Chicken Alfredo Recipe That’s Really Good

This chicken alfredo recipe is pretty good and it doesn’t take too long to make. It’s supposed to be a copycat recipe of the one they do at Olive Garden minus the endless salad and breadsticks.

I’ve actually done an alfredo sauce recipe before (right here) that keeps things simple and doesn’t use heavy cream. This recipe does, but be careful of the amount that you put in because too much can kind of ruin it. When I say stick to one cup of heavy cream, if anything, add in even less than that but definitely no more.

The other thing about this chicken alfredo recipe is that it’s not for people counting calories. There’s so much butter, cream, and olive oil in this that you pretty much have to save it for a cheat day because there’s no way to really accurately guess how many calories are in each serving (but I still did my best at the end of this).

Also, if you eat way too much of this stuff and need to start tracking calories and lose weight, use my FREE nutrition/workout tracking app, Your Wellness Manager.

Alright, enough goofin around. Let’s take a look at what you need to make this recipe.

Skip to Notecard Version of Chicken Alfredo Recipe

What It Is	Name	Where to Buy
Cookware	Medium-large cast iron skillet	Amazon
Cookware	Large pot	Amazon
Cookware	Small cutting board	Amazon
Cookware	Small/medium-sized kitchen knife	Amazon
Cookware	Measuring spoons	Amazon
Cookware	Large spoon for stirring pasta	Amazon
Cookware	Measuring cups	Amazon
Cookware	Butter knife	Amazon
Cookware	Multiple small bowls (for salt/pepper/garlic)	Amazon
Cookware	Spatula	Amazon
Cookware	Dinner plate	Amazon
Cookware	Meat thermometer	Amazon
Cookware	Paper towels and aluminum foil	Amazon
Ingredient	16 ounces fettuccine pasta	Store
Ingredient	2 tablespoons of olive oil	Store
Ingredient	1 stick of butter (8 tablespoons)	Store
Ingredient	2 boneless, skinless chicken breasts (8 ounces each)	Store
Ingredient	1.5 teaspoons salt	Store
Ingredient	1.5 teaspoons ground pepper (or peppercorns if you grind them)	Store
Ingredient	3 cloves of garlic, chopped finely	Store
Ingredient	1.5 tablespoons flour	Store
Ingredient	1 cup of heavy cream	Store
Ingredient	1/2 cup of grated parmesan cheese	Store

Let’s start making this chicken alfredo recipe. I recommend prepping everything first, like chopping all your garlic, measuring out all seasons, and getting the chicken ready before you start the recipe.

By the time I got to putting everything together, my Fettucine was just getting a little lukewarm so that’s why I say make sure everything else is ready to go so the pasta is just finishing when you start the sauce part of this chicken alfredo recipe.

Get a a 16 ounce box of Fettucine.

Then, fill up a large pot about 3/4 of the way. You’ll need five quarts of water for 16 ounces of Fettucine in this chicken alfredo recipe.

Turn that to high heat and wait until it’s boiling.

Once it’s boiling, stick the raw pasta in there.

That’ll need about 10-12 minutes to cook.

Once that’s started, set your chicken breasts on the counter in a plastic bag. It’s better to let them sit for 15 minutes or so before cooking rather than taking them straight from the fridge to the skillet.

While those are sitting, start measuring out your salt and pepper for this part of the chicken alfredo recipe.

Once that’s all measured (ideally in a few different bowls) then measure out your 1.5 tablespoons of flour into a bowl, too.

Then, jump back to your pasta (if you’re going to make it just like I did) and give it a stir.

Don’t forget to finely chop up your garlic.

After that, it’s probably time to drain your pasta (unless you decided to wait to start it until all the prep work was done).

Once the water is all out of there, set the pot aside with the noodles in it and cover that up to keep the heat in. Remember to stir it a little bit here and there so the noodles don’t get stuck to the pot.

Now it’s time to grab your olive oil and butter.

Put 2 tablespoons of olive oil and 2 tablespoons of butter in your skillet and turn the burner to high heat.

Getting 1 tablespoon of butter:

The butter in the skillet:

Before you throw the chicken into the skillet, rinse each breast with cold water and pat it dry with a paper towel.

Once both breasts are in the skillet for this part of the chicken alfredo recipe, season them with the salt and pepper you measured out earlier.

Cook each chicken breast until they’re golden on one side, then flip them over and cover the skillet for about 7 minutes while they cook at medium-high heat on the other. In hindsight, I should have used a different lid to cover the skillet because I lost a lot of heat from the noodles by doing that below.

After the chicken breasts are done and your meat thermometer shows 160 degrees F, transfer those to a plate and cover them with aluminum foil so they stay warm while you work on the sauce.

Time for your sauce. Throw 6 tablespoons of butter into the same skillet you used for the chicken breasts and turn the heat to medium for this part of the chicken alfredo recipe.

Once that’s going, throw your garlic in there, too and stir it around for about 30 seconds.

Then, start adding in your flour and sort of whisking it in there with a fork.

Time for your heavy cream. As I said earlier, keep it at 1 cup. Otherwise the sauce gets too liquid.

Mix that around for a few minutes until it starts bubble and thicken. Then, grab 1/2 a cup of parmesan cheese. You could even go with a full cup.

Mix that into the skillet for another minute or two and then get ready to pour the sauce into your noodles.

You’ll need a spoon or something to get all the sauce out of the skillet for this part of the chicken alfredo recipe. Once that’s in there, your last step is to take that chicken and slice it up.

Put the chicken together with the pasta, stir it around and serve.

Few more shots of this completed chicken alfredo recipe:

And another:

notecard version

Did you make this chicken alfredo recipe? Leave a review and any advice to help others make it better!

Calorie Calculation

Name	Number of calories
16 ounces of pasta noodles	1600
Chicken 16 ounces	520
1 cup cream	800
Parmesan	240
Butter estimate (factoring in what stayed in the pan vs what got into the meal)	300
Olive oil estimate (assuming about half got into the meal/half stayed in pan)	150
Total calories for the entire meal	3610
Per serving estimate	902