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With its golden caramelized chicken breasts and tender noodles in a luscious cream sauce, my pan-fried Chicken Alfredo Recipe will leave you craving more! Ready in under 40 minutes using simple ingredients plus one secret ingredient that makes Alfredo so much creamier!
Jump to:
- Easy Chicken Alfredo Recipe
- Chicken Alfredo Ingredients
- Chicken Recipe for Chicken Alfredo
- How to Cook Chicken for Alfredo
- How to Make Chicken Alfredo
- Chicken Alfredo Recipe Tips
- Chicken Alfredo Variations
- Chicken Fettuccine Alfredo Storing Tips
- Chicken Alfredo Recipe FAQ
- Side Dishes for Alfredo Chicken Alfredo
- Pin it for later!
- Recipe
- Reviews
Easy Chicken Alfredo Recipe
I love chicken alfredo. It’s one of my favorite tests of a great restaurant: if they can do a simple chicken alfredo recipe well, then I know they’re a winner! My favorite Alfredo sauce recipe actually came from a restaurant that served me the creamiest chicken alfredo dish I’d ever had. I just had to know their secret, and lucky me – they gave it to me!
With most chicken alfredo recipes, the chicken doesn’t stand out much on its own. It’s like there’s so much reliance on the sauce that nobody knows how to season chicken for chicken alfredo. That’s what makes my delicious and quick chicken alfredo recipe different! Combining creamy and decadent homemade fettucine alfredo with perfectly seasoned pan-fried chicken, every bite bursts with flavor.
Not only does my recipe for chicken alfredo deliver incredible taste with its amazing chicken alfredo seasoning, but it also comes together effortlessly in just about 30 minutes using simple ingredients. It’s an easy pasta recipe your whole family will love!
Chicken Alfredo Ingredients
- Heavy whipping cream: If you’re serving up alfredo, you already want indulgence, so I highly recommend just going all the way and using heavy cream. It has the most lusciously creamy texture imaginable! However, you can also make alfredo sauce with half and half, it will just be thinner.
- Butter: I like to use a little butter to saute the garlic. It blends well with the cream and cheese, making for a smoother sauce.
- Minced garlic: Garlic is essential for the best alfredo sauce. Not only does it add tons of flavor, but it perfectly complements the chicken. Use fresh garlic cloves.
- Parmesan cheese: You’ll want a nice block of parmesan, not sprinkle cheese! Grating your own will make all the difference for the texture and flavor.
- White American cheese: My secret ingredient! I recommend either buying a block of white American cheese, or getting some slices from the deli. Don’t use the individually wrapped slices; they won’t melt correctly.
- Fettuccine pasta: Fettucine is the classic pasta for alfredo, but don’t be afraid to change it up! Try making chicken alfredo penne, or bring the luxury with tender homemade pasta!
- Cracked black pepper: Black pepper is the only seasoning alfredo needs, adding just a touch of heat and spice to this luxurious sauce.
Yes, you read that right: white American cheese! This is the secret ingredient that makes my Alfredo sauce so creamy. Trust me, you do not want to skip adding this cheese. Even if you’re skeptical, try it: it makes a huge difference!
For more details on what makes this sauce so unique, see my Homemade Alfredo Sauce.
Chicken Recipe for Chicken Alfredo
- Boneless skinless chicken breasts: I prefer chicken breast for alfredo, as the lean meat stays nice and juicy in combination with rich alfredo sauce. You can also use thighs, but the high fat content can make the meat greasy.
- Olive oil: A little oil in the pan keeps the chicken nice and crisp without adding too much grease.
- Garlic powder: One of the most important chicken alfredo chicken seasonings is garlic powder! It’s nice and mellow, adding a sweetness to the meat.
- Paprika: My secret to the best chicken for alfredo is a little bit of paprika! It doesn’t take much to add a new dimension of flavor; don’t overdo it, or it’ll discolor the sauce. I like using smoked paprika when I can.
- Salt: Go light on the salt, but be sure to add some to draw out the flavors of the chicken.
- Pepper: A little freshly cracked black pepper helps balance the savory flavors of the seasoning.
- Butter: A secret trick to finishing pan-fried chicken is adding butter to the pan at the end! It coats the chicken in rich flavor.
Seasoning chicken for alfredo with garlic powder, paprika, salt, and pepper gives it a fantastic flavor to complement the creamy, cheesy sauce. Once you see how to season chicken alfredo, you’ll see how simple it is!
You can also try my Chicken Seasoning Rub.
How to Cook Chicken for Alfredo
- Mix garlic powder, paprika, salt, and pepper in a bowl, then slice both chicken breasts in half horizontally to get two thin halves. You can also pound the chicken flat. Sprinkle the seasoning over your chicken, coating all sides.
