Table of Contents
This Easy Chicken Alfredo is so simple, anyone can make it. And guess what? It only takes 30 minutes from start to finish! It tastes like something you’d get at a fancy restaurant, maybe even better than Olive Garden. But don’t worry, it’s not fancy hard to make. You just cook some chicken, boil up fettuccine noodles until they’re just right, and mix it all with a rich, creamy Alfredo sauce made from scratch. That’s it! Dinner served!
Easy Fettuccine Alfredo Recipe
Fettuccine Alfredo might sound fancy, but it’s really pretty easy to make at home. You don’t need a go to a restaurant to get that rich, creamy flavor. This recipe gives you all that deliciousness in just 30 minutes. Yep, quick, easy, and perfect for a busy weeknight dinner!
Ingredients and Easy Swaps if Needed
Fettuccine
Fettuccine is the classic pick for Alfredo sauce. The thick, flat noodles hold all of that creamy goodness. But if you don’t have any, spaghetti or angel hair pasta works just fine too.
Chicken Breast
Boneless, skinless chicken breasts cook up perfectly in this dish. You can also use chicken thighs or cutlets, Just know they might need a little more or less time to cook. Not feeling chicken? Swap it out for shrimp!
Herbs & Spices
A mix of Italian seasoning and paprika adds great flavor to the chicken. A pinch of nutmeg in the sauce makes it extra tasty. Don’t have Italian seasoning? No worries, dried oregano and thyme will get the job done.
Butter
Unsalted butter gives you more control over the salt, but honestly, any kind of butter or even a butter substitute will work here.
Garlic
Fresh garlic makes the kitchen smell amazing and gives the sauce awesome flavor. You can use garlic powder in a pinch, but fresh cloves are best if you’ve got ‘em.
Heavy Cream
Heavy cream is the go-to for that rich, thick Alfredo sauce. You can use half and half or whole milk too., Just know the sauce will be thinner and not quite as rich. And if you’re asking, no cream cheese? Yeah, that belongs on bagels, not in Alfredo.
Parmesan Cheese
Freshly grated Parmesan melts like a dream and brings out the best flavor. If you want to switch it up, Romano or Asiago cheese will work too.
How to Make Chicken Alfredo
Boil the pasta until it’s just al dente—tender but still a little firm when you bite it.
While that’s cooking, season your chicken with a bit of olive oil, Italian herbs, and spices.
Heat up a Dutch Oven Casserole Pot or a large pot, then cook the chicken for about 4 to 7 minutes per side. You’re looking for a nice golden crust on the outside and juicy, fully cooked chicken on the inside.
Once it’s done, let the chicken rest for 5 minutes (so it stays juicy), then slice it up.
Cut the butter into about 8 pieces and toss them into a large skillet. Turn the heat down to low so nothing burns.
Once the butter melts, add in the garlic and cook it for 30 to 60 seconds. Stir it often and keep a close eye, don’t let it brown!
Next, whisk in the heavy cream and turn the heat up to medium. Let it come to a gentle simmer.
Turn the heat down to low or medium-low and let the sauce simmer gently, no boiling here!
Keep whisking every so often for about 3 to 4 minutes, until the sauce thickens up a bit. You’ll know it’s ready when it coats the back of a spoon nice and easily.
Take the pan off the heat, then stir in the Parmesan cheese, a pinch of nutmeg, and some salt and pepper to taste. Stir until the cheese melts and the sauce is smooth and creamy.
Keep stirring until the cheese is fully melted and the sauce is smooth and creamy. It should look rich and velvety, basically Alfredo perfection!
Add the cooked pasta straight into the sauce and toss it around until every noodle is coated nice and evenly. Give it a taste, then add a little more salt and pepper if needed.
Add the sliced chicken to the pan and turn the heat back to medium-low. Let everything warm up together for a couple of minutes until it’s all heated through and ready to serve.
Sprinkle some chopped parsley on top for a fresh pop of color. If you like a little kick, add a pinch of red pepper flakes too. Then serve it up and enjoy!
Tips for the Best Copycat Olive Garden Chicken Alfredo
- Salt your pasta water.
Before you drop in the pasta, toss 2–4 tablespoons of kosher salt into the boiling water. It’s your first chance to season the noodles, and it seriously boosts the flavor of the whole dish. Once you start doing this, you’ll never go back. - Shred your own Parmesan.
Pre-shredded cheese might be convenient, but it’s coated in stuff that keeps it from melting smoothly. Grab a wedge of Parmesan and shred it yourself (a food processor makes it super quick). It melts better and gives your Alfredo that dreamy, creamy texture. - Sauce too thick?
No biggie. Just stir in a splash or two of extra heavy cream until it’s just how you like it. - Sauce too thin?
Let it simmer gently on the stove (don’t boil!) for a couple of minutes until it thickens up. - Want to skip the chicken?
Totally fine! But the little browned bits from pan-searing the chicken add so much flavor to the sauce, it’s kind of magical.
FAQ
What is chicken fettuccine Alfredo?
Chicken Alfredo is a cozy, creamy pasta dish that’s super popular in Italian-American cooking. It’s made with fettuccine noodles, sautéed chicken breast, and a rich Alfredo sauce made from Parmesan cheese and cream.
What’s the difference between chicken Alfredo and fettuccine Alfredo?
They’re almost the same! Both use the same creamy Alfredo sauce. The only difference? Chicken Alfredo includes chicken, and fettuccine Alfredo is just the pasta and sauce without any meat.
How do you make chicken fettuccine Alfredo from scratch?
