In my Chicken Alfredo Fettuccine Recipe I reveal a simple, healthier method to make a creamy sauce without heavy cream using everyday ingredients, curious how I pull it off?

Jump to Recipe

I love finding shortcuts that make a dish sing without guilt, and this Best Chicken Alfredo Recipe does exactly that. I took simple things like boneless skinless chicken breasts and garlic and turned them into something that feels rich but isnt heavy, you wont believe it.

I kept it honest with a touch of brightness and heat sometimes, and even adapted a Stove Top Chicken Alfredo Recipe my friends rave about. One version reads like a Chicken Alfredo Fettuccine Recipe from a restaurant, but its faster, cleaner and kinda dangerous for weeknight dinners.

Come try it, you might end up making it every week.

Ingredients

Print Recipe (No Advertisments)

Fettuccine: Hearty carbs, gives fiber with whole wheat option, fills you up and comforts
Chicken breasts: Lean protein, builds muscle, low fat when trimmed but can get dry sometimes
Garlic: Adds sharp savory punch, tiny calories, may boost immunity and flavor depth
Parmesan cheese: Rich umami, lots of calcium and protein, salty so use sparingly or not
Olive oil: Heart healthy fats, adds silkiness and flavor, moderate use keeps calories sane
Butter: Gives creamy mouthfeel and depth, adds saturated fat so use wisely
Lemon juice: Brightens sauce with acidity, cuts richness, optional but really wakes flavors
Parsley: Fresh herb, adds color and mild freshness, low calories, nice finishing touch

Ingredient Quantities

12 oz fettuccine pasta whole wheat or regular

1 lb boneless skinless chicken breasts

1 tablespoon olive oil

2 tablespoons unsalted butter

3 cloves garlic minced

1 cup low sodium chicken broth

1 cup 2% milk

1 tablespoon cornstarch optional

1 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice optional

1/4 teaspoon red pepper flakes optional

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil and cook 12 oz fettuccine (whole wheat may need 1-2 min longer) until al dente; reserve 1 cup pasta water then drain.

2. Meanwhile season 1 lb boneless skinless chicken breasts with salt and freshly ground black pepper, slice into thinner cutlets or pound to about 1/2 inch; heat 1 tablespoon olive oil in a large skillet over medium-high and cook chicken 4 to 6 minutes per side until golden and 165F inside, then remove and let rest 5 minutes before slicing against the grain.

3. Lower heat to medium, add 2 tablespoons unsalted butter to the same skillet and melt; add 3 cloves garlic minced and cook about 30 to 45 seconds until fragrant but not browned.

4. Pour in 1 cup low sodium chicken broth and 1 cup 2% milk, bring to a gentle simmer. If you want a thicker sauce whisk 1 tablespoon cornstarch (optional) with 2 tablespoons cold milk to make a slurry and whisk it into the simmering liquid, simmer 2 to 3 minutes until slightly thickened; warming the milk first helps prevent curdling.

5. Remove pan from heat and slowly whisk in 1 cup freshly grated Parmesan cheese until smooth; if the sauce looks grainy or too thick add reserved pasta water a little at a time to smooth it out.

6. Return to very low heat just to warm through but don’t boil, then stir in 1 tablespoon fresh lemon juice (optional) and 1/4 teaspoon red pepper flakes (optional) if using; taste and adjust salt and pepper.

7. Add the drained fettuccine to the sauce and toss or use tongs to coat well, add sliced chicken and toss gently; use reserved pasta water to loosen the sauce to the creaminess you like.

8. Finish with 2 tablespoons chopped fresh parsley and an extra sprinkle of Parmesan, serve immediately while hot.

9. Tips: save some pasta water before draining, grate real Parmesan fresh for best texture, don’t overheat the sauce after adding cheese or it can get grainy, and slicing chicken thin keeps dinner quick and even.

Equipment Needed

1. Large pot for boiling the fettuccine
2. Colander (to drain pasta and save pasta water)
3. Large skillet (10 to 12 inch)
4. Tongs (or pasta fork)
5. Cutting board
6. Chef’s knife
7. Measuring cups and spoons
8. Whisk (for the slurry and smoothing the sauce)
9. Microplane or box grater (for freshly grated Parmesan)

FAQ

Q: Can I use whole wheat pasta and will it change cook time? A: Yes you can. Whole wheat usually takes about 1 to 2 minutes longer than regular so taste for al dente. Save a cup of the pasta water before you drain it, that starchy water helps the sauce cling to the noodles.

Q: I only have 2% milk, will the sauce still be creamy? A: Yes, 2% works fine. It will be lighter than heavy cream though, so either simmer a little longer to reduce it, or whisk in a small cornstarch slurry (mix cornstarch with cold water) to thicken. Add cheese off the heat and stir till melted, that keeps the texture smooth.

Q: How do I stop the Alfredo from getting grainy or separating? A: Keep the sauce on low heat and don't boil it. Use freshly grated Parmesan not pre grated, warm the milk before adding cheese and remove from direct heat before stirring the cheese in. If it starts to separate, whisk in a splash of warm milk or some reserved pasta water to bring it back together.

