This delicious Homemade Chicken Alfredo features slices of tender chicken breasts that are pan seared to perfection, tossed with a rich and decadent homemade cheesy Alfredo sauce with fettuccini noodles. It’s a tasty classic pasta dish that’s easy to make and is a guaranteed crowd pleaser every time.
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Easy Chicken Alfredo Recipe
There’s nothing more satisfying than a plate of perfectly cooked juicy chicken and pasta coated with a rich and savory cream sauce. Pasta recipes are always a huge hit at my house. They’re quick and easy to prepare which is an added bonus for me.
A couple of our favorite pasta dishes are this Chicken Tetrazzini and these Philly Cheesesteak Pasta Shells. And I just love the homemade cheesy Alfredo sauce in this recipe.
Copycat Olive Garden Chicken Alfredo
The inspiration for this recipe comes from the chicken Alfredo you can order from Olive Garden. That silky smooth and decadent parmesan Alfredo sauce is just perfect with the savory strips of chicken. But eating out very often can become rather expensive, especially if you’re feeding a whole family.
So, with just a few simple ingredients you can make a homemade version that tastes absolutely amazing. In fact, if you were not the one making it, you’d never know it was a copycat version. It’s seriously just that good.
You’ll want to make these Olive Garden breadsticks to go with this dinner. Save some of the Alfredo sauce for the breadsticks!
Why we love this Homemade Chicken Alfredo Sauce
- Easy chicken and creamy pasta recipe the entire family will love.
- The homemade sauce is so much better than any premade kind you get from the grocery store.
- Quick to prepare, it’s ready in less than 40 minutes, making it perfect for busy weeknights.
Recommended tools for the Best Homemade Chicken Alfredo
- Large skillet
- Large pasta pot
- Measuring cups
- Whisk
Homemade Chicken Alfredo ingredients
For chicken:
- Boneless skinless chicken breasts
- Salt
- Black pepper
- Dried oregano
- Parsley
For Fettuccini Pasta:
- Box of fettuccine (or other noodles of your choice)- cooked
For Creamy Alfredo Sauce:
- Unsalted butter
- Fresh garlic, minced
- All purpose flour
- Heavy cream
- Whole milk
- Black pepper
- Parmesan cheese, shredded
- Pecorino Romano cheese, shredded
How to Make Chicken Alfredo
Step One: Cook the Chicken
- Pat chicken dry using a paper towel.
- Heat skillet over medium heat, add olive oil.
- While skillet is heating, slice chicken into thin strips, season with salt, pepper, oregano, and parsley
- Add chicken to hot skillet, cook thoroughly on one side and flip the strips to the second side.
- Continue to cook until no pink remains, and internal temperature reaches 165 degrees Fahrenheit. Remove it from the skillet and set it aside.
Step Two: Boil the Pasta
- Add water to a large pot of salted water and bring it to boil over medium-high heat. Once water is boiling, add fettuccine noodles and cook until al dente, following package directions or about 8-10 minutes. Drain water and set aside.
Step Three: Make the Homemade Sauce
- Melt butter in skillet.
- Add minced garlic, heat until fragrant about 2-3 minutes
- Sprinkle with all-purpose flour whisk until well combined
- Add heavy whipping cream and milk to the hot pan and whisk together.
- Add parmesan and pecorino Romano cheese, stir in until cheese is melted and combined.
Step Four: Assemble the Dish and Serve
- Add cooked pasta to the creamy white sauce, mix until noodles are well coated.
- Top with cooked chicken pieces.
- Garnish the chicken alfredo pasta with fresh chopped parsley and shredded parmesan cheese.
- Enjoy!
Best Homemade Chicken Alfredo variations
- Pasta: You can use any pasta of your choice. Penne pasta is a great option, but you could even use spaghetti noodles.
- Shrimp: Not a chicken fan? You can easily make shrimp alfredo by using large or jumbo pan seared shrimp instead.
- Chicken: We used chicken breasts, but you can use chicken tenders if you prefer. For a super quick short cut, you can use shredded rotisserie chicken.
- Spices and herbs: You can use dried or fresh herbs. Instead of the oregano and parsley, you can use an Italian seasoning blend. For a spicy kick, you can add just a little bit of cayenne pepper or Cajun seasoning to the sauce. If you have garlic lovers in your family, you may want to add in a little garlic powder.
- Cream Sauce: This homemade creamy sauce recipe is so easy to make, and you can change it up several delicious ways. Cream cheese adds a tangy spin on the sauce and compliments the other ingredients really well. If you use cream cheese, you will want to thin out the sauce a little with some of the reserved pasta water.
- Veggies: If you want to make this a complete meal all in one, you can add in some steamed broccoli or fresh English peas. Sliced, sauteed mushrooms are awesome in this recipe as well. Change up the veggies and you’ll have easy recipes with a different flavor every time.
How to store leftovers of this Chicken Alfredo Recipe (Homemade)
This chicken fettuccine alfredo recipe is best when served right after it’s prepared. Because this makes a generous size dish you may have leftovers. Just store the chicken and pasta with the sauce in an airtight container for up to a couple of days.
More Tasty Pasta Recipes
- Buffalo Chicken Pasta
- Roasted Tomato Pasta
- Bang Bang Shrimp Pasta
- Leftover Turkey Casserole
- Classic Italian Lasagna
- Stuffed Pasta Shells
- Hamburger Casserole
How to Make Chicken Alfredo FAQs
The longer you let the sauce cook the thicker it will get. If your sauce is too thick there’s an easy solution! Just add a little pasta water or some chicken broth to thin it out until it reaches the consistency you desire.
How to Make Homemade Chicken Alfredo
Ingredients
For chicken:
- 1 pound chicken breast
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- 16 oz. box fettuccine noodles cooked
For sauce:
- 6 Tablespoons butter
- 1 Tablespoon garlic minced
- 2 ½ Tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- ¼ teaspoon black pepper
- ½ cup parmesan cheese grated
- 1 cup Pecorino Romano cheese grated
Instructions
- For chicken: pat chicken dry using a paper towel.
- Heat skillet over medium heat, add olive oil.
- While skillet is heating, slice chicken into thin strips, season with salt, pepper, oregano, and parsley
- Add chicken to hot skillet, cook thoroughly until no pink remains and internal temperature reaches 165 degrees fahrenheit.
- For pasta: Add water to a large stock pot, bring water to a boil.
- Once water is boiling, add noodles and cook until al dente, follow package directions, about 8-10 minutes.
- Drain water and set aside.
- For the sauce: heat butter in skillet, until melted.
- Add garlic, heat until fragrant about 2-3 minutes
- Sprinkle with all purpose flour whisk until well combined
- Add cream and milk, whisk together.
- Add parmesan and pecorino romano cheese, stir in until cheese is melted and combined.
- Add cooked pasta to the sauce, mix until noodles are well coated.
- Top with cooked chicken
Nutrition
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Comments & Reviews
Jeannette says
One of my favorite foods! I’ve never made it though; it just tastes really good in restaurants!
Do you use fresh cheese or from the can?
Thank you for the recipe!