Homemade Chicken Alfredo
Homemade Chicken Alfredo is a family favorite at my house! This is an easy and delicious dinner that always leaves my kids asking for seconds. This recipe doesn’t take a lot of ingredients and it all comes together pretty quick. This one is also pretty cheap to make so it’s perfect for a special dinner when you’re watching the grocery bill and trying to eat out less!
Ingredients
- 10 oz fettuccini
- 1 lb of chicken breast
- 1/2 tsp Salt and Pepper
- 1 tsp Garlic Powder and Italian Seasoning
- 2 tbsp butter
- 1 stick (1/2 cup) of butter
- 2 TBSP of minced garlic
- 1 1/4 cups of heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp Italian seasoning
- 1 1/4 cup shredded Parmesan cheese
- Dried parsley
Prepping the Homemade Chicken Alfredo
This one doesn’t require a whole lot of prep work and that’s one of the reasons I love it so much! Just grab two chicken breasts and butterfly them open cutting them in half to make them thinner. Then those are going to get seasoned on both sides with 1/2 tsp salt and pepper and 1 tsp of Italian seasoning and garlic powder.
Once the chicken has been seasoned go ahead and gather the rest of the ingredients above for the Alfredo. I like to use freshly shredded Parmesan cheese and this is the point where I go ahead and get that shredded.
Cooking the Chicken
Place a large pot of water over high heat so it can heat to a boil while you cook the chicken. Next, grab a large pan and place it over medium heat dropping in a couple tablespoons of butter.
Cook your seasoned chicken breasts in the butter for 4-5 minutes per side, or until golden brown and they’ve come to a temperature of 165 degrees.
Next, you are going to add 10 ounces of pasta to the boiling water following the directions on the box.
Making the Alfredo
Remove the chicken from the pan and set it to the side while you build the sauce. For that just drop in a stick of butter (8 Tbsp) and stir it around until it melts. Then add in 2 Tablespoons of minced garlic and pour in 1 1/4 cups of heavy cream.
Season with salt, pepper, and Italian seasoning stirring well.
Stir the butter, heavy cream, and seasonings allowing it to come to a simmer before adding in the freshly shredded Parmesan cheese. Be sure your heat is still over medium heat though. If the heat is too hot the cheese may stick together instead of melting into the Alfredo. Stir constantly until it is well incorporated.
This is how the sauce should look once the Alfredo is ready. If it’s too thin you can let it simmer until it thickens more, but I’ve found the sauce thickens well once combined with the cooked fettuccine.
Serving the Homemade Chicken Alfredo
Once you’re happy with the consistency of your Alfredo add in your drained and cooked Fettuccine and stir everything together.
Slice the chicken breast into thin slices. To plate this I like to add the sliced chicken on top of the fettuccine Alfredo.
Sprinkle a little more fresh Parmesan cheese and some dried parsley over each plate to finish this off. We like to eat this with Caesar salad and bread sticks!
If you like this easy recipe, check out some of my other favorite pasta recipes.
- Creamy Steak Pasta
- Crockpot Buffalo Chicken Pasta
- Crockpot Garlic Parmesan Chicken Pasta
- Crockpot Chicken Bacon Ranch Pasta
- Marry Me Chicken Tortellini
- Creamy Chicken and Gnocchi
Tips and Frequently Asked Questions
- I like to use freshly shredded Parmesan cheese for this recipe for a better consistency.
- It’s best to eat this as soon as the Alfredo and fettuccine are combined.
- Serve with garlic bread or bread sticks and some kind of vegetable! Salad or roasted broccoli are good options.
Equipment
- 1 Stove
Ingredients
- 10 oz fettuccini
- 1 lb of chicken breast
- 1/2 tsp Salt and Pepper
- 1 tsp Garlic Powder and Italian Seasoning
- 2 tbsp butter
- 1 stick (1/2 cup) of butter
- 2 TBSP of minced garlic
- 1 1/4 cups of heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp Italian seasoning
- 1 1/4 cup shredded Parmesan cheese
- Dried parsley
Instructions
- Boil fettuccine following the directions on the box.
- Cut chicken in half lengthwise (to make them thinner) and season with 1/2 tsp salt and pepper, and 1 tsp garlic powder and Italian seasoning.
- In a skillet over medium high heat melt 2 TBSP of butter. Cook chicken until both sides are golden brown and cooked through. I check with an internal meat thermometer to make sure it reaches 165 degrees.
- Remove chicken from the skillet. Melt 1 stick of butter over medium heat and add minced garlic stirring well. Add heavy cream, stirring constantly.
- Add 1/2 tsp each of salt and pepper and 1 tsp of Italian seasoning. Add 1 1/4 cup of shredded Parmesan cheese stirring until it thickens.
- Once the Alfredo is to the consistency you like add cooked fettuccine and top with sliced chicken. Stir until well combined.
- Serve and top with Parmesan cheese and some dried parsley. Enjoy!
Um, this was legit AMAZING! So rich, so easy, and so filling! I did make a few modifications — nothing huge, but I’d recommend a few things:
1. Since I knew I’d want leftovers (c’mon, just looking at that ingredient list, I knew this one was a keeper), I doubled the amount of chicken to 2 lbs.
2. Since I was already doubling the chicken, I figured I’d just cook the whole box of pasta (16 oz) which meant doubling the sauce. I am NOT sad I have some for lunch this week!
3. I did half Parmesan and half Romano, just to add some depth of flavor.
4. I misread the instructions and rather than just cutting the breasts lengthwise, I also sliced the chicken into strips before seasoning and cooking it. It kind of made it easier in the end since I didn’t have to slice it once it was cooked. I also knew to just do a quick initial sauté on both sides to avoid ovecooking and then after I made the sauce, I threw the chicken back in to finish cooking while the pasta was finishing up.
Great recipe — definitely a keeper!
Absolutely delicious! Hubs said it was the best Alfredo I have made and I have tried a bunch of different recipes. This is my 4th recipe of yours I have tried and they are all amazing.