My Chicken Alfredo Pasta recipe is rich, creamy, and is by far the best you’ll ever taste! The ultimate comfort food, it’s made with tender slices of seasoned chicken, buttery fettuccine, and a homemade Alfredo sauce that’s loaded with Parmesan, Pecorino Romano, and plenty of garlic. As a result, every bite is smooth, cheesy, and full of incredible flavor. Serve it with a crisp side salad and warm breadsticks for the perfect Italian-inspired dinner!
Easy Chicken Alfredo (Better Than a Restaurant)
Move over, Olive Garden! My homemade Chicken Alfredo blows the restaurant version out of the water. Juicy, pan-seared chicken meets tender fettuccine, and everything is tossed in a velvety Alfredo sauce made from butter, garlic, Parmesan, and Pecorino Romano. What more could you ask for in a homemade dinner?
While its flavor is irresistible, what I love most about this dish is its versatility. It feels special enough for date night but comes together quickly enough for a busy weeknight. Whether you’ve been ordering Alfredo at restaurants for years or are making it from scratch for the first time, this recipe is one you’ll keep coming back to. Once you taste it, you’ll never look at jarred sauce the same way again!
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Recipe Ingredients
Chicken
Chicken: I prefer to use boneless, skinless chicken breasts for this recipe, finding that the mild flavor takes on the taste of the sauce nicely. However, you can substitute boneless, skinless chicken thighs if preferred.
Oil: Olive oil is my go-to for cooking the chicken, but you can also use avocado oil.
Seasonings: Salt, pepper, smoked paprika, and Italian seasoning add a savory, herbaceous flavor with just a touch of smoky heat.
Sauce
Butter: The rich base of the sauce. I recommend using unsalted butter so you have better control over the flavor!
Cream: Creates the rich, thick, velvety sauce. Use full-fat, heavy cream for the best results.
Garlic and Shallot: Add a sweet, savory, pungent taste.
Herbs and Spices: We’re using Italian seasoning, fresh parsley, (optional) crushed red pepper, and salt for a savory, herbaceous sauce with pops of bright, refreshing flavor and a touch of heat.
Cheese: Freshly grated Parmesan cheese melts into the sauce beautifully, adding a rich, salty taste. Then, I include Pecorino Romano for a sharper flavor that balances the creaminess nicely.
Lemon Juice: Freshly squeezed is best! The acidity cuts through some of the heaviness of the fats, lightening the sauce and creating a well-balanced flavor.
Pasta
Fettuccine Pasta: The traditional choice for chicken alfredo pasta! Substitute linguine, spaghetti, or any long pasta you have on hand.
Salt: Don’t skip this, and use a heavy hand! It prevents the pasta from being bland.
How to Make Chicken Alfredo Pasta
Step 1. Boil the pasta. Bring a large pot of salted water to a boil, and cook the pasta to al dente according to the package instructions. Then, drain all but 1 cup of pasta water, and set aside.
Step 2. Cook the chicken. Season the chicken breast on both sides. Then, cook both sides in oil in a skillet over medium-high heat. Work in batches, if needed, and avoid overcrowding the pan. You’ll know your chicken is done when it reaches an internal temperature of 165°F!
Step 3. Slice. Transfer the cooked chicken to a cutting board, let it rest for a few minutes. Then, slice it into strips. Tent the cutting board with foil to keep the chicken hot while you finish the dish. Note. I usually wait to cut my chicken until just before serving to ensure it stays hot!
Step 4. Create the Alfredo sauce. Reduce the heat to medium-low, and melt the butter in the skillet used to cook the chicken. Next, add the shallot, and cook until tender. Then, add the minced garlic and seasonings, and cook until fragrant. Stir in the heavy cream and lemon juice, and bring the liquid to a gentle simmer, whisking constantly to thicken.
Step 5. Combine. Stir in the grated cheese, letting it melt completely. Then, reduce the heat to low, and stir in the drained pasta, coating it completely. Add the parsley and pasta water, if needed. (I like my pasta saucey, so I always add a bit.)
