Chicken Alfredo – perfectly rich and creamy chicken pasta dish cooked in one pan using just a handful of ingredients with a dreamy and hearty Alfredo sauce that’s ready to take you head over heels. Easy and fancy meal that’s perfect for dinner date night or for busy weeknights.
I just had the best summer time in my life in Hawaii. The beach, the food, weather, the people, the food (did I just say food?) – oh how can I not fall in love with Hawaii?! It’s like I didn’t want to come back here to the bustling city of LA.
But I still do love LA. 😉 It’s the city that offered me a lot of “firsts” and it’s where I also had my first Chicken Alfredo that me weak at the knees several years back. Do you also feel that way with food?
I’ve been trying to replicate it for quite some time and this one here, is the closest one I could get.
What is Alfredo Sauce?
Alfredo sauce is a creamy, dreamy rich white sauce made primarily of butter and parmesan cheese and of course with a few additions. It’s a rich, creamy and silky smooth that coats various kinds of pasta well such as fettuccine and penne, among others. This very recipe was said to have originated in Rome, Italy by a restaurant owner Alfredo di Lelio in the 1890s.
Ever since then, the simple fettuccine – butter and parmesan (and some use little bit of oil) – recipe of Alfredo has evolved and turned out to be one of America’s favorite restaurant menu items.
But you don’t need to pay the hefty price to enjoy this! I’m bringing it right to your home so you can easily whip it up whenever you feel like eating it.
How to Make Alfredo Sauce?
When making with a pasta dish, we can all agree that it always comes down to the sauce. Now don’t be scared with sauces, they are easier to make than you think it is.
First off, before making the sauce for this Chicken Alfredo recipe, you need to make sure that you already have your pasta cooked and drained and the chicken cooked and sliced. I’d say that Alfredo sauce is best enjoyed when its fresh and thick right out of the pot.
We start with melting the butter over medium heat and then adding thyme and garlic. You then lower the heat down to medium low and start whisking the milk, cream cheese, parmesan, heavy cream and chicken broth until it fully combines and thickens.
Note that I added about 2 ounces of cream cheese and heavy cream for extra richness and texture. If you think the sauce is too thick, add some of the reserved pasta cooking water a few tablespoons at a time.
Then finally, add the cooked and drained pasta and spinach to the skillet, mix it well to combine and remove from the stove. Now you can enjoy a restaurant quality dish right at the comfort of your own home.
Serve this Chicken Alfredo dish here with salads of your choice, steamed or boiled veggies and/or garlic bread (👈👈click it to view recipe). Insanely delicious! How can fancy dish be this easy and mouthwatering?
Enjoy!
How To Make Chicken Alfredo
Salt chicken, then season with Italian seasoning. You may salt and pepper only, if desired. In a plate, mix flour, Italian seasoning, and garlic powder. Coat the chicken breast in this flour mixture. Remove the excess flour. Heat oil in a large sauce-pan or large skillet over medium heat until hot, and then add the chicken. Brown about 4-5 minutes on each side to ensure even brownness. Gently remove chicken and set aside.
Add butter to the same skillet over medium heat until melted, then add garlic thyme. and saute for about 1-2 minutes, or just until the garlic is soft and fragrant. Turn the heat down to medium-low. Whisk in the heavy cream, then add cream cheese while whisking, until blended. Cook for about 2-3 minutes.
Then add the chicken broth and mix. Throw in the parmesan cheese and stir until melted. Reduce heat to low. Whisking often to make sure everything melts together and to avoid burns. Let it cook for about 4-6 minutes, or until the sauce thickens. Season the sauce with salt and pepper to taste.
Add drained pasta, followed by spinach to the skillet, mix to fully combine all ingredients. Adjust seasonings. Turn off the heat, return the cooked chicken breasts into the pan and let it soak up some of the sauce. Serve warm on a plate or bowl with sliced chicken on top.
Watch How To Make It
Chicken Alfredo
Ingredients
- 1 pound chicken breast , cut in half horizontally
- ½ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon fresh thyme
- 2 cups heavy cream
- 4 ounce cream cheese
- 1/2 cup chicken stock / broth
- ½ cup freshly grated parmesan cheese
- 8 ounce penne pasta , cooked according to package instructions
- 2-3 cups spinach (optional)
- parsley for garnishing
- Salt and pepper to taste
Instructions
- Salt chicken, then season with Italian seasoning. You may salt and pepper only, if desired.
- In a plate, mix flour, Italian seasoning, and garlic powder. Coat the chicken breast in this flour mixture. Remove the excess flour.
- Heat oil in a large sauce-pan or large skillet over medium heat until hot, and then add the chicken. Brown about 4-5 minutes on each side to ensure even brownness. Gently remove chicken and set aside.
- Add butter to the same skillet over medium heat until melted, then add garlic thyme. and saute for about 1-2 minutes, or just until the garlic is soft and fragrant.
