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This single serving Chicken Alfredo recipe is made with tender chicken, creamy homemade Alfredo sauce, and perfectly cooked fettuccine. Ready in about 30 minutes, this easy Chicken Alfredo for one delivers rich, restaurant-quality flavor in every bite.
Featured Comment
“This recipe is a 10 out of a 10. The Alfredo sauce is soooo much better than any jarred sauce and so easy to make.”
– Basia P
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 30 minutes, this single serving Chicken Alfredo is perfect when you want a fast, satisfying meal.
- Rich and Creamy Sauce: The homemade Alfredo sauce is smooth, cheesy, and far better than anything from a jar.
- Juicy Pan-Seared Chicken: Tender chicken pieces cook quickly in one pan, creating a golden crust that adds incredible flavor.
- Perfectly Portioned: Designed for one, this small batch Chicken Alfredo gives you just the right amount.
- Endlessly Customizable: Add broccoli, mushrooms, shrimp, or sun-dried tomatoes for your own delicious variation.
What I love most about this Chicken Alfredo is how a few simple ingredients can create such a comforting, restaurant-quality meal. Tender chicken, creamy homemade sauce, and perfectly cooked fettuccine come together in a way that never disappoints.
The sauce is where the magic happens – cream, butter, and freshly grated Parmesan simmer slowly until smooth and velvety, coating every strand of pasta. This version honors the original Fettuccine Alfredo, which began in Italy with just butter and cheese, while embracing the heartier American adaptation with chicken and rich cream.
Whether you’re making it for a quiet dinner or just because you want something warm and homemade, this Chicken Alfredo For One delivers every time. Enjoy it with any of our single serving sides like a small loaf of French bread, sautéed green beans or a roasted vegetable salad for a complete meal.
Ingredients
If you have any ingredients leftover from this small bach Chicken Alfredo recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use 1 (5 to 6-ounce) boneless, skinless chicken breast or thigh, cut into 1-inch pieces. Extra chicken? Use the chicken to make chicken enchiladas for one, flavorful baked chicken breast, or popcorn chicken for one.
- Heavy Cream: Heavy cream or heavy whipping cream (both over 36% milk fat) create a rich, smooth sauce that won’t curdle. Half and half can be used for a lighter version, but the sauce will be thinner. Whole milk is not recommended. Use leftover cream in slow cooker mac and cheese, a small chicken and biscuits casserole, or chicken tikka masala for one.
- Lemon Juice: Just a small amount helps thicken the cream sauce and balance the richness.
- Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds a nutty, savory flavor. Avoid pre-grated or jarred cheese, which can make the sauce grainy.
- Fettuccine: The flat shape of fettuccine holds the creamy sauce beautifully. Linguine, penne, or ziti also work well. Use 2 ounces of dry pasta for this recipe. Extra pasta can be used in shrimp fettuccine for one, a bowl of buttered noodles, or pasta al limone for one.
See recipe card below for a full list of ingredients and measurements.
Measuring 2 Ounces of Dry Pasta
- Fettuccine: A bunch about the diameter of a quarter (2¼ inches around) equals 2 ounces, or about 1 cup cooked.
- Linguine: A bunch about 2⅛ inches in circumference equals 2 ounces.
- Penne: About ⅔ cup of dry penne equals 2 ounces.
Recipe Variations
Looking to switch up your simple Chicken Alfredo? Try one of these easy variations to add new flavor and texture to this classic dish.
- Broccoli Chicken Alfredo: Stir in steamed broccoli florets for a creamy, vegetable-filled meal.
- Spicy Chicken Alfredo: Add a pinch of red pepper flakes to give your Alfredo sauce a little kick.
- Sun-Dried Tomato Chicken Alfredo: Mix in chopped sun-dried tomatoes for a tangy, flavorful twist.
- Mushroom Chicken Alfredo: Sauté sliced mushrooms with the chicken for a deeper, savory flavor.
- Shrimp Alfredo for One: Replace the chicken with shrimp for a lighter seafood version of this creamy pasta favorite.
How To Make Chicken Alfredo For One
Follow these simple step-by-step instructions to make a creamy single serving Chicken Alfredo at home. The process is quick and easy, with rich flavor and perfectly cooked pasta in every bite.
- Cook the Pasta: Bring a 2-quart pot of water to a boil over medium-high heat. Add the fettuccine and cook until al dente, about 7–8 minutes. Drain and set aside.