Q: What's the easiest way to cook the chicken so its juicy? A: Pound the breasts a bit so they're even, season well, then sear in olive oil over medium high until golden and cooked through to 165 F. Let the chicken rest 5 minutes before slicing, that keeps the juices inside. You can also cut into strips and cook faster if you want.

Q: Can I make this ahead and how do I reheat it? A: You can make it ahead, store in the fridge up to 3 days. Reheat gently on the stove over low heat with a splash of milk or broth to loosen the sauce, stir often. Microwaving on high will make it grainy so go low and stir.

Q: Can I freeze Alfredo or make substitutions? A: Freezing creamy Alfredo usually changes the texture so it's not ideal. If you must freeze, freeze the chicken and pasta separately and expect to rework the sauce when thawing. Substitutes that work well are Pecorino Romano for Parmesan, gluten free pasta if needed, or add a squeeze of lemon and some red pepper flakes for extra brightness.

Best Chicken Alfredo Recipe Substitutions and Variations

Fettuccine pasta: linguine, tagliatelle, spaghetti, or spiralized zucchini (zoodles) if you want a low carb option.
Boneless skinless chicken breasts: boneless thighs (they’re juicier), shrimp or scallops for a seafood twist, rotisserie chicken for a shortcut, or firm tofu if you’re going vegetarian.
2% milk: whole milk for a richer sauce, half and half or heavy cream for extra creaminess, evaporated milk as a shelf-stable swap, or unsweetened almond milk plus a little cornstarch to help thicken.
Freshly grated Parmesan cheese: Pecorino Romano (saltier), Grana Padano, Asiago, or nutritional yeast for a dairy free/vegan option.

Pro Tips

1) Save about a cup of the starchy pasta water and add it little by little to the sauce if it looks grainy or too thick. The starch helps the sauce cling and smooths it out, but dont dump it all at once or you’ll thin the sauce too much.

2) Grate real Parmesan fresh and let it warm up a bit on the counter before you add it. Cold grated cheese clumps and makes the sauce grainy. Take the pan off the heat while you whisk it in, add it slowly and you’ll get a much creamier finish.

3) Dont overcook the chicken. Use an instant read thermometer, pull it at about 160F and let it rest 5 minutes so it finishes to 165F while staying juicy. Also pat the breasts dry first so you get better browning and more flavor.

4) If you use whole wheat pasta, expect it to need a minute or two more but still keep it al dente. Finish the pasta in the sauce for 30 to 60 seconds so it absorbs flavor. A quick squeeze of lemon at the end brightens the whole dish if it tastes a bit flat.

Best Chicken Alfredo Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

In my Chicken Alfredo Fettuccine Recipe I reveal a simple, healthier method to make a creamy sauce without heavy cream using everyday ingredients, curious how I pull it off?

Servings

servings

Calories

717

kcal

Equipment: 1. Large pot for boiling the fettuccine
2. Colander (to drain pasta and save pasta water)
3. Large skillet (10 to 12 inch)
4. Tongs (or pasta fork)
5. Cutting board
6. Chef’s knife
7. Measuring cups and spoons
8. Whisk (for the slurry and smoothing the sauce)
9. Microplane or box grater (for freshly grated Parmesan)

Ingredients

12 oz fettuccine pasta whole wheat or regular
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic minced
1 cup low sodium chicken broth
1 cup 2% milk
1 tablespoon cornstarch optional
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice optional
1/4 teaspoon red pepper flakes optional

Directions

Bring a large pot of salted water to a boil and cook 12 oz fettuccine (whole wheat may need 1-2 min longer) until al dente; reserve 1 cup pasta water then drain.
Meanwhile season 1 lb boneless skinless chicken breasts with salt and freshly ground black pepper, slice into thinner cutlets or pound to about 1/2 inch; heat 1 tablespoon olive oil in a large skillet over medium-high and cook chicken 4 to 6 minutes per side until golden and 165F inside, then remove and let rest 5 minutes before slicing against the grain.
Lower heat to medium, add 2 tablespoons unsalted butter to the same skillet and melt; add 3 cloves garlic minced and cook about 30 to 45 seconds until fragrant but not browned.
Pour in 1 cup low sodium chicken broth and 1 cup 2% milk, bring to a gentle simmer. If you want a thicker sauce whisk 1 tablespoon cornstarch (optional) with 2 tablespoons cold milk to make a slurry and whisk it into the simmering liquid, simmer 2 to 3 minutes until slightly thickened; warming the milk first helps prevent curdling.
Remove pan from heat and slowly whisk in 1 cup freshly grated Parmesan cheese until smooth; if the sauce looks grainy or too thick add reserved pasta water a little at a time to smooth it out.
Return to very low heat just to warm through but don't boil, then stir in 1 tablespoon fresh lemon juice (optional) and 1/4 teaspoon red pepper flakes (optional) if using; taste and adjust salt and pepper.
Add the drained fettuccine to the sauce and toss or use tongs to coat well, add sliced chicken and toss gently; use reserved pasta water to loosen the sauce to the creaminess you like.
Finish with 2 tablespoons chopped fresh parsley and an extra sprinkle of Parmesan, serve immediately while hot.
Tips: save some pasta water before draining, grate real Parmesan fresh for best texture, don't overheat the sauce after adding cheese or it can get grainy, and slicing chicken thin keeps dinner quick and even.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.