Chicken Alfredo is a classic Italian-American dish that brings nothing but love and comfort to dinner time. Every bite is filled with rich, creamy, cheesy homemade Alfredo Sauce, Parmesan baked chicken, and fettuccine pasta. This recipe is made from scratch but it is so easy and takes only 30 minutes to make. You will forget that jarred sauces exist.
Anything smothered in a classic Homemade Alfredo Sauce is just heavenly and once you’ve had enough chicken, try Shrimp Alfredo next.
CHICKEN ALFREDO
If I was forced to choose my favorite cuisine, without a doubt the answer would be Italian. I want to go to Italy for a year and just eat my way through the country. Maybe a year is not even enough to experience this exquisite cuisine. It would be my dream to experience authentic Italian dishes and visit the region where all my favorites originated.
Alfredo sauce originated in Rome and it is one of the most famous dishes around the world. This sauce goes perfectly with pasta, many proteins and vegetables. It is our favorite sauce among so many, it even beats out the classic Marinara sauce. There is so much comfort in this creamy, buttery, cheesy sauce, it will warm your soul with the first bite.
Chicken Alfredo combines delicious baked chicken that’s flavored with Parmesan cheese with the comfort of pasta and homemade Alfredo sauce. This dish still takes less than 30 minutes to prepare and it’s perfect for a family dinner and special occasion alike.
You can serve this pasta dish with additional vegetables and white wine. I often get a question about what wine goes best with Chicken Alfredo, and the short answer is white. Although, there is a little more to it. Choose white wine that has some fruity flavor to it and a good amount of acidity to cut through the thick cream. Go for a dry Riesling, Chardonnay, Pinot Gris, or Sauvignon Blanc.
HOW TO MAKE CHICKEN ALFREDO
The reason this dish is so easy and fast to make is because everything cooks at the same time. Chicken, pasta, and sauce takes around 20 minutes to cook so start it all around the same time.
Cook fettuccine according to the package instructions. Make sure not to overcook it so it’s not too mushy.
Baked Chicken
Preheat the oven to 450° and grease a rimmed baking sheet. Trim excess fat off the chicken and season with salt, pepper, oregano on both sides. Sprinkle fresh grated Parmesan cheese generously on both sides of the chicken and place it on the baking sheet. Bake for 15-20 minutes, depending on the thickness of the chicken.
Once chicken is baked, let it rest for about 5 minutes on the cutting board before slicing it. Slice it against the grain.
Alfredo Sauce
While chicken and pasta is cooking, prepare the sauce. Measure all ingredients before starting to cook.
In a medium, heavy bottom sauce pot, melt butter over medium heat. Once butter is melted, add pressed garlic. Cook garlic until it’s fragrant and sprinkle flour over it. Stir until flour is all mixed with butter and slowly pour in heavy whipping cream while constantly stirring.
Gently stir the mixture together and let it heat through. (Don’t let it boil!) Once heavy cream is hot, whisk in sour cream, Parmesan cheeses, salt, and pepper. Lower heat to medium-low and gently stir until grated cheese melts and incorporates.
Keep cooking over medium-low heat for about 5 minutes, stirring often.
Once sauce is ready mix it with cooked pasta and sliced chicken. You can top it off with some fresh parsley and grated Parmesan cheese.
MAKE IT GLUTEN FREE
I’ve gotten a few comment from people wishing that they could have fettuccine Alfredo but they are gluten free. I am happy to tell you that you can absolutely make this dish gluten free! That is the way I have to make it for myself and I promise, the difference is not very noticeable.
Alfredo sauce – to make gluten free Alfredo sauce you simply swap out all-purpose flour for a gluten free all-purpose flour.
Pasta – here is where it can get a little tricky because most gluten free pasta, to put nicely, sucks. I’ve tried many, many different brands of gluten free pasta to find one that is somewhat close to the real pasta and I’ve succeeded. There is a brand of pasta that actually tastes and feels close to the real deal and that is Tinkyada. Use Tinkyada gluten free fettuccine and you will come very close to the regular fettuccine Alfredo.
WHAT VEGETABLES CAN I SERVE WITH IT?
You can serve vegetables on a side of mix it right into the chicken and pasta. It’s easy to roast vegetables with the chicken or saute them separately. The best vegetables to compliment this dish are:
Broccoli
Zucchini
Asparagus
Spinach
Cherry tomatoes
SOME MORE RECIPE TO TRY
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Chicken Alfredo
Ingredients
- 16 oz fettuccine
Chicken:
- 1.5 lbs chicken breast or thighs
- 1/2 cup grated Parmesan cheese
- 2.5 tsp oregano
- salt
- fresh cracked black pepper
Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 garlic cloves
- 1 tbsp all purpose flour
- 2 cups heavy whipping cream
- 1/4 cup sour cream
- 1/2 cup fresh grated Parmesan cheese
- 1/2 cup dry Parmesan cheese
- salt
- fresh cracked black pepper
Instructions
- Cook fettuccine according to the package instructions. Make sure not to overcook it so it’s not too mushy. Drain it and set aside.
