Go Back
+ servings
Chicken Alfredo Recipe
Print Recipe
5 from 1 vote

Chicken Alfredo Recipe

This chicken alfredo recipe has simple ingredients and simple processing. You’ll no longer be pulling your hair out thinking of dishes to feed a crowd.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken alfredo, chicken alfredo pasta, chicken alfredo recipe, easy chicken alfredo
Servings: 4 servings
Calories: 460kcal
Author: Luna Regina


  • 1 1/2 tbsp olive oil
  • 12 oz skinless boneless chicken thigh
  • 1 tsp garlic
  • 1/2 tsp ground pepper
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 8 oz cremini mushrooms
  • 4 oz yellow onion
  • 1/3 cup all-purpose flour
  • 1/2 tbsp unsalted butter
  • 1/2 tsp nutmeg
  • 1 tsp Italian seasoning
  • 1/2 tsp thyme
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 cup unsalted chicken broth
  • 6 oz cooked fettuccine pasta
  • 1 tbsp parsley chopped
  • 0.75 oz shredded parmesan


  • Season the chicken thighs with ¼ teaspoon of salt, ¼ teaspoon of pepper, onion powder, garlic powder, and ¼ teaspoon of thyme. Let them sit for 15 minutes.
  • Bring 4 quarts of water to a rolling boil. Add pasta and stir occasionally. Boil until al dente (8-10 minutes) and drain immediately.
  • Sear the chicken thighs in 1 tablespoon of olive oil in a large pot over low heat for about 12 – 15 minutes until they’re golden brown. Remove the chicken from the pot and slice it into strips.
  • Stir-fry the mushrooms with ½ tablespoon of olive oil. Once the mushrooms are cooked, transfer them into a small bowl.
  • Add butter to the same pot, then saute onion and garlic for 3 minutes. Add in flour, chicken broth, milk, and heavy cream. Season the mixture with the remaining salt, pepper, nutmeg, thyme, and Italian seasoning. Then bring to a boil.
  • Add the pasta and mushrooms and reduce to a simmer for an extra 2-3 minutes.
  • Stir in the parmesan cheese and parsley to the pot. Stir so it combines into the mixture. Add chicken to the pot.
  • Serve. Garnish with fresh parsley and pepper if desired.



  • You can either dice the chicken first and sear them, or cook the chicken thighs in whole pieces then slice them up after everything else is done.
  • You can use thickened cream, light cream or evaporated milk as a substitute for heavy creamy if desired. Increase the amount of these if your sauce is too thick.
  • Please note that in the beginning, the sauce is always very runny and watery, but it will thicken bit by bit during the simmering time. Plus, it also evaporates quickly after being removed from heat, so for best results: you should serve your Chicken Alfredo immediately once done.


Serving: 1serving | Calories: 460kcal | Carbohydrates: 46g | Protein: 28g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 496mg | Potassium: 639mg | Fiber: 3g | Sugar: 5g | Vitamin A: 148IU | Vitamin C: 4mg | Calcium: 148mg | Iron: 3mg