Easy Creamy Chicken Parmesan Alfredo Recipe

George

Chicken Parmesan Alfredo is a fusion of Italian-American flavors, combining crispy Chicken Parmesan with creamy Alfredo sauce. Created in 1914 by chef Alfredo di Lelio, this dish is rich, flavorful, and satisfying.

Chicken Parmesan Alfredo is a mouthwatering dish that combines tender chicken, creamy Alfredo sauce, and flavorful Parmesan cheese to create a restaurant-quality meal at home. The best part? This recipe delivers incredible creaminess without using heavy cream! It’s an easy dinner idea that has been a family favorite for years. Let’s dive into the step-by-step guide to making this delicious meal.

Enjoy a creamy, indulgent taste without heavy cream! With tender chicken and Parmesan cheese, this easy recipe brings restaurant-quality flavor to your table. Try Lebanese Rice. 

Main Ingredients for Chicken Parmesan Alfredo:

  • Fettuccine Pasta – Perfect for holding onto the creamy Alfredo sauce.
  • Chicken Breasts – Lean protein that becomes tender and juicy when cooked properly.
  • Garlic Cloves – Enhances the flavor with a rich, aromatic taste.
  • White Mushrooms – Adds a deep umami taste to the dish.
  • Half-and-Half – Creates a light yet creamy consistency without using heavy cream.
  • Parmesan Cheese – The key to a rich, cheesy flavor in the Alfredo sauce.
  • Olive Oil & Butter – Used for sautéing and adding richness to the dish.
  • Salt & Black Pepper – Essential for seasoning and balancing flavors.
  • Fresh Parsley – Adds a refreshing contrast to the richness of the sauce.

How to Cook Chicken Parmesan Alfredo Pasta

Cook the Fettuccine Pasta

Start by boiling a large pot of salted water. Add the fettuccine pasta and cook according to the package instructions until al dente (slightly firm to the bite). Once done, drain the pasta and set it aside. While the pasta cooks, you can prep the other ingredients to ensure everything is ready at the same time.

Prepare the Chicken

Prepare the Chicken
Images are for illustrative use; credits belong to the original creators.

Slice two pounds of chicken breasts into strips. If the chicken breasts are large, consider slicing them horizontally first. Season the chicken generously with salt and black pepper for enhanced flavor.

Heat a large, deep pan or Dutch oven over medium-high heat and add two tablespoons of olive oil. Once the oil is hot, add the chicken and sauté for about five minutes, stirring occasionally, until fully cooked. Remove the chicken from the pan and set it aside.

Sauté the Vegetables

In the same pan, add one tablespoon of olive oil and one tablespoon of butter. Add the finely chopped onion and sauté for about three minutes, or until it becomes soft. Then, add the sliced mushrooms and cook for another 5 to 7 minutes, stirring occasionally. The mushrooms should release their liquid, which will eventually evaporate, leaving them lightly browned and packed with flavor.

Next, add the minced garlic and stir for about 30 seconds, just until it becomes fragrant. Don’t skip the garlic! It’s the secret to making this sauce taste gourmet.

Make the Creamy Alfredo Sauce

Pour 3 1/2 cups of half-and-half into the pan and bring it to a light boil over medium heat. Let it cook for about 6 to 10 minutes, stirring occasionally, until the sauce begins to thicken slightly.

Combine the Chicken, Pasta, and Sauce

Add the cooked chicken back to the pan, along with 1/4 cup of freshly chopped parsley. Season with salt and black pepper to taste. Typically, 1/2 to 1 teaspoon of sea salt and 1/4 teaspoon of black pepper work well.

Now, return the cooked and drained pasta to the pan. Stir everything together so that the pasta absorbs the creamy sauce. Cover with a lid and let it rest for at least 10 minutes. This step allows the sauce to thicken further and coat the pasta beautifully.

Serve Chicken Parmesan Alfredo

After resting for 10 to 12 minutes, your Chicken Parmesan Alfredo is ready to enjoy! Give it a final toss, ensuring the sauce is evenly distributed. The result? A lighter yet creamy Parmesan sauce that delivers the perfect balance of flavors without using heavy cream.

Serve generous portions, garnished with fresh parsley and grated Parmesan cheese for a pop of color and extra flavor. Pair it with a side of Grilled Chicken Paillard for a well-rounded meal.

How to Store Chicken Parmesan Alfredo

If you have leftovers, follow these tips to store them properly:

  • Store in an airtight container in the refrigerator for up to 3 days.
  • When reheating, add a splash of milk or half-and-half to maintain the creamy consistency.
  • Avoid freezing, as the sauce may separate upon thawing and change texture.

Pro Tips for the Best Chicken Parmesan Alfredo

  • Use fresh ingredients – Fresh garlic, mushrooms, and parsley enhance the flavor.
  • Season well – Adjust salt and pepper as needed to suit your taste.
  • Let it rest – Allowing the pasta to sit for a few minutes helps the sauce thicken naturally.
  • Stir gently – Over-stirring can break the pasta, so fold everything together smoothly.

What to Serve With Chicken Parmesan Alfredo

This dish pairs wonderfully with:

Pro Tip: The Perfect Pasta Twirl

When eating pasta, do you twirl it right on the plate, or do you use a spoon for a more refined twist? The traditional method is to twirl it with a fork against the plate, while a more refined approach involves using a spoon to assist the twirl for an elegant bite. Either way, enjoy the indulgent flavors of this dish!

Final Thoughts 

Chicken Parmesan Alfredo is a simple yet satisfying dish that brings comfort and gourmet flavors to your dinner table. The blend of juicy chicken, savory mushrooms, and a creamy Parmesan sauce makes this a must-try recipe. Plus, skipping heavy cream keeps it lighter while still maintaining a rich, indulgent taste.

