Chicken Alfredo
When it comes to indulgent comfort foods, I don’t know if anything beats Chicken Alfredo. I just can’t say no to a big ol’ plate of carby pasta drenched in an ultra-rich and creamy sauce and topped with juicy strips of seared chicken, can you? (That was a rhetorical question.) And now that I know how easy it is to make it at home, I have a feeling this is going to become my new favorite special occasion meal. And yes, sometimes just making it through to the end of the week is a special occasion in this house. 😉
“I have used this recipe numerous times, and it’s always delicious! I serve it with red lobster biscuits, and it’s the perfect dinner! My family appreciates y’all!”
Kel
Easy TO COOK AT HOME
I promise you don’t need a jar of store-bought Alfredo sauce or any fancy ingredients to make this restaurant-worthy meal at home. It’s all about simple, flavorful basics, and the homemade sauce comes together in just a few minutes right in the same pan. I start with juicy chicken breasts seared in a hot skillet (because flavor lives in those crispy bits!). Then, I whip up a rich and creamy Alfredo sauce from scratch using butter, heavy cream, Parmesan cheese, and garlic.
This recipe honestly couldn’t be easier to make any night of the week, and because the sauce is made from scratch, you can adjust it to your tastes. And don’t worry if you’re using a budget-friendly Parmesan to make your chicken Alfredo; this recipe still delivers big flavor. Add some fettuccine and boom, dinner is served!
Don’t Skip the Heavy Cream!
While authentic Alfredo doesn’t use any heavy cream, the American Alfredo I make in this recipe uses it as the base for the sauce, which helps the Parmesan melt in smoothly instead of clumping or sticking to the bottom of the pan. Other dairy products or dairy substitutes contain too much water and won’t have the same effect. I don’t suggest substituting the heavy cream!
Recipe Success Tips
- The sauce will thicken as it simmers. However, if your sauce has turned out thinner than you’d like, you can keep it on the heat for a little longer to reduce and thicken. (But do keep in mind the sauce will also thicken as it cools!) On the other hand, if it’s a little too thick, I like to mix in a splash of reserved pasta water to loosen up the sauce.
- Be careful not to overcook your chicken breasts! This can make them dry rather than juicy and tender. The time I’ve specified in the recipe card is based on 2 boneless, skinless chicken breasts totaling about 1.3 lbs. You may need to cook for longer or shorter, depending on the size/thickness of your chicken. I like using an instant-read thermometer to check for doneness—you’re looking for an internal temperature of 165°F. You could always cut up very large chicken breasts to speed up the cooking time.
- Season your chicken to taste. I love how the Italian herbs taste when combined with the creamy sauce, but you can use any seasoning you like. Even a light sprinkle of salt and black pepper will do the trick!
Chicken Alfredo
Cost $7.44 recipe / $1.86 serving
Ingredients
- 2 boneless, skinless chicken breasts (about 1.3 lb. total, $3.34)
- 2 tsp Italian seasoning ($0.20)
- 1 Tbsp cooking oil ($0.04*)
- 2 Tbsp butter ($0.22)
- 4 garlic cloves (minced, $0.32)
- 1 cup heavy cream ($1.48)
- ¾ cup grated Parmesan ($1.08**)
- ¼ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.02)
- 1 Tbsp fresh parsley (chopped, (optional garnish) $0.10)
- 8 oz. fettuccine (uncooked, $0.62***)
Video
Instructions
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Season both sides of the chicken breast with Italian seasoning and a pinch of salt.
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Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken to the skillet and cook for about 7-8 minutes on each side, or until browned on the outside and cooked through.
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Remove the chicken to a clean plate and turn the heat under the skillet down to medium-low.
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Add the butter and minced garlic to the skillet. Stir and cook the garlic in the melted butter for about two minutes, dissolving the browned bits from the bottom of the skillet as you stir.
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Add the heavy cream and whisk to combine, dissolving any remaining browned bits. Allow the cream to come up to a simmer.
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While waiting for the cream to simmer, bring a pot of water to a boil for the fettuccine. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Reserve about ½ cup of the starchy cooking water just before draining the pasta.
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Once the cream is simmering, add the grated Parmesan to the skillet. Continue to whisk and stir until the Parmesan has melted into the sauce and the sauce has begun to simmer. Simmer the sauce for a few minutes, or until it becomes slightly thicker. Add salt and pepper to the sauce to taste.
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Add the drained pasta to the skillet with the creamy sauce and toss to combine. If the sauce becomes too thick, add a couple of tablespoons of the reserved pasta water and toss to combine with the sauce.
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Slice the cooked chicken breasts and serve it atop the creamy pasta. Garnish with chopped parsley, if desired.
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Notes
**I made sure this recipe tastes great even when using less expensive Parmesan (like the canned stuff!). But if you have room in your budget for a wedge of fresh Parmesan, by all means, use it! But just know that you can still make a tasty Alfredo even if you can’t afford the good stuff.
