Easy Chicken Alfredo Recipe – Cheesy & Ready in 30 Minutes

There’s something magical about the combination of juicy chicken, creamy Alfredo sauce, and perfectly cooked pasta. It’s one of those comfort food classics I always turn to when I want something that feels indulgent but comes together in a flash. If you’re looking for a no-fuss chicken alfredo recipe that feels like it came straight from a cozy Italian bistro, you’re in the right place.

I’ve made this dish dozens of times, tweaking it to find the balance between bold flavor and weeknight simplicity. Whether you’re new to cooking or just need a reliable go-to, I’ll walk you through it with easy steps, real-life tips, and delicious variations.

Why You’ll Love This Recipe

• ✅ Quick and easy: Ready in about 30 minutes—perfect for weeknights.
• ✅ Creamy and cheesy: That luscious Alfredo sauce made with real cream and parmesan? Next-level comfort.
• ✅ Kid-approved: The whole family devours it, no matter how picky.
• ✅ Versatile: Add veggies, spice it up, or make it gluten-free.
• ✅ Pantry-friendly: Most of these ingredients are already in your kitchen.

Plus, if you’ve ever had chicken alfredo pasta at a restaurant and thought, “I could make this,”—you absolutely can.

Ingredients You’ll Need

Here’s everything you’ll need to make this creamy chicken Alfredo pasta dish:

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 1 tbsp olive oil

For the Alfredo Sauce:

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy whipping cream
• ¾ cup freshly grated parmesan cheese (or Parmigiano Reggiano)
• Salt and pepper to taste
• Optional: ¼ cup reserved pasta water for thinning the sauce

For the Pasta:

• 8 oz fettuccine pasta (or any pasta you love)

Tip: Use freshly grated cheese—it melts better and gives that real-deal Italian flavor.

Ingredient Substitutions

Need to switch something out? No problem!

• Pasta: Try penne, linguine, or gluten-free pasta if needed.
• Cream: Use half-and-half for a lighter version, though it’ll be less rich.
• Parmesan: Pre-grated works in a pinch, but I don’t recommend it for best texture.
• Chicken: Swap with cooked shrimp or rotisserie chicken to save time.
• Butter: Use ghee or plant-based butter for dairy-sensitive diets.

These swaps still give you that creamy, comforting alfredo vibe—with a little flexibility.

How to Make Chicken Alfredo Recipe

Let’s break it down together. I promise it’s easy!

1. Cook the pasta
   In a large pot of salted water, cook pasta according to package instructions. Reserve ¼ cup of pasta water before draining. (10 minutes)
2. Season and cook the chicken
   Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Cook the chicken 5–6 minutes per side until golden brown and cooked through. Remove and let it rest. Then slice thinly or dice. (12–14 minutes total)
3. Make the Alfredo sauce
   In the same skillet, lower heat to medium-low. Add butter and minced garlic. Sauté for 30 seconds until fragrant (don’t burn it!). Pour in the cream, stirring well. Let it simmer for 2–3 minutes. Then slowly whisk in the parmesan cheese until melted and smooth. Season with salt and pepper to taste. (5–6 minutes)
4. Combine and serve
   Add the cooked pasta and chicken into the sauce. Toss gently to coat. If the sauce is too thick, stir in a bit of reserved pasta water until it’s silky and smooth.
5. Plate it up!
   Serve hot, topped with extra parmesan and a sprinkle of parsley if you like.

Use a nonstick or stainless steel pan for the best sear on your chicken.

Expert Tips and Common Mistakes to Avoid

Here’s how to get restaurant-quality results without breaking a sweat:

Pro Tips:

• Use freshly grated parmesan—pre-shredded can clump.
• Let the chicken rest before slicing so it stays juicy.
• Add the cheese gradually and stir constantly for a smooth sauce.
• Reserve pasta water—it’s magic for adjusting sauce thickness.

Common Mistakes:

• Overcooking the chicken—it gets tough fast.
• Boiling the sauce—keep it at a gentle simmer to avoid curdling.
• Using too much cheese at once—it can make the sauce gritty.

Keep it gentle and slow, and you’ll get that ultra-silky finish every time.

Variations & Add-Ons

Want to spice things up or make it diet-friendly? Try these:

Flavor Boosts:

• Add crushed red pepper flakes for heat.
• Mix in sautéed mushrooms, spinach, or sun-dried tomatoes.
• Stir in a touch of lemon zest for brightness.

