Creamy Dreamy Chicken Alfredo (2024)

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pure indulgence

Every now and then, I forget every health-conscious thought I’ve ever had, and I start craving chicken alfredo. Oh yes, I’m cooking the really good stuff today.

I’m Italian, and that means I frickin’ love pasta. I could probably eat pasta every day if I had to, and sometimes I do. Okay, I know fettucine alfredo isn’t exactly Italian (a sentiment that is heavily debated in the pasta community, by the way), but I’m Italian-American, so I eat what I want, whatever, who cares?

The rich and creamy sauce coating the tender pieces of chicken and perfectly cooked pasta. It’s a meal that brings comfort and satisfaction with every bite. And trust me, my recipe for Creamy Dreamy Chicken Alfredo will make all your cravings go away. My stomach is growling just thinking about it.

To make this heavenly dish, you’ll need lots of butter, heavy cream or half-and-half, onion, garlic, Parmesan cheese, chicken breasts, and fettuccine pasta. I like to add broccoli and mushrooms, too. Start by cooking the pasta according to package instructions. While that’s happening, you can cook the chicken in a pan until it’s golden brown and cooked through.

Next, it’s time to make the sauce. Melt some butter in a pan and add in your veggies. Once the veggies are cooked, pour in some heavy cream, more butter, and let it simmer for a few minutes. Then add in the grated Parmesan cheese and stir until it’s fully melted and incorporated.

Now it’s time to bring everything together. Add the cooked chicken and cooked pasta to the pan with the sauce and toss everything together until the pasta is fully coated. You can add some extra Parmesan cheese on top before serving for an extra cheesy touch.

When you take a bite of this Creamy Dreamy Chicken Alfredo, you’ll be transported to a world of pure indulgence. It’s a dish that’s perfect for a cozy night in, a special occasion, or just a regular weeknight when you need a little pick-me-up. This recipe technically serves 4, but if you’re me, it only serves 2. Both of those people being me.

make it yours

Veggie Additions: Customize your Alfredo with your favorite veggies. Besides broccoli and mushrooms, consider adding spinach, sun-dried tomatoes, or roasted red peppers for extra flavor and color.
Protein Swaps: Substitute the chicken with cooked shrimp, grilled salmon, or sautéed tofu for a seafood or vegetarian version.
Cream Variations: Use half-and-half, whole milk, or a combination of milk and chicken broth for a lighter sauce without compromising the creaminess.
Cheese Choices: Experiment with different cheeses like Pecorino Romano, Gruyère, or Asiago alongside the Parmesan for unique flavor profiles.
Herb Alternatives: Instead of parsley, try fresh basil, thyme, or chives for a different herbal note.
Spice Level: Adjust the red pepper flakes to your preferred spice level. For a milder version, reduce or omit the red pepper flakes altogether.
Pasta Preference: While the recipe calls for fettuccine or linguine, you can use any pasta shape you prefer, such as penne, farfalle, or rigatoni.

creamy dreamy chicken alfredo full recipe

Creamy Dreamy Chicken Alfredo

Every now and then, I forget every health-conscious thought I’ve ever had, and I start craving chicken alfredo. Oh yes, I’m cooking the really good stuff today.I’m Italian, and that means I frickin’ love pasta. I could probably eat pasta every day if I had to, and sometimes I do. Okay, I know fettucine alfredo isn’t exactly Italian (a sentiment that is heavily debated in the pasta community, by the way), but I’m Italian-American, so I eat what I want, whatever, who cares?The rich and creamy sauce coating the tender pieces of chicken and perfectly cooked pasta. It’s a meal that brings comfort and satisfaction with every bite. And trust me, my recipe for Creamy Dreamy Chicken Alfredo will make all your cravings go away. My stomach is growling just thinking about it.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4

Ingredients

8 oz fettucine or linguine pasta
8 oz boneless skinless chicken breast
8 oz parmesan cheese shredded or grated
1 stick of butter 8 tablespoons
1 cup heavy cream or half-and-half
2 oz chopped fresh parsley
1/2 medium onion
2 garlic cloves
4 oz white mushrooms optional
1/2 cup broccoli florets optional

For Seasoning:

1 tsp creole seasoning
1 tsp onion powder
1 tsp garlic powder
1 tbsp salt
1 tsp black pepper
1/2 tsp red pepper flakes optional

Instructions

Wash and dry all veggies, and chop garlic, onion, and parsley. Slice mushrooms if using, and chop all large pieces of stem off the broccoli florets; cut into smaller pieces if desired. Boil water in a medium saucepan. Cook pasta according to package directions. Reserve pasta water when straining.
Melt 2 tablespoons of butter in a medium skillet. Pat chicken breast dry with a paper towel and season on both sides with creole seasoning, salt, and black pepper. Once the butter is melted and bubbling, turn heat up to medium-high and cook chicken approximately 3 minutes on each side, or until golden brown. Turn heat to medium, cover, and continue cooking about 5 minutes.
Once chicken is fully cooked, remove from skillet and set aside. Add in 2 more tablespoons of butter and melt on medium heat. Add in onion and optional mushrooms and/or broccoli. Season with a pinch of salt and garlic powder. Let cook until the veggies have released their moisture. Then, add the remaining butter and reduce the heat to low. Add chopped garlic.
Let garlic and veggies continue to simmer until the butter has melted. Add in heavy cream, and stir until combined. Be sure to keep the heat low, otherwise the cream will curdle. Let the butter, cream, and veggies come to a low simmer, and then add in half of the parmesan cheese. Continue to stir, and add pasta water as needed until it reaches the desired consistency.
Once the cheese has fully melted into the sauce, add in the strained pasta, cooked chicken, remaining parmesan cheese, and remaining seasonings. Finish with chopped parsley, and serve hot.

Notes

Leftovers: Store any leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, warm the Chicken Alfredo in a skillet over medium-low heat with a splash of milk or cream, stirring occasionally until heated through and creamy. Alternatively, reheat in the microwave in short intervals, stirring in between to ensure even heating.

Servings: This recipe technically serves 4, but you can adjust the quantities to suit your needs. Double or halve the ingredients depending on the number of servings desired.

Keyword Alfredo, Chicken, Indulgence, Pasta

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