My homemade chicken alfredo recipe is so easy to make, and the sauce 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. I’m showing you how to make chicken alfredo from scratch with just a few ingredients and about 35 minutes!
I love how quickly this fettuccine and chicken alfredo recipe comes together. I used to rely on jarred sauces, but I’ve found that it’s actually really easy to make a creamy, cheesy Alfredo sauce from scratch, which leads to a restaurant-worthy pasta dish!
What’s in this Chicken Fettuccine Alfredo?
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: I like to use good quality extra virgin olive oil for the very best flavor.
- Broth: Use a low-sodium chicken broth. This will help to control the saltiness of the dish.
- Garlic: Fresh garlic will yield much better flavor than pre-minced.
- Cream: For the creamiest sauce, use heavy cream. It will not turn out as silky smooth with other dairy products. It’s also important to let it come to room temp so that it doesn’t curdle when you add it to the pan.
- 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 to Try
This easy homemade chicken Alfredo is my tried-and-true recipe for the perfect flavor, but I have some ideas for flavorful additions!
Mix 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. Or choose a different pasta for your chicken alfredo, like penne or linguini.
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How to Store and Reheat
Let chicken alfredo cool to room temperature before transferring to an airtight container. Stored properly in the fridge, it will keep for 2-3 days. Reheat simply in the microwave in 30-second intervals, stirring each time it stops, until reheated all the way through. I always add a splash of heavy cream to refresh the sauce.
Notes and Tips
When making chicken alfredo from scratch, I know that the homemade sauce is key! If you prefer a thicker sauce, add a slurry. Whisk together equal amounts of cornstarch and water (1 tablespoon of each works well), then slowly add it into the sauce as it simmers, until it reaches your desired consistency. But keep in mind, the sauce does tend to thicken as it simmers and then cools!
Top Reader Reviews
“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
“My husband said it tastes better than Olive Garden! AND it was super easy and only a few ingredients.” – Kimberly
Homemade Chicken Alfredo Recipe
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
- The Alfredo sauce will thicken the longer it simmers, but it will also thicken as it cools and melds with the starches of the pasta.
- Mix in a cornstarch slurry or roux if the sauce isn’t thick enough.
- Let the heavy cream come to room temperature before using, or else it may curdle when mixed into the warm ingredients.
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 strips of chicken. Cook on medium heat, for 6-7 minutes on each side, until golden brown. Remove chicken from pan when it’s done, 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, then add 2 tablespoons of lemon juice, and bring to a boil.
Mix the Alfredo 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 homemade fettuccine chicken alfredo with ¼ cup of chopped fresh parsley to serve, and enjoy!
We loved this recipe!! Plus I have told several friends!!!
Thank you so much, Bonnie!!
Too much liquids. We had to use 4x the cheese and it was totally a mess. I do not recommend this recipe
I am sorry it didn’t work for you, Jen!
I made this last night and it was a disaster! I chose this recipe because it was for two people. When I cooked the pasta, I made four ounces. I didn’t realize the recipe called for a pound. I don’t know any two people who can eat a pound of pasta. Rolling along, I thought the liquids were way two much for two servings. The bottom line is I wasted lots of ingredients, especially heavy cream. The result was a watery mess.
Leftovers are delicious!
I have to agree with the comment; if you make this recipe I suggest limiting the chicken stock and increasing the parmesan amounts. The measurements as given by the recipe do not lead to the desired outcome
This was the worst recipe I have ever made. I am so upset about the cost that went down the drain. I would not even call it an Alfredo. I gave it no stars and would love to give it negative but it won’t let me. Horrible, horrible, horrible. I cannot stress enough how awful it was. I wish I could get my money and time back.
I am sorry this didn’t work out for you Linda.
YOU didn’t read the directions properly and are complaining that the recipe didn’t come out as it should have?..
Okay Karen.
Very easy dish to prepare. I didn’t have heavy cream and used 2% milk. I’m sure the texture was different than using the cream, but still very tasty! Id definitely make this recipe again.
Happy to hear that, Debra!
I really love this recipe. I enjoyed making this dish. Thank you so much!
Thanks for commenting, Shana!
My husband said it tastes better than Olive Garden! AND it was super easy and only a few ingredients. If it looks too watery, just have faith and keep going! The starches in the pasta and the cheese help thicken the sauce as it cools
The only thing was I the serving sizes were crazy large. I made the serving size for 4 people (2 pounds of pasta) and it was more like 12-16 servings. Soooo… If you’re cooking for 2 people half the recipe and use just half a pound of noodles.
Always great for leftovers!
We had the same issue as many other reviewers where the sauce was VERY liquidy, like soup. We made a roux to thicken the sauce and it was better. Not sure how others had success without a roux. Would also add more garlic and cheese.
I am sorry it didn’t work out for you, Erin! I hope you give it another shot.
I got worried for a minute when my sauce seemed watery, but I just let it simmer for a few minutes, then when it cooled a little it thickened a lot. Not watery at all. You definitely need to add your own spices to both the chicken and the sauce. I used salt, pepper, paprika, onion powder, a little cayenne, and 4 cloves of garlic instead of just one. I also used half and half instead of heavy cream because I’m cheap. It was great.
Thanks for sharing, Ciara!!
This was my first time making this recipe, and I CRUSHED it!! I followed your recipe-the key to the extra liquid add more parmesan, and lower the heat it thickens up!! Delicious and the kids loved it❤..
Happy to hear, Cece!
I followed the directions to a T and it turned out runny, and I even added extra cheese. Ended up having to whisk in about a cup to a cup and a half of flour to save it.
I am sorry it didn’t work out for you!