Easy Chicken Alfredo – thestayathomechef.com

So easy Chicken Alfredo is better than your favorite restaurant! You’ll be amazed how quick and easy it is to make, and once you’ve tried homemade alfredo, you’ll never be bought in the store again!

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

Chicken Options for Alfredo:

You have so many choices as to which chicken to use in this dish. Cook some diced chicken breasts as directed in the recipe, use pre-cooked chicken, or even add shredded fried chicken

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

Pasta options:

Long pasta such as fettuccini or linguine are traditional in this dish. However, penne is also a popular noodle for this dish, and you can 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 with half cream and half milk. You can just use whole milk in a pinch, but it won’t get as thick or creamy as half and half.

Classic chicken alfredo with breadsticks.

Troubleshooting: My sauce is too thick!

To thin the sauce, add an additional half and half or just add milk until the consistency you want is reached!

Serving suggestions:

Instead of serving the cooked noodles and sauce separately, you can always add the cooked noodles directly to the saucepan with the finished sauce, toss them so that the noodles are all coated in the sauce, and then serve.

Suggestions for storing and warming up:

Store leftovers in an airtight container in the refrigerator for up to 5 days. Heat in a pan on the stove over medium heat until warmed through, adding a small amount of water as needed to thin the sauce.

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

Check out the video below where Caytlin walks you through every step of this recipe. Sometimes it helps to have a picture and we always have our cooking show provided for you. The complete recipe collection can be found on YouTube, Facebook Watch or our Facebook page or right here on our website with the corresponding recipes.

Top view of the classic chicken alfredo.

This Easy Chicken Alfredo is better than your favorite restaurant! You will be amazed how quick and easy it is to make, and once you’ve tried homemade alfredo you will never go to the store again!

Preparation time 10 protocol

cooking time 25th protocol

total time 35 protocol


  • 1 lb diced boneless chicken breast (1 inch cube)
  • 2 tablespoon olive oil
  • 1 teaspoon Salt-
  • 1 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 1/2 lb Fettucin
  • 1 tablespoon chopped parsley (for 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 pan over medium heat. Add the diced chicken and sprinkle salt, pepper, and garlic over the chicken.

  • Stir the chicken and cook until the chicken is golden brown, about 6-8 minutes. As soon as it is browned, remove it from the pan and turn the heat down to low.

  • In the meantime, cook the fettucine (or other pasta) according to the instructions on the packet.


  • In the same pan the chicken was cooked, butter melted over low heat. Add flour and raise the heat to medium. Whisk and cook for 2 minutes until the flour turns a light golden color.

  • Slowly pour in half and half and whisk. Add the granulated garlic and salt.

  • Bring to a simmer, stirring constantly while heating. When it comes to a simmer, add 2 cups of parmesan cheese and stir to melt it.

  • Return the cooked chicken to the sauce and simmer for another 2 minutes. The sauce will get thicker as it continues to simmer and stand so you can add an extra half / half if you want a thinner sauce or add extra parmesan cheese if you want it thicker.

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


Alternatively, you can use whole chicken breasts instead of diced chicken breasts and cut them onto the pasta for serving instead of mixing them with the sauce. Depending on the size and thickness of your chicken breast, the cooking time will increase by around 5 to 7 minutes per side. Because of this longer cooking time, season the chicken with salt and pepper, but add the garlic in the last few minutes of the cooking process.

Portion: 0.25cups | Calories: 732kcal | Carbohydrates: 18thG | Protein: 48G | Fat: 52G | Saturated fatty acids: 28G | Trans fats: 1G | Cholesterol: 193mg | Sodium: 1976mg | Potassium: 881mg | Fiber: 1G | Sugar: 3G | Vitamin A: 1646IE | Vitamin C: 8thmg | Calcium: 773mg | Iron: 2mg

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