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 half an hour!
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 velvety garlic and Parmesan cream sauce. What’s more, it looks and tastes like a gourmet meal, but it’s incredibly easy to make. Believe me, your complete family will love it!
How to make Chicken Alfredo
For Chicken Alfredo Pasta, you have got 3 main components, all of these are delicious on their own and much more amazing once combined: Chicken: Chicken breasts are seasoned and pan-seared in coconut oil and butter until moist on the inside, with a golden crust on the exterior. We maintain the seasonings simple with just salt, pepper, and our homemade Italian seasoning blend since a great deal of additional flavor originates from the cream sauce.
- Pasta: Pasta is cooked in salted water until al dente, that is the bed of the dish. A lengthy, flat noodle like Fettuccine is perfect here, providing more surface area for the sauce to cling to. Linguini is yet another great choice, or penne that will be able to catch the sauce with its ridges. Honestly though, any pasta works.
- Alfredo Sauce: We used well known Alfredo Sauce recipe because of this dish. Butter, heavy whipping cream, freshly grated Parmesan cheese, garlic, and seasonings get together in just a few minutes for the most incredible white sauce that coats the cooked pasta. Heaven!
- Boil the noodles: Cook the Fettuccine al dente, according to package instructions.
- Cook the chicken: Season the chicken, then pan-fry in oil and butter, for 6 minutes a side, or until an internal temperature reaches 165 degrees F. Transfer to a cutting board and let rest for a few minutes, then cut into 1/2-inch thick slices. Tent with foil, whilst you prepare the sauce.
- Make the Alfredo sauce: with the same pan you used to cook the chicken, the cream, butter, and seasonings are incorporated and simmered on medium-low heat until thickened, then the Parmesan is added in until melted and smooth.
- Assemble: Drain the pasta, reserving some of the liquid to loosen the sauce (only if necessary.) Toss immediately with the Alfredo sauce. Divide the pasta among serving bowls and top with some slices of cooked chicken. Garnish with parsley, more Parmesan, and black pepper if desired.
- Want to lighten it up? Let’s not kid ourselves – this is an abundant, creamy, high calorie meal. However you can cut back a little by using half-n-half or take advantage of rather than the heavy whipping cream. Just take into account that the low unwanted fat content, the thinner the sauce.
- Sauce too thin? We think the consistency of this sauce is on point, however, if you will find it too thin, don’t worry. You can either simmer for a few extra minutes or take it off the heat and let it sit for just a few minutes before tossing because of the pasta. It's going to thicken up. Alternatively, if you find it too thick, you are able to stir in a bit of the reserved pasta water to loosen it up.
- Avoid pre-shredded cheese. For best results, use real Parmigiano-Reggiano right off the block. Pre-grated cheeses don’t melt properly, making your sauce grainy. And additionally they simply don’t taste nearly of the same quality.
- Have everything ready before starting: The list of ingredients is somewhat long, but it all comes together fast – just like a stir fry. So have everything prepped and ready to go before you start cooking.
- Don’t over-cook the chicken. Take the guesswork away from knowing once the chicken is done cooking simply by using an instant-read thermometer. Chicken is safe to consume when it reaches an interior temp of 165 degrees F (and bear in mind it's going to continue to cook much more since it rests.)
- Leftovers: Any leftovers should always be kept in an airtight container within the refrigerator. It will keep pace to 3 days.
- Make Ahead: Chicken Alfredo is ideally made and served right away, nevertheless the chicken can be cooked as much as one day ahead of time. I don’t recommend making the sauce ahead of time.
- How to reheat Chicken Alfredo: Reheat in the stovetop, gently over low heat until it’s incorporated again, keeping at heart the sauce will likely separate.
For the Noodles
- 16 ounces dry fettuccine pasta
For the Chicken
- 1 teaspoon Italian seasoning
- 1 pound boneless skinless chicken breasts
- 3/4 teaspoon kosher salt
- 1 tablespoon butter
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
For the Sauce
- 2 cups heavy whipping cream
- 1 clove garlic minced
- 1/2 cup butter cut into large cubes or slices
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Italian Seasoning
- 2 cups freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 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.