Homemade Chicken Alfredo

Homemade Chicken Alfredo is a family favorite at my house! This is an easy and delicious dinner that always leaves my kids asking for seconds. This recipe doesn’t take a lot of ingredients and it all comes together pretty quick. This one is also pretty cheap to make so it’s perfect for a special dinner when you’re watching the grocery bill and trying to eat out less!


  • 10 oz fettuccini
  • 1 lb of chicken breast
  • 1/2 tsp Salt and Pepper
  • 1 tsp Garlic Powder and Italian Seasoning
  • 2 tbsp butter
  • 1 stick (1/2 cup) of butter
  • 2 TBSP of minced garlic
  • 1 1/4 cups of heavy cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Italian seasoning
  • 1 1/4 cup shredded Parmesan cheese
  • Dried parsley

Prepping the Homemade Chicken Alfredo

This one doesn’t require a whole lot of prep work and that’s one of the reasons I love it so much! Just grab two chicken breasts and butterfly them open cutting them in half to make them thinner. Then those are going to get seasoned on both sides with 1/2 tsp salt and pepper and 1 tsp of Italian seasoning and garlic powder.

Once the chicken has been seasoned go ahead and gather the rest of the ingredients above for the Alfredo. I like to use freshly shredded Parmesan cheese and this is the point where I go ahead and get that shredded.

Cooking the Chicken

Place a large pot of water over high heat so it can heat to a boil while you cook the chicken. Next, grab a large pan and place it over medium heat dropping in a couple tablespoons of butter.

Cook your seasoned chicken breasts in the butter for 4-5 minutes per side, or until golden brown and they’ve come to a temperature of 165 degrees.

Next, you are going to add 10 ounces of pasta to the boiling water following the directions on the box.

Making the Alfredo

Remove the chicken from the pan and set it to the side while you build the sauce. For that just drop in a stick of butter (8 Tbsp) and stir it around until it melts. Then add in 2 Tablespoons of minced garlic and pour in 1 1/4 cups of heavy cream.

Season with salt, pepper, and Italian seasoning stirring well.

Stir the butter, heavy cream, and seasonings allowing it to come to a simmer before adding in the freshly shredded Parmesan cheese. Be sure your heat is still over medium heat though. If the heat is too hot the cheese may stick together instead of melting into the Alfredo. Stir constantly until it is well incorporated.

This is how the sauce should look once the Alfredo is ready. If it’s too thin you can let it simmer until it thickens more, but I’ve found the sauce thickens well once combined with the cooked fettuccine.

Serving the Homemade Chicken Alfredo

Once you’re happy with the consistency of your Alfredo add in your drained and cooked Fettuccine and stir everything together.

Slice the chicken breast into thin slices. To plate this I like to add the sliced chicken on top of the fettuccine Alfredo.

Sprinkle a little more fresh Parmesan cheese and some dried parsley over each plate to finish this off. We like to eat this with Caesar salad and bread sticks!

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