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Best Chicken Alfredo Recipe
Isla Marie

Chicken Alfredo

This Chicken Alfredo Recipe delivers juicy chicken, perfectly cooked fettuccine, and a velvety homemade Alfredo sauce made with real cream and fresh Parmesan. A family favorite that’s quick enough for weeknights yet elegant for guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course, Pasta
Cuisine: American, Comfort Food, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Pasta:
  • 12 oz fettuccine pasta or linguine
  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
For the Alfredo Sauce:
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup whole milk or half-and-half
  • 1 ½ cups freshly grated Parmesan cheese
  • ¼ tsp red pepper flakes optional
Garnish:
  • Fresh parsley chopped
  • Extra Parmesan cheese

Equipment

  • Large pot (for pasta)
  • Large skillet or sauté pan
  • Colander
  • Tongs
  • Whisk
  • Measuring cups & spoons
  • Cheese grater (for fresh Parmesan)
  • Cutting board & knife

Method
 

  1. Cook Pasta: Bring a large pot of salted water to a boil. Cook fettuccine until al dente (8–10 min). Reserve 1 cup pasta water, then drain.
  2. Cook Chicken: Heat olive oil in a large skillet over medium-high. Season chicken with Italian seasoning, salt, and pepper. Cook 5–7 min until golden and fully cooked (165°F). Remove and set aside.
  3. Make Sauce: In the same skillet, melt butter over medium heat. Add garlic; sauté 1 min. Pour in cream and milk; bring to a gentle simmer (do not boil).
  4. Add Cheese: Gradually whisk in Parmesan until sauce is smooth and creamy. Thin with reserved pasta water (¼ cup at a time) if needed.
  5. Combine: Return chicken to skillet. Add cooked fettuccine. Toss 1–2 min until fully coated and heated through.
  6. Serve: Garnish with parsley and extra Parmesan. Serve immediately.

Notes

Fresh is Best: Use freshly grated Parmesan — pre-shredded has anti-caking agents that prevent smooth melting.
Don’t Boil the Sauce: Keep at a gentle simmer to avoid curdling.
Too Thick? Add pasta water. Too Thin? Simmer 2–3 min or add more cheese.
Make Ahead: Cook chicken and sauce; reheat and toss with fresh pasta.
Gluten-Free: Use GF pasta and ensure all ingredients are certified gluten-free.
Storage: Refrigerate in an airtight container up to 3 days. Not freezer-friendly.