Name: Creamy Chicken Alfredo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound boneless skinless chicken breasts (approx. 3 chicken breasts); 2 teaspoon Italian seasoning; 1 teaspoon salt, divided; 1 teaspoon black pepper, divided; ½ teaspoon paprika; 6 tablespoon butter, salted or unsalted, divided; 2 tablespoon olive oil; 2-3 cloves garlic, minced; 1-2 tablespoon all-purpose flour (optional, for thickening); 2 cups heavy whipping cream; 1 cup Parmigiano Reggiano, freshly grated; 8 ounces fettuccine pasta, cooked to al dente

Nothing says comfort food like a rich, indulgent plate of pasta, right? This Creamy Chicken Alfredo Recipe is one of my all-time favorites — the tender chicken paired with velvety Parmesan sauce just melts in your mouth. Let me walk you through it!

The dish shows a layer of creamy fettuccine pasta at the bottom, which is light yellow with a smooth texture and slightly curled edges. On top, there are several slices of cooked chicken, arranged partially overlapping in curved rows; the chicken is golden brown on the outside with a juicy, white interior. Small green herbs are sprinkled over the chicken and pasta, adding a fresh touch. The food is served in a white bowl with a thin dark rim, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Alfredo Recipe
Top Tip
How to Serve Creamy Chicken Alfredo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Alfredo Recipe

Why You'll Love This Recipe

Honestly, I make this dish whenever I want to impress without the stress. It’s straightforward, comforting, and hits all those cozy notes.

Rich, Creamy Sauce: Made from scratch with butter, garlic, heavy cream, and freshly grated Parmigiano Reggiano, it’s truly luscious.
Perfectly Cooked Chicken: Juicy and tender, seasoned just right with Italian herbs and a touch of paprika for warmth.
Al Dente Fettuccine: The ideal pasta base that holds onto that creamy sauce like a dream.
Simple Ingredients: No fancy or hard-to-find items, so you can whip this up any night of the week.

Ingredients & Why They Work

Before you start, make sure to grab good-quality chicken breasts and real Parmigiano Reggiano cheese—it makes a huge difference in flavor and creaminess. Here’s a quick rundown of the essentials you’ll need for this creamy chicken Alfredo recipe.

Flat lay of three boneless skinless chicken breasts seasoned with Italian herbs and paprika, a few whole garlic cloves, a small mound of freshly grated Parmigiano Reggiano, a small white bowl of heavy whipping cream, a small white bowl of olive oil, a small white bowl of butter chunks, a small white bowl of all-purpose flour, a nest of cooked fettuccine pasta, two whole brown eggs, and small sprigs of fresh parsley, all arranged symmetrically on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: I use chicken breasts for their lean, tender texture, but you can swap for thighs if you prefer juicier meat.
Italian seasoning: A blend of herbs that adds classic Italian flavors with ease.
Salt and black pepper: The basics that bring out all the other flavors perfectly.
Paprika: Adds a subtle smoky warmth and a lovely color to the chicken.
Butter: Both salted or unsalted works—this base fat is key for that rich Alfredo sauce.
Olive oil: Helps to get a golden sear on the chicken without burning the butter.
Garlic: Minced fresh garlic brings the sauce’s aroma to life.
All-purpose flour (optional): For those who like a thicker sauce, a small amount of flour helps create a silky roux.
Heavy whipping cream: The heart of the Alfredo sauce, creating the signature creamy texture.
Parmigiano Reggiano: Freshly grated cheese ensures a deep, nutty, authentic flavor.
Fettuccine pasta: Wide noodles that hold onto the sauce perfectly, cooked just to al dente.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Chicken Alfredo Recipe is how easily it can be adapted to suit your mood, pantry, or dietary preferences. Feel free to get creative and make it truly your own!

