This Easy Chicken Alfredo is better than at your favorite restaurant! You’ll be amazed at how quick and easy it is to make, and once you taste homemade Alfredo you will never go back to store-bought!
We have heard your many requests for this recipe, and today, we are here to deliver! Everyone loves a good alfredo sauce, but we’re always amazed at how expensive it is at the store. You’re going to not only save money, but you’ll also fall in love with this homemade sauce. It is highly requested in The Stay At Home Chef house, and your family will be begging for it too. Once you go homemade you’ll never go back!
Originally, Alfredo was made with just pasta, butter, and parmesan. It’s evolved over the years, and the Alfredo sauces that you find at the grocery store, as well as at many restaurants are more of a bechamel-based sauce. This recipe is not the original Alfredo, but rather part of the evolution of Alfredo sauces. It is meant to be creamy, comforting, a little indulgent, and super easy to make.
Chicken Options for Alfredo
You have so many options of what chicken to use in this dish. Cook some diced chicken breasts like the recipe calls for, use pre-cooked chicken, or even add in shredded rotisserie chicken
Pasta Options
Long noodles like Fettuccini or Linguine are traditional with this dish. However, penne is also a popular noodle for this dish, and you could really use any pasta you have on hand.
Half and half substitutes
If you don’t have half and half, you can actually make it using half heavy cream and half milk. You can also simply use whole milk if you’re in a pinch, but it will not be as thick or creamy as with half and half.
Troubleshooting: My sauce is too thick!
To thin put the sauce, add in extra half and half or simply add milk until desired consistency!
Serving Suggestions
Rather than serving the cooked noodles and sauce separately, you can always add the cooked noodles straight to the pot of finished sauce and toss so the noodles are all coated in the sauce and then serve.
A Tip From the Chef
Want a tip for an even more amazing Chicken Alfredo? Use grilled chicken! It’s an excellent way to add in extra flavor!
Storage & Reheating Instructions
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet on the stovetop over medium heat until warmed through, adding a scant amount of water as needed to thin the sauce.
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Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I make this using the whole breast method; generously peppering and lightly salting them before cooking. I’ve also learned to pound them out at the thicker parts so they cook more evenly. For the sauce I use about a 1/2 cup less cheese than what’s called for because it gets almost too thick. But this is easy, and a go to for us! Thank you!
Tried this for the first time – flavors spot on. it made a large amount of sauce – I cooked 3/4 lb of fettuccini instead of 1/2 pound and next time will use the full pound package. Sauce was a little thick and had I read more comments I would have probably thinned down with some pasta water but I was afraid of making it grainy or too runny. Once I added the cheese it became so cheesy I was afraid to add anything to make it thinner – I’m notorious for a last minute of ruin of creamy sauces. Thank you for this easy recipe – can’t wait to make this for my friends!
When using broccoli is it better to use fresh broccoli or frozen broccoli ?
It is definitely a preference of what is best for you!
Delicious. Used heavy cream thinned down with whole milk. Could have used 1/2n1/2 but delicious
Loved this sauce recipe- thank you for sharing. Because I enjoy reading comments about what other cooks might do for change ups I’ll share mine. I sauteed chopped garlic in the butter before adding the flour for my roux (we enjoy the fresh garlic in our fettuccine) and I added dried basil and oregano leaves for an Italian flair. I also found that thinning out the sauce with some reserved pasta water worked better for me than adding extra milk. Sundried tomatoes are a nice addition as well which I did one time. My family really enjoys this recipe. Two thumbs up!
My guests enjoyed this meal, and it was so easy to prepare. I used sliced, grilled chicken breasts. Your recipes are perfect for my husband and me, and guests.
This is the easiest alfredo recipe and so delicious! It always comes together so perfectly and its fast! My family loves it!
Tried this today…excellent!! Very rich and a little thick, so added some chicken broth. Flavor was on point. Will definitely go in my dinner rotation.
Absolutly wonderful, delicious, full of flavor & simple to make, Alfredo is one of my favorites.i also dip it with french bread.
Recipe made a lot of sauce- next time I will make a pound of fettuccine instead of 1/2 pound