For more delicious recipes, check out our Buffalo Chicken Egg Rolls or Perfect Fudgy Brownies!

FAQs

  • Can I make Chicken Parmesan Alfredo without mushrooms?
    Yes, you can skip mushrooms or replace them with spinach or bell peppers.
  • What can I use instead of half-and-half?
    You can use a mix of milk and butter or light cream for a similar texture.
  • How do I store leftovers?
    Store in an airtight container in the fridge for up to 3 days.
  • Can I freeze Chicken Parmesan Alfredo?
    It’s not recommended as the sauce may separate when thawed.
Chicken Parmesan Alfredo

Chicken Parmesan Alfredo

Chicken Parmesan Alfredo combines crispy chicken, creamy Alfredo sauce, and Parmesan cheese for a rich, indulgent meal. This easy recipe skips heavy cream while delivering restaurant-quality flavor at home.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 4 people
Calories 650 kcal

Equipment

  • Large Pot – For boiling pasta
  • Large Pan or Dutch Oven – For cooking chicken and sauce
  • Knife & Cutting Board – For slicing chicken and vegetables
  • Tongs or Spatula – For flipping and stirring
  • Grater – For fresh Parmesan cheese
  • Measuring Cups/Spoons: For accurate ingredient portions.

Ingredients
  

  • 12 ounces of fettuccine pasta
  • 1 pound of white mushrooms thickly sliced
  • 1 small onion finely chopped
  • 3 large garlic cloves minced
  • 2 pounds of chicken breasts sliced into strips
  • Salt and black pepper to taste
  • 3 1/2 cups of half-and-half
  • 1/4 cup freshly chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 to 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Parmesan cheese for garnishing

Instructions
 

  • Cook the Pasta: Boil a large pot of salted water, cook fettuccine until al dente, then drain and set aside.
  • Prepare the Chicken: Slice chicken into strips, season with salt and pepper, then sauté in olive oil until fully cooked. Remove and set aside.
  • Sauté Vegetables: In the same pan, sauté onions in butter and olive oil, add mushrooms, and cook until softened. Stir in minced garlic for added flavor.
  • Make Alfredo Sauce: Pour half-and-half into the pan, bring to a light boil, and cook until slightly thickened.
  • Combine Ingredients: Add the cooked chicken, parsley, salt, and pepper. Stir in drained pasta, mixing well to coat with the sauce.
  • Rest & Serve: Let the pasta sit for 10 minutes to thicken. Serve with fresh parsley and grated Parmesan cheese.

Notes

For a lighter version, substitute whole wheat pasta and use low-fat half-and-half. Adjust seasoning to taste, and let the pasta rest for a few minutes to absorb the creamy sauce.

Nutrition Information (Per Serving – Approximate)

Calories: 650 kcal | Protein: 45g | Carbohydrates: 55g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 700mg | Fiber: 3g
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Keyword Alfredo Recipe, Chicken Alfredo, Dinner Recipe, Fehttuchini Alfredo, Garlic Parmesan Chicken

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Chicken Parmesan Alfredo Chicken Parmesan Alfredo Chicken Parmesan Alfredo combines crispy chicken, creamy Alfredo sauce, and Parmesan cheese for a rich, indulgent meal. This easy recipe skips heavy cream while delivering restaurant-quality flavor at home. Course: Dinner Cuisine: American Keyword: Alfredo Recipe, Chicken Alfredo, Dinner Recipe, Fehttuchini Alfredo, Garlic Parmesan Chicken Prep Time: 15m Cook Time: 25m Total Time: 40m Servings: 4 people – Large Pot – For boiling pasta – Large Pan or Dutch Oven – For cooking chicken and sauce – Knife & Cutting Board – For slicing chicken and vegetables – Tongs or Spatula – For flipping and stirring – Grater – For fresh Parmesan cheese – Measuring Cups/Spoons: For accurate ingredient portions. – 12 ounces of fettuccine pasta – 1 pound of white mushrooms thickly sliced – 1 small onion finely chopped – 3 large garlic cloves minced – 2 pounds of chicken breasts sliced into strips – Salt and black pepper to taste – 3 1/2 cups of half-and-half – 1/4 cup freshly chopped parsley – 2 tablespoons olive oil – 1 tablespoon butter – 1/2 to 1 teaspoon sea salt – 1/4 teaspoon black pepper – Parmesan cheese for garnishing 1) Cook the Pasta: Boil a large pot of salted water, cook fettuccine until al dente, then drain and set aside. 2) Prepare the Chicken: Slice chicken into strips, season with salt and pepper, then sauté in olive oil until fully cooked. Remove and set aside. 3) Sauté Vegetables: In the same pan, sauté onions in butter and olive oil, add mushrooms, and cook until softened. Stir in minced garlic for added flavor. 4) Make Alfredo Sauce: Pour half-and-half into the pan, bring to a light boil, and cook until slightly thickened. 5) Combine Ingredients: Add the cooked chicken, parsley, salt, and pepper. Stir in drained pasta, mixing well to coat with the sauce. 6) Rest & Serve: Let the pasta sit for 10 minutes to thicken. Serve with fresh parsley and grated Parmesan cheese. For a lighter version, substitute whole wheat pasta and use low-fat half-and-half. Adjust seasoning to taste, and let the pasta rest for a few minutes to absorb the creamy sauce. Nutrition Information (Per Serving – Approximate) Calories: 650 kcal | Protein: 45g | Carbohydrates: 55g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 700mg | Fiber: 3g The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only. calories 650  

George

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