Go Back
–+ servings
Creamy White Chicken Alfredo

Easy Creamy White Chicken Alfredo That Feels Like Homemade Bliss

This creamy white chicken Alfredo combines rich sauce with tender chicken and pasta for a comforting homemade meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless, Skinless Chicken Breasts Choose tender cuts for juicy, flavorful bites.
  • 1 teaspoon Salt Simple seasoning that enhances the chicken's natural taste.
  • 1 teaspoon Pepper Simple seasoning that enhances the chicken's natural taste.
  • 2 tablespoons Olive Oil Helps achieve a golden, crispy exterior when searing the chicken.
For the Alfredo Sauce
  • 1 cup Heavy Cream The heart of creamy white chicken Alfredo.
  • 4 tablespoons Unsalted Butter Adds richness and smoothness to the sauce.
  • 2 cloves Garlic Fresh, minced garlic infuses the sauce with warmth.
  • 1 cup Parmesan Cheese Freshly grated for the best melt and flavor.
  • 1 teaspoon Salt
  • 1 teaspoon White Pepper
For the Pasta
  • 12 ounces Fettuccine or Linguine Classic noodles that hold the Alfredo sauce beautifully.
  • 4 quarts Salted Water For cooking the pasta.

Equipment

  • Large Pot
  • skillet
  • Cooking Spoon
  • whisk
  • Meat thermometer

Method
 

Cooking Instructions
  1. Pat chicken dry and rub evenly with salt and pepper. Let sit while you heat the pan, about 5 minutes.
  2. Preheat pan over medium-high heat, add oil, and sear chicken for 3–4 minutes per side until golden brown.
  3. Transfer chicken to a plate and cover loosely with foil. Let rest for 5 minutes.
  4. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook until al dente, about 10 minutes.
  5. Before draining, scoop out ½ cup of pasta water.
  6. In the same pan, melt butter over medium heat until foam subsides.
  7. Add minced garlic and cook for 30 seconds until fragrant.
  8. Stir in heavy cream and reduce heat to medium-low, simmer for 3–4 minutes.
  9. Remove from heat and whisk in grated Parmesan until melted and smooth.
  10. Slice chicken, add pasta and reserved water, toss until well coated and serve.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 5mgCalcium: 25mgIron: 10mg

Notes

Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!