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!
This recipe was great, however when I added in the Parmesan and the parsley at the end they clumped together and formed little balls that couldn’t be separated. Is there anyway I can save this? Thanks!
You will want to make sure your heat is at the right setting and be sure to spread out the cheese while adding!
Doing this for Christmas, other 3 are having steak but my dietary restrictions say no beef or pork. This sounds decadent so I can have it and add side dishes. Thanks
Enjoy!
Like so many others who reviewed this recipe, I found the end product soupier than I like, but it wasn’t anything that a Tbsp of corn starch mixed in cold water and 1/2 a block of cream cheese couldn’t cure. One thing to remember, is that this is a very simple recipe and your own spices and flair should be added to taste. Overall, a great base recipe.
Thanks for stopping by!
I made this about a week ago and I LOVED IT!!!
Thanks for stopping by and sharing, Brittany!
This is probably one of the worst alfredo recipes I have tried. I am pretty sure the lemon juice makes the cream and cheese curdle and prevents the sauce from tightening up. It was a total waste of time, effort, and ingredients. I was really sorry to tip the whole thing into the trash can.
I am sorry to hear you didn’t have any luck with this recipe. I hope you give others a shot!
Fixed n enjoying this recipe eating now mom loves this recipe fixed this 4 my Daughter’s bday dinner who requested this 4 her bday dinner I doubled the ingredients 4 a family of 11 people so far it’s A Hit ty
That’s awesome! Thanks for sharing, Maria!
Turned out great, just jazzed it up with a few spices! I get that a lot have people have had problems with it being soupy or the cheese not melting right, that’ll happen if you don’t get the temps just right. If you’re not sure you can do it then just make a roux before adding in the chicken stock and it’s fool proof!
Thanks for sharing, Kailee!
I made this tonight. It came out really great. As long as you know how to use the heat properly on the stove top it comes out perfect.
I instead of boiling the noodles in water, i actually cooked it in the sauce. Got sauce to boil dropped in my noodles. Stirred constantly once started boiling with noodles in down heat to almost a simmer for 20 minutes while stirring.
I needed to add another cup of cream and an extra cup of broth. I used fresh herbs parsley,oregano, chives, salt, pepper. Once noodles cooked i turned up the heat for about 10 minutes stirring constantly to ensure sauce got to my thickness preference.
Thanks for stopping by and sharing, Amber!
Way too runny in my opinion. Taste was good. I would use only 1 cup of stock and 1 cup of cream and add more if needed.
Sorry, it didn’t work out for you! Definitely modify the recipe if needed!
My 8,10,14 year old love love love this along with my hubby and myself! The hubby likes it extra creamy so I add extra heavy whipping cream and parmesan cheese instead of olive oil in the skillet I used grape seed oil to cook the chicken. I am great full for this recipe, and just a FYI it taste great, just the way it is offered to us. I’ve tried it with white wine in replace of lemon juice and I think it’s good to try it yourself with both options to see which way your family likes it best.
Thanks for sharing!