This Chicken Alfredo is easy to whip up and is made in just one pan! It’s creamy, cheesy, and topped with perfectly cooked chicken.
Who else has a secret obsession with Olive Garden’s chicken alfredo? I know I’m not alone.
You’re in luck, my friends, because today’s recipe: chicken alfredo is – dare I say – BETTER than restaurant chicken alfredo and it’s *almost* as easy.
Bonus: only one cooking pan required! Restaurant quality dinner with very few dishes? #winning
The 3-cheese blend in this recipe is what really gives it that creamy texture and those delicious flavors.
- Chicken Breast – use 2 (8 oz) boneless and skinless to ensure quick and even cooking.
- Salt, Pepper, and Paprika – a simple seasoning blend used to season the chicken before cooking.
- Olive Oil – used for cooking the chicken. Want it a little richer? Try butter instead!
- Fettuccine Noodles – the classic alfredo noodle! The sauce clings perfectly to them.
- Italian Seasoning – a delicious combination of thyme, oregano, and basil to really kick this dish up a notch.
- 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 dry noodles cook directly 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 boneless, skinless chicken thigh instead. I always have chicken breasts on hand, but some people prefer thighs, because they’re often juicier and more affordable.
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?
Chicken alfredo is definitely a splurge meal, because of the pasta and cheesy sauce. I wouldn’t classify chicken alfredo as the healthiest meal of all time BUT chicken is a good source of lean protein and we’re using skim milk, instead of heavy cream, so that’s a plus. 😉
- Add veggies. Serve with a side of roasted 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. Try my one pot fettucine alfredo pasta!
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.
Equipment for this recipe
- 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!
*Note: Nutrition information is estimated and varies based on products used.