- Heat a large skillet over medium heat. Once hot, add half of your oil. Gently add no more than 2 chicken breasts at a time, making sure not to overcrowd the skillet. Cook 5 minutes on one side or until golden-brown and caramelized.
- Using tongs, flip your chicken over and repeat. Cook time may vary depending on the thickness of your chicken. Use a meat thermometer and Chicken Temperature Chart for best results.
- Add 2 Tablespoons butter to the skillet and cook an additional minute. Remove chicken from the skillet, and allow it to rest for about 5-10 minutes before slicing.
How to Make Chicken Alfredo
- While your chicken is resting, heat a skillet over medium heat and melt another 4 Tablespoons of butter. While the butter melts, cook fettuccine pasta in a separate large pot according to the package directions until al dente (slightly underdone).
- Once the butter fully melts, add in minced garlic and cook for 2-3 minutes, occasionally stirring.
- Gradually and slowly add in heavy cream, making sure to stir, stir, stir! It is important to add the cream slowly while stirring so it does not curdle.
- After adding all the cream, slowly sprinkle in parmesan cheese. Keep stirring while you are adding it.
- Add in 2-3 slices of white American cheese, make sure to stir well, and simmer the sauce for approximately 10 minutes.
- Sprinkle Alfredo with freshly cracked black pepper and stir to combine. Taste and adjust to your liking.
- Finally, add in your cooked pasta and mix everything fully together.
- Garnish with additional parmesan cheese, pan-fried chicken slices and parsley to taste. Enjoy!
Chicken Alfredo Recipe Tips
- Use high heat for pan-frying: This will achieve that golden, caramelized look on the outside of your chicken breasts. Make sure to heat your pan to medium-high heat, and let it get nice and hot before adding the chicken!
- Cook the pasta al dente: It’s important to not overcook your pasta, it should still have a slight bite to it. This will prevent mushy noodles once you combine the noodles and sauce.
- Serve immediately: Enjoy chicken alfredo right away when the flavors and texture are at their peak! Once it starts to cool, it can get clumpy.
Chicken Alfredo Variations
- Swap out the protein: Instead of chicken breast, use chicken thighs or chicken leg quarters! Or, try making grilled chicken alfredo using my grilled chicken breasts! Looking for a twist? Use some bacon for chicken and bacon alfredo.
- Use a different pasta: Fettuccine is a classic Alfredo pasta, but it’s not your only option. Try another favorite, like penne or even angel hair!
- Add veggies: Toss in some sauteed spinach or air fryer broccoli to add greens to your easy dinner. Chicken alfredo with broccoli is delicious and an excellent way for kids to eat veggies!
- Bake it: Add extra sauce, or make the sauce a little thinner by adding milk. Then pour the pasta, chicken, and sauce in a cast-iron pan or casserole dish and bake it at 350°F for 20 minutes, until the top is bubbly. There’s nothing as cozy as a chicken alfredo bake!
- Chicken and Shrimp Alfredo is also so delicious. I love using air fryer shrimp in it!
- Try my steak Alfredo next!
Chicken Fettuccine Alfredo Storing Tips
- Fridge: Allow your chicken Alfredo to cool completely before transferring it to an airtight container and refrigerating for 3-4 days.
- Freezing: It’s best to freeze chicken alfredo without the pasta, as it will become mushy once thawed and reheated. Store chicken and sauce in an airtight container or freezer-safe bag for 2-3 months. Make sure to label it with the freezing date.
- Thawing and Reheating: Transfer frozen chicken alfredo to the fridge and allow it to thaw overnight. Once thawed, reheat it on the stovetop, stirring occasionally until heated through. You can add a splash of milk or pasta water if your sauce has thickened.
Chicken Alfredo Recipe FAQ
How do you thicken homemade chicken alfredo?
Thicken your chicken alfredo sauce by continually stirring and adding in a bit more shredded parmesan cheese. Keep stirring and you will begin to see your sauce thickening. When it’s thick enough, it should cling to the back of a spoon.
What can I add to my Alfredo to make it better?
The secret to perfect Alfredo sauce is to add a few slices of white American cheese. You might be skeptical at first, but it adds a creamy texture to the sauce like nothing else. Just this little touch adds so much, and I am always being asked for the recipe!
Side Dishes for Alfredo Chicken Alfredo
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Recipe
Chicken Alfredo Recipe
Ready in under 40 minutes and so velvety, my Chicken Alfredo recipe includes a secret ingredient to change how you make alfredo for good!
