Chicken Alfredo is a classic Italian-American dish that brings nothing but love and comfort to dinner time. Every bite is filled with rich, creamy, cheesy homemade Alfredo Sauce, Parmesan baked chicken, and fettuccine pasta. This recipe is made from scratch but it is so easy and takes only 30 minutes to make. You will forget that jarred sauces exist. 

Anything smothered in a classic Homemade Alfredo Sauce is just heavenly and once you’ve had enough chicken, try Shrimp Alfredo next.


Alfredo sauce originated in Rome and it is one of the most famous dishes around the world. This sauce goes perfectly with pasta, many proteins and vegetables. It is our favorite sauce among so many, it even beats out the classic Marinara sauce. There is so much comfort in this creamy, buttery, cheesy sauce, it will warm your soul with the first bite. 

Chicken Alfredo combines delicious baked chicken that’s flavored with Parmesan cheese with the comfort of pasta and homemade Alfredo sauce. This dish still takes less than 30 minutes to prepare and it’s perfect for a family dinner and special occasion alike.

You can serve this pasta dish with additional vegetables and white wine. I often get a question about what wine goes best with Chicken Alfredo, and the short answer is white. Although, there is a little more to it. Choose white wine that has some fruity flavor to it and a good amount of acidity to cut through the thick cream. Go for a dry Riesling, Chardonnay, Pinot Gris, or Sauvignon Blanc.



  • 16 oz fettuccine


  • 1.5 lbs chicken breast or thighs
  • 1/2 cup grated Parmesan cheese
  • 2.5 tsp oregano
  • salt
  • fresh cracked black pepper

Alfredo Sauce:

  • 2 tbsp unsalted butter
  • 2 garlic cloves
  • 1 tbsp all purpose flour
  • 2 cups heavy whipping cream
  • 1/4 cup sour cream
  • 1/2 cup fresh grated Parmesan cheese
  • 1/2 cup dry Parmesan cheese
  • salt
  • fresh cracked black pepper


  1. Cook fettuccine according to the package instructions. Make sure not to overcook it so it’s not too mushy. Drain it and set aside.

Baked Chicken:

  1. Preheat the oven to 450° and grease a rimmed baking sheet. Trim excess fat off the chicken and season with salt, pepper, oregano on both sides. Sprinkle fresh grated Parmesan cheese generously on both sides of the chicken and place it on the baking sheet.
  2. Bake for 15-20 minutes, depending on the thickness of the chicken.
  3. Once chicken is baked, let it rest for about 5 minutes on the cutting board before slicing it. Slice it against the grain.

Alfredo Sauce:

  1. While chicken and pasta is cooking, prepare the sauce. Measure all ingredients before starting to cook. 
  2. In a medium, heavy bottom sauce pot, melt butter over medium heat. Once butter is melted, add pressed garlic. Cook garlic until it’s fragrant and sprinkle flour over it. Stir until flour is all mixed with butter and slowly pour in heavy whipping cream while constantly stirring.
  3. Gently stir the mixture together and let it heat through. (Don’t let it boil!) Once heavy cream is hot, whisk in sour cream, Parmesan cheeses, salt, and pepper. Lower heat to medium-low and gently stir until grated cheese melts and incorporates.
  4. Keep cooking over medium-low heat for about 5 minutes, stirring often.
  5. Once sauce is ready mix it with cooked pasta and sliced chicken. You can top it off with some fresh parsley and grated Parmesan cheese.

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