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Homemade Chicken Alfredo Recipe (Easy & Delicious!)

This homemade Chicken Alfredo recipe is easy to make and it’s so delicious! Enjoy this easy pasta dinner recipe from the comfort of your own home. We think it’s even better than Olive Garden’s Chicken Alfredo!


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This chicken fettuccine alfredo feels like a gourmet dinner, yet it’s so quick and easy to make in your own kitchen.

This is a great meal, whether it’s for a busy weeknight or special occasion. Serve it with a side of my cheesy garlic bread!

What is Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo is a classic Italian-American pasta dish that is made with fettuccine noodles, tossed in a creamy Alfredo sauce with pieces of cooked seasoned chicken.

Fettuccine pasta – is wide and flat and a popular noodle for Alfredo dishes becuase the broad surface of the noodle allows it to hold and absorb the creamy sauce.

Alfredo sauce – delicious Alfredo sauce is the star of this dish. It’s rich and filled with flavor from butter, heavy cream and freshly grated Parmesan cheese. The cream sauce is easy to make and can be adjusted to be thicker or thinner by adding more heavy cream.

Chicken – boneless, skinless chicken breasts are added to the dish after being seasoned before cooking. The chicken is sliced, then added to the fettuccine and Alfredo sauce. Tender chicken breast on top of a creamy sauce with fettuccine – trust me – you need this pasta recipe in your life!

Fettucine in alfredo sauce in skillet, topped with chicken.

Ingredients for Chicken Fettuccine Alfredo

You can find a full list of ingredients with the amounts needed by scrolling to the bottom of this page. I’ve included notes below for substitutions when possible.

Labelled ingredients for chicken fettuccine alfredo.

Boneless, skinless chicken breasts – busy weekday? substitute with rotisserie chicken!

Salt & Black Pepper – seasoning is added to this recipe. Feel free to season each serving individually with additional salt & pepper.

Dried basil – out of dried basil? substitue with Italian seasoning.

Fettuccine pasta noodles – these are best in this recipe because they’re perfect for the sauce hugging the noodles but you could also use linguine noodles.

Butter – Use salted butter, or if using unsalted you may want to taste and adjust seasoning accordingly.

Shallots – are a type of onion, but they have a milder and sweeter flavor. If you don’t have shallots available, you could also use yellow cooking onions or sweet onions.

Fresh basil – adds a lot of flavor in this dish!

Sherry – you can also substitute chicken broth or vegtable broth in this recipe.

Heavy cream – you ‘can’ use lighter cream or milk in this recipe, however, that will change the consistency and flavor considerably. I recommend using a heavy cream for the Alfredo sauce.

Parmesan cheese – freshly grated is best and skip the bottled stuff if you can. You can also substitute with Romano or Asiago cheese.

Heavy cream vs. Whole Milk in Alfredo Sauce

If you use heavy cream, your Alfredo sauce will be thick, creamy and luxurious, making it perfect for a pasta dish.

If you use whole milk, your Alfredo sauce will be light and less rich. It will still be creamy, but not as thick or as heavy. It’s a good choice if you prefer a lighter version, keeping these things in mind.

Shrimp Alfredo Variation

Substitute the chicken – Use 1/2 pound of cooked shrimp in place of the chicken.

How to Make Chicken Alfredo with Fettuccine

To ensure that the whole family thinks this recipe is a winner, I’ve included step by step photos with some tips to help you along with this recipe. If you want to simple skip to the recipe card, all of my recipes have a ‘jump to recipe’ button at the top of the page!

This chicken alfredo pasta is an easy weeknight meal is one the whole family will love!

Seasoned chicken breasts on a plate.

STEP ONE – Place chicken on a plate and lay flat. Spray or brush with cooking oil, then season with salt, black pepper and dried basil.

Cooked chicken breasts on a plate.

STEP TWO – Place chicken on a hot grill or large skillet and cook until juices run clear.

Garlic, shallots and fresh basil in skillet.

STEP THREE – While the chicken cooks, add the butter to a separate large saute pan and cook over medium-high heat. Add in the minced garlic and shallots and saute for one minute or until lightly-browned.

STEP FOUR – Dice the fresh basil by rolling the ten leaves together and cutting to a uniform size; add it to the garlic and shallots and saute for 30 seconds. 

Heavy cream and sherry is added to the sauce.

STEP FIVE – Deglaze with sherry (chicken stock or vegetable stock) and reduce for 30 seconds.

STEP SIX – Add in the heavy cream and simmer until reduced to desired thickness.

What is deglazing?

Deglazing is a simple cooking technique where you use a liquid, like wine or broth, to scrape up the tasty bites of food that are stuck to the bottom of a pan after you’ve cooked something. Those little brown bites are full of flavor!

