Hey there, my friend 
. This Chicken Alfredo recipe is simple, creamy, and so satisfying. The reason I use a mix of parmesan and mozzarella is that it makes the sauce extra rich and smooth.
And oh, by the way, because of my step-by-step process, you can get this on the table in under 30 minutes.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large pot
- Large skillet or pan
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Tongs
- Strainer
Important Info
- Servings: 4 plates
- Estimated Cost to make this recipe: About $12 for the whole dish
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Calories per serving: 750 kcal
- Cook method: Stovetop
- Season: All seasons
- Courses: Main Course
- Cuisine: Italian
- Diets: Not diet-specific
Ingredients You Need
- 12 oz fettuccine pasta
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts (sliced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cloves garlic (minced)
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped parsley (for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| Fettuccine pasta | Penne, spaghetti, or linguine |
| Heavy cream | Half-and-half or whole milk |
| Parmesan cheese | Pecorino Romano or Grana Padano |
| Mozzarella cheese | Cheddar or provolone |
| Chicken breasts | Chicken thighs or shrimp |
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, melt the butter.
- Season the chicken slices with salt, pepper, and garlic powder.
- Add the chicken to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and let it simmer for 2 minutes.
- Stir in the parmesan cheese and mozzarella cheese, stirring continuously until the cheese melts and the sauce becomes creamy.
- Add dried oregano and red pepper flakes (if using). Stir well.
- Return the cooked chicken to the skillet and mix it with the sauce.
- Add the drained pasta to the skillet and toss everything together until well coated.
- Garnish with chopped parsley and serve warm.
Notes
- Do not overcook the chicken, or it will become dry.
- Use freshly grated parmesan for the best taste and texture.
- If the sauce gets too thick, add a little pasta water to thin it out.
- You can make this ahead, but reheat it on low heat to keep the sauce smooth.
- Feel free to add veggies like broccoli or mushrooms for extra flavor.
What to Serve with Chicken Alfredo
- Garlic bread
- Side salad
- Roasted vegetables
- Steamed asparagus
- Grilled mushrooms
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes, you can use whole milk, but the sauce will not be as creamy. You can also mix milk with a bit of butter to get a richer texture.
How do I store leftover Chicken Alfredo?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat with a splash of milk to bring back the creamy texture.
Can I make Chicken Alfredo without cheese?
You can, but it won’t be the same. Try using nutritional yeast or a dairy-free cheese alternative if you need a non-dairy option.
What protein can I use instead of chicken?
Shrimp, salmon, or even tofu work well as substitutes for chicken in this recipe.
Can I freeze Chicken Alfredo?
I wouldn’t recommend freezing it because the sauce can separate. If you must freeze, store the pasta and sauce separately and reheat slowly on the stove.
