Best Perfect Chicken Alfredo Recipe

Oh, chicken alfredo: It’s the classic pseudo-Italian pasta we just can’t seem to get enough of. Of course there are tons of jarred pasta sauces you can buy, but making alfredo sauce from scratch is actually so easy.

This is a great base recipe for all your one-pot pasta needs. Consider the following revisions when you feel like mixing it up, plus tips to help avoid common mistakes.

  1. If you’re looking for a thicker, richer sauce, substitute heavy cream or half and half for the milk—never a bad move.
  2. Big fan or dark meat? Swap in thighs for breasts! Just make sure you give them ample cooking time. Thighs take much longer in the pan, and actually cook best with a quick trip to the oven. Our garlic butter baked chicken thighs utilize this technique, and they’re BOMB. If you want to change the protein all together, check out our recipe for shrimp fettuccine alfredo.
  3. get experimental with the noodles: fettuccini is a classic, but angel hair or spaghetti would work just fine! Just make sure whatever pasta you choose can be completely submerged in your cooking liquid.
  4. Feel like you need some veg? After the pasta is cooked, stir in a couple of big handfuls of spinach and some half grape tomatoes.
  5. If you’re missing crunch, toast up some panko bread crumbs in a skillet with butter and garnish with a handful. This trick works for any pasta, the added texture really takes it over the top.
  6. Need some heat? Sprinkle in some red pepper flakes or Cajun seasoning.
  7. Avoid grainy sauce! using freshly grated (not shredded) parm will help turn your sauce into a luscious, creamy dream. Pre-shredded cheeses are usually dusted with anti-coagulants that will prevent the cheese from getting smooth and melty.

And of course, no pasta dish is complete without a crunchy green salad on the side, tossed in red wine vinaigrette. If you have any leftovers, store them in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months.

Made this? Let us know how it went in the comment section below!

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2 tbsp.

extra virgin olive oil


boneless skinless chicken breasts

Freshly ground black pepper

1 1/2 c.

low-sodium chicken broth


freshly grated Parmesan

Freshly chopped parsley, for garnish

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  1. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice.
  2. Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.
  3. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.
  4. Remove from heat and stir in sliced ​​chicken. Garnish with parsley.

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Ethan Calabrese

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