It’s easier than you think! First, you cook the chicken in a pan. Then you make the Alfredo sauce using butter, heavy cream, and Parmesan cheese. Toss in some cooked fettuccine, slice up the chicken, and mix it all together. Bing, Bam, Boom, dinner is served!
Why is my Alfredo sauce grainy?
There are a few things that can cause this:
- Pre-shredded cheese – It’s coated with stuff that keeps it from melting well. Always shred your own Parmesan for the best results.
- Too much heat – If the sauce gets too hot, the cheese won’t melt properly and can turn grainy. Keep it at a gentle simmer, no boiling!
- Using milk instead of cream – Milk or half-and-half doesn’t have enough fat to make the sauce smooth and creamy. Heavy cream is your best bet for that rich, silky texture.
What should I do if my Alfredo sauce breaks?
Don’t worry, it happens! If your sauce separates or looks oily, it’s fixable.
Just add a couple tablespoons of water or heavy cream, then whisk it like crazy over low heat. This helps the butter and cream come back together and turn smooth and creamy again. Keep whisking until it looks silky and delicious!
Making Chicken Alfredo Pasta Ahead of Time
Chicken Fettuccine Alfredo is definitely best when it’s fresh, but you can make it ahead of time! Just know that the sauce thickens up a lot as it cools. To fix that, simply stir in a splash of cream or water when reheating.
If you’re prepping in advance, it’s a good idea to store the pasta and sauce separately. That way, you can warm up the sauce first, get it creamy again, then toss it with the noodles right before serving.
Storing Leftover Alfredo
Pop any leftovers into an airtight container and keep them in the fridge. They’ll stay good for up to 1 week.
How to Reheat Alfredo Sauce
To warm things back up, place the pasta and sauce in a skillet or saucepan on the stove. Add a splash of cream or water to help loosen the sauce, and heat it over medium until everything’s nice and warm again. Stir often to keep it smooth and creamy!
Print
Easy Chicken Alfredo
This Easy Chicken Alfredo is so simple, anyone can make it. And guess what? It only takes 30 minutes from start to finish! It tastes like something you’d get at a fancy restaurant, maybe even better than Olive Garden. But don’t worry, it’s not fancy hard to make. You just cook some chicken, boil up fettuccine noodles until they’re just right, and mix it all with a rich, creamy Alfredo sauce made from scratch. That’s it! Dinner served!
- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
16 oz. fettuccine
1 pound boneless, skinless chicken breast
2 tablespoons olive oil, divided + more for tossing the pasta
1 teaspoon Italian seasoning
1/2 teaspoon paprika
8 tablespoons butter
2 garlic cloves, minced
16 oz. heavy cream
8 oz. freshly shredded Parmesan cheese
1/2 teaspoon Kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon fresh cracked pepper
fresh chopped parsley for garnish
Instructions
-
Cook the pasta just until al dente, tender but still firm to the bite. Drain, then toss with a little olive oil and a pinch of salt and pepper to keep it from sticking.
-
Slice the chicken. Cut each chicken breast in half lengthwise so you end up with two thinner pieces. This helps them cook faster and more evenly.
-
Heat the pan. Add 1 tablespoon of olive oil to a large sauté pan and warm it over medium-high heat.
-
Season the chicken. Place the sliced chicken in a bowl. Drizzle with the other tablespoon of olive oil. Add Italian seasoning, paprika, and a couple of big pinches of salt and pepper. Toss everything until the chicken is well coated.
-
Cook the chicken. Add it to the hot pan and sear for 4–7 minutes per side, until a golden crust forms and the inside is cooked through. Remove the chicken from the pan and let it rest for 5 minutes. Then slice it up.
-
Make the sauce. Cut the butter into chunks and add it to the same pan. Lower the heat to low. Once the butter melts, stir in the garlic and cook for 30–60 seconds, stirring constantly. Don’t let the garlic brown!
-
Add the cream. Pour in the heavy cream and whisk it all together. Raise the heat to medium and bring it to a gentle simmer.
-
Thicken the sauce. Lower the heat to medium-low and keep whisking for about 3–4 minutes until the sauce thickens slightly. It should coat the back of a spoon.
-
Stir in the cheese. Take the pan off the heat. Add Parmesan, a pinch of nutmeg, and a bit of salt and pepper. Stir until the cheese is melted and the sauce is smooth.
-
Add the pasta. Toss the cooked pasta into the sauce and stir until it’s evenly coated. Taste and adjust the seasoning if needed.
-
Add the chicken. Place the sliced chicken back into the pan. Turn the heat to medium-low and cook for a couple more minutes, just until everything is heated through.
-
Garnish and serve! Sprinkle with chopped parsley (and red pepper flakes if you want a little heat), then dig in!
Equipment
Buy Now → Notes
Tips for the Best Chicken Alfredo
-
Salt your pasta water.
Right before you add the pasta, toss 2 to 4 tablespoons of kosher salt into the boiling water. This is your one shot to season the noodles, and it makes a huge difference in flavor. Once you try it, you’ll never skip this step again! -
Shred your own Parmesan.
Pre-shredded cheese might seem convenient, but it’s coated in stuff that keeps it from melting properly. Grab a wedge of Parmesan and shred it yourself, use a food processor if you’ve got one! It melts smoother and makes your Alfredo sauce extra creamy. -
Too thick?
No problem. Add a little splash of heavy cream to thin it out until it’s just how you like it. -
Too thin?
Let it simmer gently on the stove for a couple of minutes (but don’t boil it!) and it’ll thicken right up. -
Want to skip the chicken?
Go for it! It’s still delicious without it. But those little crispy bits from pan-seared chicken? They add insane flavor to the sauce, so good, it’s hard to pass up.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian
