Dive into the creamy, comforting world of Chicken Alfredo with our roundup of 20 mouthwatering recipes perfect for any occasion. Whether you’re craving a quick weeknight dinner, a cozy weekend meal, or a dish to impress at your next gathering, we’ve got you covered. From classic takes to creative twists, these recipes promise to delight your taste buds and simplify your cooking. Keep reading to find your next favorite dish!
Classic Chicken Alfredo Pasta
Whip up this creamy, dreamy Classic Chicken Alfredo Pasta that’s guaranteed to hit the spot. Perfect for those nights when only comfort food will do.
Ingredients
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- 2 cloves of garlic, minced
- A splash of heavy cream
- 1/2 cup of grated Parmesan cheese
- A pinch of salt and pepper
- A handful of fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining!
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 6-7 minutes per side, or until golden and cooked through. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
- Remove the chicken and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
- Add the drained pasta to the skillet, tossing to coat in the sauce. Slice the chicken and add it back to the pasta, mixing gently.
- Garnish with chopped parsley and serve immediately. Zero in on that creamy texture and rich flavor—perfect as is or with a side of garlic bread for dipping.
Garlic Parmesan Chicken Alfredo
Craving a creamy, dreamy pasta that’s ready in a flash? This Garlic Parmesan Chicken Alfredo is your weeknight hero—packed with flavor, easy to whip up, and guaranteed to impress.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 8 oz of fettuccine pasta
- A pinch of salt and pepper
- A handful of fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Tip: Save a cup of pasta water for later—it’s gold for adjusting sauce consistency.
- While pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden and cooked through. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in heavy cream and bring to a simmer, stirring occasionally.
- Stir in grated Parmesan until the sauce is smooth and creamy. If it’s too thick, loosen it up with a bit of the reserved pasta water.
- Add the cooked pasta and sliced chicken to the skillet, tossing everything together until well coated. Tip: Garnish with fresh parsley for a pop of color and freshness.
Get ready to dive into a bowl of the creamiest, most comforting Alfredo. The pasta is perfectly al dente, the chicken is tender, and that garlic Parmesan sauce? Absolutely irresistible. Serve it with a side of garlic bread to soak up every last drop.
Spicy Chicken Alfredo with Jalapenos
Transform your pasta night with this fiery twist on a classic. Spicy Chicken Alfredo with Jalapenos packs heat, creaminess, and crunch in every bite—no boring dinners here.
Ingredients
- 2 cups of fettuccine
- 1 lb chicken breast, sliced thin
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 2 jalapenos, sliced (seeds in for extra heat)
- A splash of lemon juice
- Salt and pepper, just a pinch
Instructions
- Boil fettuccine in salted water until al dente, about 8 minutes. Drain and set aside.
- Heat olive oil in a pan over medium-high. Add chicken, season with salt and pepper, and cook until no pink shows, about 5 minutes per side. Tip: Don’t overcrowd the pan for a perfect sear.
- Lower heat to medium, toss in garlic and jalapenos, and sauté for 2 minutes until fragrant.
- Pour in heavy cream and lemon juice, stirring gently. Let it simmer for 3 minutes to thicken slightly.
- Stir in Parmesan until the sauce is smooth. Tip: Grate your own Parmesan for a creamier texture.
- Add the cooked pasta to the sauce, tossing to coat every strand evenly. Tip: Reserve a bit of pasta water to adjust sauce thickness.
- Serve hot, garnished with extra jalapeno slices for those who dare.
Unbelievably creamy with a kick that lingers, this dish is a crowd-pleaser. Try topping with crispy bacon bits for an extra layer of flavor and texture.
Creamy Mushroom Chicken Alfredo
Perfect for those nights when you’re craving something indulgent yet effortless, this Creamy Mushroom Chicken Alfredo is your go-to. Packed with flavor and ready in a flash, it’s a weeknight hero.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into strips
- A couple of cups of sliced mushrooms
- 2 cloves of garlic, minced
- A splash of olive oil
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- A pinch of salt and pepper
- 8 oz of fettuccine pasta
- A handful of chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Tip: Save a cup of pasta water for adjusting sauce consistency later.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with a pinch of salt and pepper, and cook until golden brown, about 5-6 minutes. Remove and set aside.
- In the same skillet, add the mushrooms and garlic, sautéing until the mushrooms are soft and golden, about 4 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
- Lower the heat to medium, pour in the heavy cream, and stir in the Parmesan cheese until the sauce is smooth and creamy. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
- Return the chicken to the skillet, tossing to coat in the sauce, and cook for another 2 minutes to heat through.
- Drain the pasta and add it directly to the skillet, tossing everything together until the pasta is evenly coated with the sauce.
- Garnish with chopped parsley before serving.
Creamy, dreamy, and downright delicious, this dish is all about the rich Alfredo sauce clinging to every strand of pasta. Serve it with a crisp green salad to cut through the richness, or go all out with garlic bread on the side.
Slow Cooker Chicken Alfredo
Get ready to ditch the takeout menu because this Slow Cooker Chicken Alfredo is about to become your weeknight hero. Grab your crockpot and let’s turn simple ingredients into creamy, dreamy magic.
Ingredients
- 2 boneless, skinless chicken breasts
- a couple of garlic cloves, minced
- a splash of olive oil
- 1 cup of heavy cream
- 1/2 cup of chicken broth
- 1 cup of grated Parmesan cheese
- 8 oz of fettuccine pasta
- a pinch of salt and pepper
- a sprinkle of parsley for garnish
Instructions
- Heat a splash of olive oil in a pan over medium heat and sear the chicken breasts for 2-3 minutes on each side until golden. Tip: Don’t skip this step—it locks in the juices!
- Transfer the chicken to your slow cooker and add the minced garlic, heavy cream, chicken broth, and a pinch of salt and pepper.
- Cover and cook on low for 4 hours. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
- Shred the chicken with two forks right in the slow cooker. Tip: It should fall apart easily—if not, give it another 30 minutes.
- Stir in the grated Parmesan until the sauce is smooth and creamy.
- Cook the fettuccine according to package directions, then toss it into the slow cooker with the Alfredo sauce and chicken.
- Garnish with a sprinkle of parsley before serving.
Just imagine twirling that fork into silky pasta coated in the richest, cheesiest sauce with tender chicken in every bite. Serve it straight from the crockpot for that ‘gram-worthy family-style vibe.
One Pot Chicken Alfredo
Dive into this creamy, dreamy One Pot Chicken Alfredo that’s about to become your weeknight hero. No fuss, all flavor—let’s get cooking.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into strips
- A couple of cloves of garlic, minced
- A splash of olive oil
- 2 cups of heavy cream
- 1 cup of chicken broth
- 8 oz of fettuccine, broken in half
- A handful of grated Parmesan cheese
- A pinch of salt and pepper
- A sprinkle of parsley for garnish
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat. Tip: Make sure your pot is big enough to hold all the ingredients comfortably.
- Add the chicken strips and cook until they’re golden brown, about 5-7 minutes. No pink should be visible.
- Toss in the minced garlic and stir for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Pour in the heavy cream and chicken broth, then bring the mixture to a gentle simmer.
- Add the broken fettuccine, stirring occasionally to prevent sticking. Cook for 12 minutes, or until the pasta is al dente. Tip: The pasta will absorb some of the liquid, thickening the sauce.
- Stir in the Parmesan cheese until the sauce is smooth and creamy. Season with a pinch of salt and pepper to your liking.
- Garnish with a sprinkle of parsley before serving. Look at that—creamy, cheesy, and packed with flavor. Perfect as is, or pair with a crisp salad for some crunch.
Keto Chicken Alfredo with Zucchini Noodles
Packed with flavor and low on carbs, this dish swaps pasta for zucchini noodles without skimping on the creamy Alfredo goodness. Perfect for a quick weeknight dinner that feels indulgent yet stays keto-friendly.
