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!
I loved this recipe so much! Everyone I made it for loved it!
Thanks for sharing!!
I loved this recipe so much!!
Thanks for letting us know!
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.
I’m sorry this recipe didn’t work out for you as expected, Bob!
This recipe as mentioned is too soupy, I would recommend finding another recipe to make
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!
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.
I’m so glad you enjoyed it, Bren!
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!!
I’m so happy to hear you had success with this recipe, Deanna!
I really enjoyed making this recipe for my family last night. Homemade is really the best. But I added a few things: Peppers, green peppers, onions and mushrooms it came out absolutely delicious. I wanted to make slurry to thicken the sauce but I didn’t because as it was cooking also when it cooled it thicken just the right consistency I was looking for. Thank you very much my family are it and enjoyed it. Also my family wanted to say thank you for sharing the recipe. God Bless y’all.