This easy Chicken Alfredo recipe includes golden pan-fried seasoned chicken breasts and tender noodles, coated in the most dreamy cream sauce ever. A showstopper meal and it’s all done in just over 30 minutes!
Looking for other easy creamy pasta dishes? You will love our Shrimp Alfredo, Spaghetti Carbonara, and Chicken Tetrazzini.
Talk about comfort food! Mama Mia, you guys. We put our amazing Homemade Alfredo Sauce to perfect use in this Chicken Alfredo recipe. Wonderfully seasoned chicken with a crispy golden exterior, on top of tender pasta that’s coated with a velvety garlic and Parmesan cream sauce. What’s more, it looks and tastes like a gourmet meal, but it’s incredibly easy to make. Trust me, your entire family will love it!
For Chicken Alfredo Pasta, you have 3 main components, all of which are delicious on their own and even more amazing once combined:
This dish comes together fast, so have everything ready to go. Here’s a summary: *Don’t miss the complete printable recipe and video tutorial below.
Make Ahead: Chicken Alfredo is ideally made and served right away, however the chicken can be cooked up to 1 day in advance. I don’t recommend making the sauce ahead of time.Leftovers: Any leftovers should be stored in an airtight container in the refrigerator. It will keep up to 3 days.How to reheat Chicken Alfredo: Reheat on the stovetop, gently over low heat until it’s incorporated again, keeping in mind the sauce will probably separate.
With chicken, pasta, and a cream sauce, this is high calorie, indulgent, and filling! But the following are great Alfredo side dishes:
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Chicken Alfredo
This easy Chicken Alfredo recipe includes golden pan-fried chicken breasts and tender noodles, coated in the most dreamy cream sauce ever!
Prep: 15min
Total: 33min
Serving Size: 1 serving
Nutrition Facts: calories 919 kcal, Carbohydrate 45 g, Protein 39 g, Fat 65 g, Saturated Fat 37 g, Trans Fat 1 g, Cholesterol 280 mg, Sodium 1179 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 16 ounces dry fettuccine pasta
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 1/2 cup butter (, cut into large cubes or slices)
- 2 cups heavy whipping cream
- 1 clove garlic (, minced)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Italian Seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups freshly grated Parmesan cheese
Instruction:
- Make the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually 10 minutes. Reserve 1/2 cup of the cooking water, then drain well. Set aside.
- Make the chicken: Season chicken breasts with the Italian seasoning, salt, and pepper.
- Warm the olive oil over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown. Flip over and add in 1 tablespoon of butter between them, picking up the pan to give it a gentle swirl to distribute. Continue cooking for another 5-7 minutes (or an internal temperature reaches 165 degrees F.)
- Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.
- Make the Alfredo sauce: In the same pan, over medium-low heat, add the butter and cream; whisk until butter has melted.
- Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
- Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
- Stir in the parmesan cheese just until melted and the sauce is smooth. (If the sauce ends up too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.)
- Assemble: Take sauce off the heat and immediately toss with the cooked fettuccine noodles.
- Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.
Making Chicken Alfredo Faster Than A Restaurant | But Faster
FAQ
What makes alfredo sauce taste better?
What is the difference between chicken alfredo and fettuccine alfredo?
What else can I add to my chicken alfredo?
Roasted vegetables or steamed veggies such as broccoli, asparagus, bell pepper, green beans, carrots, Brussels sprouts or cauliflower. Green vegetables somehow pair the best with this dish and add so much delicious flavor.
What is the secret to smooth alfredo sauce?
