Easy Chicken Alfredo – thestayathomechef.com

This Easy Chicken Alfredo is better than at your favorite restaurant! You’ll be amazed at how quick and easy it is to make, and once you taste homemade Alfredo you will never go back to store-bought!

Classic chicken alfredo in a pan.

We have heard your many requests for this recipe, and today, we are here to deliver! Classic Chicken Alfredo is just that, it is a classic! Everyone loves a good alfredo sauce, but we’re always amazed at how expensive it is at the store. You’re going to not only save money, but you’ll also fall in love with this homemade sauce. It is highly requested in The Stay At Home Chef house, and your family will be begging for it too. Once you go homemade you’ll never go back! 

Chicken Options for Alfredo:

You have so many options of what chicken to use in this dish. Cook some diced chicken breasts like the recipe calls for, use pre-cooked chicken, or even add in shredded rotisserie chicken

Want a tip for an even more amazing Chicken Alfredo? Use grilled chicken, It is a great way to add in extra flavor!

Pasta Options:

Long noodles like Fettuccini or Linguine are traditional with this dish. However, penne is also a popular noodle for this dish, and you could really use any pasta you have on hand.

Half and half substitutes:

If you don’t have half and half, you can actually make it using half heavy cream and half milk. You can also simply use whole milk if you’re in a pinch, but it will not be as thick or creamy as with half and half.

Classic chicken Alfredo with breadsticks.

Troubleshooting: My sauce is too thick!

To thin put the sauce, add in extra half and half or simply add milk until desired consistency!

Serving Suggestions:

Rather than serving the cooked noodles and sauce separately, you can always add the cooked noodles straight to the pot of finished sauce and toss so the noodles are all coated in the sauce and then serve.

Storage and Reheating Suggestions:

Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet on the stovetop over medium heat until warmed through, adding a scant amount of water as needed to thin the sauce.

If you like this recipe, you may be interested in these other delicious pasta recipes:

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Overhead view of classic chicken Alfredo.

This Easy Chicken Alfredo is better than at your favorite restaurant! You’ll be amazed at how quick and easy it is to make, and once you taste homemade Alfredo you will never go back to store bought!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes


  • 1 pound diced boneless skinless chicken breast (1-inch cubes)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 1/2 pound fettucine
  • 1 tablespoon chopped parsley (to garnish, optional)


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups half and half
  • 1/2 teaspoon salt , or to taste
  • 1 teaspoon granulated garlic
  • 2 cups grated parmesan cheese


  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add in cubed chicken and sprinkle the salt, pepper and garlic over the chicken.

  • Stir the chicken and cook until the chicken has turned a golden brown color, about 6-8 minutes. Once it has browned, remove from the pan and turn the heat down to low.

  • Meanwhile, cook the fettucine (or other pasta) according to package directions.


  • In the same skillet the chicken was cooked in, melt butter over low heat. Add in flour and increase heat to medium. Whisk together and let cook for 2 minuted, until flour turns a light golden color.

  • Slowly pour in half and half, whisking to combine. Add in the granulated garlic and salt.

  • Bring to a simmer and whisk constantly while it heats. Just as it comes to a simmer, add in 2 cups of parmesan cheese and stir to melt.

  • Add the cooked chicken back into the sauce and let simmer for an additional 2 minutes. The sauce will thicken as it continues to simmer and as it stands so you can add in extra half/half if you want a thinner sauce or add in extra parmesan cheese if you would like it thicker.

  • Serve on top of the cooked pasta and garnish with freshly grated parmesan cheese and fresh parsley to garnish (optional).


Alternately, instead of using diced chicken breasts, you can also use whole chicken breasts and slice them for serving on top of the pasta, rather than mixed in with the sauce. The cooking time will be longer, approximately 5 to 7 minutes per side depending on the size and thickness of your chicken breasts. Due to this longer cooking time, season the chicken with salt and pepper, but add the garlic during the last few minutes of cooking.  You may also use chicken broth to thin the sauce. 

Serving: 0.25cups | Calories: 732kcal | Carbohydrates: 18g | Protein: 48g | Fat: 52g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1976mg | Potassium: 881mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1646IU | Vitamin C: 8mg | Calcium: 773mg | Iron: 2mg

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