Ingredients
- 2 medium zucchinis, spiralized into noodles
- 1 lb chicken breast, sliced into strips
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- A splash of chicken broth
- A couple of tbsp butter
- Salt and pepper to season
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips, seasoning with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant, about 30 seconds. Tip: Don’t let the garlic burn or it’ll turn bitter.
- Pour in heavy cream and a splash of chicken broth, stirring to combine. Let it simmer for 2 minutes to thicken slightly.
- Stir in Parmesan cheese until the sauce is smooth and creamy. Tip: If the sauce is too thick, add a bit more broth to loosen it.
- Add zucchini noodles to the skillet, tossing gently to coat in the sauce. Cook for 2-3 minutes until just tender. Tip: Overcooking will make the noodles mushy.
- Return chicken to the skillet, mixing well to heat through. Serve immediately.
Creamy, rich, and satisfying, this Keto Chicken Alfredo with Zucchini Noodles is a game-changer. Try topping with extra Parmesan and a sprinkle of fresh parsley for a pop of color and flavor.
Vegan Chicken Alfredo with Cashew Cream
Absolutely nobody misses the dairy in this creamy, dreamy Vegan Chicken Alfredo. Whip it up in minutes and watch it disappear even faster.
Ingredients
- 8 oz of your favorite vegan chicken strips
- 2 cups of fettuccine pasta
- 1 cup of raw cashews, soaked overnight
- a splash of almond milk
- 2 cloves of garlic, minced
- a couple of tbsp of nutritional yeast
- a pinch of salt and pepper
- a drizzle of olive oil
Instructions
- Boil the fettuccine in salted water until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat a drizzle of olive oil in a pan over medium heat. Add the vegan chicken strips and cook until golden, about 3-4 minutes per side.
- In a blender, combine the soaked cashews, almond milk, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- Toss the cooked pasta with the cashew cream sauce until evenly coated.
- Top with the cooked vegan chicken strips and serve immediately.
For an extra kick, add a sprinkle of red pepper flakes. This dish is all about that creamy texture with a nutty, cheesy flavor from the cashew cream. Serve it with a side of roasted veggies for a complete meal.
Gluten-Free Chicken Alfredo
Just when you thought comfort food couldn’t get better, here’s a gluten-free twist on the classic Chicken Alfredo that’s creamy, dreamy, and totally doable on a weeknight.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups of gluten-free fettuccine
- a splash of olive oil
- a couple of minced garlic cloves
- 1 cup of heavy cream
- a handful of grated Parmesan cheese
- a pinch of salt and pepper
- a sprinkle of fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the gluten-free fettuccine according to package instructions. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden and cooked through. Tip: Use a meat thermometer to ensure the chicken reaches 165°F.
- Remove the chicken from the skillet and let it rest for a couple of minutes before slicing it into strips.
- In the same skillet, sauté the minced garlic for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a simmer, stirring constantly. Tip: Keep the heat medium to avoid curdling the cream.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with a pinch of salt and pepper.
- Add the cooked fettuccine and chicken strips to the skillet, tossing everything together until well coated.
- Garnish with a sprinkle of fresh parsley before serving.
Creamy, rich, and packed with flavor, this Gluten-Free Chicken Alfredo is a game-changer. Serve it with a side of steamed veggies for a complete meal that’s both indulgent and wholesome.
Buffalo Chicken Alfredo
Hold onto your forks—Buffalo Chicken Alfredo is about to become your new obsession. This dish twists classic comfort with a spicy kick, perfect for those who dare to dive bold flavors.
Ingredients
- 2 cups of shredded cooked chicken
- 1/2 cup of buffalo sauce
- 1 cup of heavy cream
- 2 tbsp of butter
- 1 clove of garlic, minced
- 1 cup of grated Parmesan cheese
- 8 oz of fettuccine pasta
- A splash of olive oil
- A couple of green onions, chopped
Instructions
- Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water for later.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Stir in butter until melted, then pour in heavy cream, bringing the mixture to a gentle simmer. Tip: Keep the heat medium-low to prevent curdling.
