Nothing beats the comfort of a perfectly creamy chicken alfredo recipe that brings restaurant-quality flavor straight to your home kitchen. Whether you’re craving the timeless classic or looking to spice things up with bold new variations, these 10 incredible chicken alfredo recipes will transform your dinner routine. From traditional Italian-American favorites to innovative twists featuring bacon, Cajun spices, and fresh vegetables, each recipe delivers that signature rich, velvety sauce paired with tender chicken that makes this dish absolutely irresistible. Get ready to discover your new favorite way to enjoy this beloved pasta masterpiece!
Table of Contents
Classic Chicken Alfredo
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
- Italian seasoning
Instructions:
- Prepare the chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then slice into strips.
- Cook the pasta: Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Make the Alfredo sauce: In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Slowly pour in heavy cream, whisking constantly. Bring to a gentle simmer.
- Add cheese: Gradually whisk in grated Parmesan cheese until smooth and creamy. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Combine everything: Add cooked fettuccine to the sauce and toss to coat evenly. Top with sliced grilled chicken and gently mix.
- Serve: Transfer to serving plates, garnish with fresh parsley and additional Parmesan cheese. Serve immediately while hot.
Cooking time: 25-30 minutes | Serves: 4 people
Chicken Broccoli Alfredo
Ingredients:
- 1 lb (450g) fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups fresh broccoli florets
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley for garnish
Instructions:
- Prepare the pasta: Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Steam the broccoli: While pasta cooks, steam broccoli florets for 3-4 minutes until bright green and tender-crisp. Set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
- Make the alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Slowly pour in heavy cream, whisking constantly. Bring to a gentle simmer.
- Add cheese: Remove from heat and gradually whisk in Parmesan cheese until smooth. Season with salt, pepper, and nutmeg if using.
- Combine everything: Add the cooked pasta to the alfredo sauce, tossing to coat. Add the cooked chicken and steamed broccoli. Toss gently to combine. If sauce seems too thick, add reserved pasta water gradually until desired consistency is reached.
- Serve: Transfer to serving plates, garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately while hot.
Tips:
- Don’t overcook the broccoli to maintain its vibrant color and crisp texture
- Use freshly grated Parmesan for the best flavor and smooth sauce
- Serve immediately as alfredo sauce tends to thicken as it cools
Cajun Chicken Alfredo
This spicy Southern-inspired Cajun Chicken Alfredo combines bold, blackened chicken with rich and creamy alfredo sauce for the perfect balance of heat and comfort.
Ingredients:
For the Cajun Chicken:
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons Cajun seasoning
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and white pepper to taste
- 1/4 teaspoon nutmeg (optional)
Additional:
- 12 oz fettuccine pasta
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan cheese for serving
Instructions:
Step 1: Prepare the Cajun Seasoning
In a small bowl, combine Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Mix well to create your blackening spice blend.
Step 2: Season the Chicken
Pat chicken breasts dry with paper towels. If they’re thick, pound them to an even 3/4-inch thickness. Rub the Cajun spice mixture generously all over both sides of the chicken breasts, pressing gently to help the spices adhere. Let sit for 15-20 minutes at room temperature.
Step 3: Cook the Pasta
Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Step 4: Blacken the Chicken
Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. When the oil is hot and shimmering, carefully add the seasoned chicken breasts. Cook for 6-7 minutes without moving them to develop a dark, blackened crust. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C). Remove chicken and let rest for 5 minutes, then slice into strips.
Step 5: Make the Alfredo Sauce
In the same pan (without cleaning), reduce heat to medium-low and add butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant. Slowly pour in heavy cream, whisking constantly. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
Step 6: Finish the Sauce
Remove from heat and gradually whisk in grated Parmesan cheese until smooth and creamy. Season with salt, white pepper, and nutmeg if using. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Step 7: Combine and Serve
Add the cooked fettuccine to the alfredo sauce and toss gently to coat. Transfer to serving plates and top with sliced Cajun chicken. Garnish with fresh chopped parsley and additional Parmesan cheese. Serve immediately while hot.
Chef’s Tips:
- Don’t move the chicken while it’s cooking the first side – this creates the perfect blackened crust
- Use freshly grated Parmesan cheese for the smoothest sauce
- If you prefer less heat, reduce the cayenne pepper in the seasoning blend
- The dish is best served immediately as the sauce will thicken as it cools
One-Pot Chicken Alfredo
This convenient one-pot chicken alfredo is perfect for busy weeknights when you want a creamy, delicious dinner without the hassle of multiple dishes to wash.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 12 oz fettuccine pasta
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
- Optional: red pepper flakes
Instructions:
- Season and cook the chicken: Season chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
- Sauté garlic: In the same pot, add minced garlic and sauté for 30 seconds until fragrant.
