Our Chicken Alfredo comes together in one pot in under an hour — creamy, cheesy, and full of comforting flavor! It’s an easy, family-friendly dinner that feels restaurant-quality but is simple enough for a cozy weeknight meal.
Why this recipe is so delicious: tender chunks of seasoned chicken, perfectly cooked pasta, and a silky Alfredo sauce made with a trio of cheeses. The cream cheese gives it extra richness and helps stabilize the sauce so it stays smooth and luscious every time.
If you love creamy chicken dinners, don’t miss my Chicken Florentine, Creamy Tuscan Garlic Chicken, Chicken Gnocchi, and Chicken Lombardy next — they’re all cozy crowd-pleasers! 💛
Let’s get started!
Before You Begin
✨ Use whole milk for the best texture. Low-fat milk will make the sauce thinner and less creamy.
✨ Cut chicken into even 1-inch cubes so it cooks quickly and evenly.
✨ Don’t rush the veggie sauté. Let the onions and mushrooms cook until softened and golden — that’s where the deep flavor builds.
✨ Add the cheeses gradually and stir gently to prevent curdling or graininess.
✨ Save time with rotisserie chicken! Just season it lightly and toss it in at the end to warm through.
🥣 Ingredients for Chicken Alfredo
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Noodles: Penne works beautifully here, but other short, ridged pasta like rigatoni or ziti will also hold the sauce well.
Chicken: I use boneless, skinless chicken breasts, but you can swap in chicken thighs for richer flavor or use leftover or rotisserie chicken to save time.
Milk & Half and Half: Instead of heavy cream, this combo keeps the sauce luscious but not too heavy. Whole milk works best for the creamiest texture.
Mushrooms: Cremini mushrooms add a wonderful, earthy flavor and meaty texture. White button mushrooms will also do the trick — or skip them entirely if your family’s not a fan.
Cream Cheese: My secret weapon! It adds richness and helps prevent the sauce from separating.
Tomatoes: Fresh diced Roma tomatoes brighten the dish and add a pop of color. Peel and seed them for the smoothest texture.
Italian Seasoning: A blend of basil, oregano, and parsley adds classic flavor. Add a pinch of red pepper flakes for gentle heat.
Pro Tips
⭐ Sear the chicken in batches if needed. Crowding the pan will steam instead of brown the chicken — and those golden bits at the bottom (fond) are key to building flavor.
⭐ Toast the flour before adding milk. Just one minute of cooking removes the raw flour taste and deepens the nutty flavor of your roux.
⭐ Warm your dairy ingredients slightly. Cold milk or cheese can cause your sauce to seize. Let them sit out for a few minutes before cooking.
⭐ Don’t skip the tomatoes. That little burst of acid balances all the cream and cheese perfectly — it makes a huge difference!
⭐ Finish strong with fresh Parmesan. A sprinkle on top right before serving takes this dish from comforting to unforgettable.
Frequently Asked Questions
⭐ Can I make Chicken Alfredo ahead of time?
Yes! You can make it a few hours ahead and gently reheat on the stovetop. Add a splash of milk to loosen the sauce as it warms.
⭐ Can I use heavy cream instead of milk and half-and-half?
Absolutely — it’ll be even richer and thicker. Just be careful not to let it boil, or the sauce may separate.
⭐ How do I keep my Alfredo sauce smooth?
Stir constantly as you add the milk and cheeses, and keep the heat on medium to prevent scorching or curdling.
⭐ Can I use pre-shredded cheese?
You can, but freshly grated cheese melts smoother and gives the sauce a better texture and flavor.
How To Make Chicken Alfredo
- Brown the chunks of chicken in a skillet.
- When it’s golden, move it over to a plate.
- Cook the mushrooms and onions together to start the base of the sauce.
- Add the flour and a little seasoning to thicken the sauce and give it a little flavor.
- Suace time! Add milk and half and half, and stir until smooth. Then add in the cheeses and chicken.
- Add the tomatoes.
- Serve over cooked pasta.
***See the full instructions below.
Storing + Reheating + Freezing + Make-Ahead
Storing
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
- Reheat gently in a saucepan over low heat, stirring often. Add a little milk or half and half to thin the sauce as it warms.
