Chicken Alfredo Recipe (2024)

• Chicken: Use boneless, skinless chicken breasts. The lean white meat cooks quickly on the stovetop. I season the surface with paprika, salt, and pepper to enhance the flavor.
• Oil: Fruity olive oil is used to pan-sear the chicken breast.
• Pasta: Chicken fettuccine alfredo is my top pairing. The long, flat pasta provides more surface area for the creamy cheese sauce to adhere to
• Sauce: The alfredo sauce consists of butter, minced garlic, nutmeg, heavy cream, and parmesan cheese. It’s so simple! Use heavy cream (also called heavy whipping cream) that contains at least 36% milk fat.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

• Chicken Substitutes: If you prefer dark meat, use boneless, skinless chicken thighs. This recipe is great for using shredded leftover roasted chicken.
• Pasta Options: Linguine is an alternative if you don’t like wide pasta. Other types of pastalike bucatini, penne, or cavatappi make delicious pairings. The holes in the center can trap the sauce inside for flavorful bites.
• Cream Swaps: For a lighter sauce, use half-and-half or whipping cream. Alternatively, dilute some of the heavy cream with whole milk.
• Cheese: Instead of parmesan, use Parmigiano Reggiano or Pecorino Romano.
• Seasoning: Add additional dried spices like onion or garlic powder for an allium flavor. Add my cajun seasoning to make it bold and spicy.
• Herbs: Dried oregano or Italian seasoning adds herbaceous notes to the chicken. Garnish the dish with fresh basil.

Step 1: Prepare the Chicken

A quick slice lengthwise through the center of the chicken breast saves time and provides uniform pieces for even cooking.

Pro Tip: You can also flatten the chicken to about ½-inch thickness with a mallet or rolling pin. This technique can sometimes create a huge piece, so I recommend cutting it in half afterward to make it easier to cook.

Step 2: Season the Chicken

I keep the seasonings simple with kosher salt, freshly cracked black pepper, and sweet paprika.

Season both sides of the chicken with the spice mixture evenly. A small amount of red spice creates a gorgeous golden-brown hue on the surface.

Experimentation Encouraged: Concentrated alliums like dried onion or garlic powder are excellent additions. For a stronger herbaceous note, sprinkle on dried Italian seasonings like oregano, thyme, and basil.

Step 3: Cook the Chicken

I use a quick pan-searing technique for the most flavorful and juicy chicken. I prefer a stainless steel pan which gives a nice sear, however, nonstick or cast iron will work. Cook over medium heat in hot olive oil. Don’t move it! Let it sit undisturbed until a flavorful brown crust forms on the surface. The process takes about 5 to 7 minutes per side.

Tips For Perfect Execution: The chicken is ready when it’s no longer pink and the center reaches 160 to 165ºF (71 to 74ºC) on an instant-read thermometer. Keep it covered to stay warm while you prepare the pasta and sauce. Slice it up right before serving.

Step 4: Cook the Pasta

Boil the dried fettuccine noodles in a large pot of salted water. The agitation ensures that they cook evenly with minimal sticking. The noodles should be al dente in texture, cooking pasta with a slight chew in the center. If too much starch is released, the pasta will become mushy. It will also absorb too much sauce rather than just being coated by it.

Pro Tip: Drain, but save the pasta water! Use the salty, starchy water from boiling the fettuccine to thicken the sauce, enhance its savory flavor, and adjust its consistency for a lighter coating on the noodles. Start with 1 tablespoon, toss with the pasta, and add more if needed.

Step 5: Make the Alfredo Sauce

To make the homemade alfredo sauce, start by sauteing the minced garlic in melted butter.

Add heavy cream with at least 36% milkfat and bring to a simmer with salt and pepper. In 10 minutes, the cream reduces to a velvety richness infused with garlic.

Ingredient Chemistry:When about a third of the dairy liquid evaporates, the milk fat concentrates, allowing it to better cling to the noodles. The sauce will thicken further as it cools, with the fat globules firming up.

Step 6: Add the Cheese

Add the cheese at the end to melt it in the cream mixture and prevent clumping. I highly recommend freshly grating it, which will dissolve quickly into the sauce. Stir in the nutmeg to add a sweet, spiced aroma.

I use hard, dry-aged Parmesan cheese to add a nutty, salty flavor to the cream sauce. The older the age, the more granular and pungent the taste.

Step 7: Garnish and Serve

Add the fettuccini to the pan of alfredo sauce, tossing to coat the pasta evenly.

Slice the chicken and serve it on top. Garnish with chopped parsley as a finishing touch.

What can I add to chicken alfredo to make it taste better?

I keep the seasonings simple for the chicken—kosher salt, freshly cracked black pepper, and sweet paprika for a golden hue. I add dried onion, garlic powder, and a sprinkle of robust Italian herbs like oregano, thyme, and basil for extra flavor. I use nutmeg to enhance the creamy taste of the sauce. The sweet spice balances the savory cheese.

Can I use other cuts of chicken?

You can use chicken thighs in the recipe if you prefer dark meat. You need not flatten or cut them in half—just season, pan-sear, and slice.

What is the best pasta to use for chicken alfredo?

Flat noodles have the most surface area for the cream sauce to stick to. Fettuccine is the most popular choice, but linguine works well. Tubular pasta like penne, cavatappi, or bucatini is nice for switching things up.

Is chicken alfredo healthy?

The chicken and cheese add a hearty amount of protein compared to just fettucini alfredo pasta to balance the dish. However, the cream is high in fat. Using whipping cream or half-and-half in the pasta recipe can provide a lighter-calorie sauce.

How do I make the sauce lighter?

Use whipping cream instead of heavy cream. It contains between 30 to 36% milkfat compared to at least 36% milkfat in heavy cream. It will give the alfredo sauce richness without being as heavy. Half-and-half will provide an even lighter sauce at around 12% fat, but keep an eye out for curdling as it contains more protein. I do not recommend using only whole milk unless adding in a roux to thicken, as there is not enough fat to thicken.

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