Easy Chicken Alfredo

Alfredo pasta and sliced chicken breast served on a white plate with a fork.

5 from 1 rating

from kristineskitchenblog.com

This easy chicken alfredo recipe has a creamy, cheesy sauce tossed with your pasta noodle of choice and topped with tender pan-cooked chicken breast. It's an easy meal the whole family will love!

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 633kcal

Author: Kristine Rosenblatt

Ingredients

8 ounces dry pasta such as farfalle (bowtie) or fettuccine
1 tablespoon olive oil
4 boneless skinless chicken breast cutlets* or thin-sliced chicken breasts
salt and pepper to season chicken
1 teaspoon Italian seasoning
2 tablespoons unsalted butter
3 cloves garlic minced
2 tablespoons all-purpose flour
1 ½ cups whole milk see note
½ teaspoon Italian seasoning
½ teaspoon salt plus more, to taste
¼ teaspoon garlic powder
black pepper to taste
¾ cup freshly grated Parmesan cheese
finely chopped fresh parsley optional, for serving

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain (do not rinse.)
8 ounces dry pasta
Meanwhile, season chicken cutlets with salt, pepper and 1 teaspoon Italian seasoning. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 4-7 minutes per side, until cooked through. (The center should read 165° F on an instant read thermometer.) Transfer chicken cutlets to a clean plate and cover with foil to keep warm. (Optional: wash out the skillet.)
1 tablespoon olive oil, 4 boneless skinless chicken breast cutlets*, salt and pepper, 1 teaspoon Italian seasoning
Add the butter to the pan and cook until melted. Add the minced garlic and flour and cook for 30 seconds, stirring. Stir in the milk, remaining ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon garlic powder and a bit of black pepper.
2 tablespoons unsalted butter, 3 cloves garlic, 2 tablespoons all-purpose flour, 1 ½ cups whole milk, ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon garlic powder, black pepper
Bring to a gentle simmer. Simmer for 2-3 minutes, stirring often, until slightly thickened. Do not let the sauce boil.
Remove pan from the heat and stir in the grated Parmesan, a little at a time, until it melts into the sauce. Then stir in the cooked pasta. Taste and add more salt and pepper if needed.
¾ cup freshly grated Parmesan cheese
Slice chicken into ½-inch thick slices. Serve chicken over pasta, with a sprinkle of fresh parsley if desired.

Video

Notes

You can buy thin-sliced chicken breasts or chicken cutlets at many grocery stores or make them yourself by slicing boneless skinless chicken breasts in half horizontally.
I make this with whole milk and it makes a rich and creamy sauce. For an even richer dish, you can substitute heavy cream. 2% milk may be used for a lighter sauce, but I wouldn't recommend using 1% or nonfat milk.

Nutrition

Nutrition information is only an estimate.