Swap your protein: I love using boneless, skinless chicken thighs sometimes—they stay super juicy and add a little extra flavor. You can also mix things up with Italian sausage, crispy pancetta, or even salmon for a seafood twist.
Experiment with seasoning: Sometimes I replace the Italian seasoning with a homemade Cajun rub or a little garlic and onion powder for a kick. It’s amazing how small tweaks can change the whole vibe.
Adjust the sauce thickness: If you want a lighter, more delicate Alfredo, just skip the flour altogether. The sauce thickens naturally with the pasta starch, making it silky but not overly heavy.
Cheese variations: Pecorino Romano works beautifully for those who love a sharper, saltier touch. Or try adding goat cheese or feta at the end for a tangy surprise.
Add veggies: Frozen peas or blanched broccoli are my go-tos when I want a pop of color and some extra nutrition without complicating things.

Step-by-Step: How I Make Creamy Chicken Alfredo Recipe

A white bowl holds a serving of creamy yellow pasta twisted into a small mound, topped with three slices of grilled chicken that are golden brown with grill marks and tender white inside. Thin white cheese shavings and small green parsley bits are sprinkled on top of the chicken and pasta. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Pound and Season the Chicken to Perfection

Start by placing your chicken breasts between two sheets of plastic wrap on a cutting board. Using a meat mallet, gently pound the thick side to even out the thickness with the thin side. This helps the chicken cook evenly and stay juicy. If you prefer to bake instead, feel free to skip this step. Next, pat the chicken dry with paper towels and generously season both sides with 2 teaspoons of Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. This flavorful blend is the base of that classic Alfredo comfort.

Step 2: Sear the Chicken Until Golden and Juicy

In a large skillet, melt 2 tablespoons of butter together with 2 tablespoons of olive oil over medium-high heat. Swirl the pan so the fat is evenly coated. Carefully add your chicken breasts and don’t move them for about 5-6 minutes. This undisturbed sear creates a beautiful golden crust. Then flip and continue cooking until the chicken reaches an internal temperature between 160-165 ℉, measured with a digital thermometer. Once cooked, transfer to a plate, tent with foil, and let it rest—this locks in those juices perfectly.

Step 3: Cook the Pasta Just Right and Save That Water

While the chicken rests, bring a large pot of generously salted water to a rolling boil. Add 8 ounces of fettuccine and cook for 8-10 minutes until al dente—still a little firm to the bite. Before draining, reserve 1-2 cups of the pasta cooking water. This starchy liquid is a secret weapon for adjusting your sauce’s consistency later!

Step 4: Build a Rich, Aromatic Alfredo Sauce

In the skillet you used for the chicken, melt the remaining 4 tablespoons of butter over medium heat. Add 2-3 cloves of minced garlic and cook until fragrant—about 1 minute. This step fragrances your kitchen and infuses every bite. If you want, splash in some dry white wine to deglaze the pan before adding garlic, scraping up those delicious browned bits.

Step 5: (Optional) Whisk in Flour for a Creamier, Thicker Sauce

If you prefer a thicker Alfredo sauce, whisk 1-2 tablespoons all-purpose flour along with ½ teaspoon salt and ½ teaspoon black pepper into your melted butter and garlic. Keep whisking until it turns a lovely light golden color. This roux is what gives the sauce great body, but remember it’s totally optional if you prefer a lighter sauce.

Step 6: Slowly Stir in Heavy Cream and Simmer

Gradually pour in 2 cups of heavy whipping cream while whisking continuously to keep the sauce silky smooth. Lower the heat and let it gently simmer for 3-4 minutes until it slightly thickens and becomes luxuriously creamy.

Step 7: Add Freshly Grated Parmesan for That Signature Flavor

Stir in 1 cup of freshly grated Parmigiano Reggiano cheese until it melts completely into the sauce. If the sauce feels too thick, don’t hesitate to add reserved pasta water a few tablespoons at a time to reach your desired smoothness. This balance is key for a saucy pasta that clings beautifully without being heavy.

