Easy Chicken Alfredo Recipe (Creamy, 20 Minutes, Jar Option)

Creamy, silky, and ready in ~20 minutes, this easy chicken Alfredo is everything a fast pasta dinner should be. You only need pantry ingredients and one pan and if you’re in a rush, there’s a 10-minute jar-sauce shortcut included.

Tested on a 12-inch skillet. 1 cup of pasta water gave the best sauce emulsion. Cheese folded in off-heat to prevent splitting.

Jump to Variations

What Can Go Wrong ↓

---

10-Minute Jar-Sauce Shortcut

1. Warm 24 oz jar Alfredo sauce in a skillet with 2 Tbsp butter + 1 minced garlic clove.
2. Stir in 2–3 Tbsp pasta water for flavor and gloss.
3. Fold in 3 cups rotisserie chicken + cooked pasta.
4. Finish with extra Parmesan + parsley.

Tips That Actually Matter

Don’t overcook the chicken: Use a thermometer and stop at 165°F. Overcooked chicken is dry chicken, and dry chicken ruins everything.

The pasta water trick: That starchy water helps the sauce stick to the noodles and prevents it from getting oily or breaking. It’s like pasta glue that actually tastes good.

Fresh Parmesan only: The pre-shredded stuff is coated with anti-caking agents that make your sauce grainy. Grate your own – it takes 30 seconds and makes all the difference.

Keep the heat gentle: Once you add the cream and cheese, keep things at a simmer. High heat will make your beautiful sauce curdle into cottage cheese soup.

Freshly grated cheese matters. 
Pre-shredded often includes anti-caking starch that makes sauce gritty.

How to Make Chicken Alfredo Step-by-Step

1. Get the pasta going and save some water. Fill a big pot with salted water and bring it to a boil. Toss in the fettuccine and cook until it has just a tiny bite left, 8 to 10 minutes. Before you drain it, scoop out 1/2 cup of that starchy pasta water – trust me on this, you’ll need it later.
2. Prep the chicken right. While the pasta bubbles away, pat those chicken breasts bone dry with paper towels. Hit both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Dry chicken = good sear, wet chicken = sad, gray chicken.
3. Heat up your pan. Get a large frying pan (one with straight sides works best) over medium-high heat. Pour in the oil and wait until it shimmers, about 2-3 minutes. Skip the nonstick here – you want that golden crust.
4. Sear the chicken and don’t mess with it. Swirl the oil around, then lay in the chicken. Now comes the hard part – leave it alone for 5 to 7 minutes. No poking, no checking, no moving. When it’s ready to flip, it’ll release easily from the pan.
5. Flip and finish with butter. Turn the chicken over and immediately drop 1 tablespoon of butter right between the pieces. Give the pan a gentle swirl to spread that butter around. Cook until it hits 165°F inside, another 5 to 7 minutes.
6. Let it rest, then slice. Move the chicken to a cutting board and let it chill for 3 minutes – this keeps all the juices inside. Slice it into 1/2-inch pieces and cover with foil while you make the sauce.
7. Start building that sauce. In the same pan (don’t wash it – those brown bits are flavor gold), melt the remaining 7 tablespoons of butter over medium heat. Toss in the garlic and let it sizzle for 30 seconds to 1 minute until it smells amazing. Don’t let it turn brown or you’ll get bitter garlic.
8. Make the magic happen. Pour in the cream, then whisk in the Parmesan, nutmeg, and the rest of your salt and pepper. Let it bubble gently for 3 to 4 minutes until everything melts together. If it looks too thick, add that pasta water you saved, a little at a time.
9. Bring it all together. Drop the drained fettuccine right into the sauce and toss everything together until every noodle is coated. Divide it up between bowls, top with the sliced chicken, and finish with parsley

Key Ratios (Memorize Me)

• Grate your own Parmesan. It melts smoother and tastes better.
• Heat control: Alfredo breaks when boiled. Keep it at a gentle simmer; whisk cheese off heat.
• Use pasta water, not more cream. Starchy water emulsifies and prevents greasiness.
• Slice chicken thinly so it finishes with the pasta (juicier + faster).

---

What Can Go Wrong (and How to Fix It)

• Oily or broken sauce: Remove from heat; whisk in 2–3 Tbsp cold cream or a splash of pasta water until it comes back together.
• Grainy cheese: Cheese went in too hot or was pre-shredded. Pull off heat; whisk vigorously with a bit of pasta water.
• Too thick: Add warm pasta water little by little while tossing.
• Too thin: Simmer gently 30–60 seconds or whisk in 2–3 Tbsp extra Parmesan.

---

Make It Different

• Skip the meat: Leave out the chicken and add mushrooms, broccoli, or whatever vegetables you’ve got. Sauté them first to get rid of excess water.
• Lighter version: Use half-and-half instead of cream and cut the butter in half. It won’t be as rich, but it’ll still taste good.
• Gluten-free: Use gluten-free pasta. Follow the package directions since cooking times vary by brand.
• Switch up the protein: This works great with shrimp (cook 2-3 minutes per side), leftover rotisserie chicken, or even salmon.
• Add some heat: Toss in a pinch of red pepper flakes with the garlic, or stir in some sun-dried tomatoes for extra flavor.

Variations to Try

• Broccoli Chicken Alfredo: Add 2 cups small florets to the boiling pasta for the last 2 minutes.
• Cajun: Season chicken with 1 tsp Cajun seasoning; finish with lemon.
• Mushroom: Sauté 8 oz (225 g) sliced cremini in butter before adding cream.
• Shrimp Alfredo: Swap chicken for 1 lb shrimp; cook 1–2 minutes per side.
• Gluten-Free: Use GF pasta; thicken with a touch more Parmesan if needed.
• Lighter: Use ¾ cup cream + ¼ cup whole milk; emulsify well.

---

What to Serve With It

Garlic bread, roasted broccoli, simple green salad with lemon vinaigrette.

---

Storage & Reheating

• Fridge: 3–4 days in an airtight container.
• Reheat: Add a splash of cream or milk and warm gently on low, stirring. Avoid boiling (prevents splitting).
• Freezer: Cream sauces don’t freeze perfectly; if you must, freeze sauce and chicken only up to 2 months; reheat slowly and whisk in fresh Parmesan.

---

---

Recipe Card

Easy Chicken Alfredo (20 Minutes)

Yield: 4 servings | Prep: 5 min | Cook: 15 min | Total: 20 min

Ingredients: (see list above)

Instructions: (see Step-by-Step above; keep numbered)

Nutrition estimates vary by brand and serving size. Add a nutrition panel from your calculator before publishing if you display calories.