Hearty Chicken Alfredo Recipe

Sometimes you just need that specific combination of tender noodles and rich, velvety white sauce to reset a long week. I crave this cozy pasta whenever the weather turns gray or I simply want a meal that feels like a warm hug.

My homemade Chicken Alfredo recipe comes together in one skillet, skipping the jarred stuff for a fresh flavor that takes surprisingly little effort.

What Makes This Chicken Alfredo So Special

The sauce relies on real butter and freshly grated cheese, creating a luxurious texture that store-bought versions just can’t match. It coats every strand of pasta perfectly without being overly heavy or cloying.

Chicken Alfredo is surprisingly fast to make, needing only about thirty minutes from start to finish.

You get restaurant-quality results right in your own kitchen using simple pantry staples you likely already have on hand.

If this dish hit the spot, you’ll want to try my Cozy Tuscan White Bean Soup Recipe next, plus the Cozy Chicken Pot Penne Recipe delivers the same bold flavors.

Gathering Your Chicken Alfredo Ingredients

Here are the fresh items and pantry staples needed for this dish:

• Fettuccine: The classic wide noodle shape holds the heavy sauce beautifully.
• Chicken Breasts: Boneless and skinless cuts work best here.
• Unsalted Butter: Allows you to control the sodium level in the finished sauce.
• Whole Milk: Creates the base of the creamy liquid without needing heavy cream.
• Parmesan Cheese: Freshly grated melts much smoother than pre-shredded options.
• Pecorino Romano: Adds a sharp, salty kick to balance the rich butter.
• Garlic Powder: For savory depth without the risk of burning fresh minced garlic.
• Italian Seasoning: Adds a subtle herbal note to the meat.
• Olive Oil: Used to sear the meat to golden perfection.
• Salt and Black Pepper: Essential for seasoning both the meat and the sauce.

My Method for Perfect Chicken Alfredo

Let’s get the stove ready for some serious comfort food:

1. Start by bringing a large pot of salted water to a rolling boil and cooking the fettuccine until it is just al dente according to the package instructions. Before draining the noodles, carefully scoop out and reserve about one cup of the starchy cooking water, then set both the pasta and water aside for later.
2. While the water heats, pat the chicken breasts completely dry with paper towels to ensure a good sear. Season them generously on both sides with the Italian seasoning, garlic powder, salt, and black pepper.
3. Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers. Add the seasoned chicken to the pan and cook for about 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F. Remove the meat to a plate, cover loosely with foil to keep warm, and let it rest before slicing against the grain.
4. Reduce the heat under the same skillet to medium and add the butter, scraping up any browned bits from the bottom as it melts. Whisk in the milk, extra garlic powder, salt, and pepper, letting the mixture warm through gently for a couple of minutes.
5. Add the cooked pasta and about half a cup of the reserved pasta water directly into the skillet with the milk mixture. Toss everything together vigorously until the liquid starts to cling to the noodles, adding a splash more water if it looks too dry.
6. Turn off the heat completely and sprinkle in the grated Pecorino Romano and Parmesan cheese. Stir constantly until the residual heat melts the cheese into a glossy, thick Chicken Alfredo sauce that fully coats the pasta, then toss in the sliced chicken just before serving.

My Best Tips for Perfect Chicken Alfredo

Grating your own cheese is the single most important step for ensuring a smooth, emulsified sauce. Pre-shredded bags contain anti-caking agents that can make your Chicken Alfredo sauce grainy or clump together.

Don’t forget to reserve a mug full of starchy pasta water before you drain the noodles.

This liquid gold helps bind the dairy and cheese to the pasta, creating that glossy finish everyone loves.

How to Serve This Chicken Alfredo

I usually balance the richness of the creamy pasta with a crisp green salad or some roasted broccoli on the side.

A slice of crusty garlic bread is also perfect for mopping up any extra sauce left on the plate.

Find more easy dinner inspiration by following me on Pinterest.

Chicken Alfredo Recipe

---

• Author: Amelia Bryan
• Total Time: 40 min
• Yield: 4 servings
• Diet: None

Print Recipe

Pin Recipe

Description

This homemade Chicken Alfredo recipe features tender seared chicken and fettuccine tossed in a rich, buttery garlic sauce for the ultimate cozy meal.

---

Ingredients

• 1/2 cup finely-grated Pecorino Romano cheese
• 1 1/2 pounds boneless skinless chicken breasts
• 1/2 teaspoon garlic powder (for sauce)
• 1/2 cup finely-grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon salt (plus more for water)
• 1/2 teaspoon black pepper
• 2 teaspoons Italian seasoning
• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter
• 8 ounces fettuccine pasta
• 1/2 teaspoon garlic powder (for chicken)

---

Instructions

1. Start by bringing a large pot of salted water to a rolling boil and cooking the fettuccine until it is just al dente according to the package instructions. Before draining the noodles, carefully scoop out and reserve about one cup of the starchy cooking water, then set both the pasta and water aside for later.
2. While the water heats, pat the chicken breasts completely dry with paper towels to ensure a good sear. Season them generously on both sides with the Italian seasoning, garlic powder, salt, and black pepper.
3. Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers. Add the seasoned chicken to the pan and cook for about 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F. Remove the meat to a plate, cover loosely with foil to keep warm, and let it rest before slicing against the grain.
4. Reduce the heat under the same skillet to medium and add the butter, scraping up any browned bits from the bottom as it melts. Whisk in the milk, extra garlic powder, salt, and pepper, letting the mixture warm through gently for a couple of minutes.
5. Add the cooked pasta and about half a cup of the reserved pasta water directly into the skillet with the milk mixture. Toss everything together vigorously until the liquid starts to cling to the noodles, adding a splash more water if it looks too dry.
6. Turn off the heat completely and sprinkle in the grated Pecorino Romano and Parmesan cheese. Stir constantly until the residual heat melts the cheese into a glossy, thick Chicken Alfredo sauce that fully coats the pasta, then toss in the sliced chicken just before serving.

Notes

For the best texture, serve immediately as the sauce thickens significantly as it cools.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 20 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl
• Calories: 780
• Sugar: 3g
• Sodium: 1160mg
• Fat: 43g
• Saturated Fat: 22g
• Unsaturated Fat: 16g
• Trans Fat: 1g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 55g
• Cholesterol: 250mg

Keywords: chicken alfredo recipe, easy pasta dinner, homemade alfredo sauce, creamy chicken pasta