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Simple Chicken Alfredo pasta is a go-to dinner with creamy sauce and sautéed chicken. It’s a one-pot meal that the whole family will enjoy!
Chicken Alfredo is a classic dinner recipe that the entire family loves. Whether you are serving it with chicken, a more simple Fettuccine Alfredo, or even a Casserole version, this pasta dish is a keeper – especially since it’s all made in one pot!
favorite chicken fettuccine alfredo
Don’t be intimated by the homemade Alfredo sauce—it’s super easy to make! And it tastes ten times better than any store-bought sauce.
Is this an Italian dish? While alfredo pasta originates from Rome, it is not a popular dish in Italy. A man named Alfredo di Lelio made this simple butter and parmesan dish for his wife who had just given birth and had lost her appetite.
They began serving this simple dish at his family restaurant. It was there that a pair of Hollywood stars tried it, loved it, and brought it to America.
Over the years it underwent some transformation into the creamy parmesan dish we currently know as fettuccine alfredo.
How to Make Chicken Alfredo
Did I mention this is a ONE-POT meal? Give me all the one-pot meals. Nothing is more appealing to me than an easy dinner clean-up. I know your family will love this recipe as much as we do!
CHICKEN. Add oil to a large skillet and heat on medium-high heat. Season the chicken with salt and pepper and cook on a skillet until cooked through (about 7-8 minutes per side).
Let the chicken rest for about 10 minutes and then slice – set aside.
ALFREDO SAUCE. Add milk, broth, and garlic to the skillet. Add salt and pepper and bring to a simmer.
PASTA. Add dry fettuccine noodles to the sauce making sure to stir often (for about 3 minutes). Cook the noodles for 8 additional minutes.
Add the heavy cream and parmesan to the sauce and stir until combined. Simmer for a few additional minutes until the sauce thickens.
COMBINE + SERVE. Stir in the chicken and serve or add noodles to a plate and add sliced chicken on top. Garnish with fresh chopped parsley and/or additional parmesan cheese.
Pasta. Use different kinds of pasta. Try bowtie or penne for a smaller bite. I also love using angel hair pasta.
Veggies. To beef up this dish a bit, I add some veggies: broccoli, asparagus, peas, bell peppers, mushrooms, or spinach all taste great.
Flavor. Another easy way to add extra flavor is to add a sprinkle of paprika, nutmeg, or red pepper flakes for a bit of a kick.
Creamy sauce. The heavy cream helps make this alfredo sauce creamy. Another easy idea is to add extra parmesan cheese. Or add cornstarch or flour to help thicken it.
- Cornstarch slurry: In a separate bowl, mix 1 tablespoon cold water with 1 tablespoon cornstarch. Add it to the alfredo and simmer.
- Flour: Remove ½ cup of the Alfredo Sauce and pour it into a bowl. Stir in 1 tablespoon of flour. Once smooth, add it back into the main sauce and simmer.
Chicken. This is a wonderful recipe to use up leftover chicken. You can also use a rotisserie chicken or grilled chicken. I used boneless skinless chicken breast but you can use boneless chicken thighs.
Instead of chicken, use cooked sliced sausage or make a shrimp alfredo.
TO FEED A CROWD
Make Chicken Alfredo for holiday meals. Chicken Alfredo is a must-make dish for the holidays or for when company comes over. It’s a classic comfort meal that everyone loves.
This recipe makes about 4-5 servings. Double this recipe for around 10 people. Triple or quadruple it for larger groups. Make sure to use a very large pot if making it for a big group of people.
Here is a quick guide to help:
- One batch = 4-5 people
- Double batch = 8-10 people
- Triple batch = 12-15 people
- Quadruple batch = 16-20 people
STORE leftover creamy chicken alfredo recipe in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
Reheat. The best way to reheat this pasta is in a pan on the stovetop. Reheat slowly over low heat, especially if it was frozen. Add more milk or heavy cream to help smooth out the texture.
The heavy cream should keep it thicker, but you can always add more parmesan cheese for a quick fix. For more ideas, refer to the recipe tips above!
Since there is heavy cream in this recipe you don’t want to keep this in the fridge for longer than 3-4 days. You can also freeze this dish in an airtight container for up to 3 months.
For more alfredo recipes, try:
- Chicken Alfredo Bake
- Chicken Alfredo Pizza
- Zucchini Chicken Alfredo Roll Ups
- Cheesy Alfredo Potatoes
- Fettuccine Alfredo
- Sausage Alfredo
Chicken Alfredo Recipe
- 2 tbsp olive oil extra-virgin
- 2 chicken breasts skinless, boneless
- salt and pepper to taste
- 1 1/2 cups whole milk
- 1 1/2 cups chicken broth low-sodium
- 2 tsp minced garlic
- 8-12 oz. fettuccine
- 1/2 cup heavy whipping cream
- 1 cup Parmesan cheese freshly grated
- parsley for garnish, optional
- Add oil to a large skillet and heat on medium-high heat. Season the chicken with salt and pepper and cook on a skillet until cooked through (about 7-8 minutes per side).
- Let the chicken rest for about 10 minutes and then slice – set aside.
- Make your alfredo sauce by adding milk, broth, and garlic to the skillet. Add salt and pepper and bring to a simmer.
- Add dry fettuccine noodles to the sauce making sure to stir often for about 3 minutes. Cook the noodles for 8 additional minutes.
- Add the heavy cream and Parmesan to the sauce and stir until combined. Simmer for a few additional minutes until the sauce thickens.
- Stir in chicken and serve or add noodles to a plate and add sliced chicken on top. Garnish with fresh chopped parsley and/or additional Parmesan cheese.
Nutrition information is automatically calculated, so should only be used as an approximation.