Have you ever craved a restaurant-quality pasta dish but didn't want to leave your kitchen? This simple chicken alfredo recipe delivers exactly that—creamy, indulgent fettuccine tossed in a velvety homemade sauce with perfectly seasoned chicken. Making easy homemade chicken alfredo at home is not only more affordable than dining out, but it also gives you complete control over ingredients, portion sizes, and flavor intensity. 

Ingredients List

    • 12 oz fettuccine pasta
    • 2 large boneless, skinless chicken breasts (about 1 lb)
    • 2 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian seasoning
    • Salt and black pepper to taste
    • Fresh parsley, chopped (for garnish)

For the Alfredo Sauce:

    • 4 tablespoons unsalted butter
    • 4 cloves garlic, minced
    • 2 cups heavy cream
    • 1 ½ cups freshly grated Parmesan cheese
    • ½ teaspoon nutmeg
    • Salt and white pepper to taste
    • Optional: ¼ cup pasta water (reserved for adjusting consistency)

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

This recipe is faster than most takeout delivery times and perfect for last-minute meal planning. You can multitask by cooking the pasta while preparing the chicken and sauce simultaneously.

Step-by-Step Instructions

Step 1: Cook the Pasta Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (usually 8-10 minutes). Reserve ¼ cup of pasta water before draining. This starchy water helps bind the sauce to the noodles beautifully.

Step 2: Season and Cook the Chicken While the pasta cooks, slice chicken breasts horizontally into thinner cutlets for faster, even cooking. Season both sides generously with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then slice into strips.

Step 3: Make the Alfredo Sauce In the same skillet (wiped clean if needed), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer, stirring frequently. This is where your simple chicken alfredo recipe truly comes together.

Step 4: Add Cheese and Season Reduce heat to low and gradually whisk in Parmesan cheese, allowing it to melt smoothly. Add nutmeg, salt, and white pepper. If the sauce is too thick, stir in reserved pasta water one tablespoon at a time until you reach your desired creamy consistency for easy homemade chicken alfredo.

Step 5: Combine and Serve Toss the drained fettuccine directly into the sauce, coating every strand. Top with sliced chicken and garnish with fresh parsley. Serve immediately while hot and creamy.

Nutritional Information

Per serving (serves 4):

    • Calories: 780
    • Protein: 42g
    • Carbohydrates: 56g
    • Fat: 42g
    • Fiber: 2g
    • Vitamin C: 4% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Keto-friendly: Replace pasta with zucchini noodles or shirataki noodles and reduce cream slightly. - Dairy-free: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan. - Gluten-free: Substitute with gluten-free fettuccine; cooking time may vary.

Flavor Variations: Add sun-dried tomatoes, spinach, or mushrooms to the sauce for extra nutrients and depth. A pinch of red pepper flakes brings a subtle kick.

Meal Prep Tip: Cook chicken and sauce separately, storing them in airtight containers. Cook pasta fresh when ready to serve for the best texture.

Common Mistakes to Avoid

Mistake 1: Overcooking the Chicken Dry, rubbery chicken ruins the dish. Use a meat thermometer and remove chicken at exactly 165°F. Let it rest before slicing to retain juices.

Mistake 2: High Heat on the Sauce Boiling cream or adding cheese over high heat causes separation and graininess. Always simmer gently and add cheese gradually over low heat.

Mistake 3: Using Pre-Shredded Cheese Pre-shredded Parmesan contains anti-caking agents that prevent smooth melting. Grate fresh cheese from a block for silky, lump-free sauce.

Mistake 4: Not Reserving Pasta Water This starchy liquid is your secret weapon for adjusting sauce consistency. Never skip this step.

Storage / Leftovers Tips

Store leftover simple chicken alfredo recipe in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when cold, so add a splash of milk or cream when reheating. Warm gently on the stovetop over low heat, stirring frequently, or microwave in 30-second intervals, stirring between each. Freezing is not recommended as cream-based sauces tend to separate and become grainy when thawed. For best results with easy homemade chicken alfredo leftovers, store sauce and pasta separately if planning to keep for more than one day. Reheat the sauce first, then toss with freshly warmed pasta for restaurant-quality texture every time.