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This single serving Chicken Alfredo is about to become your new go-to for a quick and satisfying meal that can be ready in just 30 minutes! We’re talking tender chicken, creamy homemade Alfredo sauce, and perfectly cooked fettuccine. It’s a simple, yet delightful dish that brings restaurant-quality taste right to your kitchen table. No more relying on store-bought sauces; our homemade version is not only easy to make but also free from preservatives, offering a fresh, authentic flavor that truly enhances the dish.
Enjoy your single serving of Chicken Alfredo alongside any of our delightful side dishes for one. We recommend a crisp garden salad dressed in a tangy homemade small batch vinaigrette dressing, a slice of warm, freshly baked small loaf French bread, and for added texture, consider sprinkling your Chicken Alfredo with crunchy homemade breadcrumbs.
Why You’ll Love This Easy Chicken Alfredo Recipe
- Fast & Easy: This Chicken Alfredo is ready in about 30 minutes, making it perfect for busy evenings.
- Creamy Perfection: Our homemade Alfredo sauce is miles ahead of anything you’ll find in a jar. It’s rich, smooth, and packed with cheesy flavor.
- Restaurant-Quality Chicken: The pan-seared chicken cooks quickly and delivers juicy tenderness with a golden brown crust.
- Customizable: Feeling adventurous? We’ve got tons of easy variations to take this recipe to the next level.
- Single Serving: No need to worry about leftovers! This recipe is perfectly sized for one.
Classic Comfort: All About Chicken Alfredo
Chicken Alfredo stands as a beloved Italian-American favorite, frequently gracing the menus of numerous Italian restaurants. At its heart, this classic dish features fettuccine pasta, succulent pieces of chicken, and a luxuriously smooth sauce. The sauce is a blend of rich cream, butter, and freshly grated Parmesan cheese, melding together into a creamy delight.
Our version of Chicken Alfredo embraces the traditional simplicity of this dish. We focus on a homemade Alfredo sauce that’s simple yet irresistibly delicious. The key is in the simmering process. By gently cooking the cream and cheese over low heat, the sauce thickens into a velvety coating for the pasta and chicken, enhancing the overall flavor and texture.
For those curious about the dish’s origins, Chicken Alfredo evolved from the classic Fettuccine Alfredo, a staple in Roman cuisine. The original version was simpler, often using just butter and Parmesan. The American adaptation added chicken and enhanced the sauce for a heartier meal.
When you’re preparing Chicken Alfredo at home, remember that the quality of ingredients plays a crucial role. Freshly grated Parmesan and good-quality cream make all the difference, resulting in a sauce that’s rich, smooth, and deeply satisfying. This dish isn’t just about indulging in creamy pasta; it’s about enjoying a comforting, homemade meal that warms the soul.
Ingredients
If you have any ingredients leftover from this homemade chicken Alfredo recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Salted butter is used both for cooking the chicken and in the sauce, adding a rich flavor.
- Chicken: Use 1 (5 to 6-ounce) boneless, skinless chicken breast or thigh, cut into 1-inch pieces.
- Salt and Black Pepper: Essential for seasoning and enhancing the overall taste.
- Heavy Cream: Heavy cream or heavy whipping cream is ideal, both containing over 36% milk fat. This high fat content helps prevent the sauce from curdling. While half and half can be used, it results in a thinner sauce with less richness compared to heavy cream. Whole milk is not recommended due to its lower fat content.
- Lemon Juice: A little lemon juice mixed with the cream contributes to the sauce’s thickness.
- Parmesan Cheese: Adds a savory, nutty flavor. Freshly grated Parmesan is preferred for its superior melting quality. Pre-packaged or jarred varieties may not melt as smoothly, potentially leading to a grainy sauce.
- Fettuccine: The ideal choice for this dish. Its long, flat shape allows the sauce to cling effectively. Alternatives like linguini, penne, or ziti can also work well. Use 2 ounces of dry pasta for this recipe.
