Chicken Alfredo
Published Aug 11, 2025
This chicken alfredo recipe is made with seared, seasoned chicken breasts with a homemade alfredo sauce, with al dente fettuccine all mixed in.
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Chicken Alfredo Pasta is so good!
Chicken alfredo pasta is one dinner I know everyone at my house will eat without complaint. It’s creamy, cheesy, and the seared chicken is just the chef’s kiss at the end. Most of it comes together in one skillet; the only extra step is boiling the pasta, so it still feels like an easy recipe to pull off on a weeknight. The chicken cooks first, then the alfredo sauce comes together in the same pan, and I just add my cooked fettuccine to it and call it a night.
Happy Cooking!
– Yumna
Chicken Alfredo Ingredients
- Chicken: Boneless, skinless breasts work best. Pound to even thickness if needed.
- Seasoning for chicken: Olive oil, Italian seasoning, garlic powder, salt, and pepper for simple flavor that won’t overpower the alfredo sauce.
- Alfredo ingredients: Butter, whole milk, garlic powder, Pecorino Romano, Parmesan, salt, and pepper. Use freshly grated cheese if possible, it melts more easily into the sauce.
- Fettuccine pasta: Cook until just al dente since it will finish in the sauce. Reserve some pasta water to help the sauce cling to the noodles.
How to Make Chicken Alfredo Pasta
Chicken Alfredo Recipe
Ingredients
Pasta & sauce
- 8 ounces fettuccine pasta
- ½ cup (1 stick) unsalted butter
- ½ cup whole milk
- ½ teaspoon salt plus more for pasta water
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup finely‑grated Pecorino Romano cheese
- ½ cup finely‑grated Parmesan cheese
Chicken
- 1½ pounds boneless skinless chicken breasts about 2 large
- 1 tablespoon olive oil
- 2 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package directions. Drain, reserving 1 cup pasta water; set pasta and water aside.
- Pat chicken dry and season both sides with Italian seasoning, garlic powder, salt, pepper. Heat olive oil in a large deep skillet over medium‑high heat, add chicken, and cook 5–6 minutes per side until golden and 165°F inside. Transfer to a plate, tent with foil, and rest 5 minutes; slice thinly across the grain.
- In the same skillet used to cook the chicken, lower the heat to medium, melt butter, whisk in milk, then stir in salt, pepper, and garlic powder. Warm for a couple minutes, stirring occasionally.
- Add cooked fettuccine and ½ cup reserved pasta water to the skillet. Toss until the liquid clings to the noodles, adding more pasta water as needed.
- Turn off heat, sprinkle in Pecorino Romano and Parmesan, and stir constantly until the sauce thickens and coats the pasta, 2–3 minutes. Add sliced chicken and toss just until heated through.
- Serve immediately, garnishing with extra Parmesan or parsley if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Serving Ideas
FAQs
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or cream to loosen the sauce. You can also reheat in the microwave in short bursts, stirring in between, but the sauce may thicken more this way.
I don’t recommend freezing it. Cream-based sauces tend to separate and become grainy after thawing, so the texture won’t be the same. It’s best to make only what you’ll eat within a few days.
