When it comes to indulgent comfort foods, I don’t know if anything beats Chicken Alfredo. I just can’t say no to a big ol’ plate of carby pasta drenched in an ultra-rich and creamy sauce and topped with juicy strips of seared chicken, can you? (That was a rhetorical question.) And now that I know how easy it is to make it at home, I have a feeling this is going to become my new favorite special occasion meal. And yes, sometimes just making it through to the end of the week is a special occasion in this house. 😉
Easy Chicken Alfredo Recipe
You honestly don’t need any fancy ingredients to make this restaurant-worthy meal at home. It’s all about simple, flavorful basics. I start with juicy chicken breasts seared in a hot skillet (because flavor lives in those crispy bits!). Then, I whip up a rich and creamy homemade Alfredo sauce using simple, wholesome ingredients like heavy cream, Parmesan cheese, and garlic. And don’t worry if you’re using a budget-friendly Parmesan—this recipe still delivers big flavor. Add some fettuccine and boom, dinner is served!
How to Make Chicken Alfredo – Step by Step Photos
Season two boneless, skinless chicken breasts with two teaspoons of Italian Seasoning and a pinch of salt.
Heat a large skillet over medium. Once fully preheated, add 1 Tablespoon of cooking oil and swirl to coat the skillet. Add the chicken breasts and cook on each side for 7-8 minutes, or until the chicken is well browned and cooked through. Remove the chicken to a clean plate.
Turn the heat down to medium-low, then add 2 tablespoons of butter and 4 cloves of minced garlic to the skillet.
Cook and stir the butter and garlic over medium-low heat for about 2 minutes, dissolving the browned bits as you stir.
Add one cup of heavy cream to the skillet and stir to combine. Turn the heat up to medium and bring the cream up to a simmer.
Meanwhile, bring a pot of water to a boil for the pasta. Once boiling, add 8oz. of pasta and continue to boil until the pasta is tender. Reserve ½ cup of the starchy pasta water before draining the pasta in a colander.
While waiting for the pasta to boil, continue with the sauce. Once the cream is simmering, add ¾ cup Parmesan and continue to stir and cook until the sauce comes back up to a simmer.
When the sauce comes back up to a simmer the Parmesan will begin to melt. Continue to cook and stir until the sauce thickens slightly (3-5 minutes). Add salt and pepper to the sauce to taste.
Add the cooked and drained pasta to the alfredo sauce and toss to combine. If the sauce is too thick or too dry, add a few tablespoons of the reserved pasta water and toss to combine.
Slice the chicken breast and add it on top of the pasta, then serve. (You can garnish with chopped parsley if desired).
Recipe Success Tips!
The sauce will thicken as it simmers. However, if your sauce has turned out thinner than you’d like, you can keep it on the heat for a little longer to reduce and thicken. (But do keep in mind the sauce will also thicken as it cools!) On the other hand, if it’s a little too thick, I’d mix in a splash of reserved pasta water to loosen up the sauce.
Be careful not to overcook your chicken breasts! This can make them dry rather than juicy and tender. The time I’ve specified in the recipe card is based on 2 boneless, skinless chicken breasts totaling about 1.3 lbs. You may need to cook for longer or shorter, depending on the size/thickness of your chicken. I like using an instant-read thermometer to check for doneness—you’re looking for an internal temperature of 165°F. You could always cut up very large chicken breasts to speed up the cooking time.
Season your chicken to taste. I love how the Italian herbs taste when combined with the creamy sauce, but you can use any seasoning you like. Even a light sprinkle of salt and black pepper will do the trick!
How Are the Leftovers?
The rich nature of this sauce means that it does start to thicken up quite a bit as it cools, so you definitely want to serve and enjoy this pasta when it’s hot out of the skillet. That being said, I would never turn down the leftovers of something so creamy and delicious. Just know that the texture, when reheated, will not be as silky smooth.
Storage & Reheating
Speaking of leftovers, you can store any uneaten chicken Alfredo in the fridge for up to 3-4 days. Make sure it’s cooled to room temperature before transferring to an airtight container! As I said, the texture won’t be the same the second time around, but the flavors are still amazing.
For reheating, you can use the microwave or a skillet on the stovetop. Make sure the chicken is heated all the way through before serving. You can also add a splash of milk or heavy cream to help bring back some of that creamy consistency if desired.