- Whisk in Parmesan cheese until the sauce is smooth and thickened, about 2 minutes. If too thick, add a splash of the reserved pasta water.
- Toss in the shredded chicken and buffalo sauce, stirring until everything is evenly coated and heated through, about 2 minutes.
- Drain the pasta and add it directly to the skillet, tossing to combine with the sauce. Tip: Use tongs for easier mixing.
- Garnish with chopped green onions before serving.
Kick back and savor the creamy, tangy, and slightly spicy symphony in every bite. Perfect for game night or when you’re craving something indulgent yet easy to whip up.
Sun-Dried Tomato Chicken Alfredo
Make your taste buds dance with this creamy, dreamy Sun-Dried Tomato Chicken Alfredo. It’s the perfect blend of rich and tangy, ready in under 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts, sliced thin
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- a splash of white wine (optional)
- salt and pepper to season
- a couple of fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken slices, season with salt and pepper, and cook until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
- Pour in a splash of white wine to deglaze the pan, scraping up any browned bits for extra flavor.
- Reduce heat to low and stir in heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- Return the chicken to the skillet, coating it well with the sauce. Let it simmer together for 2-3 minutes to meld the flavors.
- Garnish with fresh basil leaves before serving.
Finish with a flourish by serving this alfredo over a bed of fettuccine or with a side of garlic bread for dipping. The sauce is luxuriously thick, with the sun-dried tomatoes adding a sweet, chewy contrast to the tender chicken.
Spinach and Artichoke Chicken Alfredo
You’ve got to try this Spinach and Artichoke Chicken Alfredo—creamy, cheesy, and packed with flavor. It’s the ultimate comfort food with a fancy twist.
Ingredients
- 2 chicken breasts, sliced thin
- A couple of cups of fresh spinach
- 1 cup of artichoke hearts, chopped
- 2 cups of heavy cream
- A splash of olive oil
- 3 cloves of garlic, minced
- 1 cup of grated Parmesan
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 lb of fettuccine
Instructions
- Heat a splash of olive oil in a large pan over medium-high heat.
- Add the sliced chicken breasts, seasoning with salt and pepper. Cook until golden, about 5 minutes per side. Tip: Don’t overcrowd the pan to get a nice sear.
- Toss in the minced garlic, stirring for about 30 seconds until fragrant.
- Pour in the heavy cream, bringing it to a gentle simmer. Let it thicken for 2 minutes.
- Stir in the Parmesan cheese until melted and smooth.
- Add the spinach and chopped artichoke hearts, cooking until the spinach wilts, about 2 minutes. Tip: Fresh spinach works best for texture.
- Meanwhile, cook the fettuccine according to package instructions until al dente. Drain and reserve a cup of pasta water.
- Combine the pasta with the sauce, adding a splash of pasta water if needed to loosen it up. Tip: The starchy pasta water helps the sauce cling to the noodles.
Wow, this dish is creamy with a perfect bite from the al dente pasta. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for dipping into that luxurious sauce.
BBQ Chicken Alfredo
Hold onto your forks—BBQ Chicken Alfredo is about to become your new obsession. This dish twists classic comfort with smoky sweetness, and yes, it’s as epic as it sounds.
Ingredients
- 2 cups of fettuccine
- 1.5 cups of shredded BBQ chicken (leftovers work magic here)
- 1 cup of heavy cream (go for the good stuff)
- 1/2 cup of grated Parmesan (plus extra for sprinkling)
- 2 tbsp of butter (because why not?)
- A splash of olive oil
- A couple of garlic cloves, minced
- 1/2 tsp of salt (more if you’re feeling bold)
- 1/4 tsp of black pepper
- 1/4 cup of BBQ sauce (pick your favorite)
Instructions
- Boil a pot of salted water and cook the fettuccine al dente, about 8-10 minutes. Drain and set aside, but keep a cup of pasta water—you might need it.
