I love how quickly this fettuccine and chicken alfredo recipe comes together. I used to rely on jarred sauces, but I’ve found that it’s actually really easy to make a creamy, cheesy Alfredo sauce from scratch, which leads to a restaurant-worthy pasta dish!
What’s in this Chicken Fettuccine Alfredo?
The best homemade chicken Alfredo recipes have a short list of ingredients. Inexpensive kitchen staples come together to make a creamy, flavorful, and easy pasta dinner!
Chicken: Use boneless, skinless chicken breast. You can use boneless chicken thighs if you’d prefer. Pasta: Fettuccine is a must for classic chicken Alfredo! Oil: I like to use good quality extra virgin olive oil for the very best flavor. Broth: Use a low-sodium chicken broth. This will help to control the saltiness of the dish. Garlic: Fresh garlic will yield much better flavor than pre-minced. Cream: For the creamiest sauce, use heavy cream. It will not turn out as silky smooth with other dairy products. It’s also important to let it come to room temp so that it doesn’t curdle when you add it to the pan. Cheese: Freshly grated parmesan cheese will create better flavor and consistency than the bagged, pre-shredded stuff. Parsley: Fresh parsley is the best final touch for this dish! It adds an herbaceous vibrancy that elevates this simple pasta dinner. Lemon Juice: Use freshly squeezed lemon juice! Anything bottled/from concentrate won’t lend the same tangy fresh flavor.
Variations to Try
This easy homemade chicken Alfredo is my tried-and-true recipe for the perfect flavor, but I have some ideas for flavorful additions! Mix in steamed or sautéed broccoli, or a handful of spinach, for more greens. Add some red pepper flakes–either in the sauce or as a finishing touch–for just a tiny bit of heat. Or choose a different pasta for your chicken alfredo, like penne or linguini.
How to Store and Reheat
Let chicken alfredo cool to room temperature before transferring to an airtight container. Stored properly in the fridge, it will keep for 2-3 days. Reheat simply in the microwave in 30-second intervals, stirring each time it stops, until reheated all the way through. I always add a splash of heavy cream to refresh the sauce.
Notes and Tips
When making chicken alfredo from scratch, I know that the homemade sauce is key! If you prefer a thicker sauce, add a slurry. Whisk together equal amounts of cornstarch and water (1 tablespoon of each works well), then slowly add it into the sauce as it simmers, until it reaches your desired consistency. But keep in mind, the sauce does tend to thicken as it simmers and then cools!
How to Make Chicken Alfredo from Scratch Step by Step
Cut the Chicken: Cut 1 boneless, skinless chicken breast into thin strips. “My husband said it tastes better than Olive Garden! AND it was super easy and only a few ingredients.” – Kimberly Boil the Pasta: Boil 1 pound of dry fettuccine pasta according to the box instructions, drain, and set aside. Cook the Chicken: Heat a nonstick pan with 3 tablespoons of olive oil and add the strips of chicken. Cook on medium heat, for 6-7 minutes on each side, until golden brown. Remove chicken from pan when it’s done, and set aside. Deglaze the Pan: Add 1 clove of minced garlic and sauté for 3 minutes. Deglaze the pan with 1½ cups of chicken broth, then add 2 tablespoons of lemon juice, and bring to a boil. Mix the Alfredo Sauce: Add 1½ cups of room-temperature heavy cream, then add the cooked pasta and chicken. Add the Cheese: Add 1 cup of grated Parmesan and stir until everything is well combined. Garnish and Serve: Sprinkle homemade fettuccine chicken alfredo with ¼ cup of chopped fresh parsley to serve, and enjoy!