Pro Tip: Lightly toss the pasta with a little olive oil or butter to prevent sticking.
- Cook the Chicken: In a 10-inch skillet, melt butter over medium heat. Season the chicken with salt and pepper, then cook for about 6 minutes, turning halfway through until browned and cooked through. Transfer to a plate and cover to keep warm.
Note: If using leftover cooked chicken, skip this step and move directly to making the sauce.
- Start the Sauce: In the same skillet, pour in the cream and lemon juice. Add butter and stir until melted.
- Thicken the Sauce: Reduce the heat to medium-low and simmer for about 3 minutes, stirring often as the sauce begins to thicken.
- Add Parmesan: Stir in the Parmesan cheese and continue cooking for 8–10 minutes, stirring often, until the cheese has melted, the sauce thickens, and it reduces by about one-third.
- Combine Everything: Return the cooked chicken to the skillet and stir to coat it in the Alfredo sauce.
- Add the Pasta: Toss in the cooked fettuccine and stir until everything is evenly coated with the creamy sauce.
- Serve: Transfer to a bowl and top with extra Parmesan cheese and chopped parsley, if desired.
Expert Tips
- Preparation Is Key: Take a moment to read through the entire recipe before starting. This Chicken Alfredo comes together quickly, so having ingredients measured and ready makes cooking easier.
- Watch the Sauce: The sauce should simmer gently and thicken over 8–10 minutes, reducing by about one-third. Keep stirring often to help it stay smooth and prevent sticking or burning.
- Get Creative with Add-Ins: Sautéed mushrooms, spinach, broccoli, or fresh herbs like oregano or thyme can be added to the sauce before you stir in the chicken and pasta.
- Choose Homemade Sauce: Skip the jarred kind, our homemade Alfredo sauce gives you a rich, creamy flavor that’s hard to beat.
- Lighter Sauce Option: Heavy cream creates the creamiest texture, but half and half can be used for a lighter version. Just know that a lower fat content will produce a thinner sauce.
Storing And Reheating Chicken Alfredo
- Make-Ahead Tips: Chicken Alfredo is best enjoyed fresh, but you can prepare parts of it in advance. Cook the chicken or make the Alfredo sauce up to a day ahead. Store the sauce covered in the refrigerator for up to 4 days. It may thicken when chilled—warm it gently on the stove or in the microwave to bring back its creamy texture.
- Doubling the Recipe: To make two servings, simply double all ingredients. Use a larger skillet, such as a 12-inch pan, to ensure the chicken and pasta cook evenly without crowding.
- Reheating: If you happen to have leftovers, reheat them gently on the stove over low heat or in the microwave until warmed through. Avoid high heat, which can dry out the chicken or separate the sauce.
For the best results, follow these tips on how to store and reheat Chicken Alfredo to keep the sauce creamy and the chicken tender.
Frequently Asked Questions
I don’t recommend using milk because it doesn’t have enough fat to create a smooth, creamy sauce. Heavy cream (or heavy whipping cream) works best since it prevents curdling and gives the sauce rich flavor. You can use half and half, but the sauce will be thinner and less creamy than with heavy cream.
Fettuccine is traditional because its flat shape holds the sauce beautifully, but linguine, penne, or ziti also work well.
Parmesan gives Alfredo sauce its signature flavor. If needed, try Romano or Asiago cheese, but the taste and texture will differ.
Cook the sauce gently over low to medium heat and avoid boiling. Using heavy cream helps stabilize the sauce and keeps it smooth.
If your Alfredo sauce is too thin, let it simmer a few extra minutes to reduce and thicken. Remove it from the heat before adding the chicken and pasta. If it still seems runny, stir in a little more Parmesan cheese or simmer briefly until it reaches the right consistency.
Yes, you can cook the chicken and make the sauce a day ahead. Store separately in the fridge and reheat gently before combining.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving Chicken Alfredo recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Chicken Alfredo For One
Watch How To Make This
Equipment
Ingredients
- 2 ounces uncooked fettuccine (2 ⅛ inches in circumference) = 1 cup cooked
- 2 tablespoons butter -divided
- 1 (6-ounce) boneless skinless chicken breast -cut into 1 inch pieces
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ cup heavy cream
- ½ teaspoon lemon juice
- ½ cup grated Parmesan cheese -plus more for topping
- Optional for topping: chopped parsley
Instructions
- Bring a 2-quart pot of water to a boil over medium-high heat. Add the fettuccine and cook until al dente, about 7–8 minutes. Drain and set aside.Pro Tip: Lightly toss the pasta with a little olive oil or 1 tablespoon of butter to prevent sticking.
