Chicken Alfredo is a classic Italian-American dish that brings nothing but comfort to the dinner table. Every bite is filled with creamy homemade alfredo sauce, parmesan baked chicken and fettuccine pasta. So easy to make from scratch in just 30 minutes!
Anything smothered in a classic Homemade Alfredo Sauce is just heavenly and once you’ve had enough chicken, try Shrimp Alfredo next.
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Alfredo Sauce originated in Rome and it’s one of the most famous dishes around the world. This sauce goes perfectly with pasta and so many proteins and vegetables. It’s our favorite sauce among so many… it even beats out classic Marinara Sauce! There’s so much comfort in this creamy, buttery, cheesy sauce.
Chicken alfredo combines delicious baked chicken that’s flavored with parmesan cheese with the comfort of pasta and homemade alfredo sauce. This dish still takes less than 30 minutes to prepare and it’s perfect for a family dinner and special occasions alike.
The beauty of chicken alfredo is that it’s picky eater approved! I’ve yet to meet someone who didn’t love my homemade chicken alfredo recipe, no matter how selective their palate is. There’s just something so classic and satisfying about perfectly cooked chicken breasts with creamy pasta!
Ingredient Notes
Chicken Breasts – use boneless skinless chicken breast meat or if you wish, you can use chicken thigh meat instead.
Alfredo Sauce – I highly recommend making your own instead of buying a jar. It takes just a few minutes, a few simple ingredients to make your own, and tastes superior to any store-bought sauce!
Parmesan Cheese – For the very best flavor and consistency, use freshly shredded parmesan.
Fettuccine – This is the most classic pasta to use for chicken alfredo. In a pinch, you can use whatever other pasta you have on hand.
See recipe card for complete information on ingredients and quantities.
How to Make Chicken Alfredo
Prepare the chicken:
Trim the fat off the chicken breasts. Season with salt, pepper and oregano on both sides. Sprinkle freshly grated parmesan on both sides of the chicken. Place it on a prepared baking sheet (1).
Bake. Bake at 450°F for 15-20 minutes, depending on the thickness of the chicken.
Let it rest. Once chicken is baked, let it rest for about 5 minutes on the cutting board before slicing it (2). Slice it against the grain.
To Make an Easy Alfredo Sauce
In a medium to medium-low, heavy bottom sauce pot, melt the butter over medium heat. Once the butter is melted, add pressed garlic. Cook garlic until it’s fragrant and sprinkle flour over it. Stir until flour is mixed with butter and slowly pour in heavy whipping cream while constantly stirring (3).
Gently stir the mixture together and let it heat through. Don’t let it boil! Once heavy cream is hot, whisk in sour cream, parmesan cheese, salt, and pepper (4). Lower heat to medium-low and gently stir until grated cheese melts and incorporates.
Keep cooking over medium-low heat for about 5 minutes, stirring often (5).
PRO TIP: Remember, do NOT let the cream boil! If your stove runs too hot on medium, start to cook the sauce over lower than medium heat.
Toss the pasta. Once the sauce is ready, toss the pasta in it to coat (6) and serve with sliced chicken.
Recipe FAQs
You can serve vegetables on a side or mix it right into the chicken and pasta. It’s easy to roast vegetables with the chicken or sauté them separately. The best vegetables to compliment this dish are:
Broccoli
Zucchini
Asparagus
Spinach
Cherry tomatoes
Absolutely! If you cook the chicken in the skillet on your stovetop, you can even use the same pan to make the sauce and incorporate those flavors into the dish.
To cook the chicken using your stovetop, preheat the pan first over medium to medium-low heat and add the seasoned chicken. Cook for about 4-7 minutes on each side. The exact cook time will depend on the thickness of the chicken breasts.
The best way to tell if the chicken is done is to use a meat thermometer and make sure the chicken is cooked to 165°F internal temperature.
Heavy whipping cream is the best option for a rich and creamy alfredo sauce. If you’re in a bind, you can use half and half but it will be slightly thinner and not as rich. To make the sauce thicker when using half and half, add another 1/2 tbsp of flour and use a little more parmesan cheese. Don’t use anything less rich than half and half!
How to Make It Gluten Free
I’ve gotten a few comments from people wishing that they could have fettuccine alfredo but they’re on a gluten free diet. I am happy to tell you that you can absolutely make this dish gluten free! That is the way I have to make it for myself and I promise, the difference is not very noticeable.
Alfredo Sauce – To make gluten free alfredo sauce, you simply swap out all-purpose flour for a gluten free all-purpose flour.
Pasta – Here is where it can get a little tricky because most gluten free pasta, to put nicely, isn’t great. I’ve tried many, many different brands of gluten free pasta to find one that is somewhat close to the real pasta… and I’ve succeeded! There’s a brand of pasta that actually tastes and feels close to the real deal and that is Tinkyada. Use Tinkyada gluten free fettuccine and you will come very close to the regular fettuccine alfredo.
Storing and Reheating
Store alfredo sauce in a glass jar with an airtight lid in the refrigerator for about 3-5 days.
When possible, store the pasta, chicken, and sauce separately or the pasta will soak up the sauce. Pasta continuously soaks up the liquids it’s in when stored.
I don’t recommend reheating the sauce in the microwave because it separates if it’s overheated. The key to reheating alfredo sauce is low and slow! If you do want to try reheating it in the microwave, use a lower power setting and heat it up for 30 seconds at a time. Stir each time it stops to evenly distribute the heat.
