The short answer: Creamy chicken alfredo is golden seared chicken sliced over fettuccine in a creamy garlic-Parmesan sauce, and this version is on the table in about 30 minutes with just one skillet and a pasta pot.
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Sear seasoned chicken cutlets to 165°F, boil the fettuccine, build a quick sauce of butter, garlic, cream and freshly grated Parmesan in the same skillet, then toss everything with a splash of pasta water. Below you'll find the full ingredient list, the steps, broccoli and baked versions, and how to store leftovers.
Chicken alfredo is a dinner that tends to please the whole table. I add broccoli to the pasta pot so the vegetable is done at the same time.
Chicken alfredo ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1½ pounds | Sliced into thin cutlets |
| Salt, pepper, garlic powder, Italian seasoning | ½ teaspoon each | For the chicken |
| Olive oil | 1 tablespoon | For searing |
| Fettuccine | 1 pound | Or penne or linguine |
| Butter | 4 tablespoons | For the sauce |
| Garlic, minced | 3 cloves | |
| Heavy cream | 1½ cups | |
| Parmesan, freshly grated | 1½ cups | Plus more to serve |
| Broccoli florets (optional) | 2 cups | Fresh or frozen |
| Fresh parsley | 2 tablespoons, chopped | Garnish |
Serves 4 to 6.
How to make chicken alfredo, step by step
- Prep the chicken. Slice each breast in half horizontally to make thin cutlets. Pat them dry and season both sides.
- Start the pasta water. Bring a large pot of well-salted water to a boil.
- Sear the chicken. Heat the oil in a large skillet over medium-high heat. Cook the cutlets 3 to 5 minutes per side, until golden and the thickest part reaches 165°F, the safe minimum for poultry. Move them to a board to rest.
- Cook the pasta. Boil the fettuccine until al dente. Add the broccoli for the last 2 to 3 minutes. Save 1 cup of pasta water, then drain.
- Make the sauce. Lower the skillet heat to medium-low and melt the butter, scraping up the browned bits. Cook the garlic 30 seconds, add the cream and simmer 3 to 4 minutes.
- Add the cheese. Take the skillet off the heat and whisk in the Parmesan, a handful at a time, until smooth. Season with pepper.
- Toss and serve. Toss the pasta and broccoli in the sauce, adding pasta water to loosen it. Slice the chicken and lay it on top with parsley and extra cheese.
Use a separate board for raw chicken and wash your hands and knives right after, following FoodSafety.gov's 4 steps to food safety.
Ways to make chicken alfredo
| Version | How it's different | Time |
|---|---|---|
| Classic skillet (this recipe) | Seared cutlets, fettuccine, sauce made in the same pan | About 30 minutes |
| One-pan | Pasta simmers in broth and cream with the sauce | About 30 minutes, one pan |
| Baked chicken alfredo | Sauced pasta and chicken topped with mozzarella and baked at 375°F | About 50 minutes |
| Rotisserie shortcut | Shredded store-bought chicken stirred into the sauce | About 20 minutes |
| Lighter | Whole milk thickened with flour instead of cream | About 30 minutes |
For a from-scratch sauce you can use on any pasta, see our full alfredo sauce recipe.
Tips for the best chicken alfredo
- Even thickness matters. Thin cutlets cook in minutes and stay juicy.
- Don't move the chicken. Let it sit in the hot pan so it forms a golden crust.
- Use the same skillet. The browned bits from the chicken flavor the sauce.
- Grate the cheese fresh. It melts smoothly; pre-shredded can turn grainy.
- Save the pasta water. It loosens the sauce and helps it cling.
- Serve right away. Alfredo thickens quickly as it sits.
Easy add-ins
Stir in sautéed mushrooms, spinach, peas, sun-dried tomatoes or crispy bacon. For a little heat, add red pepper flakes or a teaspoon of Cajun seasoning to the chicken. Swap the chicken for shrimp, cooking it just until it turns pink and opaque. Want another Italian-American classic? Try our crispy chicken parmesan or browse more chicken dinner ideas.
What to serve with chicken alfredo
A crisp green salad or Caesar salad cuts the richness. Roasted broccoli, green beans or asparagus with lemon are easy vegetable sides, and garlic bread is always welcome. For more quick weeknight meals, browse our easy dinner ideas. For the quickest green side, try garlic sauteed green beans.
Storing and reheating chicken alfredo
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days, which is FoodSafety.gov's cold storage guidance for cooked poultry. Reheat gently on the stove with a splash of milk, stirring until it reaches 165°F. If you plan to freeze it, freeze the sauce and chicken without the pasta for up to about 2 to 3 months, then toss with fresh pasta after reheating.
Plan your pasta night
Put chicken alfredo on a busy weeknight and pair it with a lighter dinner the next night.
- Meal Planner & Grocery List, $3.99. A weekly dinner plan plus an aisle-sorted grocery list, so the cream and Parmesan are already in the fridge.
- Family Recipe Binder, $6.99. Save the version your family loves, with or without broccoli.
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Swap the chicken for seafood with our shrimp alfredo, which uses garlic butter shrimp and is ready in about 30 minutes.
For a lighter Roman bowl with just cheese and pepper, make cacio e pepe.
