Creamy Chicken Alfredo + Video
This post may contain affiliate links. Please read my disclosure policy.
Our creamy chicken alfredo has a rich, velvety sauce, and everything cooks in one pot! Make this alfredo pasta for an easy Italian dinner in just 30 minutes.
Although it’s simple, this dish does not lack in the flavor department! The combination of tender fettucine, juicy bites of tender chicken, and a knock-out sauce will surely become a favorite.
On top of that, it’s a one pot recipe which means minimal clean up – perfect for busy weeknights or packed weekends.
Creamy Chicken Alfredo
If you love this one-pot recipe for alfredo pasta, we think you’ll also love this creamy chicken tortellini, 20 minute tortellini alfredo, or my 30 minute chicken alfredo with broccoli. Cheesy tortellini noodles tossed in a luscious and flavorful cheese coating? Say no more!
Or if you’re in the mood for some “south of the border” flavor, my taco spaghetti is another easy, tasty option with extra kick of flavor.
RECIPE VIDEO
Watch the video to see how easy it is to make chicken fettuccine alfredo!
Recipe Tips and Tricks
- Want a thinner sauce? If the consistency is too thick for your liking, stir in a splash of wine or broth to loosen it up a bit.
- Use a wine you love. We always recommend cooking with a wine you would drink on its own. This is especially true for an an alfredo recipe, where the flavor really comes through.
- Alcohol-free substitute: White grape juice or extra broth can be used as a substitute for wine if needed. However, I highly recommend using Chardonnay if you can.
- Want extra sauce? The fettuccine soaks up a lot, so reduce the amount of noodles if you want your dish to be saucier. This won’t change the flavor or quality, just the consistency! Or, make a tortellini alfredo or use penne instead.
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
Serving Suggestions
You can serve the alfredo pasta with a side of vegetables or garlic knots to round out the plate.
No matter what you decide – sides or no sides, I can almost assure you that everyone will be scrambling to get their hands on a second plate, leaving you with no chicken alfredo leftovers!
Chicken Fettucine Alfredo FAQ
How do I thicken up homemade alfredo sauce?
It will naturally thicken as it cools. If it is still not the consistency you want it to be, adding more cheese or heavy cream should do the trick.
How do I keep the sauce from separating?
First, allow the cream to come to room temperature before adding it to the pan. Measure it out and let it sit on the counter before starting the recipe.
Once the mixture comes to a boil, reduce the heat so it stays at a simmer and stir frequently to prevent any scorching.
How long does creamy chicken alfredo last in the refrigerator?
Once cooled, transfer leftovers to an airtight container and refrigerate for 3 to 5 days. Reheat on the stove over low heat, adding a splash of wine or broth as needed to thin the sauce.
Enjoy!
Don’t miss a thing!
Follow us on Facebook | Twitter | Pinterest | Instagram
Other Easy Pasta Recipes
Creamy Chicken Alfredo + Video
Equipment
- large skillet To help everything cook evenly, a wide skillet works best. Ideally it should be more than 12 inches in diameter.
- heat-resistant silicone spatula Perfect for cooking, stirring, and serving.
- box grater Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Ingredients
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup Chardonnay (white wine)
- 1 cup chicken stock
- 1 cup heavy cream
- 8 ounces uncooked fettuccine pasta, or whatever pasta you prefer
- 4 ounces fresh grated Parmesan cheese, about 2 cups
- 1/4 teaspoon ground nutmeg
- optional chopped fresh parsley to garnish
Instructions
- Warm a large skillet over medium-high heat, add butter. Once butter is melted add chicken and sprinkle with salt and pepper. Cook until browned, about 10 minutes. Add wine to skillet, use a rubber spatula to scrape the browned bits from the bottom of the skillet. Add broth and cream. Stir to combine.
- Add uncooked pasta to skillet. Stir to combine and coat pasta in the sauce (the pasta will cook right in the sauce absorbing the sauce and becoming incredibly flavorful). Bring to a boil.
- Once boiling, cover and cook 7-9 minutes until pasta is cooked al dente (with a bite to it). If you are using long pasta (spaghetti, fettuccine, etc) you will need to stir every minute or so after 7 minutes to make sure the pasta is combined and cooking in the sauce.
- Once pasta is cooked al dente, remove from heat. Stir in Parmesan cheese and nutmeg. If necessary, add salt and pepper to taste. Garnish with fresh parsley (or basil would be good too).
- Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2015. Updated and republished June 2022.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
One pot meals, nothing better on the busy days.
I appreciate you supplying substitutes for the wine!
I am so happy to hear that helps, Anna. One of my dear friends makes it all the time and prefers not to use wine. She swears it is amazing! Enjoy dinner and let us know how it goes.
Great recipe! I, however would take the chicken out of the pan after the initial cooking. That is only because I dislike overlooked or dry chicken. Your thoughts please.
I traditionally do the same. I chose to follow this verbatim. Keeping in mind it would continue to cook while browning. It really enhanced the flavor of the chicken and noodles. I have been pretty attached to the same alfredo receipe for twenty years. I REALLY LOVED this spin and the simplicity!!
Added garlic and red chillies. Yum.
nice post
Are you suggesting that 3 cups of liquid would cook dried fettuccine? Or are you referring to the soft fettuccine found in the cold case????
Yo, can I just say my Italian husband loved, loved, loved this alfredo! First time I've done it with chardonnay and bonus got to drink the rest of the bottle!
This is one of the best Alfredo recipes i’ve tried! I like to make my own homemade pasta to go with it too, can’t go wrong with nice comforting pasta and cheese