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

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Chicken Alfredo

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.

5 from 5 votes

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

American

Servings 4 people

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

US Customary - Metric

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:

1. You may replace the penne pasta with fettucine or fusilloni.
2. 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.
3. You can substitute heavy cream or thickened cream with half and half - light cream or evaporated milk.
4. Use freshly grated parmesan cheese as it melts easily into the sauce.
5. If you think the sauce is too thick, add some of the reserved pasta cooking water a few tablespoons at a time. 
6. 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.
7. Garnish it with parsley or freshly grated parmesan cheese.
8. Take it off the stove after cooking and while it's still saucy.

Nutrition Information:

Calories: 674kcal (34%)| Carbohydrates: 51g (17%)| Protein: 41g (82%)| Fat: 32g (49%)| Saturated Fat: 18g (113%)| Cholesterol: 167mg (56%)| Sodium: 485mg (21%)| Potassium: 780mg (22%)| Fiber: 2g (8%)| Sugar: 8g (9%)| Vitamin A: 1185IU (24%)| Vitamin C: 2.4mg (3%)| Calcium: 347mg (35%)| Iron: 1.9mg (11%)

Author: Immaculate Bites

Course: Main

Cuisine: American

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