Step 6. Serve. Divide your chicken alfredo pasta into bowls. Top each bowl with chicken slices, garnish with fresh parsley, Parmesan, and fresh cracked pepper. Enjoy warm!
Pasta Variations
- Shrimp Alfredo – Swap the chicken for shrimp. They cook in just a few minutes and pair perfectly with the creamy sauce.
- Broccoli Chicken Alfredo – Stir in steamed or roasted broccoli for extra veggies and color.
- Cajun Chicken Alfredo – Add Cajun seasoning to the chicken and sauce for a spicier, smoky twist.
- Vegetarian Alfredo – Skip the chicken, and toss in roasted mushrooms, spinach, or zucchini.
Serving Suggestions
You can never go wrong with a side of garlic bread or thick, crusty French bread to soak up all the sauce! Then, round out your meal with a lighter option like a side salad or roasted vegetables. You’ll feel like you’re dining in a fancy restaurant.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing homemade chicken alfredo! The sauce will clump, and the pasta will become soggy once thawed. However, if you don’t mind dealing with that, who am I to stop you.
To serve, warm leftovers in a skillet on the stovetop over low heat. Add a splash of milk or cream (or chicken stock) as needed to loosen the sauce back up. You can also reheat the pasta in 30-second intervals in the microwave, stirring in between.
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- Homemade Chicken Pot Pie with Biscuits
I hope you love this Chicken Alfredo Pasta Recipe! It’s rich, creamy, cheesy, and so comforting! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Easy Chicken Alfredo Pasta
Ingredients
For the Chicken
- 1.5 lb boneless skinless chicken breasts
- 2 tbsp olive oil for cooking
- 1 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp Italian seasoning
For the Sauce
- 6 tbsp butter
- 2 cups cream
- 6 cloves garlic minced
- 1 shallot minced
- 1 tsp Italian seasoning
- 1 cup Parmesan cheese freshly grated
- 1 cup Pecorino romano cheese freshly grated
- 2 tbsp parsley chopped
- 1/4 crushed red pepper optional
- 1 tbsp lemon juice optional
- salt to taste
For the Pasta
- 12 oz fettuccine pasta
- 1 ½ – 2 tbsp of salt
- parsley for garnish
- parmesan for garnish
Instructions
- Add about 1 1/2-2 tbsp of salt to a large pot of water and bring to a boil. Cook the pasta according to package directions. Once the pasta is done, reserve about 1 cup of the pasta water. Drain and set aside.
- Next, season the chicken breast with salt, smoked paprika, Italian seasoning, and black pepper.
- Heat a large skillet to medium-high heat. Once hot, add the olive oil. Swirl the oil in the pan to evenly distribute the oil. Then, add the chicken to the pan and let it cook on one side for about 5-7 minutes (cooking time will depend on the thickness of the chicken breasts). Be sure not to overcrowd the pan. If you have to cook the chicken in batches, do so.
- Next, flip the chicken over and cook that side for about 5-7 minutes (or until the internal temperature reaches 165F). Once done, place the chicken on a cutting board, let rest for about 5-7 minutes, and cut into 1/2 slices. Tent the chicken to ensure it remains hot. Note, I usually cut my chicken when I am about to serve to ensure it stays hot.
- In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced shallot. Cook for 2-3 minutes or until the shallots are tender. Then, add the minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Cook for 30 seconds until fragrant.
- Next add the heavy cream and lemon juice (if using) and bring to a gentle simmer, whisking constantly until the sauce slightly thickens (about 2 minutes).
- Add the grated cheeses and stir until melted and well combined.
- Reduce the heat to low and add the drained pasta to the sauce and stir until fully incorporated. Also, add the parsley and stir until well incorporated. Feel free to add some of the reserved pasta water if you need more sauce (I like my pasta saucey, so I always add a bit.) Start with adding just a few tablespoons at a time until you have reached the desired consistency.
- Lastly, divide the pasta in your serving bowls. Add the fettuccine pasta and top it with chicken slices. Garnish with fresh parsley, Parmesan, and fresh cracked black pepper, if desired. Grab a fork and enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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