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 IsNameWhere to Buy
CookwareMedium-large cast iron skilletAmazon
CookwareLarge pot Amazon
CookwareSmall cutting boardAmazon
CookwareSmall/medium-sized kitchen knifeAmazon
CookwareMeasuring spoonsAmazon
CookwareLarge spoon for stirring pastaAmazon
CookwareMeasuring cupsAmazon
CookwareButter knifeAmazon
CookwareMultiple small bowls (for salt/pepper/garlic)Amazon
CookwareDinner plateAmazon
CookwareMeat thermometerAmazon
CookwarePaper towels and aluminum foilAmazon
Ingredient16 ounces fettuccine pastaStore
Ingredient2 tablespoons of olive oilStore
Ingredient1 stick of butter (8 tablespoons)Store
Ingredient2 boneless, skinless chicken breasts (8 ounces each)Store
Ingredient1.5 teaspoons saltStore
Ingredient1.5 teaspoons ground pepper (or peppercorns if you grind them)Store
Ingredient3 cloves of garlic, chopped finelyStore
Ingredient1.5 tablespoons flourStore
Ingredient1 cup of heavy creamStore
Ingredient1/2 cup of grated parmesan cheeseStore

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.

Fettucine for alfredo recipe

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.

boiling pot

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

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

putting raw pasta in boiling water

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

pasta boiling for chicken alfredo recipe

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.

chicken breasts on the counter to get to room temp

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

salt and pepper for 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.

measuring flour for chicken alfredo recipe

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

stirring pasta

Don’t forget to finely chop up your garlic.

remember to chop up your 3 garlic cloves.

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).

draining pasta

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.

butter and olive oil

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

putting olive oil in skillet for chicken alfredo recipe

Getting 1 tablespoon of butter:

measuring butter out

The butter in the skillet:

butter in skillet

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

washing chicken for chicken alfredo recipe

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.

chicken breasts in a skillet

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.

covered skillet

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.

cooked chicken breasts

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.

stick of butter

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

putting garlic in a skillet

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.

pouring heavy cream into skillet for chicken alfredo recipe

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.

parmesan cheese

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

pouring sauce into 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.

slicing chicken

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

chicken alfredo recipe

Few more shots of this completed chicken alfredo recipe:

chicken alfredo recipe

And another:

notecard version

Chicken Alfredo Recipe That's Really Good

Recipe by BobCourse: DinnerCuisine: ItalianDifficulty: Medium


Prep time


Cooking time






  • 16 ounces fettucine pasta

  • 2 tablespoons olive oil

  • 8 tablespoons of butter

  • 2 boneless, skinless chicken breasts (8 ounces each)

  • 1.5 teaspoons of salt

  • 1.5 teaspoons pepper

  • 1 cup heavy cream

  • 3 finely chopped cloves of garlic

  • 1.5 tablespoons of flour

  • 1/2 cup parmesan cheese


  • Prep all of the above ingredients first in bowls or other little cups to quickly add them into the recipe when needed.
  • Bring water to a boil, cook pasta for 10-12 minutes. After cooking, drain.
  • While pasta cooks, rinse off chicken breasts, pat them dry with a paper towel and cook them in the skillet with 2 tablespoons of butter and 2 tablespoons of olive oil on medium-high heat. Sprinkle most of the salt/pepper on the chicken. Once the first side of the chicken breasts are golden, flip them over and cover for about 7 minutes until a meat thermometer shows 160 F for each. Put the chicken breasts on a plate and cover with foil.
  • Put remaining 6 tablespoons of butter into the skillet on medium-low heat. Add garlic and move that around for about 30 seconds.
  • Add 1.5 tablespoons of flour to skillet and move that around, too along with any remaining salt and pepper. Mix flour with a fork or a whisk.
  • Slowly stir in 1 cup of heavy cream. Stir occasionally until it starts bubbling and the sauce is smooth, then put the 1/2 cup of parmesan cheese in there. Mix it for about 30 seconds.
  • Pour sauce into the pot with the noodles in it and slice the chicken into strips, putting them into the pot too.
  • Transfer to a large serving bowl and eat.


  • Calorie calculation (estimate) is at the end of the full recipe (click here).

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Calorie Calculation

NameNumber of calories
16 ounces of pasta noodles1600
Chicken 16 ounces520
1 cup cream800
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 meal3610
Per serving estimate902