Cooked fettuccine noodles are added to the Alfredo sauce.

STEP SEVEN – Meanwhile, as the sauce reduces, following package directions, add the fettuccini to boiling water and cook until al dente. Drain the pasta.

Fettuccine noodles are tossed in the Alfredo sauce.

STEP EIGHT – Add the cooked pasta to the sauce and toss gently to coat with sauce.

Forkful of fettuccine with Alfredo sauce.
Sliced chicken is place on a bed of fettucine Alfredo.

STEP NINE – Slice the chicken and top the fettuccini alfredo with sliced chicken.

Finished dish on a plate of the Fettuccine chicken Alfredo.

STEP TEN – Garnish with additional parmesan cheese and season with salt & pepper, if desired and enjoy!

My Top Tips for Making Chicken Fettucine Alfredo

Do not overcook the chicken – Use a digital meat thermometor and remove the chicken from the pan as soon as it’s done. You want delicious juicy chicken breasts in this classic chicken Alfredo.

Fresh parmesan cheese – Use freshly grated parmesan cheese and skip the pre-shredded cheese if possible.

How to Store and Reheat Chicken Alfredo

Transfer cooled, leftover Chicken Alfredo to an airtight container and store in the refrigerator for up to 4 days.

To reheat, add the leftovers to a saute pan on low heat and add a splash of heavy cream and warm on low-medium heat for 5 to 10 minutes.

Can I freeze Chicken Alfredo?

Yes you can freeze Chicken Alfredo. Cover the chicken Alfredo with plastic wrap and cool before placing it in the refrigerator to chill for 1 hour before transferring to the freezer. This will ensure the best texture.

You can either wrap the dish with two layers of plastic wrap or transfer to a freezer-safe container. Chicken Alfredo can be frozen for two to three months.

Thaw chicken Alfredo in the refrigerator before reheating.

More Chicken Recipes to Enjoy!

Chicken Tetrazzini

Mexican Chicken Casserole

Poppy Seed Chicken

Chicken Enchilada Casserole

Million Dollar Chicken Casserole

Dorito Chicken Casserole

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Chicken alfredo in saute pan.

Chicken Alfredo


Description

This homemade Chicken Alfredo recipe is easy to make and it’s so delicious! Enjoy this easy pasta dinner recipe from the comfort of your own home. We think it’s even better than Olive Garden’s Chicken Alfredo!


Ingredients

2 chicken breast halves, sliced horizontally (4 equal pieces, each about 1/2″ thick)

1 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon freshly ground black pepper.

Cooking spray (or brush on olive oil)

Pasta & Sauce

1 (9-ounce) package of fresh or dry fettuccine pasta

3 Tablespoons butter

3 cloves garlic, minced

1 shallot, finely shopped

2 Tablespoons fresh basil (about 10 leaves), chopped

2 Tablespoons sherry

2 cups heavy cream

1 teaspoon salt

1/2 teaspoon black pepper

A few dashes nutmeg

Garnish

1/4 cup Parmesan cheese


Instructions

  1. Place chicken on a plate and lay flat. Spray or brush with cooking oil, then season with salt, black pepper and dried basil.
  2. Place chicken on a hot grill or large skillet and cook until juices run clear. 
  3. While the chicken cooks, add the butter to a separate large saute pan and cook over medium-high heat. Add in the minced garlic and shallots and saute for one minute or until lightly-browned.

  4. Dice the fresh basil by rolling the ten leaves together and cutting to a uniform size; add it to the garlic and shallots and saute for 30 seconds. 

  5. Deglaze with sherry (chicken stock or vegetable stock) and reduce for 30 seconds. 

  6. Add in the heavy cream and simmer until reduced to desired thickness.

  7. Meanwhile, as the sauce reduces, following package directions, add the fettuccini to boiling water and cook until al dente. Drain the pasta.
  8. Add the cooked pasta to the sauce and toss gently to coat with sauce.
  9. Slice the chicken and top the fettuccini alfredo with sliced chicken. 
  10. Garnish with additional parmesan cheese and season with salt & pepper, if desired and enjoy!

Notes

Substitutes:

You can substitute chicken or vegetable broth for the sherry

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American-Italian

Nutrition

  • Serving Size: 1 helping
  • Calories: 419
  • Sugar: 3.2 g
  • Sodium: 1321.1 mg
  • Fat: 32.7 g
  • Saturated Fat: 20.4 g
  • Trans Fat: 0.7 g
  • Carbohydrates: 21.6 g
  • Fiber: 1.1 g
  • Protein: 10.2 g
  • Cholesterol: 104.6 mg

Keywords: chicken alfredo, chicken fettuccine alfredo

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