don’t recommend using pre-grated parmesan as it contains anti-caking agents that prevent it from melting as nicely.
- Don’t overcook the pasta: Follow the package instructions to cook the pasta only to al dente (tender with a slight bite). The noodles will continue to cook and soften in the sauce.
- Always save some of the pasta cooking water: This starchy liquid gold is the secret to a silky smooth sauce that clings to every strand of pasta. I always save 1 to 1 ½ cups before draining the rest.
- If your alfredo sauce is too thin, let it simmer for a few extra minutes or add more parmesan to thicken it.
- Make it meatier: Besides chicken, you can serve chicken alfredo pasta with crispy bacon, pancetta, Italian sausage, or andouille sausage on top. Or, if you love seafood, try shrimp or scallops instead.
Serving Suggestions
This simple chicken alfredo recipe is handy when we want something comforting and cheesy for dinner. I always pair it with some crusty bread to mop up every last drop of sauce. Garlic bread is a family favorite, but soft and fluffy French bread is a popular choice, too.
I like to pair the pasta and bread with a veggie-loaded Italian salad with vinegar and oil for a complete Italian feast. I’ll often make a batch of garlicky butter-glazed broccolini for extra color and crunch, too.
Make-Ahead and Storage
Make-Ahead: The pasta is best enjoyed when tossed in the alfredo sauce and topped with chicken.
How to Store: Cover and refrigerate the leftover pasta and chicken in an airtight container for up to 3 days. Alfredo sauce doesn’t freeze well, as it can separate and become grainy.
How to Reheat: Reheat the pasta in a pan over low heat. Add a splash of water and stir continuously until it’s creamy and heated.
More Pasta Recipes
- Easy Pesto Pasta Recipe
- Homemade Spaghetti Pasta Carbonara
- Pasta Cacio E Pepe Recipe
- Pasta Puttanesca Recipe
- Pasta Alla Gricia Recipe
Chicken Alfredo
Ingredients
- 2 10-12 ounce each boneless skinless chicken breasts
- 3 tablespoons olive oil
- 2 finely minced garlic cloves
- 1 peeled small diced shallot
- 1 ½ cups heavy whipping cream
- 1 cup grated parmigiano Reggiano
- 1 pound Fettuccine pasta
- coarse salt and freshly cracked pepper to taste
- pasta water
Instructions
- Carefully thinly slice the chicken breasts in half widthwise. Next, mix 3 tablespoons each of olive oil and Cajun spices on a large plate until combined.
- Season the breasts on both sides with salt and pepper.
- Add 2 tablespoons of oil to a rondeau or large pot and heat over high heat until it lightly smokes.
- Place the chicken breast and cook for 4 to 5 minutes. Flip it over and cook over medium heat for 4 to 5 minutes or until well browned on both sides and cooked throughout. Set the chicken to the side.
- Add the garlic and shallot to the pan and the remaining 1 tablespoon of olive oil, and cook for 30 to 45 seconds.
- Pour in the whipped cream and cook over medium heat for just 2 to 3 minutes to heat it up. Next, stir in the cheese until thoroughly combined and thick over low to medium heat, which takes about 3 to 4 minutes. Season with salt and pepper and set it to the side.
- Add the pasta to a large pot of boiling salted water and cook the pasta according to the package. Be sure to stir occasionally.
- Drain the pasta and add it to the pan with the sauce, tossing until coated. You may need to add a ladle or two of pasta water to thin out the pasta sauce so that it coats the pasta evenly.
Chicken Alfredo