JUMP TO RECIPE ↓

Recipe

Print recipe ⎙Cook mode ↗

Servings

4 1×

−+Reset

0.5×1×2×

Serves 4Prep 10 minCook 25 minTotal 35 min

Ingredients

• 2 large boneless, skinless chicken breasts, about 1 pound (450 g)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper
• ½ teaspoon Italian seasoning or paprika, optional

Method

1. Prepare the chicken. Pat the chicken breasts dry with paper towels. Slice them into even strips or place them between sheets of parchment paper and pound them to an even thickness. Season both sides with salt, black pepper, and Italian seasoning or paprika, if using.
2. Boil the pasta water. Bring a large pot of water to a boil. Add enough salt to season the water. Cook the fettuccine according to the package directions until al dente.
3. Sear the chicken. While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 5 to 7 minutes per side, depending on thickness, until golden brown and cooked through.
4. Rest and slice the chicken. Transfer the chicken to a clean cutting board and let it rest for several minutes. Slice into strips or bite-sized pieces. Keep the skillet available for the sauce.
5. Reserve the pasta water. Before draining the fettuccine, reserve at least 1 cup of the cooking water. Drain the pasta and set it aside. Do not rinse it.
6. Make the sauce. Reduce the skillet heat to medium-low. Add the remaining 6 tablespoons of butter. Once melted, add the garlic and cook for about 30 seconds, stirring constantly.
7. Add the cream. Pour in the heavy cream and bring it to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally. Do not let the cream boil rapidly.
8. Melt in the Parmesan. Remove the skillet from high heat. Gradually whisk in the Parmesan until the cheese has melted and the sauce is smooth. Stir in the nutmeg and season with additional salt and black pepper as needed.
9. Combine the pasta and sauce. Add the drained fettuccine to the skillet. Toss gently until the noodles are coated. Add reserved pasta water 1 or 2 tablespoons at a time until the sauce reaches a smooth, glossy consistency.
10. Add the chicken. Return the sliced chicken to the skillet. Toss gently to combine and heat through for 1 to 2 minutes.
11. Serve. Divide the chicken Alfredo between four bowls. Garnish with chopped parsley, extra Parmesan, and freshly ground black pepper. Serve immediately.

Chicken Alfredo (Creamy Restaurant Classic)

Chicken Alfredo is a reliable restaurant-style dinner made with tender chicken breast, silky Alfredo sauce, and fettuccine pasta. This version combines golden pan-seared chicken with a rich sauce made from butter, garlic, heavy cream, Parmesan, and a small pinch of nutmeg.

Unlike classic fettuccine Alfredo, which is served without meat, this chicken Alfredo recipe adds seasoned chicken breast for extra protein and a complete one-pan meal. The sauce is finished with reserved pasta water, which helps it coat every strand of pasta without becoming overly thick.

For best results, grate the Parmesan yourself and serve the pasta immediately. Alfredo sauce thickens as it cools, so the finished dish is at its creamiest straight from the skillet.

JUMP TO RECIPE

Chicken

Slice the chicken breasts into even strips or pound them to a uniform thickness before cooking. This helps the chicken cook at the same rate and creates more browned surface area.

Season the chicken simply with salt and black pepper. Italian seasoning or paprika can be added, but the main flavor should come from the browned chicken and creamy sauce.

Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken until golden on the outside and cooked through in the center. The internal temperature should reach 165°F (74°C). Let the chicken rest briefly before slicing so the juices remain in the meat.

Sauce

The Alfredo sauce is made in the same skillet used for the chicken. This retains the browned bits left behind during searing and adds depth to the finished dish.

Melt the butter over medium-low heat, then cook the garlic briefly until fragrant. Add the heavy cream and allow it to reach a gentle simmer. Avoid boiling the cream, as high heat can cause the sauce to separate.

Remove the skillet from direct high heat before adding the Parmesan. Freshly grated cheese melts more smoothly than pre-shredded cheese, which may contain anti-caking agents. A small pinch of nutmeg adds a subtle classic flavor without making the sauce taste sweet or heavily spiced.

Pasta

Cook the fettuccine in well-salted water until al dente. Before draining, reserve at least 1 cup of the pasta water.

The starchy water is useful for adjusting the sauce. Add it gradually while tossing the pasta with the Alfredo sauce. This creates a smoother consistency and helps the sauce cling to the noodles.

This technique is also recommended in many traditional pasta preparations, including the methods described in The Kitchn’s chicken Alfredo guide and Food Network’s chicken fettuccine Alfredo recipe.

Recipe

Chicken Alfredo

• Servings: 4
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Category: Main course
• Cuisine: Italian-American

Ingredients

For the chicken

• 2 large boneless, skinless chicken breasts, about 1 pound (450 g)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper
• ½ teaspoon Italian seasoning or paprika, optional

For the pasta and Alfredo sauce

• 12 ounces (340 g) dried fettuccine
• 6 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 1 cup (240 ml) heavy cream
• 1½ cups freshly grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• ½ to 1 cup reserved pasta water, as needed
• Additional salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Method

1. Prepare the chicken. Pat the chicken breasts dry with paper towels. Slice them into even strips or place them between sheets of parchment paper and pound them to an even thickness. Season both sides with salt, black pepper, and Italian seasoning or paprika, if using.

