Learn How to Make Chicken Alfredo from Scratch with this easy recipe! This chicken Alfredo recipe is so easy to make and has the best creamy consistency! Made with tender fettuccine pasta, white meat chicken breasts, and delightfully rich Alfredo sauce, this classic Italian dinner is always a huge weeknight hit.
What’s in this Chicken Alfredo Recipe?
The best homemade chicken Alfredo recipes have a short list of ingredients. Inexpensive kitchen staples come together to make a creamy, flavorful, and easy pasta dinner!
- Chicken: Use boneless, skinless chicken breast. You can use boneless chicken thighs if you’d prefer.
- Pasta: Fettuccine is a must for classic chicken Alfredo!
- Oil: We like to use good quality extra virgin olive oil for the very best flavor.
- Broth: Use a low-sodium chicken broth. This will help you to be able to control the saltiness of the dish so it’s exactly to your liking.
- Garlic: Fresh garlic will yield much better flavor than pre-minced.
- Cream: For the best creamy consistency, use heavy cream. Do not substitute this ingredient with any other dairy product!
- Cheese: Freshly grated parmesan cheese will create better flavor and consistency than the bagged pre-shredded stuff.
- Parsley: Fresh parsley is the best final touch for this dish! It adds an herbaceous vibrancy that elevates this simple pasta dinner.
- Lemon Juice: Use freshly squeezed lemon juice! Anything bottled/from concentrate won’t lend the same tangy fresh flavor.
Variations on Chicken Alfredo from Scratch
This easy homemade chicken Alfredo is our tried and true recipe for the perfect flavor, but we still like to switch it up once in a while.
Try mixing in steamed or sautéed broccoli, or a handful of spinach, for more greens. Add some red pepper flakes, either in the sauce or as a finishing touch, for just a tiny bit of heat. Skip the chicken for a vegetarian-friendly fettuccine Alfredo.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Let chicken Alfredo from scratch cool to room temperature before transferring to an airtight container. Stored properly in the fridge, it will keep for about 2-3 days. Reheat simply in the microwave in 30-second intervals, stirring each time it stops, until reheated all the way through.
Notes from the Test Kitchen
Fettuccine is our pasta of choice when making chicken Alfredo from scratch, but there’s certainly room for creativity. Linguini is also a great option, and we won’t hold it against you if you choose to use penne! After all, there’s no such thing as bad pasta, right?
Top Reader Review
“This was so good and very tasty! At first I thought my sauce was too runny but I kept stirring and cooking until it thickened up perfectly. This recipe is definitely a keeper! Thank you!!” – Deanna
Homemade Chicken Alfredo Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 1 boneless, skinless chicken breast
- 1 pound dry fettuccine noodles 1 box
- 3 tablespoons extra virgin olive oil
- 1 clove garlic minced
- 1½ cups low-sodium chicken broth
- 2 tablespoons fresh lemon juice from 1 lemon
- 1½ cups heavy cream room temperature
- 1 cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Cut the chicken breast into thin strips.1 boneless, skinless chicken breast
- Boil the fettuccine pasta according to the box instructions, drain, and set aside.1 pound dry fettuccine noodles
- Heat a nonstick pan with the olive oil and add the chicken strips. Cook on medium heat, for 6-7 minutes on each side until golden brown. Remove chicken from pan when ready and set aside.3 tablespoons extra virgin olive oil
- Add the minced garlic and sauté for 3 minutes. Deglaze the pan with chicken broth, add the lemon juice, and bring to a boil.1½ cups low-sodium chicken broth, 1 clove garlic, 2 tablespoons fresh lemon juice
- Add the heavy cream, then add the cooked pasta and chicken.1½ cups heavy cream
- Add the Parmesan and stir until everything is well combined.1 cup freshly grated Parmesan cheese
- Sprinkle with parsley and enjoy!¼ cup chopped fresh parsley
Notes
How to Make Chicken Alfredo from Scratch Step by Step
Cut the Chicken: Cut 1 boneless, skinless chicken breast into thin strips.
Boil the Pasta: Boil 1 pound of dry fettuccine pasta according to the box instructions, drain, and set aside.
Cook the Chicken: Heat a nonstick pan with 3 tablespoons of olive oil and add the chicken strips. Cook on medium heat, for 6-7 minutes on each side until golden brown. Remove chicken from pan when ready and set aside.
Deglaze the Pan: Add 1 clove of minced garlic and sauté for 3 minutes. Deglaze the pan with 1½ cups of chicken broth, add 2 tablespoons of lemon juice, and bring to a boil.
Mix the Sauce: Add 1½ cups of room-temperature heavy cream, then add the cooked pasta and chicken.
Add the Cheese: Add 1 cup of grated Parmesan and stir until everything is well combined.
Garnish and Serve: Sprinkle with ¼ cup of chopped fresh parsley and enjoy!
If you add the heavy cream cold straight from the fridge, it may curdle. We recommend bringing the cream to room temperature and adding it to the pan slowly off the heat.
To thicken this sauce, keep cooking it! It will continue to reduce over time, creating a thicker consistency.
It’s important to grate the cheese pretty finely (on the smaller holes of a box grater) to ensure it melts into the sauce!
John Doe says
I loved this recipe so much! Everyone I made it for loved it!
Becky Hardin says
Thanks for sharing!!
John Doe says
I loved this recipe so much!!
Becky Hardin says
Thanks for letting us know!
Bob says
Wet and watery the sauce never thickens! Also to strong a Parmesan flavor, I have been making Alfred a long time and thought this would be quick and delicious it’s not.
Becky Hardin says
I’m sorry this recipe didn’t work out for you as expected, Bob!
Me Nikki says
This recipe as mentioned is too soupy, I would recommend finding another recipe to make
Becky Hardin says
I’m sorry you didn’t enjoy this recipe! You can certainly continue to cook down the sauce to a thicker consistency if that’s your preference!
Bren says
This was super great!!! It was too soupy and I added some cornstarch dissolved in cool water. Thickened it perfectly without taking away any of the deliciously flavors. I actually used shrimp in place of chicken. Sooooo
Good. Quick and easy. Gourmet quality. Thanks for the recipe.
Becky Hardin says
I’m so glad you enjoyed it, Bren!
Deanna says
This was so good and very tasty! At first I thought my sauce was too runny but I kept stirring and cooking until it thickened up perfectly. This recipe is definitely a keeper! Thank you!!
Becky Hardin says
I’m so happy to hear you had success with this recipe, Deanna!