How to Make Chicken Alfredo from Scratch - Easy Chicken Recipes (2024)

Learn How to Make Chicken Alfredo from Scratch with this easy recipe! This chicken Alfredo recipe is so easy to make and has the best creamy consistency! Made with tender fettuccine pasta, white meat chicken breasts, and delightfully rich Alfredo sauce, this classic Italian dinner is always a huge weeknight hit.

What’s in this Chicken Alfredo Recipe?

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: We like to use good quality extra virgin olive oil for the very best flavor.
• Broth: Use a low-sodium chicken broth. This will help you to be able to control the saltiness of the dish so it’s exactly to your liking.
• Garlic: Fresh garlic will yield much better flavor than pre-minced.
• Cream: For the best creamy consistency, use heavy cream. Do not substitute this ingredient with any other dairy product!
• 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 on Chicken Alfredo from Scratch

This easy homemade chicken Alfredo is our tried and true recipe for the perfect flavor, but we still like to switch it up once in a while.

Try mixing 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. Skip the chicken for a vegetarian-friendly fettuccine Alfredo.

How to Store and Reheat

Let chicken Alfredo from scratch cool to room temperature before transferring to an airtight container. Stored properly in the fridge, it will keep for about 2-3 days. Reheat simply in the microwave in 30-second intervals, stirring each time it stops, until reheated all the way through.

Notes from the Test Kitchen

Fettuccine is our pasta of choice when making chicken Alfredo from scratch, but there’s certainly room for creativity. Linguini is also a great option, and we won’t hold it against you if you choose to use penne! After all, there’s no such thing as bad pasta, right?

How to Make Chicken Alfredo from Scratch Step by Step

Cut the Chicken: Cut 1 boneless, skinless chicken breast into thin strips.

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 chicken strips. Cook on medium heat, for 6-7 minutes on each side until golden brown. Remove chicken from pan when ready 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, add 2 tablespoons of lemon juice, and bring to a boil.

Mix the 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 with ¼ cup of chopped fresh parsley and enjoy!

More Chicken Alfredo Recipes We Love

• Crockpot Chicken Alfredo
• Broccoli Chicken Alfredo
• Instant Pot Chicken Alfredo
• Chicken Alfredo Lasagna
• Chicken Alfredo Stuffed Shells
• Cheesy Chicken Alfredo Bake
• See all of our Pasta Recipes!