- Add pasta and liquid: Add the uncooked fettuccine, chicken broth, and heavy cream to the pot. Stir well to combine and ensure pasta is submerged in liquid.
- Cook the pasta: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15-18 minutes, stirring occasionally to prevent sticking, until pasta is tender and most liquid is absorbed.
- Add cheese and chicken: Remove from heat. Add butter and gradually stir in Parmesan cheese until melted and creamy. Return cooked chicken to the pot and toss everything together.
- Final seasoning: Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Serve: Garnish with fresh parsley and additional Parmesan cheese. Serve immediately while hot and creamy.
Tips:
- Use freshly grated Parmesan for the best melting and flavor
- Don’t skip the butter – it helps create the silky smooth sauce
- If sauce seems too thick, add a splash of pasta water or broth
- Leftovers can be reheated with a splash of cream or milk
Chicken Bacon Alfredo
This indulgent Chicken Bacon Alfredo combines tender chicken breast, crispy bacon, and rich creamy sauce for an irresistibly satisfying meal.
Ingredients:
- 1 lb fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1 lb)
- 6 slices thick-cut bacon
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the bacon: Cook bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels. Once cooled, chop into bite-sized pieces. Set aside.
- Cook the chicken: Season chicken breasts with salt and pepper. Heat olive oil in the same skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and let rest for 5 minutes, then slice into strips.
- Cook the pasta: Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Slowly pour in heavy cream, whisking constantly. Bring to a gentle simmer.
- Add cheese: Reduce heat to low. Gradually add Parmesan cheese, whisking continuously until smooth and creamy. Season with salt and pepper.
- Combine everything: Add the cooked pasta to the sauce, tossing to coat. Add sliced chicken and bacon pieces. If needed, add reserved pasta water to achieve desired consistency.
- Serve: Transfer to serving plates and garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately while hot.
Tips: For best results, use freshly grated Parmesan cheese and don’t let the sauce boil once the cheese is added to prevent curdling.
Baked Chicken Alfredo
This comforting baked chicken alfredo is perfect for feeding a crowd and can be prepared ahead of time. The pasta, tender chicken, and creamy alfredo sauce are combined and baked until golden and bubbly.
Ingredients:
- 1 lb penne or rigatoni pasta
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese, plus extra for topping
- 4 tablespoons butter
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Cooking spray for baking dish
Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray and set aside.
- Cook the Pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Cook the Chicken: Season chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until golden brown and cooked through. Remove and set aside.
- Make Alfredo Sauce: In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant. Slowly whisk in heavy cream and milk. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Add Cheese: Remove from heat and whisk in 1 cup Parmesan cheese until smooth. Season with salt and pepper to taste.
- Combine Everything: In a large bowl, combine cooked pasta, chicken, and alfredo sauce. Mix well to coat everything evenly.
- Assemble the Casserole: Transfer the mixture to the prepared baking dish. Top evenly with mozzarella cheese and additional Parmesan cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted, bubbly, and golden brown on top.
- Serve: Let cool for 5 minutes before serving. Garnish with fresh chopped parsley and serve hot.
Make-Ahead Tips: This casserole can be assembled up to 24 hours in advance. Cover tightly and refrigerate. Add an extra 10-15 minutes to baking time if cooking from cold. Perfect for meal prep and entertaining!
Garlic Chicken Alfredo
Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Garlic Alfredo Sauce:
- 4 tablespoons butter
- 8 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Additional:
- 12 oz fettuccine pasta
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan cheese for serving
Instructions:
- Prepare the pasta: Cook fettuccine according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Season the chicken: In a bowl, combine chicken pieces with 6 minced garlic cloves, olive oil, salt, pepper, and Italian seasoning. Mix well and let marinate for 10 minutes.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and cooked through. Remove chicken and set aside.
- Make the garlic alfredo sauce: In the same skillet, melt butter over medium heat. Add the remaining 8 minced garlic cloves and sauté for 1-2 minutes until fragrant, being careful not to burn.
- Add cream: Slowly pour in heavy cream, whisking constantly. Bring to a gentle simmer and cook for 2-3 minutes.
- Add cheese: Gradually whisk in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg if using.
- Combine everything: Return the cooked chicken to the skillet. Add the cooked pasta and toss everything together. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Serve: Transfer to serving plates, garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot.
Tips:
- Don’t overcook the garlic to avoid bitterness
- Use freshly grated Parmesan for the best flavor
- Serve immediately as alfredo sauce thickens as it cools
Chicken Spinach Alfredo
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz fettuccine pasta
- 3 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley for garnish
Instructions:
- Prepare the pasta: Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Cook the chicken: Season chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
- Prepare the spinach: In the same skillet, add fresh spinach and cook for 1-2 minutes until wilted. If using frozen spinach, make sure it’s well-drained and just heat through for 1 minute.
