July 21, 2024

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Chicken Alfredo Recipe – I Wash You Dry

5 min read
Chicken Alfredo Recipe – I Wash You Dry

This deliciously creamy Chicken Alfredo Recipe with homemade alfredo sauce is smooth and rich with perfectly cooked, juicy chicken. 

Filled with the classic flavors of parmesan, butter, and garlic, this easy dinner is perfectly paired with a green salad and Homemade Caesar Salad Dressing. 

Cooked chicken in pan of noodles and alfredo sauce.

This is the most simple yet AMAZING chicken fettuccine alfredo you will ever make. You really can’t go wrong with pasta and a creamy sauce!

I’m using my tried and true Alfredo Sauce recipe with cream cheese and making it a full meal with juicy chicken and hearty fettuccini pasta. 

Chicken Alfredo Recipe

The best thing about this chicken alfredo recipe is that while it is fairly simple to prepare, it is also elegant enough for special occasions and comes together in just over half an hour! 

Ingredients Needed

Here’s the basic list of ingredients you’ll need in order to make this chicken pasta with alfredo sauce. As always, you can find the full list of ingredients located in the printable recipe card below.

  • Fettuccine – uncooked
  • Chicken – boneless skinless
  • Salt & Pepper
  • Paprika
  • Italian Seasoning
  • Olive Oil
  • Cream Cheese
  • Butter
  • Garlic
  • Heavy Cream
  • Parmesan cheese – shredded
  • Parsley – fresh

Ingredients for Chicken Alfredo on concrete countertop.

How To Make Chicken Alfredo

I’ll walk you through how to prepare your chicken so it’s juicy, perfectly cooked, and tender, and also how to make alfredo sauce. 

COOK PASTA  

Prepare the pasta by cooking in a large pot of salted water according to package instructions. Once the pasta is tender, reserve one cup of the pasta water, then drain and set aside. 

PREPARE CHICKEN 

While the pasta is cooking, prepare the chicken by pounding the chicken breasts to an even thickness using a rolling pin or a heavy pot. Season both sides with salt, pepper, paprika, and Italian seasoning. 

PRO TIP: pounding your chicken may seem like an unnecessary step, but rest assured, it’ll help create the juiciest chicken after it’s been cooked. Do not skip it!

Raw chicken with seasoning on white plate plastic wrap with rolling pin.

COOK CHICKEN 

Heat a large skillet over medium heat and add in the olive oil. Cook the chicken on both sides for three to five minutes, until the chicken is browned and cooked through to 165 degrees F. Removed chicken from the pan and place it on a plate, lightly covering it with tin foil for five minutes to rest. 

Cooked chicken in enameled pan.

MELT BUTTER AND CREAM CHEESE  

In the same skillet used for the chicken, reduce the heat to add in the butter. Once melted, add in the minced garlic and cook until fragrant, about 30 seconds. Add in the cream cheese and whisk gently until the cream cheese is mostly melted into the butter.

The mixture will look a little clumpy, like cottage cheese. This is normal! 

Butter and cream cheese in pan with whisk.

ADD HEAVY CREAM AND CHEESE   

Gradually pour in the heavy cream while whisking until the mixture becomes smooth. Add in the parmesan cheese and stir until melted through.

Pouring alfredo sauce into pan.

TOSS IN NOODLES 

To the sauce, add in the cooked fettuccine noodles and toss to coat. If needed, use the reserved pasta sauce to add more moisture to the sauce and pasta. Season with salt and pepper to taste. 

SLICE CHICKEN BREAST

Slice the chicken breast into strips and serve over the noodles. Garnish with freshly chopped parsley and more freshly cracked pepper. Enjoy hot!

Sliced chicken on cooked fettuccine noodles.

Recipe Tips and Variations

  • Make sure you DON’T skip pounding the chicken breasts before cooking and resting it under tinfoil after. This ensures that your chicken will be juicy and tender. 
  • Like it spicy? Add a few sprinkles of red pepper flakes to the sauce for a little extra spice to an already amazing dish!
  • You can substitute the fresh chopped parsley for fresh basil or rosemary for a different but delicious flavor.

Cooked Chicken in pan of alfredo with noodles.

What To Serve With Chicken Alfredo?

If you’re looking for other items to serve with the chicken fettuccini alfredo, here is what I would recommend…

Sliced chicken on white plate of chicken alfredo with fork.

More Easy Pasta Dishes

Looking for more pasta dinner inspiration? I have you covered! Here are a few of our favorites…

Whether you’re making this dinner for a weeknight or a special dinner with family or friends, I know you’ll enjoy this recipe!

Cooked chicken in pan of noodles and alfredo sauce.

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Chicken Alfredo Recipe

This deliciously creamy Chicken Alfredo recipe comes together in minutes and will wow your tastebuds!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Dish

Cuisine: Italian

Servings: 6 people

Calories: 938 kcal

Author: Shawn

Ingredients

  • 12 oz Fettuccine noodles, uncooked

For the Alfredo Sauce

  • ½ cup butter, salted
  • 3 cloves garlic, minced
  • 8 oz cream cheese
  • cups heavy cream
  • 8 oz parmesan cheese, shredded
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp parsley, freshly chopped

Instructions

  • Cook pasta in a large pot of salted water, according to package instructions. Once pasta is tender, reserve 1 cup of the pasta water, then drain and set aside.

For The Chicken

  • Meanwhile, pound chicken breasts to an even thickness using a rolling pin or heavy pot. Season both sides with salt, pepper, paprika and Italian seasoning.

  • Heat a large skillet over medium-high heat and add in the olive oil. Cook chicken on both sides for 3 to 5 minutes, until the chicken is browned and cooked through (165 degrees F). Remove chicken from pan and place on a plate, lightly covered with foil to rest at least 5 minutes.

For The Alfredo Sauce

  • To the same skillet that was used to cook the chicken, reduce heat to medium and add in the butter. Once melted, add in the minced garlic and cook until fragrant, about 30 seconds.

  • Add in the cream cheese and whisk gently until cream cheese is mostly melted into the butter. The mixture will look a little clumpy, like cottage cheese (this is normal!).

  • Gradually pour in the heavy cream, while whisking, until the mixture becomes smooth. Add in the parmesan cheese and stir until melted through.

  • To the sauce, add in the cooked fettuccine noodles and toss to coat. If needed, use the reserved pasta sauce to add more moisture to the sauce and pasta. Season with salt and pepper.

  • Slice the chicken breast into strips and serve over the noodles. Garnish with freshly chopped parsley and more freshly cracked pepper. Enjoy hot!

Nutrition

Calories: 938kcal | Carbohydrates: 46g | Protein: 42g | Fat: 65g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 268mg | Sodium: 1253mg | Potassium: 584mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2353IU | Vitamin C: 3mg | Calcium: 562mg | Iron: 2mg

Keywords: alfredo, Chicken Breast, fettuccine

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