creamy chicken alfredo recipe
The Best creamy chicken alfredo recipe
What I love most is how it’s balanced—slightly indulgent but not so heavy that it leaves you feeling sluggish. The sauce is creamy but not overly rich, and the chicken absorbs the flavors beautifully. It’s the kind of recipe that feels like a treat but isn’t one, making it perfect for weeknights when you want something warm and satisfying without the stress of a fancy meal. Plus, it’s versatile: serve it with buttered pasta, roasted veggies, or even crusty bread to soak up the sauce. And if you’re watching portions, you can adjust the amount of cream or cheese to keep it lighter while still keeping that creamy texture. My kids adore it, especially when it’s paired with their favorite sides, and it’s always a hit at gatherings—whether it’s a weekend family dinner or a potluck where you want something hearty but not too showy.
Creamy Garlic Chicken Alfredo Pasta
A comforting, creamy pasta dish featuring tender chicken in a rich garlic-alfredo sauce, served over al dente fettuccine. Perfect for a cozy weeknight meal.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 12 oz fettuccine
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 1 cup heavy cream
- 3 tbsp all-purpose flour
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup tomato sauce
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Cut chicken breasts into bite-sized pieces and season with oregano, garlic powder, salt, and pepper. Set aside. -
2
Cook fettuccine according to package instructions until al dente. Reserve ½ cup pasta water before draining. -
3
In a skillet, heat olive oil over medium heat. Add chicken pieces and cook until no longer pink (about 6–7 minutes). Remove from skillet and set aside. -
4
In the same skillet, melt butter over medium heat. Add flour and stir for 1 minute to form a roux. Gradually whisk in heavy cream and chicken broth until smooth. -
5
Add minced garlic, tomato sauce, and Parmesan cheese. Simmer for 5 minutes until sauce thickens. Season with salt and pepper. -
6
Toss cooked fettuccine in the sauce, adding reserved pasta water as needed to loosen the mixture. Stir in chicken pieces and heat through.
🔧Equipment
- Large skillet
- Kitchen shears
- Pasta pot
- Saucepan
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Chicken Alfredo Pasta Works
❓ Frequently Asked Questions About Creamy Garlic Chicken Alfredo Pasta
How long does it take to make this creamy chicken alfredo?
This recipe takes about 45 minutes total, including prep and cooking time. Most of that is spent simmering the sauce and baking the chicken, so you can prep the ingredients while the dish cooks.
Can I use pre-cooked chicken instead of baking fresh?
Yes! If you’re short on time, use rotisserie chicken or shredded rotisserie chicken from the grocery store. Just make sure it’s fully cooked and remove any excess skin or fat before adding it to the sauce.
What if I don’t have heavy cream in the recipe?
You can substitute whole milk (1:1 ratio) or half-and-half for a slightly lighter texture. For a richer result, try evaporated milk or coconut milk (for a dairy-free option, though the flavor will differ slightly).
How do I prevent the sauce from getting too thick?
Simmer the sauce for 5–10 extra minutes after adding the chicken, stirring occasionally. If it’s still too thick, thin it with a splash of water, chicken broth, or milk while keeping it off the heat to avoid curdling.
Can I make this ahead of time?
Yes! The sauce can be made 1 day ahead and stored in the fridge. Reheat gently on the stove, stirring often, until bubbly. The chicken can be baked fresh or cooked separately and reheated in the sauce before serving.