- In a 10-inch skillet, melt butter over medium heat. Season the chicken with salt and pepper, then cook for about 6 minutes, turning halfway through until browned and cooked through. Transfer to a plate and cover to keep warm.
- In the same skillet, pour in the cream and lemon juice. Add 1 tablespoon of butter and stir until melted.
- Reduce the heat to medium-low and simmer for about 3 minutes, stirring often as the sauce begins to thicken.
- Stir in the Parmesan cheese and continue cooking for 8–10 minutes, stirring often, until the cheese melts, the sauce becomes rich and creamy, and it reduces by about one-third.
- Return the cooked chicken to the skillet and stir to coat it in the Alfredo sauce.
- Toss in the cooked fettuccine and stir until everything is evenly coated with the creamy sauce.
- Transfer to a bowl and top with extra Parmesan cheese and chopped parsley, if desired.
Notes
- Preparation Is Key: Take a moment to read through the entire recipe before starting. This Chicken Alfredo comes together quickly, so having ingredients measured and ready makes cooking easier.
- Watch the Sauce: The sauce should simmer gently and thicken over 8–10 minutes, reducing by about one-third. Keep stirring often to help it stay smooth and prevent sticking or burning.
- Get Creative with Add-Ins: Sautéed mushrooms, spinach, broccoli, or fresh herbs like oregano or thyme can be added to the sauce before you stir in the chicken and pasta.
- Choose Homemade Sauce: Skip the jarred kind, our homemade Alfredo sauce gives you a rich, creamy flavor that’s hard to beat.
- Lighter Sauce Option: Heavy cream creates the creamiest texture, but half and half can be used for a lighter version. Just know that a lower fat content will produce a thinner sauce.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was so good! And so easy to make. Thank you for all your recipes for one. I have been widowed for years and with the kids out of the house, it took me years to stopping cooking so much. and every recipe of yours I have tried so far, is amazing! I was one of those women who never measured cause I knew about how much to use, so if I had a lot of leftovers I knew it would still get ate. I now measure. Thank you!
I’m so glad you enjoyed the Chicken Alfredo! It means so much to hear that my recipes have been a help as you’ve adjusted to cooking for one. I love that you’re embracing smaller portions and finding joy in cooking this way, thank you for sharing your story, it truly means a lot!
I misread the recipe and used only a 1/4 cup cream. Still came out good although super cheesy. Thank you for this easy recipe.
I must have used the wrong Parmesan cheese. What is recommended? Almost no sauce. Loved the flavor but lack of sauce was a problem
Hi Gayle – Sorry to hear about the sauce issue! Let’s troubleshoot this:
Parmesan Type: Freshly grated Parmesan does melt best. Pre-grated can be clumpy. Did you use freshly grated?
Measurements: Double-check if you used the correct amount of cream.
Cooking Time: Sauce can reduce if cooked too long or at too high a heat. Keep it at a gentle simmer.
If none of these seem to be the issue, feel free to share more details about your process, and I’ll gladly help further!
I’d give it ten stars if I could!
This recipe is soooo easy, fast and simple to put together. And it’s sooo good! I added a handful of baby spinach at the very end for a little color and fiber. Yuuuum!!
This recipe is a 10 out of a 10. The Alfredo sauce is soooo much better than any jarred sauce and so easy to make. I added some mushrooms and blanched broccoli to get some veggies in and it tasted wonderful. Instead of freezing leftover chicken I’ll be making this again tomorrow.
Wow, this recipe is a 10 out of a 10. This Alfredo sauce sure beats any sauce from a jar and soooo easy to make. I did add some blanched broccoli and mushrooms to get some veggies in. Since I still have chicken left I’ll be making this tomorrow, no need to freeze the chicken.
Thank you for this recipe, Joanie! My husband does not care for Chicken Alfredo but I enjoy it very much. I am so excited about making this small portion just for me.
Great recipe.
I really like this recipe and use it often, but the sauce is always grainy. Any suggestions on what I am doing wrong?
It could be because of the Parmesan cheese. Freshly grated or shredded cheeses melt much better than packaged brands and if the cheese doesn’t melt, the sauce can be grainy.