Baked Chicken:
- Preheat the oven to 450° and grease a rimmed baking sheet. Trim excess fat off the chicken and season with salt, pepper, oregano on both sides. Sprinkle fresh grated Parmesan cheese generously on both sides of the chicken and place it on the baking sheet.
- Bake for 15-20 minutes, depending on the thickness of the chicken.
- Once chicken is baked, let it rest for about 5 minutes on the cutting board before slicing it. Slice it against the grain.
Alfredo Sauce:
- While chicken and pasta is cooking, prepare the sauce. Measure all ingredients before starting to cook.
- In a medium, heavy bottom sauce pot, melt butter over medium heat. Once butter is melted, add pressed garlic. Cook garlic until it’s fragrant and sprinkle flour over it. Stir until flour is all mixed with butter and slowly pour in heavy whipping cream while constantly stirring.
- Gently stir the mixture together and let it heat through. (Don’t let it boil!) Once heavy cream is hot, whisk in sour cream, Parmesan cheeses, salt, and pepper. Lower heat to medium-low and gently stir until grated cheese melts and incorporates.
- Keep cooking over medium-low heat for about 5 minutes, stirring often.
- Once sauce is ready mix it with cooked pasta and sliced chicken. You can top it off with some fresh parsley and grated Parmesan cheese.
Video
Notes
Nutrition
Originally Published on Will Cook For Smiles on April 9, 2011. Updated on July 24, 2019.
Jen says
Yum! This looks delicious! Thanks for visiting and following, I’m following you back!
denayc says
I am going to have to try this!!
Thanks for stopping by my blog! 🙂
Im returning the follow! 🙂
Ill be checking back for more yummy recipes! 🙂
Christine Stidham says
I made this and it was good.
LyubaB says
Thanks, Christine! I am so glad you liked it! 🙂
Patti says
My boy’s absolutely smiled down on this dish! Great recipe, and easy to follow.
LyubaB says
Glad you liked it 🙂
Jess says
How much does this make? I am planning for just my husband and myself, don’t know if I should half up the recipe. But am also thinking of leftovers for work tomorrow. I can’t wait to try this recipe!!
LyubaB says
Hi, Jess! Sorry for the late response my some of my questions got put into spam and I am just now discovering them. 16 oz of pasta is about 8 servings but it is very good so I would say 4 servings 😉
Beth Gabbard says
Is it freezable
LyubaB says
Hi Beth, I wouldn’t recommend freezing this because the sauce is cream based it will separate when you heat it back up.
Kevin says
So good! Thanks!
LyubaB says
Thank you, Kevin!
Shannon Ecker says
I’m a great cook and my husband is a chef for over 30 years. My friends expect the best when they come over and this did not disappoint! I added chili peppers to the mix, but otherwise it is exceptional and you should definitely make this. Hats off!
LyubaB says
Wow! What a sweet compliment, thank you so much! I am so glad you liked it! 🙂
Sharon says
This was excellent, love the lil bite the sour cream gives it. The only thing different I will do for myself is only add a little salt to pasta water I forgot that fresh parm tends to be a little salty. I didn’t add any salt to it after, just a lots of pepper because I love fresh grown pepper. This is now my go to alfredo. The chicken was great also. One question though, I usually never have leftovers for it, but hubbie wasn’t in the mood for pasta. What your thought on how to reheat it. Thank you
LyubaB says
Hi Sharon,
So glad you liked it! I love fresh ground pepper in mine as well! 🙂
Dobie says
Could this sauce be more AWESOME⁉️
My stepdaughter has tested positive for Coronavirus a d isn’t feeling well. I madd the sauce and chi ken and packaged the separatelyand put them in a box along with uncooked fettuccine noodles on her doorstep.
I did, however, taste the sauce.
WOW‼️ Love the sour cream in it.
Now I have to make some for us.
LyubaB says
I am so sorry to hear about your daughter, I hope she is okay! Thank you for your kind comment, I am so glad you liked it! Stay safe!
Mary says
I think this might be my favorite meal ever!!! It’s so good!
LyubaB says
Wow! Thank you, Mary! It’s one of my favorites as well!
Bobbi Smith says
My granddaughters came to the house today and the youngest (10) requested chicken alfredo. I used this recipe, my first time to make chicken alfredo. This was super easy and a huge hit with all. Thank you!
Veronica says
Made this for dinner tonight. Family loved it, easy to prepare and was delicious!
LyubaB says
Happy to hear you liked it! Thanks for letting me know, Veronica! 🙂
ellen says
First time making fettuccine alfredo and after searching through many recipes I am glad I took a gamble on this one. The family loved it. I wouldn’t change anything (except I over-peppered my chicken a tad…)
LyubaB says
Hi Ellen, So glad you liked it!
Jeanne says
Hi! Love this recipe. Wondering if I could cook the chicken ahead of time (in the morning), and finish up the recipe later in the evening for dinner?
Thanks!
LyubaB says
Hi Jeanne,
You can absolutely cook the chicken beforehand or even use a rotisserie chicken. Please let me know how you like it!
Mary Lewis says
Could you substitute the fettuccine for a differen noodle like linguine or penne pasta?
Colleen says
Before make this, wondering why there is dry Parmesean from the can used along with the fresh.