Easy Chicken Alfredo

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it’s easy Chicken Alfredo is better than your favorite restaurant! You’ll be surprised how easy and quick it is to make, and once you taste homemade Alfredo, you’ll never go back to the store to buy it!

We’ve heard your many requests for this recipe, and today, we’re delivering! Everyone loves a good quality Alfredo sauce, but we’re always amazed at how much it costs in stores. Not only will you save money, but you’ll love this homemade sauce. The Stay At Home Chef The house desperately needs it, and your family will beg for it. Once you make your own, you’ll never go back!

Originally, Alfredo was made only with pasta, butter, and Parmesan cheese. It has evolved over the years, and the Alfredo sauce you find in grocery stores and many restaurants is more of a sauce. This recipe is not the original Alfredo, but part of an evolution of Alfredo sauce. It’s supposed to be creamy, comforting, slightly indulgent, and super easy to make.

Chicken Alfredo Options:

You have many options for what chicken to use in this dish.Cook some diced chicken breasts as the recipe calls for, use pre-cooked chicken, or even add shredded rotisserie chicken

Want a tip for more delicious Chicken Alfredo? Using rotisserie chicken is a great way to add extra flavor!

Pasta Options:

Long noodles like fettuccine or linguine are traditional for this dish. However, penne is also a popular noodle dish for this dish, and you can really use any pasta you have on hand.

Half Substitute:

If you don’t have half and half, you can actually make it with half heavy cream and half milk. If you’re on a tight budget, you can also simply use whole milk, but it won’t be as thick or creamy as half and half.

Classic Chicken Alfredo with Breadsticks.

Troubleshooting: My sauce was too thick!

To thin the sauce, add extra half and half or simply add milk until desired consistency!

Service suggestion:

Instead of serving the cooked noodles and the sauce separately, you can add the cooked noodles directly to the saucepan and stir to coat the noodles before serving.

Storage and Reheating Recommendations:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in saucepan on the stovetop over medium heat until heated through, adding a little water as needed to thin the sauce.

If you liked this recipe, you might be interested in these other delicious pasta recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

An overhead view of a classic Chicken Alfredo.

This Easy Chicken Alfredo is better than your favorite restaurant! You’ll be surprised how easy and quick it is to make, and once you taste homemade Alfredo, you’ll never go back to the store to buy it!

Preparation time 10 minute

cooking time 25 minute

total time 35 minute

raw material

  • 1 pound Boneless Skinless Chicken Breast Diced (1 inch cube)
  • 2 tablespoon olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon minced garlic
  • 1/2 pound lasagna
  • 1 tablespoon chopped parsley (decoration, optional)


  • 1/4 cup salted butter
  • 1/4 cup all purpose flour
  • 2 1/2 cup Half and half
  • 1/2 teaspoon Salt or tasting
  • 1 teaspoon Garlic
  • 2 cup grated Parmesan cheese


  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken cubes and sprinkle with salt, pepper and garlic.

  • Stir in the chicken and cook until the chicken is golden brown, about 6-8 minutes. Once it’s browned, remove from the pan and turn the heat down.

  • Meanwhile, cook lasagna (or other pasta) according to package directions.


  • Cook the chicken in the same skillet, melting the butter over low heat. Add flour and heat to medium. Stir together and cook for 2 minutes, until the flour is light golden brown.

  • Slowly pour in half and half, stirring to combine. Add garlic and salt.

  • Bring to a simmer and stir constantly while heating. Just as it simmers, add 2 cups Parmesan cheese and stir until melted.

  • Return the cooked chicken to the sauce and simmer for another 2 minutes. The sauce will thicken with a simmer and as-is, so if you want a thinner sauce, you can add half more, and if you want it thicker, add more parmesan cheese.

  • Serve over cooked pasta and garnish with freshly grated Parmesan cheese and fresh parsley (optional).


Alternatively, instead of diced chicken breasts, you can use whole chicken breasts sliced ​​thinly over the pasta instead of mixing with the sauce. Cooking time will be longer, about 5 to 7 minutes per side, depending on the size and thickness of the chicken breasts. Due to the longer cooking time, season the chicken with salt and pepper, but add the garlic in the last few minutes of cooking.
You can also use chicken broth to thin the sauce.

Serve: 0.25cup | Calories: 732kcal | carbohydrate: 18G | protein: 48 years oldG | fat: 52G | Saturated fat: 28G | Trans fat: 1G | cholesterol: 193mg | sodium: 1976mg | Potassium: 881mg | fiber: 1G | sugar: 3G | Vitamin A: 1646unit | Vitamin C: 8mg | calcium: 773mg | iron: 2mg

Easy Chicken Alfredo