Diet-Friendly:

• Use gluten-free pasta and dairy-free butter/cream for a GF-DF version.
• Swap cream with cashew cream or coconut milk for a vegan-ish twist (use vegan “chicken” and cheese too!).

Add-Ons:

• Top with grilled shrimp or crispy bacon.
• Stir in steamed broccoli for a veggie-packed meal.
• Serve with garlic bread for extra comfort.

Serving Suggestions

Here’s how I love to serve this creamy dish:

• With a side of garlic bread or buttery dinner rolls.
• A crisp Caesar salad or simple arugula tossed in lemon.
• A glass of chilled white wine if it’s that kind of night.
• Sprinkle with fresh parsley or basil for a pop of color.

Serve in a shallow bowl with fresh cracked pepper and extra cheese for the photo-worthy finish!

Storage & Reheating

Storing Leftovers:

• Store in an airtight container in the fridge for up to 3 days.
• Not ideal for freezing—the cream sauce may separate when thawed.

To Reheat:

• Gently reheat in a skillet over low heat with a splash of milk or cream.
• Microwave in 30-second bursts, stirring in between, but avoid overcooking the sauce.

Nutrition Information (Per Serving – serves 4)

• Calories: 620
• Protein: 38g
• Carbs: 38g
• Fat: 36g
• Sugar: 2g
• Fiber: 2g
• Sodium: 610mg

Values are approximate and will vary by brand and substitutions used.

Prep, Cook & Total Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Conclusion

This chicken alfredo recipe is the kind of dish that feels special without taking hours. It’s creamy, garlicky, loaded with juicy chicken, and tossed in the dreamiest parmesan sauce. If comfort food had a soulmate, this would be it.

Go ahead and give it a try—then come back and tell me how much your family loved it. Or better yet, add your own twist and make it yours!

Chicken Alfredo Recipe

This chicken alfredo recipe is creamy and quick to make. Perfect for busy nights, it uses pantry staples and tastes like your favorite Italian restaurant

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American, Italian

Servings 4 Servings

Calories 620 kcal

Ingredients

  

• For the Chicken:
• 2 boneless skinless chicken breasts (about 1 lb total)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• For the Alfredo Sauce:
• 2 tbsp unsalted butter
• 3 cloves garlic minced
• 1 cup heavy whipping cream
• ¾ cup freshly grated parmesan cheese or Parmigiano Reggiano
• Salt and pepper to taste
• Optional: ¼ cup reserved pasta water for thinning the sauce
• For the Pasta:
• 8 oz fettuccine pasta or any pasta you love

Instructions

 

• Cook the pasta
• In a large pot of salted water, cook pasta according to package instructions. Reserve ¼ cup of pasta water before draining. (10 minutes)
• Season and cook the chicken
• Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Cook the chicken 5–6 minutes per side until golden brown and cooked through. Remove and let it rest. Then slice thinly or dice. (12–14 minutes total)
• Make the Alfredo sauce
• In the same skillet, lower heat to medium-low. Add butter and minced garlic. Sauté for 30 seconds until fragrant (don’t burn it!). Pour in the cream, stirring well. Let it simmer for 2–3 minutes. Then slowly whisk in the parmesan cheese until melted and smooth. Season with salt and pepper to taste. (5–6 minutes)
• Combine and serve
• Add the cooked pasta and chicken into the sauce. Toss gently to coat. If the sauce is too thick, stir in a bit of reserved pasta water until it’s silky and smooth.
• Plate it up!
• Serve hot, topped with extra parmesan and a sprinkle of parsley if you like.

Notes

• Use freshly grated parmesan—pre-shredded can clump.
• Let the chicken rest before slicing so it stays juicy.
• Add the cheese gradually and stir constantly for a smooth sauce.
• Reserve pasta water—it’s magic for adjusting sauce thickness.
• Overcooking the chicken—it gets tough fast.
• Boiling the sauce—keep it at a gentle simmer to avoid curdling.
• Using too much cheese at once—it can make the sauce gritty.
• Top with grilled shrimp or crispy bacon.
• Stir in steamed broccoli for a veggie-packed meal.
• Serve with garlic bread for extra comfort.

Keyword chicken alfredo recipe, easy chicken alfredo, alfredo sauce, cooked pasta, seasoned chicken breasts, parmesan cheese, heavy whipping cream