Chicken Alfredo

This classic chicken Alfredo is made with juicy pan-seared chicken breasts, tender fettuccine, and my homemade Alfredo sauce, made with butter, cream, garlic, and freshly grated Parmigiano Reggiano. The sauce is rich, creamy, and tastes just like what you’d order from a fancy restaurant. It’s a classic family-friendly dinner that’s easy to make with simple, budget-friendly ingredients.

Chicken Alfredo Ingredients

Below are notes and possible substitutions for the ingredients in this Chicken Alfredo Recipe. You can find the printable recipe with measurements in the recipe card at the bottom of this page.

• Chicken: You can make chicken Alfredo with either boneless skinless chicken breasts or boneless skinless chicken thighs. Chicken breasts are leaner and more traditional for this type of recipe, while chicken thighs stay extra juicy and have a little more flavor. If using chicken breasts, I recommend slicing especially thick breasts in half lengthwise to create thinner cutlets. This helps them cook more quickly and evenly and makes them easier to slice and serve over the pasta. I do not recommend bone-in chicken for this recipe, as it takes longer to cook and does not fit the quick, classic chicken Alfredo style as well.
• All-Purpose Flour + Butter: Melted butter and flour are cooked together to create a simple roux, which helps thicken the sauce and gives it a smooth, creamy texture. It also helps the Alfredo cling better to the pasta instead of feeling too thin or separated. If you are new to this technique, you can learn more in my post, how to make a roux. For a gluten-free option, substitute with your favorite 1:1 gluten-free all-purpose flour blend.
• Heavy Cream: Heavy cream gives Alfredo sauce its rich, silky texture and classic flavor. For a slightly lighter option, you can use half-and-half, but the sauce will be thinner and a little less rich. I do not recommend regular milk, as the sauce is more likely to separate.
• Parmigiano Reggiano: For the best flavor, use freshly grated Parmigiano Reggiano. It melts more smoothly into the sauce and has a deeper, nuttier flavor than pre-shredded Parmesan. Avoid shelf-stable canned Parmesan or bagged pre-shredded cheese when possible, as they do not melt as well and can make the sauce grainy.
• Fettuccine Pasta: Fettuccine is the classic pasta choice for chicken Alfredo because its long, flat noodles are sturdy enough to hold the rich, creamy sauce. It gives the dish that familiar restaurant-style look and texture people expect from a traditional chicken Alfredo. If needed, you can substitute another long pasta such as linguine or tagliatelle, both of which pair beautifully with Alfredo sauce.

How to Make Chicken Alfredo

Perfect for busy weeknights, this classic chicken Alfredo recipe is super easy to make.

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Reserve 1 to 2 cups of pasta water, then drain the pasta and set aside. Do not rinse the cooked pasta with water or coat the pasta in oil.
2. Prepare the chicken: Pound or slice the chicken breasts in half lengthwise to make two thinly sliced cutlets. Pat the chicken dry with paper towels and season with Italian seasoning, salt, black pepper, and paprika.

3. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until the internal temperature registers 160 to 165°F as measured by a digital meat thermometer, about 4 to 5 minutes per side. Transfer to a plate to rest before slicing it into strips or bite-sized pieces.

4. Start the Alfredo sauce: In the same skillet, melt the butter over medium heat. Stir in the garlic and cook until fragrant. Whisk in the flour and cook for 1 to 2 minutes, stirring continuously, until a smooth roux forms.
5. Add the cream: Slowly whisk in the heavy cream until smooth. Bring to a gentle simmer (do not boil), stirring often. Cook for a few minutes until the sauce begins to thicken.
6. Add the cheese: Reduce the heat to low and whisk in the freshly grated Parmigiano Reggiano until fully melted and smooth. Season with additional salt and black pepper, to taste.
7. Combine the pasta and sauce: Add the cooked fettuccine to the skillet and toss until evenly coated. If needed, add a splash of the reserved pasta water until the sauce reaches your desired consistency.

8. Finish with the chicken. Slice the chicken and add it back to the skillet or arrange it over the pasta before serving. Garnish with extra Parmesan, chopped parsley, and freshly cracked black pepper, if desired.

Tips for the Best Chicken Alfredo

• Use a digital meat thermometer to avoid overcooking the chicken. I like to cook chicken breasts to 160°F, then let them rest for several minutes before slicing and serving.
• Reserve 1 to 2 cups of pasta water before draining the fettuccine. The starchy water helps loosen the sauce, improves cling, and is especially helpful if the Alfredo thickens too much.
• For the smoothest sauce, use freshly grated Parmigiano Reggiano rather than pre-shredded Parmesan. Freshly grated cheese melts more evenly and is less likely to make the sauce grainy. The easiest way to do this is with a microplane grater.
• Keep the sauce at a gentle simmer and avoid boiling it after adding the cream and cheese. High heat can cause cream-based sauces to separate or become grainy.