Ingredients
- 4 chicken breasts thinly sliced
- 3 Tablespoons olive oil divided
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 6 Tablespoons butter divided; 2 Tablespoons for chicken + 4 Tablespoons for alfredo
- 16 oz fettuccine noodles
- 1 Tablespoon minced garlic 1-2 garlic bulbs
- 2 cups heavy cream
- ½ cup parmesan cheese shredded
- 2 slices white American cheese
- 1 pinch freshly cracked pepper
Instructions
How to Cook Chicken for Alfredo
- In a bowl, mix together garlic powder, paprika, salt and pepper. Sprinkle seasoning over chicken, coating all sides.½ teaspoon garlic powder, ½ teaspoon paprika, ¾ teaspoon salt, ¼ teaspoon pepper, 4 chicken breasts
- Heat a skillet over medium heat. Once hot, add in half your oil. Gently add no more than 2 chicken breasts at a time, making sure not to overcrowd the skillet. Cook the chicken for approximately 5 minutes or until golden brown and a little caramelized.3 Tablespoons olive oil
- Using tongs, flip your chicken over and repeat. Cook time may vary depending on the thickness of your chicken. Use a meat thermometer and Chicken Temperature Chart for best results.
- Add 2 Tablespoons butter to the skillet and cook for an additional minute. Remove chicken from the skillet, and allow it to rest 5-10 minutes before slicing.6 Tablespoons butter
How to Make Chicken Alfredo
- While the chicken is resting, heat a skillet over medium heat and melt 4 Tablespoons butter. While the butter melts, cook fettuccine pasta in a separate pot according to the package instructions until al dente (slightly underdone).6 Tablespoons butter, 16 oz fettuccine noodles
- Once the butter fully melts, add in minced garlic and cook 2-3 minutes, occasionally stirring.1 Tablespoon minced garlic
- Gradually and slowly add in heavy cream, stirring as you add it. This is super important: add it slowly while stirring so the cream doesn't curdle!2 cups heavy cream
- After adding all the cream, slowly sprinkle in parmesan cheese. Keep stirring while you are adding it.½ cup parmesan cheese
- Add in 2-3 slices of white American cheese and make sure to stir well.2 slices white American cheese
- Sprinkle alfredo with freshly cracked black pepper and stir to combine. Taste and adjust to your liking.1 pinch freshly cracked pepper
- Finally, add in your cooked pasta and mix everything fully together.
- Top with additional parmesan cheese, pan-fried chicken slices and parsley to taste. Enjoy!
Final StepPlease leave a rating and comment below to tell me what you think of the recipe! This helps me know which recipes you’re looking for, so I can continue to provide you with high-quality recipes at no cost.
Video
Notes
- For more info on what makes this sauce so special, see my Alfredo Sauce.
- Swap out the protein: Instead of chicken breast, use chicken thighs or chicken leg quarters!
- Use a different pasta: Fettuccine is the classic for alfredo, but it’s not your only option. Try another favorite pasta, like penne or even angel hair!
- Add in veggies: Toss in some spinach or broccoli to add some greens in your dinner. Chicken broccoli alfredo is delicious and a great way to get kids to eat some veggies!
- Use high heat for pan-frying: This will achieve that golden, caramelized look on the outside of your chicken breasts. Make sure to heat your pan to medium-high heat.
- Cook the pasta al dente: It’s important to not overcook your pasta, it should still have a slight bite to it. This will prevent mushy noodles once you combine the noodles and sauce.
- Serve immediately: Enjoy chicken alfredo right away when the flavors and texture are at their peak!
Nutrition
Serving: 1servingCalories: 960kcalCarbohydrates: 5gProtein: 56gFat: 80gSaturated Fat: 43gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 333mgSodium: 1067mgPotassium: 986mgFiber: 0.2gSugar: 4gVitamin A: 2564IUVitamin C: 4mgCalcium: 248mgIron: 1mg
Phyllis Rusnock says
You should have a cookbook! Great recipes
Isabel Laessig says
Thank you very much, Phyllis! This made my day! I do have three e-cookbooks available for free for my newsletter subscribers (sign-up here). I hope you’ll consider signing up!
Chrissy B. says
Hey i definetly want to try this recipe. When do i add the spinach or broccoli if i choose to make it with this recipe? And is it with the same ingredients? How do i cook it?
Isabel Laessig says
Hi Chrissy! Do you want to mix the spinach or broccoli into the dish? If you want to use fresh spinach, it only takes a few minutes to cook it, so I would personally add that to the alfredo sauce near the end of the cook time. Add the cheese and seasoning, then mix through the spinach and cook an additional 3-5 minutes until the spinach is nice and tender. That should be all it needs. If you want the spinach separate, you can use my sauteed spinach recipe instead. For the broccoli, you can steam it separately (as instructed on the package it comes in) or cook it for about 5-7 minutes in a skillet, then remove and set aside before making your cheese sauce. Add it at the last minute just like you would with the spinach. Let me know if you have any further questions, and enjoy!