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overhead view of chicken alfredo in a pan.
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4.50 from 316 votes

Homemade Chicken Alfredo Recipe

This homemade chicken fettuccine alfredo recipe is quick, easy, and has the most incredibly creamy consistency. Making this pasta dish from scratch is a breeze!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 bowls
Calories: 1020kcal
Author: Becky Hardin

Ingredients

  • 1 boneless, skinless chicken breasts *
  • 1 pound dry fettuccine noodles 1 box**
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 1¼ cups low-sodium chicken broth
  • 2 tablespoons fresh lemon juice from 1 lemon
  • 1½ cups heavy cream room temperature***
  • 1 cup grated parmesan cheese
  • ¼ cup chopped fresh parsley optional, for serving

Instructions

  • Cut the chicken breast into thin strips or bite-sized pieces.
    1 boneless, skinless chicken breasts
    chopped chicken on a black cutting board with a knife.
  • Boil the fettuccine noodles according to the box instructions; drain and set aside.
    1 pound dry fettuccine noodles
    lifting a scoop of boiled fettuccine pasta from a pot.
  • Heat olive oil in a nonstick pan over medium heat, then add the chicken. Cook for 6-7 minutes on each side until golden brown Then remove and set aside.
    3 tablespoons olive oil
    cooking chicken slices in a pan with a wooden spatula.
  • Add the garlic and sauté for 3 minutes. Deglaze the pan with the chicken broth, add the fresh lemon juice, and bring to a boil.
    1 clove garlic, 1¼ cups low-sodium chicken broth, 2 tablespoons fresh lemon juice
    pouring chicken broth into a pan with a wooden spatula.
  • Add the heavy cream, then add the cooked pasta and chicken.
    1½ cups heavy cream
    cooked chicken slices and pasta in a pan with alfredo sauce.
  • Add the grated Parmesan cheese and stir until everything is well combined.
    1 cup grated parmesan cheese
    grated cheese over chicken alfredo in a pan with a wooden spatula.
  • Sprinkle with fresh parsley and enjoy!
    ¼ cup chopped fresh parsley
    overhead view of chicken alfredo in a white pan.

Video

Notes

*I use 1 chicken breast for 4 servings, but feel free to use 2 if you want a little more protein per serving. You can also use boneless thighs instead. 
**Chicken alfredo can also be made with linguine, angel hair pasta, penne, tagliatelle, or really any noodle you prefer.
***Half and half or whole milk can be used instead, though the finish won't be quite as silky.
Tips:
  • Cooking the sauce along with the other ingredients may make it seem a bit runny at first--but it will thicken! As it simmers and cools, the alfredo will meld together with the pasta, soaking up those starches in the process.
  • To further thicken the sauce: make a slurry with 1 tablespoon each of cornstarch and water, then stir it into the alfredo.
  • To use leftover chicken: simply warm it for 2-3 minutes per side in Step 3, then continue the recipe.
  • I like to 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.
Storage: Store chicken alfredo in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish.

Nutrition

Serving: 1bowl | Calories: 1020kcal | Carbohydrates: 88g | Protein: 40g | Fat: 57g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 256mg | Sodium: 600mg | Potassium: 722mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1933IU | Vitamin C: 9mg | Calcium: 333mg | Iron: 3mg