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Chicken Alfredo Sauce

This is a full chicken Alfredo dinner in one pan: seared chicken breast, a homemade cream sauce made right in the same skillet, and pasta tossed together at the end. About 35 minutes start to finish, and no extra dishes for a separate chicken pan.

FULL DINNER

Chicken Alfredo Sauce

Seared chicken breast tossed in a homemade Alfredo sauce, a full one-pan dinner ready in about 35 minutes.

Prep10 minutes
Cook25 minutes
Total35 minutes
Serves4 servings

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1/2 teaspoon salt, plus more for the chicken
  • 1/4 teaspoon black pepper, plus more for the chicken
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 1/2 cup unsalted butter (1 stick)
  • 2 cups heavy cream
  • 3 cloves garlic, minced
  • 2 cups Parmesan cheese, grated
  • 1 pound fettuccine, cooked

Instructions

  1. Slice the chicken breasts in half lengthwise to make 4 thinner pieces. Season both sides with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium high heat. Sear the chicken for 5 to 6 minutes per side, until golden and cooked through to 165 degrees F internal temperature.
  3. Move the chicken to a plate and let it rest. Slice it once it has cooled slightly.
  4. In the same skillet, melt the butter over medium heat, scraping up any browned bits left from the chicken.
  5. Add the garlic and cook for 1 minute, until fragrant.
  6. Pour in the heavy cream and bring to a gentle simmer for 3 to 4 minutes.
  7. Lower the heat and add the Parmesan a handful at a time, whisking until smooth.
  8. Season the sauce with the remaining salt and pepper, then toss in the cooked fettuccine.
  9. Top with the sliced chicken and serve right away.

Notes

Searing the chicken in the same pan you make the sauce in adds extra flavor, since the sauce picks up the browned bits left behind.
Let the chicken rest for a few minutes before slicing. Cutting it too soon lets the juices run out instead of staying in the meat.

Why Cook the Chicken and Sauce in the Same Pan

When you sear chicken, it leaves browned bits stuck to the bottom of the pan. Those bits are full of flavor, and building the Alfredo sauce in that same pan means the sauce picks up everything the chicken left behind. It also means fewer dishes, since you are not dirtying a second pan just for the sauce.

Chicken Cooking Tips

  • Slice thick chicken breasts in half lengthwise so they cook through faster and more evenly.
  • Do not move the chicken around too much while it sears, let it sit so it browns properly.
  • Use a meat thermometer if you have one, chicken is done at 165 degrees F internal temperature.
  • Let the chicken rest for at least 5 minutes before slicing.

Pasta and Sauce Ratio

This recipe uses 1 pound of fettuccine for the full batch of sauce, which is the standard ratio for a sauce this rich. For more detail on this pairing, including how to adjust amounts up or down, see our Alfredo sauce for fettuccine page.

Variations

Prefer seafood instead of chicken? Our shrimp Alfredo sauce recipe uses the same sauce base with shrimp swapped in. Want more garlic flavor in the sauce itself? Try the garlic Alfredo sauce version as your base sauce here instead.

Storage

Store leftovers in a sealed container in the fridge for up to 3 days. Pasta dishes with cream sauce do not freeze especially well, since the sauce can separate when thawed, see our can you freeze Alfredo sauce page if you want to try anyway.

Common Mistakes to Avoid

  • Overcrowding the pan with chicken. Give each piece space to sear properly. Crowding the pan causes steaming instead of browning.
  • Cutting the chicken too soon after cooking. Let it rest for at least 5 minutes so the juices stay in the meat instead of running out onto the cutting board.
  • Skipping the deglaze step. Those browned bits left in the pan after searing add real flavor to the sauce. Scrape them up as the butter melts.

Meal Prep Tips

The chicken can be seared up to 2 days ahead and refrigerated separately from the sauce. When you are ready to eat, make the sauce fresh, cook the pasta, and slice the chicken in while it is still cold from the fridge, it will warm through quickly once tossed with the hot sauce and pasta.

Adjusting the Recipe for Two

To make a smaller batch, use 1 chicken breast, half the sauce ingredients, and 8 ounces of pasta. Searing time for the chicken stays about the same, just watch it closely since a single smaller piece can cook a bit faster.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and tend to stay juicier. Cook them the same way, they may need a minute or two longer depending on thickness.

Can I use rotisserie chicken to save time?

Yes. Skip the searing step, shred or slice the rotisserie chicken, and add it to the finished sauce just to warm through.

What pasta works best with chicken Alfredo?

Fettuccine is the classic choice, since the wide flat noodles hold the sauce well. See our Alfredo sauce for fettuccine page for the exact pasta to sauce ratio.