Creamy Chicken Alfredo is a classic comfort dish that’s simple but full of flavor. Tender pieces of chicken are smothered in a rich and creamy Alfredo sauce, made with butter, heavy cream, and plenty of Parmesan cheese. The sauce coats every strand of fettuccine pasta, making each bite smooth and satisfying.
I love making this recipe when I want something quick but still feel a little special. The secret is to cook the chicken just right so it stays juicy, and to let the sauce thicken slowly so it becomes perfectly creamy without being too heavy. I usually toss in a sprinkle of freshly ground black pepper and a pinch of garlic powder for just the right kick.
My favorite way to serve Creamy Chicken Alfredo is with a side of steamed broccoli or a simple green salad to balance out the richness. It’s one of those dishes that feels like a little celebration at home and always brings a smile to the table. Whenever I make it, I know everyone will walk away happy and full.
Key Ingredients & Substitutions
Chicken breasts: Use boneless and skinless for quick and even cooking. If you prefer, thighs work too and add more flavor, but cook a bit longer to stay tender.
Mushrooms: Button or cremini mushrooms are easy and tasty here. If you want a meatier bite, try shiitake or portobello slices instead.
Heavy cream: This makes the sauce rich and smooth. For a lighter option, half-and-half can work but the sauce won’t thicken as much.
Parmesan cheese: Freshly grated Parmesan melts better and has a sharper taste. Pre-grated cheese is okay but may affect creaminess.
Pasta: Shells or fettuccine both hold the sauce well. You can swap with linguine, penne, or even gluten-free pasta if needed.
How Do I Get the Chicken Juicy and Well-Cooked?
Cooking chicken right is key. Season it well with salt and pepper before cooking. Use medium-high heat and don’t overcrowd the pan.
- Heat oil in the pan first until shimmering.
- Cook chicken on one side without moving it for 5-7 minutes until golden.
- Flip and cook the other side; the chicken is done when it’s no longer pink inside (internal temp 165°F or 75°C).
- Let it rest a few minutes to keep juices inside, then slice.
This keeps chicken tender and juicy, complementing the creamy sauce perfectly.
What’s the Best Way to Make Smooth, Thick Alfredo Sauce?
Start by warming the cream gently—too hot can cause it to separate. Add butter and garlic for flavor, then slowly stir in Parmesan to help the sauce thicken nicely.
- Keep heat on medium-low to avoid curdling.
- Add cheese a little at a time, stirring constantly.
- If sauce gets too thick, add a splash of reserved pasta water to loosen it.
This method ensures your Alfredo sauce stays creamy and coats the pasta just right.
Equipment You’ll Need
- Large pot – I use it to boil the pasta quickly and evenly.
- Sauté pan or skillet – essential for cooking chicken, mushrooms, and making the sauce all in one pan.
- Wooden spoon or spatula – helps stir the sauce and sauté ingredients without scratching the pan.
- Measuring cups and spoons – for accurately adding cream, cheese, and seasonings.
- Chef’s knife and cutting board – to slice chicken, mushrooms, and garlic safely and evenly.
- Grater – for freshly shredding Parmesan cheese to get the best flavor and melt.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or pancetta for a seafood or smoky twist.
- Add sautéed spinach or kale to boost greens and color.
- Mix in a pinch of red pepper flakes for a little spicy kick.
- Use different cheeses like fontina or Asiago for varied flavors in the sauce.
How to Make Creamy Chicken Alfredo with Mushrooms and Parsley
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340 g) pasta (shells or fettuccine)
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 8 oz (225 g) mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ¼ teaspoon garlic powder (optional)
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe takes about 30 minutes total – 10 minutes to prep ingredients and cook pasta, 15-20 minutes to cook the chicken and mushrooms, and a few minutes to prepare the delicious Alfredo sauce and finish everything together.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside for later.
2. Prepare and Cook the Chicken:
While the pasta cooks, season both sides of the chicken breasts well with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
3. Cook the Mushrooms and Garlic:
In the same skillet, add the sliced mushrooms. Sauté them until they turn tender and are nicely browned, about 5 minutes. Then add the butter and minced garlic, cooking for another minute until fragrant.
4. Make the Alfredo Sauce:
Lower the heat to medium-low. Pour in the heavy cream and stir well, scraping up any browned bits from the skillet bottom. Gradually add the grated Parmesan cheese, stirring constantly until the sauce thickens and becomes creamy. If you’d like, sprinkle in the garlic powder and season the sauce with salt and pepper to taste.
5. Combine and Serve:
Add the cooked pasta to the Alfredo sauce, tossing it until well coated. Plate the pasta and sauce mixture, then arrange the sliced chicken on top. Garnish with fresh chopped parsley for a bright, fresh finish. Serve right away and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove extra moisture for better browning.
Can I Substitute the Heavy Cream?
You can use half-and-half or whole milk as a lighter option, but the sauce may be thinner and less rich. To help thicken it, you might add a teaspoon of flour or cornstarch mixed with a little water.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring to prevent the sauce from separating. You can add a splash of cream or milk to refresh the sauce if needed.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken earlier, then store them separately in the fridge. When ready to serve, reheat both, cook fresh pasta or rewarm the pasta, then combine everything for the best flavor and texture.
