This Chicken Alfredo recipe is a creamy, indulgent masterpiece that brings comfort and elegance to your table in just 40 minutes. Tender chicken pairs perfectly with al dente pasta, all coated in a rich, velvety sauce made with butter, cream, and Parmesan. The dish is a harmonious blend of savory flavors and luxurious textures, making it a crowd-pleaser for any occasion.
With its golden, glossy sauce and hints of garlic, every bite is a celebration of simplicity and satisfaction. Whether it’s a quick weeknight dinner or a special meal, this recipe delivers restaurant-quality results with minimal effort. Serve it warm, and watch it disappear as everyone savors the creamy, dreamy goodness.
Ingredients for Chicken Alfredo
- 8 oz (226 g) linguine pasta (or your preferred noodle)
- 1 lb (453 g) chicken breast
- Salt and pepper (to taste)
- 2 Tablespoons olive oil
- For the Alfredo Sauce:
- 6 Tablespoons (85 g) unsalted butter
- 1 ½ Tablespoons minced garlic
- 1 ½ cups (354 ml) heavy cream
- 1 cup (55 g) grated parmesan cheese
- ½ teaspoon table salt
- ¼ teaspoon ground pepper
- Pinch of nutmeg
- Parsley for garnish (optional)
Step-by-Step Instructions
- Prepare the noodles: Bring a large pot of well-salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining. Set pasta aside and keep warm.
- Cook the chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken on each side for 3-4 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove to a plate and cover with foil to keep warm.
- Make the Alfredo sauce: Wipe out the skillet if needed. Melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Slowly whisk in heavy cream, cooking and whisking for about 5 minutes until sauce begins to thicken (do not let it boil).
- Finish the sauce: Stir in parmesan cheese, salt, pepper, and nutmeg until cheese is melted and sauce is smooth. Taste and adjust seasoning if needed.
- Combine pasta and sauce: Add cooked pasta to the sauce along with 2-4 Tablespoons of reserved pasta water. Stir well and cook over low heat until sauce clings to the noodles. Return chicken to the skillet.
- Serve: Dish up warm, garnished with fresh parsley if desired. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
While this Chicken Alfredo recipe is delicious as-is, you can elevate it with a few extra touches. Try adding sautéed mushrooms or spinach to the sauce for a veggie boost. For a bit of crunch, sprinkle toasted breadcrumbs or pine nuts on top. If you love a hint of spice, a pinch of red pepper flakes works wonders!
Serve It Right: Presentation and Sides
Serve this creamy dish with a side of garlic bread or a crisp Caesar salad for a complete meal. Garnish with fresh parsley or basil for a pop of color and flavor. Pair it with a glass of white wine, like Chardonnay, to complement the richness of the Alfredo sauce.
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or cream to the pasta and warm it gently on the stovetop, stirring frequently. Avoid microwaving, as it can cause the sauce to separate.
Quick Fixes: Time-Saving Tips
Use pre-cooked rotisserie chicken to skip the searing step. Opt for pre-minced garlic or garlic paste to save chopping time. If you’re in a rush, cook the pasta and chicken simultaneously in separate pans to cut down on prep time.
Customize It: Recipe Variations
Swap linguine for fettuccine, penne, or even zucchini noodles for a low-carb option. For a lighter sauce, substitute half-and-half or whole milk for heavy cream. Vegetarian? Skip the chicken and add roasted vegetables like broccoli or bell peppers instead.
Chicken Alfredo Recipe
Ingredients
- 8 oz linguine pasta or preferred cut of noodle 226 g
- 1 lb chicken breast 453 g
- Salt and pepper
- 2 Tablespoons olive oil
For the Alfredo Sauce
- 6 Tablespoons unsalted butter 85 g
- 1 ½ Tablespoons minced garlic
- 1 ½ cups heavy cream 354 ml
- 1 cup grated parmesan cheese 55 g
- ½ teaspoon table salt
- ¼ teaspoon ground pepper
- Pinch of nutmeg
- Parsley for garnish optional
Instructions
- Prepare the noodles: Bring a large pot of well-salted water to a boil and, once boiling, cook pasta according to package instructions. Begin preparing chicken while pasta cooks. Before draining, reserve 1 cup of pasta water. Set pasta aside and keep warm.
- Cook the chicken: Season chicken all over with a sprinkling of salt and pepper.
- Add oil to a large skillet and heat over medium-high heat until oil is shimmering. Add chicken, searing on each side (about 3-4 minutes per side, chicken should be golden brown). Once cooked through (internal temperature of chicken should be 165F/74C), remove to a plate and cover plate with foil to keep warm.
- Make the Alfredo sauce: Wipe out pan if needed. Add the butter to the pan and heat over medium-heat until melted.
- Add garlic and cook until fragrant, about 30 seconds.
- Slowly whisk in cream until combined, then cook, continuing to whisk (don’t allow it to boil) until sauce is beginning to thicken (about 5 minutes).
- Add parmesan cheese, salt, pepper, and nutmeg and stir until cheese is melted. Stir until thoroughly combined. Taste-test and add additional spices if needed.
- Add pasta to the sauce along with a splash (about 2-4 Tablespoons) of the reserved pasta water. Stir well and cook over low heat, stirring, until sauce clings to the noodles. Return chicken to the pan.
- Serve warm, topped with fresh parsley for garnish, if desired.