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–+ servings
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

Equipment

  • Non-stick skillet

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 chicken 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 for just a minute. Quickly reduce heat back to a low simmer.
    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 room temperature 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.
Becky's Top 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 prevent the cream from curdling or separating, be sure to lower the heat before adding it. You may even want to remove the pan from the heat entirely while stirring it in.
  • 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