***My preferred pasta for this recipe is fettuccine. Linguine or spaghetti also works in a pinch; just make sure to adjust the cooking time according to the package instructions.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Chicken Alfredo Step-by-Step photos
Season the chicken: Pat 2 boneless, skinless chicken breasts dry, then season both sides with 2 tsp Italian seasoning and a pinch of salt. Drying the surface helps the seasoning stick and gives the chicken better browning in the skillet.
Sear until golden and cooked through: Preheat a large skillet over medium heat. Add 1 Tbsp cooking oil and tilt the skillet so the bottom is lightly coated. Place the chicken in the hot skillet and cook for 7-8 minutes per side, or until deeply golden on the outside and the thickest part reaches 165°F. Transfer the chicken to a clean plate and let it rest while you prepare the sauce. Resting keeps more of the juices inside the chicken when you slice it.
Build flavor in the skillet: Reduce the heat to medium-low, then add 2 Tbsp butter and 4 minced garlic cloves. Stir for about 2 minutes, gently scraping up the browned bits left behind by the chicken. Those bits add extra savory flavor to the sauce. Keep the heat fairly low so the garlic softens and becomes fragrant without burning.
Start the homemade Alfredo sauce: Pour 1 cup heavy cream into the skillet and whisk until it combines with the butter, garlic, and any remaining browned bits. Increase the heat to medium and let the cream reach a gentle simmer. Look for small bubbles around the edges rather than a rapid boil. Boiling the heavy cream can make the sauce split, so a gentle simmer is all you need!
Meanwhile, bring a large pot of water to a boil. Add 8 oz. fettuccine and cook until tender, following the package directions. Just before draining, scoop out ½ cup of the starchy pasta water. I like reserving the pasta water just in case the Alfredo sauce becomes too thick and needs loosening later. You may not need it, but the starch helps keep the cream, Parmesan, and butter combined, so the sauce stays smooth and clings to the noodles better.
Finish the sauce: Once the cream is gently simmering, gradually stir in ¾ cup grated Parmesan. Continue to stir and cook until the sauce comes back up to a simmer.
When the sauce comes back up to a simmer, the Parmesan will begin to melt. Continue to cook and stir until the sauce thickens slightly (3-5 minutes). Adding the cheese once the cream is hot, but not rapidly boiling, helps it melt more evenly instead of clumping. Taste and season with salt and pepper as needed.
Toss everything together: Add the drained fettuccine directly to the skillet and toss until every strand is coated in the creamy sauce. The pasta will absorb some of the sauce as it sits, so add the reserved pasta water a tablespoon or two at a time if the sauce looks too thick or dry. Stop when the sauce is silky and coats the noodles without pooling in the bottom of the skillet.
Slice and serve: Slice the rested chicken breast, then arrange it over the Alfredo pasta. Garnish with 1 Tbsp chopped fresh parsley, if desired, and serve immediately while the sauce is hot and creamy! Enjoy.
WOW, how yummy does that look?!
What to Serve with Chicken Alfredo
With any heavy dish like this, I like to pair it with a light and simple side salad. The delicate texture and fresh flavor of a simple side salad perfectly balances the thick and creamy alfredo sauce. Some lemon garlic roasted asparagus or lemon pepper zucchini would also pair well for that same reason. And of course, it wouldn’t be pasta night without some homemade garlic bread!
Storage & Reheating
The rich nature of this sauce means that it does start to thicken up quite a bit as it cools, so you definitely want to serve and enjoy this pasta when it’s hot out of the skillet. That being said, I would never turn down the leftovers of something so creamy and delicious. Just know that the texture, when reheated, will not be as silky smooth.
Fridge
You can store any uneaten chicken Alfredo in the fridge for up to 3-4 days. Make sure it’s cooled to room temperature before transferring to an airtight container! As I said, the texture won’t be the same the second time around, but the flavors are still amazing.
Reheat
For reheating, you can use the microwave in 30-second increments or a skillet over low heat, stirring frequently until heated through. Add a splash of milk or reserved pasta water to loosen the sauce and help restore some of its creamy consistency, if needed. Avoid overheating or boiling the sauce, as it may separate, and the chicken can become dry.
Freeze
I don’t recommend freezing this chicken Alfredo. In my experience, pasta can become mushy after thawing, and cream sauces like this can turn watery or separate. This one is best enjoyed fresh or refrigerated and reheated within a few days.
Love Chicken Pasta? Try These Recipes Next:
- Our Marry Me Chicken Pasta packs golden chicken, sundried tomatoes, spinach, and Parmesan into one creamy pot.
- My favorite thing about this Chicken Pasta Primavera is how much fresh flavor fits into one easy skillet.
- This Chicken Spaghetti combines golden chicken, a smooth homemade sauce, and plenty of melted cheese!
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