This Chicken Alfredo is a creamy and flavorful fettuccine pasta dish, just like at Olive Garden. Simple, budget-friendly, this elegant dish is one of my favorite weeknight recipes that you can make in just 20 minutes!
Chicken Alfredo is a copycat of the classic Olive Garden dish we all love. It’s so easy to make as a delicious meal at home, and it’s a budget-friendly option too.
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What is Chicken Alfredo?
Fettuccine Alfredo was invented in the early 1900s in Rome by restaurateur and has since become an Italian classic. This recipe is thickened naturally with cream and grated parmesan cheese instead of flour or egg yolks for a silkier, creamier sauce.
Ingredients You’ll Need
- Chicken Breasts
- Fettuccine pasta
- Olive oil
- Butter
- Garlic
- Salt and pepper
- Heavy cream
- Parmesan cheese
- Optional parsley and red pepper flakes: for serving
How to Make Chicken Alfredo
This dish comes together easily in about 20 minutes.
First, you’ll need to prepare a pot of boiling water and cook the pasta.
Then fry the chicken slices in a large skillet over medium heat until they’re starting to brown. It’s fine if they’re not fully done, as they’ll be cooked through in the following step.
Add the minced garlic and season with salt and pepper before pouring in the cream.
Once the alfredo sauce starts to bubble, stir in the parmesan before reducing the heat to a simmer to allow it to thicken. This is when the magic happens!
Now you’re ready to toss this sauce with your cooked and drained fettuccine pasta.
It’s best to serve it hot on pasta plates with a sprinkling of additional parmesan and minced parsley on top for color.
Tips for Making Chicken Alfredo
- After adding the cream, keep the heat on a medium-to-low simmer to allow the alfredo sauce to thicken gradually. Higher heat may cause it to brown or burn.
- While you can use pre-cooked chicken strips for this recipe, you’ll get the best flavor by cooking the chicken yourself.
- For a lighter variation, substitute half and half milk instead of heavy cream and reduce butter to 1 tablespoon instead of 2 tablespoons.
The Best Alfredo Sauce
A creamy and rich alfredo sauce is the secret sauce for this recipe. Use heavy cream for the best result. You can add extra seasonings like Italian seasoning and dried basil to tailor to your own preference.
Can I Make this Dish Ahead of Time?
Yes, you can make the alfredo sauce ahead of time excluding the parmesan cheese. Store for up to 2 days in an airtight container in the fridge. When the pasta is nearly ready, reheat the sauce for 2-3 minutes in a skillet over medium heat. Stir in the parmesan cheese before combining with the pasta.
How to Reheat Chicken Alfredo?
The best way is to reheat on the stove-top over low heat. If your sauce has separated, don’t worry. Gently stir and it will incorporate again.
Quick and Easy Chicken Alfredo for Two
Ingredients
- 4 oz fettuccine pasta
- 2 teaspoons olive oil
- 2 teaspoons butter
- 1 chicken breasts
- 1 cloves garlic minced
- salt and pepper to taste
- 2/3 cup heavy cream
- 1/4 cup grated parmesan cheese divided
Optional for Serving
- fresh parsley chopped
- red pepper flakes
Instructions
- Cook pasta in a large pot of water according to package directions until al dente. Drain and toss with a small amount of olive oil to prevent sticking.
- Place a large skillet over medium-high heat. Add olive oil and butter followed by sliced chicken breasts.
- Sauté for 2-3 minutes until the chicken is no longer pink and starting to turn golden brown.
- Add the minced garlic and season with salt and pepper. Sauté for 30 seconds more until fragrant.
- Add cream to the pan and reduce heat to medium-low.
- Cook several minutes until the sauce is bubbling and thickening, stirring from time to time.
- Once thickened, add parmesan to the pan and stir until combined. Remove from heat.
- Add cooked pasta to the chicken mixture, tossing several times to combine.
- Place pasta on serving plates. Sprinkle remaining parmesan on top and garnish with optional parsley. Enjoy!
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