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.
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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
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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!
Bonnie Cleary says
We loved this recipe!! Plus I have told several friends!!!
Becky Hardin says
Thank you so much, Bonnie!!
Jen says
Too much liquids. We had to use 4x the cheese and it was totally a mess. I do not recommend this recipe
Becky Hardin says
I am sorry it didn’t work for you, Jen!
Barbara Gambrell says
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.
Becky Hardin says
Leftovers are delicious!
Tom Swafield says
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
Lynda says
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.
Becky Hardin says
I am sorry this didn’t work out for you Linda.
Chris Martinez says
YOU didn’t read the directions properly and are complaining that the recipe didn’t come out as it should have?..
Okay Karen.
Debra G says
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.
Becky Hardin says
Happy to hear that, Debra!
Shana DeLoach says
I really love this recipe. I enjoyed making this dish. Thank you so much!
Becky Hardin says
Thanks for commenting, Shana!
Kimberly Linford says
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.
Becky Hardin says
Always great for leftovers!
Erin Gaan says
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.
Becky Hardin says
I am sorry it didn’t work out for you, Erin! I hope you give it another shot.
Ciara Hart says
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.
Becky Hardin says
Thanks for sharing, Ciara!!
Cece Pratt says
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❤..
Becky Hardin says
Happy to hear, Cece!
Not Impressed says
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.
Becky Hardin says
I am sorry it didn’t work out for you!