Freezing
- This dish doesn’t freeze well due to the dairy base — the sauce may separate when thawed. It’s best enjoyed fresh or within a few days.
Make-Ahead
- You can prep the sauce a day ahead and store it separately from the pasta. When ready to serve, reheat the sauce gently, add the pasta and chicken, and toss to coat.
What to Serve With Chicken Alfredo
Fresh + Crisp Sides: Balance the richness with my Strawberry Salad with Blue Cheese, Simple Roasted Peppers, or Sheet Pan Mediterranean Vegetables.
Cozy Breads: Soak up every drop of that luscious sauce with Practically No Knead Bread, Garlic Pull Apart Bread, or Olive Garden Breadsticks.
Sweet Finishes: End on a comforting note with Tiramisu, Cannoli Dip, or Brown Butter Bronwies — the perfect creamy finale!
We like this with a fresh, crisp salad like our Mediterranean salad, pizza salad, 1905 salad, or our strawberry salad.
This is also delicious with soft, copycat Olive Garden Breadsticks, garlic bread, or garlic and herb Parker House Rolls.
More Chicken Pasta Recipes
- Crack Chicken Penne
- Quick Chicken Spaghetti
- Chicken Alfredo Lasagna
- Chicken Spaghetti with Rotel
- Marry Me Chicken Tortellini
- Chicken Bacon Ranch Pasta
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Chicken Alfredo
Ingredients
- 1 1/2 pounds boneless chicken breast
- 3 teaspoons salt divided
- 1 1/2 teaspoons black pepper divided
- 1 tablespoon Italian seasoning
- 2 tablespoons vegetable oil
- 1 (16-ounce) box penne
- 4 tablespoons butter
- 1 cup onion minced
- 4 cloves garlic minced
- 8 ounces mushrooms sliced
- 1/3 cup all-purpose flour
- 3 cups milk
- 1 cup half and half
- 3/4 cup Parmesan cheese
- 4 ounces cream cheese at room temperature
- 8 ounces Mozzarella cheese
- 3 roma tomatoes seeded and diced
Instructions
- Cut the chicken tenderloins (1 1/2 pounds) into 1-inch cubes. Toss chicken with 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning (1 tablespoon) and coat evenly.
- In a large skillet, heat vegetable oil (2 tablespoons) over medium-high heat until it begins to shimmer. Add the chicken in a single layer and cook without stirring, until one side is browned about 2 minutes. Turn the chicken and brown the other side. Remove the chicken to a plate and set aside. Wipe out the skillet.
- Cook pasta (16-ounce) according to package directions. Drain pasta well.
- Meanwhile, while the pasta is cooking, begin the sauce; Melt the butter (4 tablespoons) in the skillet. Add onion (1 cup), garlic (4 cloves), and mushroom (8 ounces), and saute until veggies are soft, about 8-10 minutes. Stir in flour (1/3 cup), 2 teaspoons salt, and 1 teaspoon pepper, and cook for 1 minute. Slowly add the milk (3 cups) and half and half (1 cup) and stir constantly, until smooth. Stir in Parmesan (3/4 cup), Mozzarella (8 ounces), and cream cheese (4 ounces) and cook gently until cheeses are melted. Add reserved cooked chicken and tomatoes (3). Serve over cooked pasta.
Can this be made with shrimp, if so would directions be the same or changed a bit?
Gosh, shrimp would be amazing in this Carrie! The directions would be essentially the same. Just adjust the cooking time for the shrimp so it doesn’t overcook and get tough. Please come back and tell us all about your new creation. I’m excited to hear about it. I can’t wait to make it that way too <3
can this be made with other cheeses. i dont have any mozarella or parmesean.
Absolutely. You can customize it and use what ever cheese you like best.
Query: the ingredient list calls for 1tsp salt. However, in the instructions it calls for a total of 3 tsps of salt. Which is correct? Three tsp of salt seems a bit much.
Hey Larry. Thanks so much for asking. I’ve ammended the recipe. I use 3 teaspoons of salt in the recipe. I season generously with salt and pepper. If you’re sensitive to salt, I suggest start with 2 teaspoons. I’d season the chicken per the recipe and cut the salt in the sauce down. Let’s face it, you can always add more salt, but you can’t take it out once it’s added! Hope you enjoy the recipe 🙂