- Turn the heat down to medium-low. Whisk in the heavy cream, then add cream cheese while whisking, until blended. Cook for about 2-3 minutes.
- Then add the chicken broth and mix. Throw in the parmesan cheese and stir until melted. Reduce heat to low. Whisking often to make sure everything melts together and to avoid burns. Let it cook for about 4-6 minutes, or until the sauce thickens.
- Season the sauce with salt and pepper to taste.
- Add drained pasta, followed by spinach to the skillet, mix to fully combine all ingredients. Adjust seasonings.
- Turn off the heat, return the cooked chicken breasts into the pan and let it soak up some of the sauce.
- Serve warm on a plate or bowl with sliced chicken on top.
Tips & Notes:
- You may replace the penne pasta with fettucine or fusilloni.
- This dish is best enjoyed when served immediately, although you can cook the chicken a day in advance and just toss it to the sauce with the cream until its warmed through right before adding the pasta.
- You can substitute heavy cream or thickened cream with half and half - light cream or evaporated milk.
- Use freshly grated parmesan cheese as it melts easily into the sauce.
- If you think the sauce is too thick, add some of the reserved pasta cooking water a few tablespoons at a time.
- For leftovers, store it in an airtight container and refrigerate for up to 3 days, then reheat gently on the stovetop or in the microwave.
- Garnish it with parsley or freshly grated parmesan cheese.
- Take it off the stove after cooking and while it's still saucy.
Nutrition Information:
Brittany says
I love your recipes and I’ve cooked several of them!! I would like to know how would I adjust the ingredients using a 16oz box of pasta? thank you in advance.
ImmaculateBites says
Thank you. Double the the recipe and adjust thickness with chicken broth or cream.
James says
Forgot to mention, I also like to add half squeezed lemon sometimes also. Give it a little zest ( but I do love citrus)
ImmaculateBites says
Nice!! 🙂 Thanks for sharing.
James Whitehead says
Finally, I was just skimming thru stuff and found your recipe. Unbeknownst to me ( I just use what I think will taste good ). I read yours and see ours are almost identical, except I dont put chicken broth ( so to speak ). I use thighs and when almost done add a little pasta water and half stick butter to the chicken. Then it creates a little sauce and I use that. And the cream cheese is a must i say, have always used it ( room temperature of course) . I also like to chop ( fine ) scallion on top because I like green onions.
ImmaculateBites says
Wow. Your tweaks sound delicious!! Thanks for sharing, James.
Justice says
Hello,
First off, I love all of your recipes, I’ve been teaching myself how to cook since recently married and I win every time when I use one of your recipes, thanks!
What if I do not have any milk? I have almond milk here but I doubt that will taste good. Any suggestions?
imma africanbites says
Hi, Justice. Thank you for dropping by. I can’t provide any suggestions tho since I haven’t tried playing around with this recipe yet using other types of milk. But almond milk works fine, I guess, as long as you don’t skip the heavy cream.
Fizza says
Can we use cream instead of cream cheese?
Lisa says
What I I have got the Alford sauce in the jar because that is what my husband bought ,but I have boiled my chicken and drained it and cut lt up and I am boiling my pasta now .so where do I go from here I mean what do I do after my pasta has boiled and i dran it like I said my husband bought the alfordo sause in the jar? And I need a answer asap cause like I said I’m just waiting on my pasta to finish boiling I’ve done got chicken boiled and cut up and set aside!!!
ImmaculateBites says
Hi Lisa,
Your best bet would beto follow the manufacturer instructions , It will yield a better outcome. It’s best to make this recipe from scratch ,
Dave says
Really great to have a home cooked meal. I enjoyed this recipe a lot, and it was easy to make.
ImmaculateBites says
Hi Dave. Glad you loved it! Thanks for stopping by!
Melissa says
My whole family loved this recipe !! Was easy and tasted great ! Will make it again and often !!!
ImmaculateBites says
Hello Melissa. I am so glad you enjoyed it. Thanks for stopping by!
Olga says
Love the recipe sweetie
Will do my cooking today
Hopefully would be beautiful as yours
I
Decided to grill chicken first so will see if it will give any difference
I
Love to cook Eastern Europe dishes cause my origin from there
So would love to share with you if you interested
Regards
Olga
wen says
Been visiting your site alot lately. I’ve tried a couple of your recipe with great results. This looks good, might be my next dish. I have one question about the chicken when you say set aside you mean continue cooking in the oven?
imma africanbites says
Hi, Wen! Set aside here means you simply put the chicken in a plate after browning it or having it ready on the side as you proceed with the next steps.
Val from Southern Maryland says
(Hate auto correct!) Comment should have been “how much oil to use to saute the chicken.”
Val from Southern Maryland says
Loved the recipe. However, you don’t list how much oil to use to share the chicken.
I’m an avid cook so I knew how much is use. Sauce was a little thin but thickened upon cooling. Great taste! Really easy.