- While pasta cooks, heat olive oil in a large pan over medium. Sauté garlic until fragrant, about 30 seconds—don’t let it burn!
- Lower heat to medium-low. Add butter, heavy cream, Parmesan, salt, and pepper. Stir constantly until the sauce thickens, about 3-4 minutes.
- Toss in the cooked pasta and shredded chicken. Mix well, adding splashes of pasta water if the sauce feels too thick.
- Drizzle BBQ sauce over the top and give it one final gentle toss—you want those smoky streaks.
Best served immediately, this dish is creamy with a kick, the BBQ sauce cutting through the richness. Try it with a crispy side salad for contrast, or go all-in with garlic bread.
Chicken Alfredo Stuffed Shells
Unbelievably creamy and packed with flavor, these Chicken Alfredo Stuffed Shells are your next obsession. Perfect for dinner parties or meal prep, they’re a game-changer.
Ingredients
- 12 oz jumbo pasta shells
- 2 cups shredded cooked chicken
- 1 1/2 cups Alfredo sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- A couple of garlic cloves, minced
- A splash of olive oil
- 1 tsp Italian seasoning
- Salt and pepper, just a pinch
- 1 cup shredded mozzarella cheese
- A handful of fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F and grease a 9×13 baking dish with a splash of olive oil.
- Boil the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a bowl, mix the shredded chicken, ricotta, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper until well combined.
- Stuff each shell with the chicken mixture and place them in the prepared baking dish.
- Pour the Alfredo sauce evenly over the stuffed shells, then sprinkle the mozzarella cheese on top.
- Bake for 25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh parsley before serving.
Velvety Alfredo sauce coats each shell, with a cheesy, herby filling that’s downright addictive. Serve with a crisp salad for a meal that’s both indulgent and balanced.
Chicken Alfredo Pizza
Dive into the ultimate comfort mashup where creamy Alfredo meets crispy pizza crust. This Chicken Alfredo Pizza is your next obsession, blending rich flavors with every bite.
Ingredients
- 1 pre-made pizza crust (because we’re all about that easy life)
- A cup of heavy cream (for that lush Alfredo base)
- A couple of garlic cloves, minced (flavor bomb alert)
- A splash of olive oil (to get things sizzling)
- 2 cups of shredded mozzarella (hello, melty goodness)
- 1 cup of cooked chicken, diced (leftovers work wonders here)
- A handful of grated Parmesan (for that sharp finish)
- A sprinkle of salt and pepper (keep it balanced)
Instructions
- Preheat your oven to 425°F—get it hot for that perfect crust.
- Heat a splash of olive oil in a pan over medium, toss in minced garlic until golden—about 30 seconds. Tip: Don’t let it burn, or it’ll turn bitter.
- Pour in heavy cream, let it simmer for 2 minutes, stirring constantly. It should slightly thicken.
- Spread this Alfredo sauce over your pizza crust, leaving a small border for the crust.
- Top with mozzarella, then chicken, and finish with Parmesan. Tip: Even distribution means every slice is perfect.
- Bake for 12-15 minutes until the cheese is bubbly and the crust is golden. Tip: Rotate halfway for even cooking.
- Let it cool for a minute before slicing—patience prevents a cheese slide.
Yum! The crust is crispy, the Alfredo creamy, and the chicken adds a hearty touch. Try serving with a side of spicy arugula salad to cut through the richness.
Chicken Alfredo Lasagna
Alright, let’s dive straight into this creamy, cheesy masterpiece. Alfredo meets lasagna in this twist on classic comfort food—layers of pasta, chicken, and that rich, garlicky sauce you can’t resist.