In the mood for a different pasta night? Carbonara takes about 25 minutes and uses eggs instead of cream.
Want another creamy chicken dinner? Marry me chicken simmers seared chicken in a sun-dried tomato Parmesan sauce. Prefer lemon and capers over cream? Try our chicken piccata. For a baked casserole with spaghetti and chicken, try our chicken spaghetti recipe. Swap the creamy pasta for a lemon chicken skillet when you want a lighter sauce.
Frequently asked questions
How do you make chicken alfredo? To make chicken alfredo, season thin chicken cutlets and sear them in a hot skillet until golden and 165°F inside, then rest and slice them. Boil fettuccine in salted water. In the same skillet, melt butter, cook garlic, add heavy cream and simmer, then whisk in grated Parmesan off the heat. Toss the pasta in the sauce with a splash of pasta water and top with the sliced chicken.
What temperature should chicken be for chicken alfredo? Chicken for chicken alfredo should be cooked to an internal temperature of 165°F, the safe minimum for all poultry listed by FoodSafety.gov. Use an instant-read thermometer in the thickest part of each piece. Let the chicken rest about 5 minutes before slicing so the juices stay in the meat.
What cut of chicken is best for chicken alfredo? Boneless, skinless chicken breasts are the most common choice for chicken alfredo. Slice them in half horizontally or pound them to an even ½-inch thickness so they cook quickly and evenly without drying out. Boneless thighs are juicier and more forgiving, and leftover rotisserie or grilled chicken works well too.
How do I keep the chicken in chicken alfredo juicy? To keep chicken juicy, pound or slice it to an even thickness, pat it dry, season it well, and sear it over medium-high heat without moving it so it browns quickly. Take it off the heat as soon as it reaches 165°F and let it rest for 5 minutes before slicing. Overcooking is the main cause of dry chicken.
What pasta is best for chicken alfredo? Fettuccine is the classic pasta for chicken alfredo because its wide, flat ribbons hold onto the creamy sauce. Linguine, pappardelle, penne and rigatoni also work well. Short tube shapes are easier for kids to eat and are a good choice if you're turning chicken alfredo into a baked casserole.
Can I make chicken alfredo in one pan? Yes, you can make chicken alfredo in one pan. For one-pan chicken alfredo, sear and remove the chicken, then add garlic, about 2½ cups of chicken broth and 1 cup of cream to the pan with 8 ounces of uncooked short pasta. Simmer, stirring often, until the pasta is tender and the liquid is mostly absorbed, about 12 to 15 minutes. Stir in Parmesan off the heat and add the chicken back.
Can I add broccoli to chicken alfredo? Yes, broccoli is a great addition to chicken alfredo. Add small broccoli florets to the pasta pot for the last 2 to 3 minutes of cooking so they turn bright green and tender-crisp, then drain them with the pasta. Frozen broccoli works too. Peas, spinach, mushrooms and sun-dried tomatoes are other easy additions.
Why is my chicken alfredo sauce grainy? Chicken alfredo sauce turns grainy when the Parmesan gets too hot or when pre-shredded cheese with anti-caking agents is used. Take the skillet off the burner before adding the cheese, add it gradually, and grate it fresh from a wedge. If the sauce looks broken, whisk in a splash of warm cream off the heat.
How do I make chicken alfredo sauce thicker? To make chicken alfredo thicker, simmer the cream a couple of minutes longer before adding the cheese, or add a little more Parmesan. Remember the sauce thickens quite a bit as it sits and as the pasta absorbs it. If it gets too thick, loosen it with a little of the reserved pasta water.
Can I make baked chicken alfredo? Yes, you can make baked chicken alfredo. Toss cooked, slightly underdone pasta with the sauce and chopped chicken, spread it in a greased 9x13-inch dish, top it with mozzarella and Parmesan, and bake at 375°F for about 20 to 25 minutes until bubbly and golden. Make sure the center is hot, at least 165°F, before serving.
How long does chicken alfredo last in the fridge? Leftover chicken alfredo keeps for about 3 to 4 days in the refrigerator in an airtight container, which matches FoodSafety.gov's guidance for cooked poultry leftovers. Refrigerate it within 2 hours of cooking. The pasta will soak up the sauce, so add a splash of milk when you reheat it.
How do you reheat chicken alfredo? Reheat chicken alfredo on the stovetop over low heat with a splash of milk or cream, stirring often, until it's steaming and reaches 165°F. In the microwave, reheat it covered at 50% power in short bursts, stirring in between. Gentle heat keeps the sauce creamy instead of oily.
Can you freeze chicken alfredo? You can freeze chicken alfredo for about 2 to 3 months, but cream sauces can separate and the pasta softens after thawing. For better results, freeze the sauce and chicken without the pasta, then thaw them overnight in the fridge, reheat gently to 165°F, and toss with freshly cooked pasta.
What do you serve with chicken alfredo? Chicken alfredo pairs well with a crisp green salad or Caesar salad, steamed or roasted broccoli, green beans, roasted asparagus and garlic bread. A squeeze of lemon over the vegetables helps balance the rich, creamy sauce. Fruit makes an easy, fresh side for kids.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov
- FoodSafety.gov: 4 steps to food safety foodsafety.gov