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This homemade chicken alfredo is rich, creamy, and packed with bold, garlicky flavor—just like your favorite restaurant version, but even better made at home. Tender pan-seared chicken is served over perfectly cooked fettuccine and coated in a silky, cheesy Alfredo sauce that’s completely irresistible.
If you love this chicken alfredo with cream cheese sauce, you’ll also enjoy this Creamy Lemon Chicken Pasta and Creamy Tomato Pasta.
Why you’ll love this homemade chicken alfredo recipe!
If you can’t resist ordering chicken alfredo when you go to Olive Garden, then you’re going to love this recipe, which lets you make it at home whenever your heart desires. I guarantee that your whole family will devour it—I mean, you can’t go wrong with pasta, chicken, and creamy sauce!
- Restaurant-Quality at Home: This tastes just like (or better than!) what you’d order out, but you can make it anytime in your own kitchen.
- Rich, Creamy, and Indulgent: The sauce is ultra-smooth and packed with flavor thanks to butter, cream, parmesan, and cream cheese.
- Surprisingly Easy to Make: Even though it feels fancy, this recipe comes together in under an hour with simple steps.
- Perfect for Any Occasion: Whether it’s a cozy family dinner or a special night in, this dish always impresses.
- A True Comfort Food Classic: Pasta, chicken, and creamy sauce—there’s a reason this combination never goes out of style.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the Chicken:
- Boneless, skinless chicken breasts – Here are more of my best chicken breast recipes.
- Seasonings – Italian seasoning, kosher salt, and pepper.
- Extra-virgin olive oil and butter – Help create a golden, flavorful crust.
For the sauce:
- Butter – For a rich base of flavor.
- Heavy whipping cream – The base of the creamy sauce.
- Cream cheese – Use regular cream cheese, not the whipped kind or low-fat.
- Garlic – Fresh garlic brings bold flavor.
- Seasonings – Garlic powder, Italian seasoning, salt, and pepper.
- Parmesan cheese – Gives that classic Alfredo flavor.
- Fettuccine – You’ll need a pound of dried fettuccine; if you use fresh fettuccine instead, you’ll need 24 ounces.
Variations
- Add vegetables: Broccoli, spinach, or mushrooms pair perfectly with this dish.
- Make it lighter: Swap heavy cream for whole milk (the sauce will be thinner but still tasty).
- Try different pasta: Penne, rigatoni, or linguine all work well.
- Spice it up: Add red pepper flakes for a little heat.
How to Make Chicken Alfredo Sauce With Cream Cheese
- Start the sauce: In a saucepan, melt butter with cream and cream cheese.
- Finish: Whisk until smooth, then add garlic, seasonings, and parmesan. Simmer until thickened. Add the cooked pasta and serve with pan-fried chicken.
How to Store and Reheat Leftovers
Refrigerate leftover chicken alfredo in an airtight storage container for 3 to 4 days. Reheat it in the microwave until it’s warmed through.
Serving Suggestions
This homemade chicken alfredo pairs well with:
- Garlic bread or dinner rolls
- A simple green salad
- Roasted or steamed broccoli
Frequently Asked Questions
This version uses butter, cream, cream cheese, garlic, and parmesan for a rich and creamy texture.
It’s definitely an indulgent dish, best enjoyed as a comfort meal rather than an everyday dinner.
Alfredo is made without flour and thickens naturally, while white sauce typically uses flour as a base.
You can prepare the components ahead, but it’s best served fresh for the creamiest texture.
More Pasta Recipes You’ll Love
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Pasta
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Homemade Chicken Alfredo
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
For the Sauce
- ½ cup butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated parmesan cheese
- 1 lbs fettuccine noodles
Instructions
- Make the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually 10 minutes. Reserve 1/2 cup of the cooking water, then drain well. Set aside.
- Warm the olive oil over medium-high heat in a large nonstick skillet.
- Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown.
- Flip over and add in 1 tablespoon of butter between them
- Continue cooking for another 5-7 minutes (or an internal temperature reaches 165 degrees F.)
- Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
- Add the minced garlic, garlic powder, italian seasoning, salt and pepper.
- Continue to whisk until smooth. Add the grated parmesan cheese.
- Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
- Take sauce off the heat and immediately toss with the cooked fettuccine noodles.
- Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.
We loved this for dinner and will definitely make it again!
Hello??.. what is the reserved pasta water for?.. the recipe does not say???
The recipe does not give instructions on what to do for the chicken ingredients. It also does not say what to do with the reserved pasta water.
Perfect! Loved it! Doubled the sauce for 1 box of linguine. I like it saucy!