2. Boil the pasta water. Bring a large pot of water to a boil. Add enough salt to season the water. Cook the fettuccine according to the package directions until al dente.

3. Sear the chicken. While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 5 to 7 minutes per side, depending on thickness, until golden brown and cooked through.

4. Rest and slice the chicken. Transfer the chicken to a clean cutting board and let it rest for several minutes. Slice into strips or bite-sized pieces. Keep the skillet available for the sauce.

5. Reserve the pasta water. Before draining the fettuccine, reserve at least 1 cup of the cooking water. Drain the pasta and set it aside. Do not rinse it.

6. Make the sauce. Reduce the skillet heat to medium-low. Add the remaining 6 tablespoons of butter. Once melted, add the garlic and cook for about 30 seconds, stirring constantly.

7. Add the cream. Pour in the heavy cream and bring it to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally. Do not let the cream boil rapidly.

8. Melt in the Parmesan. Remove the skillet from high heat. Gradually whisk in the Parmesan until the cheese has melted and the sauce is smooth. Stir in the nutmeg and season with additional salt and black pepper as needed.

9. Combine the pasta and sauce. Add the drained fettuccine to the skillet. Toss gently until the noodles are coated. Add reserved pasta water 1 or 2 tablespoons at a time until the sauce reaches a smooth, glossy consistency.

10. Add the chicken. Return the sliced chicken to the skillet. Toss gently to combine and heat through for 1 to 2 minutes.

11. Serve. Divide the chicken Alfredo between four bowls. Garnish with chopped parsley, extra Parmesan, and freshly ground black pepper. Serve immediately.

Tips

• Grate the Parmesan finely. Smaller pieces melt more evenly and help prevent a lumpy sauce.
• Use moderate heat. High heat can cause the cream, butter, and cheese to separate.
• Reserve more pasta water than you expect to need. The sauce continues to thicken as it sits.
• Do not rinse the pasta. The starch on the surface helps the Alfredo sauce adhere to the fettuccine.
• Cook the chicken in batches if necessary. Crowding the pan causes the chicken to steam rather than brown.
• Serve immediately. Alfredo sauce is thickest and creamiest when hot.
• Adjust the consistency at the end. If the sauce is too thick, add pasta water. If it is too loose, toss it over low heat for another minute.

Variations

Chicken Alfredo with broccoli

Steam or blanch 2 cups of broccoli florets and add them with the chicken. Broccoli adds texture and provides a simple vegetable component without changing the sauce.

Cajun chicken Alfredo

Season the chicken with 1 to 2 teaspoons of Cajun seasoning before searing. Reduce the added salt, as many Cajun seasoning blends already contain sodium.

Mushroom chicken Alfredo

Sauté 8 ounces of sliced mushrooms in the skillet after cooking the chicken. Remove them while preparing the sauce, then add them back with the pasta.

Spinach Alfredo

Add 2 packed cups of baby spinach to the finished sauce. Stir until wilted before adding the pasta and chicken.

Lighter chicken Alfredo

Replace part of the heavy cream with whole milk. The sauce will be less rich and may require additional Parmesan or pasta water to reach the desired consistency.

FAQ

Can I use pre-cooked chicken for chicken Alfredo?

Yes. Slice or shred cooked chicken and add it during the final step, allowing enough time for it to heat through. Pan-seared chicken provides more flavor and texture, but leftover roast or grilled chicken can be used.

Why is my Alfredo sauce grainy?

A grainy sauce usually results from overheating the cheese, using low-quality pre-shredded Parmesan, or adding the cheese too quickly. Remove the skillet from high heat and whisk in finely grated Parmesan gradually. A small amount of reserved pasta water can also help smooth the sauce.

Can I make chicken Alfredo ahead of time?

Chicken Alfredo is best served immediately, but it can be refrigerated in an airtight container for up to 3 days. Reheat it gently in a skillet over low heat with a splash of milk, cream, or water. Avoid high heat, which can cause the sauce to separate.

What pasta can I use instead of fettuccine?

Linguine, tagliatelle, spaghetti, or penne can be substituted. Long, wide noodles are closest to traditional fettuccine Alfredo, while short pasta shapes hold the sauce in their ridges and centers.

Can I freeze chicken Alfredo?

Freezing is not recommended because cream-based sauces can separate when thawed. For better results, prepare the chicken separately and make a fresh Alfredo sauce when serving.

How do I thicken chicken Alfredo sauce?

Simmer the sauce gently for an additional minute or add more grated Parmesan. Do not add large amounts of cheese at once. If the sauce becomes too thick, loosen it with reserved pasta water.