Ingredients
- 9 lasagna noodles (the no-boil kind saves time)
- 2 cups of shredded cooked chicken (grab a rotisserie chicken for ease)
- 3 cups of Alfredo sauce (homemade or jarred, no judgment here)
- 2 cups of shredded mozzarella (because more cheese is always better)
- 1 cup of grated Parmesan (for that sharp, salty kick)
- 1 tbsp of minced garlic (fresh is best, but jarred works in a pinch)
- A splash of olive oil (for greasing the pan)
- A couple of fresh basil leaves (for garnish, optional but pretty)
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with that splash of olive oil.
- Spread a thin layer of Alfredo sauce on the bottom of the dish. This prevents sticking and starts the flavor layering.
- Place 3 lasagna noodles over the sauce. They can overlap slightly—no need to be perfect.
- Top the noodles with half of the shredded chicken, a third of the remaining Alfredo sauce, a third of the mozzarella, and a third of the Parmesan. Repeat the layers once more.
- Finish with the last 3 noodles, the rest of the Alfredo sauce, and the remaining cheeses. Cover with foil.
- Bake for 25 minutes covered, then remove the foil and bake for another 15 minutes until the top is bubbly and golden.
- Let it sit for 10 minutes before slicing. This waiting game ensures clean cuts.
- Garnish with fresh basil if you’re feeling fancy.
Creamy, cheesy, and packed with flavor, this Chicken Alfredo Lasagna is a crowd-pleaser. Serve it with a crisp salad to cut through the richness, or go all-in with garlic bread on the side.
Chicken Alfredo Bake
Just when you thought chicken Alfredo couldn’t get any better, we’re baking it into a creamy, cheesy dream. This dish is your weeknight hero—easy, indulgent, and totally Instagram-worthy.
Ingredients
- 2 cups of shredded chicken (grab a rotisserie one to save time)
- 12 oz of fettuccine (because those thick noodles hold all the sauce)
- 2 cups of heavy cream (for that lush, velvety base)
- 1 cup of grated Parmesan (the real deal, not the shaky stuff)
- A couple of garlic cloves, minced (because flavor)
- A splash of olive oil (to get things sizzling)
- 1 cup of shredded mozzarella (for that gooey top layer)
- Salt and pepper (season like you mean it)
Instructions
- Preheat your oven to 375°F—no guessing, just set it.
- Boil the fettuccine in salted water until al dente, about 8 minutes. Drain but save a cup of pasta water—you’ll thank me later.
- Heat a splash of olive oil in a pan, toss in the minced garlic, and cook until golden—about 30 seconds. Don’t let it burn!
- Pour in the heavy cream, bring to a simmer, then stir in the Parmesan until smooth. Tip: If it’s too thick, loosen it with that saved pasta water.
- Mix the shredded chicken and cooked pasta into the sauce. Season well with salt and pepper—taste as you go.
- Transfer everything to a baking dish, top with mozzarella, and bake for 20 minutes until bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
- Let it sit for 5 minutes before serving—patience is key for the perfect slice. Tip: Garnish with fresh parsley for a pop of color.
Golden, bubbly, and packed with flavor, this bake is comfort food at its finest. Serve it straight from the dish for that family-style vibe, or plate it up with a crisp salad to cut through the richness.
Chicken Alfredo with Broccoli
Transform your dinner game with this creamy, dreamy Chicken Alfredo with Broccoli. **Toss** the mundane aside—this dish is your ticket to flavor town.
Ingredients
- 2 chicken breasts, sliced thin
- A couple of cups of broccoli florets
- 8 oz fettuccine
- A splash of olive oil
- 2 cups heavy cream
- A handful of grated Parmesan
- 2 cloves garlic, minced
- A pinch of salt and pepper
Instructions
- **Boil** the fettuccine in salted water until al dente, about 8 minutes. Drain and set aside.
- **Heat** a splash of olive oil in a pan over medium-high. Add the chicken, seasoning with salt and pepper. Cook until golden, about 5 minutes per side. Remove and slice.
