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+ servings

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.
Course Main
Cuisine American, Italian
Keyword one pot, pasta, quick and easy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 674kcal
Author Immaculate Bites


  • salt and pepper to taste
  • 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 ounces 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 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.


  • You may replace the penne pasta with Fettucine or fusilli.
  • 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 it's 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.
  • Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.


Calories: 674kcal | Carbohydrates: 51g | Protein: 41g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 167mg | Sodium: 485mg | Potassium: 780mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1185IU | Vitamin C: 2.4mg | Calcium: 347mg | Iron: 1.9mg