If you’re craving something creamy, cheesy, and downright comforting, but don’t want to spend all night in the kitchen, this easy chicken alfredo recipe is your new weeknight hero. It brings that restaurant-style richness you love right to your dinner table in just about 30 minutes.
I still remember the first time I made this for a friend who swore they “couldn’t cook.” By the end of the night, they were not only licking their plate clean, they were asking for the recipe. That’s the kind of magic this dish brings. It’s quick, it’s satisfying, and it hits all the right notes: tender chicken, garlicky cream sauce, and perfectly coated pasta. This is comfort food made simple, and it’s honestly hard to mess up. Even if you’re not a pro in the kitchen, this one’s got your back.
Why You’ll Love This Easy Chicken Alfredo
Back when I was working full-time and trying to cook more at home, I leaned on recipes like this one, where you don’t need fancy ingredients or hours of prep. This easy chicken alfredo quickly became my go-to for nights when I wanted something cozy and indulgent but didn’t want to overthink it.
- One pan, minimal cleanup – Everything comes together in a single skillet, which means way fewer dishes.
- Ready in 30 minutes – Fast enough for a weeknight, fancy enough for a date night.
- Kid-approved and crowd-friendly – Creamy pasta never disappoints, even with picky eaters.
- Customizable – You can dress it up with veggies or keep it simple. Totally up to you.
- No need for a roux – The cream and cheese handle all the thickening. Super beginner-friendly.
Ingredients Breakdown
Here’s a quick look at what goes into this creamy dream of a dish, and why it works:
Variations & Substitutions
This recipe plays well with all kinds of tweaks depending on what you’ve got in the fridge:
STEP BY STEP INSTRUCTIONS
1. Cook the pasta
Boil your fettuccine in salted water until al dente. Don’t overcook, it’ll keep softening in the sauce later. Drain and set aside.
2. Sear the chicken
Heat olive oil in a large skillet. Add sliced chicken and cook until golden brown on both sides. Make sure it’s cooked through. Remove from the pan and set aside.
3. Sauté the garlic
In the same skillet, add a bit more oil if needed and stir in the minced garlic. Cook for about 30 seconds, just until fragrant, don’t let it burn!
4. Make the sauce
Pour in the heavy cream and let it gently simmer for a few minutes. Stir in the parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Combine it all
Add the cooked chicken and pasta to the sauce. Toss everything together so the noodles are coated and the chicken is warmed through.
6. Finish and serve
Top with a sprinkle of parsley if you’re feeling fancy. Serve hot, preferably with a fork in one hand and a glass of wine in the other.
A Few Helpful Tips
Serving Suggestions & Pairings
This dish is super satisfying on its own, but here are a few easy pairings that take it up a notch:
Storage, Reheating, and Freezing Tips
FAQ
Enjoying This Easy Chicken Alfredo
This is one of those dishes I go back to again and again, especially when the weather cools down and all I want is something warm and cozy in a bowl. It’s the kind of meal that brings people to the table and keeps them there just a little longer. Whether you’re cooking for your family, your partner, or just treating yourself, this easy chicken alfredo delivers comfort, flavor, and simplicity all in one pan.
I’ve made it for Sunday dinners, lazy weeknights, and even last-minute guests, and it never fails to impress. There’s just something about creamy pasta that makes people feel at home. So go ahead, pour yourself a drink, toss on some music, and enjoy making this delicious meal on your own. Trust me, once you make it, it’s going in your regular rotation.
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Tried this recipe? Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!
Chicken Fettuccine Alfredo
- Total Time: 30 minutes
- Yield: 8 servings
Description
This Easy Chicken Alfredo is so simple, anyone can make it. And guess what? It only takes 30 minutes from start to finish! It tastes like something you’d get at a fancy restaurant, maybe even better than Olive Garden. But don’t worry, it’s not fancy hard to make. You just cook some chicken, boil up fettuccine noodles until they’re just right, and mix it all with a rich, creamy Alfredo sauce made from scratch. That’s it! Dinner served!
Ingredients
16 oz. fettuccine
1 pound boneless, skinless chicken breast
2 tablespoons olive oil, divided + more for tossing the pasta
1 teaspoon Italian seasoning
1/2 teaspoon paprika
8 tablespoons butter
2 garlic cloves, minced
16 oz. heavy cream
8 oz. freshly shredded Parmesan cheese
1/2 teaspoon Kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon fresh cracked pepper
fresh chopped parsley for garnish
Instructions
- Cook the pasta just until al dente, tender but still firm to the bite. Drain, then toss with a little olive oil and a pinch of salt and pepper to keep it from sticking.
- Slice the chicken. Cut each chicken breast in half lengthwise so you end up with two thinner pieces. This helps them cook faster and more evenly.
- Heat the pan. Add 1 tablespoon of olive oil to a large sauté pan and warm it over medium-high heat.
- Season the chicken. Place the sliced chicken in a bowl. Drizzle with the other tablespoon of olive oil. Add Italian seasoning, paprika, and a couple of big pinches of salt and pepper. Toss everything until the chicken is well coated.
- Cook the chicken. Add it to the hot pan and sear for 4–7 minutes per side, until a golden crust forms and the inside is cooked through. Remove the chicken from the pan and let it rest for 5 minutes. Then slice it up.
- Make the sauce. Cut the butter into chunks and add it to the same pan. Lower the heat to low. Once the butter melts, stir in the garlic and cook for 30–60 seconds, stirring constantly. Don’t let the garlic brown!
- Add the cream. Pour in the heavy cream and whisk it all together. Raise the heat to medium and bring it to a gentle simmer.
- Thicken the sauce. Lower the heat to medium-low and keep whisking for about 3–4 minutes until the sauce thickens slightly. It should coat the back of a spoon.
- Stir in the cheese. Take the pan off the heat. Add Parmesan, a pinch of nutmeg, and a bit of salt and pepper. Stir until the cheese is melted and the sauce is smooth.
- Add the pasta. Toss the cooked pasta into the sauce and stir until it’s evenly coated. Taste and adjust the seasoning if needed.
- Add the chicken. Place the sliced chicken back into the pan. Turn the heat to medium-low and cook for a couple more minutes, just until everything is heated through.
- Garnish and serve! Sprinkle with chopped parsley (and red pepper flakes if you want a little heat), then dig in!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Italian
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- USDA – Food Safety and Inspection
- Harvard T.H. Chan School of Public Health – Nutrition Source
- America’s Test Kitchen – Science of Cooking Section
