Chicken Alfredo Recipe
This classic Chicken Alfredo is made with pan-seared chicken breasts, tender fettuccine, and a rich, creamy Parmesan sauce. It is an easy homemade pasta dinner that feels special enough for guests but simple enough for a weeknight.
Servings: 4 servings
Calories: 1075kcal
Ingredients
- 2 large boneless skinless chicken breasts -
- 2 teaspoons Italian seasoning
- 1 teaspoon salt - divided
- 1 teaspoon black pepper - divided
- ½ teaspoon paprika
- 6 tablespoons butter - salted or unsalted, divided
- 2 tablespoons olive oil
- 2-3 cloves garlic - minced
- 1-2 tablespoons all-purpose flour -
- 2 cups heavy cream
- 1 cup Parmigiano Reggiano - freshly grated
- 8 ounces fettuccine pasta - cooked to al dente
Instructions
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and pound the thicker ends until the breasts are an even thickness. Pat dry with paper towels.
- Season the chicken: Sprinkle the chicken with Italian seasoning, paprika, ½ teaspoon of salt, and ½ teaspoon of black pepper.
- Cook the chicken: Heat the olive oil and 2 tablespoons butter in a large skillet set over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 6 minutes per side, or until the internal temperature reaches 160 to 165°F as measured by a digital thermometer. Transfer to a clean cutting board, loosely cover, and let rest.
- Boil the pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve 1 to 2 cups of pasta water, then drain the pasta (do not rinse).
- Start the sauce: Return the skillet to medium heat and melt the remaining 4 tablespoons of butter. Add the garlic and cook for about 30 seconds to 1 minute, just until fragrant.
- Thicken the sauce: Whisk 1-2 tablespoons of flour, ½ teaspoon of salt, and ½ teaspoon of black pepper into the butter. Whisk continuously until it turns a light golden color.
- Add the cream: Slowly pour in the heavy cream, whisking constantly until smooth. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring often.
- Add the cheese: Reduce the heat to low and stir in the grated Parmigiano Reggiano until melted and smooth. If the sauce feels too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Toss with pasta: Add the drained fettuccine to the skillet and toss until evenly coated in the sauce. Taste and season with additional salt and black pepper, if needed.
- Slice and serve: Slice the rested chicken and serve over the pasta or toss it in just before serving. Garnish with chopped parsley, extra Parmesan, black pepper, and a squeeze of lemon juice if desired.
Notes
- Chicken: Boneless skinless chicken breasts are a classic choice for chicken Alfredo, but boneless skinless chicken thighs also work well. If your chicken breasts are especially thick, slice them in half lengthwise or pound them to an even thickness so they cook more evenly.
- Flour: The flour helps create a slightly thicker, more stable sauce. For a gluten-free version, use your favorite 1:1 gluten-free flour blend and gluten-free pasta.
- Cream: Heavy cream gives the sauce the richest texture. Half-and-half can be used, but the sauce will be thinner and a little less rich.
- Cheese: Freshly grated Parmigiano Reggiano is best. Pre-shredded Parmesan does not melt as smoothly and may make the sauce grainy.
- Pasta water: Do not forget to reserve some of the pasta cooking water before draining. It is the easiest way to loosen the sauce and help it cling to the noodles.
- Heat: Keep the sauce at a gentle simmer and avoid boiling after adding the cream and cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of milk, cream, half-and-half, or water to loosen the sauce. Avoid overheating, as the sauce may separate.
Nutrition
Calories: 1075kcal | Carbohydrates: 48g | Protein: 45g | Fat: 79g | Saturated Fat: 45g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 317mg | Sodium: 1293mg | Potassium: 731mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2681IU | Vitamin C: 3mg | Calcium: 427mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2026 The Forked Spoon
