This Chicken Alfredo is so easy to whip up and is made in just one pan! It’s creamy, cheesy, SO YUMMY, and topped with perfectly cooked chicken.
JUMP TO RECIPE </a> </div> <ul> <li class="nav-heading">General</li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li><a class=" watch-video" href="#recipe_video">Step-by-step video</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#do_i_cook_pasta_first">Do I cook pasta first?</a></li><li><a class="" href="#what_chicken_to_use">What chicken to use</a></li><li><a class="" href="#is_this_healthy">Is this healthy?</a></li><li><a class="" href="#variations">Variations</a></li><li><a class="" href="#pairing_suggestions">Pairing suggestions</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>
The 3-cheese blend in this recipe is what really gives it that creamy texture and those delicious flavors.
- Chicken Breast – use boneless and skinless.
- Italian Seasoning – a delicious combination of thyme, oregano, and basil to really kick this dish up a notch.
- Salt, Pepper, and Paprika – used to season the chicken before cooking.
- Olive Oil – used for cooking the chicken.
- Fettuccine Noodles – obviously the classic “fettuccine” alfredo noodle but feel free to use another type of noodle if desired!
- Chicken Broth, Skim Milk, and Butter – provide a delicious, creamy, and flavorful base for the alfredo sauce.
- Garlic – provides a subtle nutty flavor.
- Parmesan, Asiago, and Romano Cheese Blend – the best cheese blend. Melts perfectly to form the alfredo sauce and provide different cheesy flavors.
- Half and Half – to thin, if necessary.
How to make
One of the best things about this recipe is that it’s made using just one pot for easier cleanup. Win!
- Season your chicken breasts with salt, pepper, and paprika.
- Heat oil in a straight-edge sauté pan then add in chicken and cook on both sides. Reduce the heat, cover the chicken, and cook for another 10-15 minutes.
- Remove the chicken from the pan, drain the pan, then add in uncooked pasta, broth, milk, butter, and garlic.
- Bring the mixture to a simmer, constantly separating the noodles with tongs as they cook.
- Stir in cheese and Italian seasoning.
- Cut your chicken then serve overtop the noodles and enjoy!
Do you need to cook the pasta first?
Usually, yes. But for this recipe, no! This chicken alfredo is a one-pot meal so the noodles cook right in the sauce. Super easy and fewer dirty dishes? Heck yes!
What chicken to use
I use boneless, skinless chicken breast but feel free to use chicken thigh instead.
Keep in mind this may affect the cook time so use a meat thermometer to ensure that your chicken has reached an internal temperature of at least 165ºF before serving.
Is chicken alfredo healthy?
I wouldn’t classify chicken alfredo as the healthiest meal of all time BUT chicken is a good source of lean protein so that’s a plus. 😉
If you do want to lighten it up a bit, try my healthy alfredo sauce recipe!
- Add veggies. Add in broccoli, bell peppers, asparagus, mushrooms, etc.
- Sub shrimp for chicken. Give my easy shrimp alfredo a try instead!
- Add a flavor twist. Try mixing in some Cajun seasoning instead of Italian seasoning to spice it up.
- Make it vegetarian. Just leave out the chicken and use veggie broth instead of chicken broth. Easy!
What to serve with chicken alfredo
I like serving this chicken alfredo with some garlic bread and a side salad of greens drizzled in my homemade Italian dressing. That makes it a pretty darn well-rounded meal, but if you want to bulk it up a little more, here are some delicious side dishes to pair it with!
How to store
Store any leftover chicken alfredo in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.
To reheat, let thaw overnight in the refrigerator (if frozen) then microwave or heat on the stove until the chicken is a minimum internal temperature of 165ºF.
- 2 (8 ounce) boneless skinless chicken breasts
- 1/2 teaspoon salt plus more to taste, if desired
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 tablespoons extra virgin olive oil
- 8 ounces uncooked fettuccine
- 2 cups chicken broth
- 1 1/2 cups skim milk
- 1/4 cup unsalted butter
- 4 cloves garlic minced
- 1 cup freshly shaved parmesan asiago, romano cheese blend
- 1 teaspoon Italian seasoning
- Salt and pepper to taste I used 1/4 teaspoon each
- Half and half to thin, if necessary
Season chicken breasts with salt, pepper, and paprika.
Heat oil in a LARGE straight edged sauté pan over medium-high heat.
Once hot, add chicken and cook on one side for 4 minutes – don’t touch it.
Flip the chicken, then cook for an additional 2 minutes.
Cover the pan with a tight fitting lid and reduce the heat to low.
Cook for 10-15 minutes or until the chicken has reached an internal temperature of 165 degrees F.
Remove chicken and set aside.
Drain the pan.
Place uncooked fettuccine noodles, broth, milk, butter, and garlic in the drained pan.
Over medium heat, bring the mixture to a simmer (this will take a few minutes), stirring constantly and separating the noodles with tongs as they start to soften.
Once simmering, simmer for about 9 minutes or until pasta is cooked to your preferred texture. Stir regularly to keep the noodles from sticking. You may need to adjust your heat to keep it at a simmer.
Remove from heat and stir in cheese and Italian seasoning. Taste and season with salt and pepper.
Let stand for 5 minutes to thicken. Meanwhile, slice your chicken.
Thin the pasta with half and half, if necessary.
Serve with sliced chicken and enjoy!