The best way to reheat alfredo sauce is in a small sauce pot over medium-low heat. Let it warm slowly while stirring often until warmed through.
One more way to reheat it is to mix cold sauce with hot, freshly cooked pasta. As soon as you drain the boiling water off pasta, add it back to the empty pot and add cold sauce. Mix it together and let the hot pasta heat up the sauce.
More of the Best Pasta Recipes
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Chicken Alfredo Recipe
Ingredients
- 16 oz fettuccine
Chicken:
- 1.5 lbs chicken breast or thighs
- 1/2 cup grated Parmesan cheese
- 2.5 tsp oregano
- salt
- fresh cracked black pepper
Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 garlic cloves
- 1 tbsp all purpose flour
- 2 cups heavy whipping cream
- 1/4 cup sour cream
- 1/2 cup fresh grated Parmesan cheese
- 1/2 cup dry Parmesan cheese
- salt
- fresh cracked black pepper
Instructions
- Cook fettuccine according to the package instructions. Make sure not to overcook it so it’s not too mushy. Drain it and set aside.
Baked Chicken:
- Preheat the oven to 450° and grease a rimmed baking sheet. Trim excess fat off the chicken and season with salt, pepper, oregano on both sides. Sprinkle fresh grated Parmesan cheese generously on both sides of the chicken and place it on the baking sheet.
- Bake for 15-20 minutes, depending on the thickness of the chicken.
- Once chicken is baked, let it rest for about 5 minutes on the cutting board before slicing it. Slice it against the grain.
Alfredo Sauce:
- While chicken and pasta is cooking, prepare the sauce. Measure all ingredients before starting to cook.
- In a medium, heavy bottom sauce pot, melt butter over medium heat. Once butter is melted, add pressed garlic. Cook garlic until it’s fragrant and sprinkle flour over it. Stir until flour is all mixed with butter and slowly pour in heavy whipping cream while constantly stirring.
- Gently stir the mixture together and let it heat through. (Don’t let it boil!) Once heavy cream is hot, whisk in sour cream, Parmesan cheeses, salt, and pepper. Lower heat to medium-low and gently stir until grated cheese melts and incorporates.
- Keep cooking over medium-low heat for about 5 minutes, stirring often.
- Once sauce is ready mix it with cooked pasta and sliced chicken. You can top it off with some fresh parsley and grated Parmesan cheese.
Video
Notes
- Gluten Free Notes: Alfredo Sauce – To make gluten free alfredo sauce, you simply swap out all-purpose flour for a gluten free all-purpose flour. Pasta – Use your favorite gluten free pasta! My favorite is a brand of pasta that actually tastes and feels close to the real deal and that is Tinkyada. Use Tinkyada gluten free fettuccine and you will come very close to the regular fettuccine alfredo.
- Storing: Store alfredo sauce in a glass jar with an airtight lid in the refrigerator for about 3-5 days.
- Reheating: The best way to reheat alfredo sauce is in a small sauce pot over medium-low heat. Let it warm slowly while stirring often until warmed through.
One more way to reheat it is to mix cold sauce with hot, freshly cooked pasta. As soon as you drain the boiling water off pasta, add it back to the empty pot and add cold sauce. Mix it together and let the hot pasta heat up the sauce.
Nutrition
Originally published on Will Cook For Smiles in July 2019.
Megan Swartout says
Amazing! My PICKY kids even ate this! So quick, easy and delicious!
LyubaB says
Nice, I love when that happens! I am so happy you liked the recipe!
Debbie Carlton says
My family said this was the best Alfredo they ever had!
LyubaB says
That’s fantastic to hear, Debbie!
Marcie Bray says
I haven’t made this yet, but do you use bone in or boneless chicken? Thanks.
Beth says
I don’t think it really matters. I’ve used both bone in as well as boneless. It came out delicious each time. Although I must admit, boneless chicken was much easier.
Terry Geiman says
I have made a few alfredo sauce but by far this one has become my favored, simple and tasty. My new go to, still cooking pasta or I’D at a pic
LyubaB says
I am so glad you like it, Terry! It is a family favorite at my house! 🙂
Christy says
Followed recipe exactly. This recipe is amazing!! Thank you!!
LyubaB says
I am so glad you liked it, Christy!
linda says
My First time making alfredo sauce i didn’t have any whipping cream so i ask google how to 3 tbsp real butter melt in microwave add third of a cup of milk stir fast i tripled the recipe i thin it some with evaporated milk. it was great
LyubaB says
I am glad it worked out for you and was great! Thanks for commenting for others who may need a substitute. 🙂
Colleen says
Before make this, wondering why there is dry Parmesean from the can used along with the fresh.
Mary Lewis says
Could you substitute the fettuccine for a differen noodle like linguine or penne pasta?
Jeanne says
Hi! Love this recipe. Wondering if I could cook the chicken ahead of time (in the morning), and finish up the recipe later in the evening for dinner?
Thanks!
LyubaB says
Hi Jeanne,
You can absolutely cook the chicken beforehand or even use a rotisserie chicken. Please let me know how you like it!
ellen says
First time making fettuccine alfredo and after searching through many recipes I am glad I took a gamble on this one. The family loved it. I wouldn’t change anything (except I over-peppered my chicken a tad…)
LyubaB says
Hi Ellen, So glad you liked it!
Veronica says
Made this for dinner tonight. Family loved it, easy to prepare and was delicious!
LyubaB says
Happy to hear you liked it! Thanks for letting me know, Veronica! 🙂