This homemade chicken alfredo recipe is an easy weeknight meal that is all kinds of creamy, comforting, and satisfying. We went ahead and breaded the juicy chicken breast to make this pasta dish even more decadent and made a delicious Alfredo sauce that will EASILY top all the others you’ve tried.
You really can’t beat an easy pasta dinner that’s loaded with flavor and cheese. Whether you have picky eaters at home or a hangry spouse, this easy chicken alfredo recipe will be an instant family favorite.
While we have an Alfredo sauce with cream cheese, a chicken Alfredo Bake and an Alfredo lasagna, we’re thrilled to be sharing our go-to classic chicken Alfredo.
What’s In Classic Chicken Alfredo
- Fettuccine noodles: the perfect thick noodle. Cook to al dente for the best results!
- Chicken breast: we used boneless, skinless chicken breasts for quick and easy cooking.
- Eggs: you’ll need eggs as an adhesive for breading the chicken.
- Panko bread crumbs: we love the crispy crunchy texture of panko bread crumbs!
- Parmesan cheese: you can’t have chicken alfredo without Parmesan cheese! Skipping on this is a true crime.
- Garlic cloves: fresh is always best! It gives the sauce a great depth of flavor that isn’t really achievable with store bought alfredo sauce.
- Heavy whipping cream: it’s called heavy for a reason! It makes the sauce super creamy and luxurious.
- Nutmeg: just a pinch adds a subtle, warm flavor to the sauce.
Variations and Substitutions
While we decided to keep things pretty traditional with this recipe, there are plenty of ways to alter it into something more creative that fits your personal tastes.
The fettuccine pasta, for instance, can be swapped for penne pasta or even spaghetti if you prefer. You can also substitute chicken breasts with shrimp or even tofu for a vegetarian option.
If you want to add some extra flavor, try adding in some sautéed vegetables like mushrooms or bell peppers. And for a spicy kick, sprinkle in some red pepper flakes or cayenne pepper. Feel free to experiment. Anything with cheese in it will be delicious, no matter what!
Tips for Chicken Alfredo Pasta
- Save a step and buy precooked shredded chicken in this recipe. Add at step 6 before you add the garlic. Cook for 1-2 minutes and then add the garlic.
- If you’re making this ahead of time, keep the noodles and alfredo sauce separate until ready to serve. Warm up the sauce before pouring over the noodles.
- For an extra flavorful dish, try marinating the chicken breasts in a mixture of olive oil, Italian seasoning, and minced garlic for at least 30 minutes before breading and cooking.
Storage + Freezer Directions
Store any leftover chicken alfredo in an airtight container and store it in the refrigerator for up to 4 days.
To freeze, place in a freezer-safe, airtight container and store in the freezer for up to 3 months.
Serving Suggestions
I don’t know about you, but I’m in heaven when I have chicken fettuccine alfredo with some crusty bread on the side. Our Cheesy Garlic Bread would be perfect!
You can also serve this dish with a side salad for some added freshness. Our top picks are this Cucumber Tomato Feta Salad, Greek Orzo Salad with Feta, and Lemon Orzo Salad with Goat Cheese.
And for dessert (if you have room!), you’ll absolutely adore our Lemon Cream Cheese Bars, Homemade Cannoli Ice Cream, and Classic Tiramisu!
Chicken Alfredo
Ingredients
- 8 oz. fettuccine noodles
- 1.25 lbs. boneless skinless chicken breast
- ¼ cup all-purpose flour
- 2 large eggs whisked
- ¾ cup panko bread crumbs
- 2 teaspoons Italian seasoning
- 1.25 cups grated parmesan cheese divided
- ¼ cup vegetable oil
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 1.5 cups heavy whipping cream
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- ¼ teaspoon ground nutmeg
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions. Drain and set aside.
- To prepare the chicken, slice each breast in half horizontally, creating thin chicken breasts. Set aside.
- In a large bowl, add the bread crumbs, Italian seasoning, and ¼ cup parmesan cheese. Mix to combine. In a medium bowl, whisk the eggs.
- Dredge each piece of chicken into the flour. Then dip it into the eggs. Finally, dredge the chicken through the panko mixture.
- Heat the oil in a large cast iron skillet over medium heat. When the oil is fragrant, fry each piece of chicken for 3-4 minutes on each side. The internal temperature should be 165ºF. Set aside.
- Make the alfredo sauce. In a large nonstick skillet, heat the butter and olive oil over medium heat. When the butter has melted, add the garlic and cook for 1-2 minutes. Add the whipping cream and bring to a gentle simmer.
- Next, add the remaining parmesan cheese, salt, pepper, and nutmeg. Stir occasionally to melt the parmesan cheese.
- Add the noodles to the alfredo sauce and toss to combine.
- Slice the chicken into ½ inch pieces and top the pasta. Serve immediately.
Tips & Notes
- Save a step and buy precooked shredded chicken in this recipe. Add at step 6 before you add the garlic. Cook for 1-2 minutes and then add the garlic.