- Make the alfredo sauce: Reduce heat to medium-low. Add butter to the skillet and melt. Add minced garlic and sauté for 1 minute until fragrant. Slowly pour in heavy cream, whisking constantly. Let it simmer for 2-3 minutes.
- Add cheese: Gradually whisk in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg if using. The sauce should coat the back of a spoon.
- Combine everything: Return cooked chicken to the skillet. Add drained pasta and toss to combine. If sauce seems too thick, add reserved pasta water gradually until desired consistency is reached.
- Serve: Transfer to serving plates, garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately while hot.
Tips:
- Don’t overcook the spinach to maintain its vibrant green color
- Use freshly grated Parmesan for the best flavor and smooth melting
- Serve immediately as alfredo sauce can thicken as it cools
- Add a splash of white wine to the sauce for extra flavor (optional)
Chicken Mushroom Alfredo
Ingredients:
- 1 lb (450g) fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz (225g) mixed mushrooms (button, cremini, or shiitake), sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine (optional)
- Salt and black pepper to taste
- 1/4 teaspoon nutmeg
- Fresh parsley, chopped for garnish
- Additional Parmesan for serving
Instructions:
- Prepare the pasta: Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Season and cook chicken: Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- Sauté mushrooms: In the same skillet, add remaining olive oil and 1 tablespoon butter. Add sliced mushrooms and cook until golden brown and their moisture has evaporated, about 5-7 minutes. Season with salt and pepper.
- Build the sauce base: Add minced garlic to the mushrooms and cook for 30 seconds until fragrant. If using wine, add it now and let it reduce by half.
- Create alfredo sauce: Reduce heat to low. Add remaining butter and heavy cream. Stir gently and let it simmer for 2-3 minutes until slightly thickened.
- Add cheese and seasonings: Gradually whisk in Parmesan cheese until melted and smooth. Add nutmeg and season with salt and pepper to taste.
- Combine everything: Return cooked chicken to the skillet. Add drained pasta and toss everything together. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Final touches: Taste and adjust seasoning. Remove from heat and garnish with fresh parsley and additional Parmesan cheese.
- Serve immediately: Plate the pasta while hot and serve with extra Parmesan cheese on the side.
Pro Tips:
- Use a mix of mushroom varieties for complex flavor – shiitake adds earthiness while cremini provides meatiness
- Don’t overcrowd mushrooms in the pan to ensure proper browning
- Freshly grated Parmesan melts better than pre-shredded
- Serve immediately as alfredo sauce thickens as it cools
Shrimp and Chicken Alfredo
Ingredients:
- 1 lb fettuccine pasta
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 lb medium shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Prepare the pasta: Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Season the proteins: Pat chicken and shrimp dry. Season both with salt, pepper, and Italian seasoning.
- Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 6-7 minutes until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
- Cook the shrimp: In the same skillet, add remaining olive oil. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside with chicken.
- Make the Alfredo sauce: Reduce heat to medium-low. Add butter to the skillet and let it melt. Add minced garlic and sauté for 1 minute until fragrant.
- Add cream: Slowly pour in heavy cream, whisking constantly. Let it simmer for 2-3 minutes until it begins to thicken slightly.
- Add cheese: Gradually whisk in Parmesan cheese until melted and smooth. If sauce is too thick, add reserved pasta water 1 tablespoon at a time.
- Combine everything: Add the cooked pasta to the sauce and toss to coat. Return chicken and shrimp to the skillet and gently fold together.
- Final seasoning: Taste and adjust seasoning with salt and pepper. Add red pepper flakes if desired for a slight kick.
- Serve: Transfer to serving plates, garnish with fresh chopped parsley and additional Parmesan cheese. Serve immediately while hot.
Cooking Tips:
- Don’t overcook the shrimp to prevent them from becoming rubbery
- Use freshly grated Parmesan for the best flavor and texture
- Serve immediately as Alfredo sauce can thicken as it cools
- For extra richness, add a splash of white wine when cooking the garlic
With these 10 amazing chicken alfredo recipe variations at your fingertips, you’ll never run out of delicious ways to satisfy your pasta cravings. From the convenience of one-pot meals to the indulgence of bacon-loaded versions, each chicken alfredo recipe offers something special for every taste preference and cooking style. Whether you’re preparing a quick weeknight dinner or impressing guests with a gourmet feast, these recipes guarantee creamy, flavorful results that will have everyone asking for seconds. So grab your apron, choose your favorite variation, and get ready to create some truly memorable meals that celebrate the magic of chicken alfredo!
