Name: Chicken Alfredo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts; 1 tbsp olive oil or butter (for cooking chicken); Salt and black pepper, to taste; 2 cloves garlic, minced; 3 tbsp butter; 1 1/2 cups heavy cream; 1 cup grated Parmesan cheese; 12 oz fettuccine pasta; Fresh parsley, chopped (optional, for garnish)

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Chicken Alfredo is a rich and creamy pasta dish made with tender slices of chicken breast, a velvety Parmesan cream sauce, and fettuccine noodles. It’s one of my favorite comfort foods—warm, filling, and full of buttery, cheesy flavor that always satisfies. Whether I’m making it for a family dinner or a cozy night in, this dish is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make but feels indulgent and satisfying. The homemade Alfredo sauce comes together in just a few minutes with real ingredients like butter, garlic, cream, and Parmesan. Adding juicy, pan-seared chicken makes it hearty enough for a full meal, and the creamy sauce clings beautifully to the pasta. It’s the kind of dinner that looks and tastes like a restaurant favorite but comes straight from my kitchen. Chicken Alfredo

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil or butter (for cooking the chicken)
Salt and black pepper
Garlic, minced
Butter
Heavy cream
Grated Parmesan cheese
Fettuccine pasta (or any pasta I like)
Fresh parsley (optional, for garnish)

Directions

I season the chicken breasts with salt and pepper on both sides.
In a large skillet, I heat olive oil over medium heat and cook the chicken until golden and cooked through, about 5–6 minutes per side. I remove it from the pan and let it rest before slicing.
While the chicken cooks, I boil a pot of salted water and cook the pasta until al dente. I drain and set it aside.
In the same skillet used for the chicken, I melt butter and sauté the garlic for about 1 minute until fragrant.
I pour in the cream and bring it to a gentle simmer, stirring occasionally.
I stir in the Parmesan cheese and continue to cook until the sauce thickens slightly.
I add the cooked pasta and toss to coat in the sauce, then top with the sliced chicken.
I serve it warm, garnished with parsley if I want a pop of color.

Servings and timing

This recipe serves 4 and takes about 30–35 minutes total—10 minutes of prep and 20–25 minutes to cook.

Variations

Sometimes I add steamed broccoli or spinach for a veggie boost. I’ve also used grilled or blackened chicken for a smoky twist. If I want a lighter version, I use half-and-half instead of heavy cream. Shrimp is another great substitute for the chicken if I want a seafood spin.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of milk or cream to loosen the sauce. I avoid microwaving too long, as it can make the sauce separate. Chicken Alfredo

FAQs

Can I use a different type of pasta?

Yes. While fettuccine is classic, I’ve made it with penne, linguine, or even spaghetti—it all works.

How do I keep the sauce from curdling?

I cook the sauce gently over low to medium heat and avoid boiling it. Stirring in the cheese gradually helps keep it smooth.

Can I make it ahead?

I can prep the components ahead—cook the chicken and make the sauce—but I wait to toss it with the pasta until I’m ready to serve for the best texture.

What kind of Parmesan should I use?

I prefer freshly grated Parmesan for the smoothest, creamiest sauce. Pre-shredded cheese doesn’t melt as well.

Can I make it without cream?

For a lighter version, I use whole milk thickened with a bit of flour or cornstarch, or a mix of milk and cream.

Conclusion

Chicken Alfredo is a creamy, satisfying pasta dish that I turn to when I want something comforting and delicious. With its rich garlic-Parmesan sauce and juicy chicken, it’s a simple meal that always delivers big flavor. Whether I’m serving it to family or just treating myself, this dish is a classic that never goes out of style.