This homemade chicken alfredo is a one-pan wonder. Made from scratch in about 30 minutes from start to finish, this is one dinner that your family is sure to love.
Made with simple whole food ingredients, this easy chicken alfredo recipe doesn’t get any better. We use chicken breasts, garlic cloves, and parsley to really pack a lot of flavor into every delicious bite. This meal is comforting and sure to have you feeling satisfied.
- Olive oil
- Chicken breasts
- Garlic cloves
- Heavy cream
- Chicken broth
- Parmesan cheese
For the exact amounts needed, please see the recipe card below.
How to Make Homemade Chicken Alfredo Recipe
- Heat your olive oil in a large saucepan over medium-high heat and then cube your chicken and add it to the pan.
- Cook until browned on all sides. It’s okay if it hasn’t finished cooking completely.
- Add in the garlic and cook until fragrant (usually about 30 seconds).
- Add in the broth, pasta, salt, pepper, and parsley. Bring the pot to a boil.
- Reduce the heat to a simmer and cook for 6 minutes or until the pasta is almost done. The time will vary based on the type of pasta that you used.
- If necessary, add in some more broth.
- Once the pasta is almost cooked, add in the cream and continue to cook until finished.
- Turn off the heat and stir in the parmesan cheese until combined.
- Serve warm and enjoy.
Farmstead Chicken Alfredo Recipe Tips
- The ingredient list is pretty simple. I like to use heavy cream for this recipe, sometimes called double cream or whipping cream. They will all work, and the chicken alfredo sauce will turn out delicious no matter what.
- Make sure that you are using enough salt. If you under season the pasta, it will taste bland and lack flavor. Salting food appropriately enhances all the natural flavors of the dish.
- Make sure the chicken is getting browned in step 2. You want the heat high enough to get a nice golden brown outside the chicken chunks. This gives the chicken a great flavor and texture and the entire alfredo pasta dish.
What to Serve With Chicken Alfredo
- Garlic Bread
- Stovetop Zucchini
- Oven Roasted Broccoli
- Cherry Tomato Salad
- Homemade French Bread
- Cucumber Salad
Traditionally, fettucini is used when making any kind of alfredo pasta with sauce. I like to switch it up and have used just about everything. Long pasta like fettuccine or spaghetti works well, or short tubular pasta like penne or rigatoni works too.
You can keep the leftovers from this dish stored in an airtight container in the fridge for up to 5 days. This should give you plenty of time to enjoy the leftovers for lunch throughout the week. Assuming that there are any leftovers!
Yes, you can freeze this recipe after it’s been made and has had the time to cool down. I recommend placing it into a freezer-safe baking pan (like a disposable pan with a lid) and then freezing it that way. When you’re ready to eat it, you can simply reheat the pasta in the baking dish for an easier time.
You can reheat a single serving of pasta on a plate in the microwave, making sure to stir after every minute until it’s been evenly heated through. You could also warm up larger batches in a pot on the stove, adding in a little water or cream if needed, to help keep the pasta from drying out.
We absolutely adore this chicken alfredo recipe. It’s truly one of our favorites! It’s creamy, dreamy, flavorful, filling, and so easy to clean up after too. If you’re looking for another amazing alfredo recipe, try this Cajun Shrimp Fettucini Alfredo.
Homemade Chicken Alfredo Recipe
- 1 tablespoon olive oil
- 2 chicken breasts medium
- 1 clove garlic minced
- 1 pound pasta any kind
- 1 1/2 cups heavy cream
- 3 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon parsley
- 3/4 cup parmesan cheese
- Cube chicken. Heat olive oil in a large saucepan over medium-high heat. Add chicken.
- Cook until browned, it may not be cooked through. Add garlic. Cook until fragrant.
- Add broth, pasta, salt, pepper, and parsley. Bring to a boil.
- Reduce to a simmer and cook for 6 minutes, or until the pasta is almost done (time will vary depending on pasta type). Add more broth if necessary.
- Once pasta is almost cooked, add the cream and cook until done.
- Turn off the heat and add parmesan cheese. Stir to combine.
Yummy, easy recipe, also easily adjustable! I used regular “egg noodles”, and used 3/8 cup butter + 1 1/8 cup milk in place of the heavy cream, and increased the broth to a full quart. Adjust the seasonings according to taste
Thank you for sharing!! I’m so glad you liked it!