Chicken Alfredo is a rich dish that is full of flavor. It features a hearty pasta with a creamy sauce and is topped with chicken.
The Alfredo sauce is made with lots of butter, cream, and freshly grated parmesan cheese for a rich delicious sauce. I would suggest that you not count calories on the day you eat this. But the dish is so tasty and worth every calorie.
I think when you make this dish you are going to be surprised how easy it is to make and how delicious it is. There is no need to go out to eat or get takeout when you can make simple meals like this at home for so much less.
Serve it with some crusty bread and a green leaf salad and you are set for dinner.
Helpful tips
- Cut the chicken breast in half or pound until they are about 1/4 to 1/2-inch thick.
- Use a large enough skillet to hold the sauce, pasta, and chicken. I use a 12-inch cast iron skillet. It works well.
- Don’t skimp on ingredients. Use real butter, cream, and parmesan that does not come in a jar that is already grated.
- Save some of the pasta water if the sauce becomes too thick. The starchy water works great to thin sauce that has become too thick.
- Store leftovers in the refrigerator for 3 to 4 days.
- To reheat the pasta, do it on the stovetop on low heat. Heating on high heat will make the sauce separate. The microwave is not an option for heating Alfredo leftovers.
List of ingredients needed for this easy chicken alfredo
- Fettuccine
- Chicken
- Butter
- Garlic
- Parmesan
- Salt
- Pepper
- Parsley (Fresh if you have it)
Steps for making Chicken Alfredo
Steps one, two, and three
Heat butter and olive oil in a large skillet. Season the chicken breast on both sides. Cook the chicken until is no longer pink in the center and the temperature reaches 165 F.
Steps four and five
In a large kettle cook the pasta. Add the butter and garlic to a large skillet while the pasta is cooking and cook for a minute or two.
Steps six and seven
Add the cream to the butter and garlic mixture and heat until it simmers. Add the parmesan cheese, and stir until the cheese is melted. Season the sauce with salt and pepper.
Steps eight, nine, and ten
Add the pasta to the sauce and toss until the pasta is coated with the sauce. Slice the chicken and serve it on top of the pasta.
Check out more pasta recipes:
If you make this chicken Alfredo, I would love to hear about it! Please leave me a comment and a rating.
Chicken Alfredo
Ingredients
- 8 ounces fettuccini
- 2 chicken breast
- 1/2 teaspoon Italian seasoning
- salt to taste
- pepper to taste
- 2 teaspoons garlic
- 10 tablespoons butter divided
- 1 tablespoon olive oil
- 2 cups cream
- 1 1/4 cups Parmesan cheese 10 ounces
- 1 tablespoon parsley
Instructions
- If the chicken breast is thick, slice the chicken breast in half or pound it until it is about 1/4 to 1/2-inch thick
- Season the breast with Italian seasoning, salt, and pepper. Turn over and season the other side.
- Heat two tablespoons of butter with the olive oil in a large skillet. Add the chicken breast. Cook for about 5 to 7 minutes until golden brown. Turn over and cook for another 3 to 5 minutes or until the temperature of the chicken reaches 165 degrees F and is no longer pink in the center.
- Remove the chicken from the pan. Cover to keep the chicken warm.
- Prepare the pasta using the instructions on the package.
- While the pasta is cooking prepare the sauce.
- Wipe out the pan that was used for the chicken, leaving some of the chicken bits that are left behind.
- Add the remaining 1/2 cup of butter and garlic. Heat until the butter is melted and the garlic is heated.
- Add the cream and stir until the melted butter and garlic are combined. Bring to a simmer.
- Add the grated parmesan cheese. Stir until the cheese is melted. Heat until the sauce starts to thicken.
- Drain the pasta. Keep a cup of the pasta water before draining.
- Add the drained pasta and add it to the sauce. Toss until the pasta is well coated with the sauce.
- Slice the chicken and serve it on top of the chicken.
Notes
- If the chicken breasts are thick, slice them in half or pound them so that they are about 1/4 to 1/2-inch thick.
- Don’t skimp on the ingredients use real cream and butter. This is what makes the recipe taste great.
- Save some of the pasta water, before you drain the pasta. The starchy water works well for thinning the sauce if it becomes too thick.
- If you have leftovers they can be stored in the refrigerator for 3 to 4 days.
- Reheat leftovers on the stove using low heat. If the temperature is too high the sauce will separate.
Nutrition
This recipe was originally published on January 19, 2013. It has been updated with new content and pictures on September 12, 2024.
Looks terrific! I make an Alfredo sauce with butter and cream, but I like the cream cheese variation. This looks so nice and thick! Lovely recipe – thank you.
How flavourful with real Parmesan!