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easy chicken alfredo recipe
Nancy

Easy Chicken Alfredo Recipe

This creamy chicken Alfredo recipe is perfect for busy weeknights or cozy weekend dinners. It takes just 10 minutes to prep and delivers rich, comforting flavors in every bite. The sauce is silky and cheesy, the chicken is tender and well-seasoned, and the pasta holds everything together beautifully.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Calories: 620
Ingredients Method

Ingredients
  

  • 2 medium chicken breasts – slice lengthwise for quicker even baking
  • 1 teaspoon garlic powder – adds depth of flavor to the chicken
  • 1 tablespoon dried parsley – gives the dish a mild herby lift
  • 1 tablespoon extra virgin olive oil – use high-quality oil to coat pasta and prevent sticking
  • 3 tablespoons unsalted butter – adds a rich base to the sauce
  • 8 oz uncooked fettuccine or pappardelle pasta – these pasta types cling well to creamy sauces
  • 4 ounces cream cheese room temperature – ensures smooth, lump-free blending
  • 1 cup heavy whipping cream – provides the Alfredo sauce its classic velvety texture
  • ¼ cup chicken broth – enhances the savory flavor of the sauce
  • 2 garlic cloves minced – fresh garlic brings out a strong aromatic punch
  • 1 cup freshly grated parmesan cheese – use real parmesan for best melting and taste
  • Salt and pepper to taste – season each layer for balanced flavor
  • Optional additions: broccoli green beans, or other favorite vegetables

Method
 

  1. Preheat your oven to 400ºF. Cut the chicken breasts in half lengthwise to create four thinner cutlets. This helps them cook faster and more evenly. Season both sides with garlic powder, salt, and pepper. Line a baking sheet with parchment paper, place the chicken on it, and bake for 30 to 35 minutes until fully cooked and lightly golden on the edges.
  2. Once the chicken is done, let it rest for 5 minutes, then slice it into thin strips. This makes it easier to mix into the sauce later and gives each bite a nice balance of chicken and pasta. You can also grill the chicken for a slightly smoky taste if preferred.
  3. Bring a large pot of salted water to a boil. Add the fettuccine or pappardelle and cook until al dente according to the package instructions. Add a splash of olive oil to prevent the noodles from sticking. Once cooked, drain the pasta and toss it lightly with more olive oil. Set aside while you prepare the Alfredo sauce.
  4. Be careful not to overcook the pasta — it will cook slightly more once combined with the hot Alfredo sauce. Keeping it al dente also helps the pasta hold up better in the creamy mix.
  5. In a deep skillet, melt butter over medium-high heat. Add minced garlic and sauté for about 1–2 minutes until fragrant. Next, add the softened cream cheese, heavy whipping cream, and chicken broth. Whisk continuously until the mixture becomes smooth and creamy — this should take about 4 to 5 minutes.
  6. Once smooth, reduce the heat slightly and bring the sauce to a gentle boil. Add the cooked chicken slices and stir them into the sauce until well coated. This allows the chicken to soak up the rich flavors of the Alfredo base.
  7. Stir in the freshly grated parmesan cheese and let the sauce thicken for about a minute. Add dried parsley, a bit more salt and pepper if needed, and stir everything together. The sauce should be thick, glossy, and full of flavor.
  8. Now, add the cooked pasta directly into the skillet and toss until every strand is coated in the creamy sauce. Serve hot, and top with extra parmesan if you like. You can also add steamed broccoli or green beans at this stage for a colorful and nutritious boost.