- In the same pan, **sauté** garlic until fragrant, about 30 seconds. Pour in the heavy cream, bringing to a simmer.
- **Stir** in the Parmesan until the sauce thickens, about 3 minutes. Tip: Keep stirring to avoid clumps.
- **Add** the broccoli and cooked pasta to the sauce, tossing to coat. Cook for another 2 minutes until the broccoli is tender-crisp.
- **Fold** in the chicken, heating through for a final minute. Tip: Let it rest for a couple of minutes to thicken up.
**Enjoy** the silky sauce clinging to every noodle, with juicy chicken and crisp broccoli adding the perfect crunch. Serve it straight from the pan for that Instagram-worthy drizzle effect.
Chicken Alfredo with Bacon
Let’s dive straight into this creamy, dreamy Chicken Alfredo with Bacon that’s about to blow your mind. No fluff, just flavor—ready in under 30 minutes.
Ingredients
- 2 chicken breasts, sliced thin
- 6 strips of bacon, chopped
- 3 cloves of garlic, minced
- A splash of olive oil
- 2 cups of heavy cream
- A couple of cups of grated Parmesan
- 1 lb of fettuccine
- A pinch of salt and pepper
- A handful of fresh parsley, chopped
Instructions
- Heat a splash of olive oil in a large pan over medium-high heat. Add the chicken, season with a pinch of salt and pepper, and cook until golden, about 5 minutes per side. Tip: Don’t overcrowd the pan for that perfect sear.
- Toss in the chopped bacon and minced garlic, cooking until the bacon is crispy and the garlic is fragrant, about 3 minutes. Tip: Keep stirring to prevent the garlic from burning.
- Pour in the heavy cream and bring to a simmer, then stir in the Parmesan until the sauce is smooth and thick, about 2 minutes. Tip: Grate your own Parmesan for the creamiest sauce.
- Meanwhile, cook the fettuccine according to package instructions, then drain and toss directly into the Alfredo sauce.
- Garnish with fresh parsley before serving.
Outrageously creamy with a smoky bacon twist, this dish is a texture dream. Serve it with a crispy side salad to cut through the richness.
Chicken Alfredo with Shrimp
Feast your eyes on this creamy, dreamy dish that’s about to become your weeknight hero. **Chicken Alfredo with Shrimp** combines tender protein with a rich, velvety sauce for a meal that’s straight-up indulgent.
Ingredients
- 2 boneless, skinless chicken breasts, sliced thin
- A dozen large shrimp, peeled and deveined
- 2 cups of heavy cream
- A couple of garlic cloves, minced
- A splash of olive oil
- 1 cup of grated Parmesan
- 8 oz of fettuccine
- A pinch of salt and pepper
- A sprinkle of parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Tip: Save a cup of pasta water for adjusting sauce consistency later.
- While pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken slices, seasoning with a pinch of salt and pepper, and cook until golden, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the shrimp and cook until pink, about 2 minutes per side. Remove and set aside with the chicken.
- Lower the heat to medium, add the minced garlic, and sauté for 30 seconds until fragrant. Pour in the heavy cream, stirring constantly.
- Gradually whisk in the grated Parmesan until the sauce is smooth. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
- Return the chicken and shrimp to the skillet, tossing to coat in the sauce. Cook for another 2 minutes to heat through.
- Drain the pasta and add it to the skillet, tossing everything together until well combined. Tip: For extra flavor, let the pasta sit in the sauce for a minute before serving.
- Garnish with a sprinkle of parsley and serve immediately.
Dig into this dish where the creamy Alfredo clings to every strand of pasta, and the shrimp adds a sweet, oceanic contrast. Perfect for impressing at dinner parties or treating yourself to a luxurious solo meal.
Conclusion
Whether you’re planning a cozy dinner or a festive gathering, our roundup of 20 Delicious Chicken Alfredo Recipes has something for every occasion. Dive into these creamy, comforting dishes and find your new favorite. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to keep these tasty ideas handy for your next meal!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.