Step 8: Toss Pasta in the Sauce and Season to Taste

Add your perfectly cooked and drained fettuccine to the skillet, tossing gently to coat every strand in the creamy Alfredo sauce. Give it a taste and adjust with salt and black pepper if needed. This is your chance to make it just right for your palate.

Step 9: Slice Chicken and Serve with a Fresh Finish

Slice the rested chicken into thin strips and gracefully arrange them over the pasta. For that extra touch of freshness and pizzazz, sprinkle with freshly chopped parsley, add more Parmesan if you like, a splash of lemon juice, and a final crack of black pepper. Dig in while warm and enjoy every creamy, comforting bite!

Top Tip

These tips come from hands-on experience crafting the perfect Creamy Chicken Alfredo Recipe. They’ll help you avoid common pitfalls and make your dinner even more delicious and stress-free.

Use a Digital Thermometer: Cooking the chicken to exactly 160-165 ℉ ensures juicy, tender meat—not dry. This one little tool changed my cooking game completely.
Reserve Pasta Water: I never toss that starchy pasta water anymore! Adding a splash can magically rescue an overly thick sauce and help it cling beautifully to the noodles.
Don’t Skip Resting: Letting the chicken rest under foil for a few minutes after cooking locks in moisture and keeps every bite satisfying.
Optional Roux for Thicker Sauce: I used to skip the flour, but whisking in just a tablespoon really elevates the sauce’s silkiness without being heavy or gummy.

How to Serve Creamy Chicken Alfredo Recipe

A white round pan with two handles holds a creamy light beige sauce that covers a bed of fettuccine noodles. The noodles are thick and long, tangled unevenly with a smooth, glossy texture. The sauce gently coats and pools around the noodles, showing tiny black specks of pepper scattered evenly. The pan sits on a white marbled surface with soft natural light coming from above, highlighting the rich creaminess of the sauce and the pale color of the pasta. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh chopped parsley brings a lovely pop of color and freshness, while an extra sprinkle of Parmigiano Reggiano adds a sharp, nutty finish. A little splash of lemon juice brightens the creamy richness perfectly. Don’t forget a crack of black pepper on top to complete the flavor.

Side Dishes

Pair this classic dish with a crisp Caesar salad or a simple arugula salad dressed with lemon vinaigrette for balance. Roasted or steamed broccoli, sautéed green beans, or even garlic bread make excellent sides to round out your meal.

Make Ahead and Storage

Storing Leftovers

Leftovers should be stored in an airtight container and kept refrigerated. They will stay fresh and tasty for up to 3 days. This is great for quick lunches or dinners later in the week!

Freezing

Freezing Creamy Chicken Alfredo is not recommended, as the texture of the cream sauce and pasta can suffer once thawed. For best results, enjoy fresh or refrigerated leftovers.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or reserved pasta water if the sauce thickens too much. Alternatively, microwave in short bursts, stirring in between to keep the sauce smooth and creamy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a great alternative and offer a slightly richer flavor. Just season and cook them using the same method until they reach the same internal temperature of 160-165 ℉.

Do I have to use flour in the Alfredo sauce?

Nope! The flour is optional and helps thicken the sauce if you like it extra rich. If you omit it, the sauce will naturally thicken once the pasta starch combines with the cream and cheese during tossing.

What can I do if my sauce becomes too thick?

Just add reserved pasta cooking water a little at a time to thin the sauce to your desired consistency. The starch in the water helps keep your sauce smooth and velvety.

Can I bake the chicken instead of pan-frying?

Yes! Preheat your oven to 425 ℉ and bake the seasoned chicken breasts for 20-25 minutes until they reach 160-165 ℉ internally. This method lets you multitask while your pasta cooks.

Final Thoughts

There’s something truly comforting about a well-made Creamy Chicken Alfredo Recipe — it brings warmth and a touch of indulgence to any night of the week. With tender chicken, luscious sauce, and perfectly cooked pasta, it’s no wonder this dish has become a family favorite. I hope these tips and serving ideas inspire you to create your own memorable meals that bring people closer around the table, one delicious bite at a time.