Estimating 2 Ounces Of Dry Pasta
- Fettuccine: For this simple Chicken Alfredo recipe, use 2 ounces of dry fettuccine. To measure, hold the noodles in your hand, aiming for a bunch that’s about the diameter of a quarter (or 2 1/4 inches around). This will give you about 1 cup of cooked pasta.
- Linguine: If using linguine, 2 ounces will also be about 2 1/8 inches in circumference.
- Penne: For penne, 2 ounces is roughly equivalent to 2/3 of a cup when dry.
Recipe Variations
- Broccoli Alfredo: Stir in some steamed broccoli florets for a veggie-packed twist.
- Spicy Alfredo: Add a pinch of red pepper flakes for a touch of heat.
- Sun-Dried Tomato Alfredo: Dice up some sun-dried tomatoes and add them to the sauce for a burst of flavor.
- Mushroom Alfredo: Saute some sliced mushrooms with the chicken for added umami flavor.
- Shrimp Alfredo: Swap out the chicken for cooked shrimp.
How To Make Chicken Alfredo
These step-by-step photos and instructions help you visualize how to make a small batch of Chicken Alfredo. See the recipe box below for ingredient amounts and full recipe instructions.
- Cooking Pasta: Boil water in a 2-quart pot over medium-high heat. Add fettuccine, cooking until al dente (about 7-8 minutes). Drain and set aside.
Pro Tip: To prevent sticking, lightly toss the noodles with a bit of olive oil or butter.
- Cooking Chicken: In a 10-inch skillet, melt butter over medium heat. Season the chicken with salt and pepper, cooking for 6 minutes and flipping to brown evenly. Remove chicken to a plate and cover.
Pro Tip: If you’re making Chicken Alfredo with leftover chicken, skip this step and go straight on to make the sauce.
- Making Alfredo Sauce: In the same skillet, combine cream and lemon juice over medium heat. Add butter, stirring until it melts.
- Simmer the sauce on medium-low heat, stirring until it starts to thicken, about 3 minutes.
- Add Parmesan cheese, stirring for another 5-7 minutes until the sauce thickens more and the cheese melts.
Pro Tip: Simmer the sauce over medium-low heat until it reduces to about a third, which should take about 8-10 minutes. The sauce thickens as the water in the cream evaporates and the dairy solids concentrate.
- Assembling: Return the cooked chicken to the pan.
- Add the cooked pasta to the pan, tossing it well with the Alfredo sauce.
- Serve: Transfer everything to a bowl. Garnish with extra Parmesan and chopped parsley, if you like.
Expert Tips
- Preparation Is Key: Take a moment to read the entire recipe before starting. This chicken Alfredo pasta is quick to make, so it’s helpful to read everything and have your ingredients ready.
- Stir the Sauce Well: Keep stirring the sauce constantly, making sure to reach the bottom and sides of the pan to prevent sticking or burning.
- Get Creative with Add-Ins: Feel free to include extras like sautéed mushrooms, spinach, broccoli, or herbs like oregano or thyme. If you do, mix them into the sauce before you add the chicken and pasta.
- Choose Homemade Sauce: Avoid using store-bought sauce. Our homemade Alfredo sauce recipe really makes a difference in flavor and quality.
- Lighter Sauce Option: While heavy cream is ideal for a rich, creamy sauce, you can use half and half for a lighter version. Just remember, the lower the fat content, the thinner your sauce will be.
Storing And Reheating Chicken Alfredo
Make-Ahead Tips: Chicken Alfredo is ideally enjoyed fresh, but you can prep some components in advance. Cook the chicken a day before if needed. Homemade Alfredo sauce can be made ahead, too. Just store it in the fridge, covered, for up to 4 days. It might thicken when cold, but gentle warming on the stove or in the microwave will restore its creamy texture.
Leftover Storage: Got leftovers? Store your chicken fettuccine Alfredo in an airtight container in the fridge. It’ll stay good for up to 3 days.
Reheating Instructions: When it’s time to reheat, warm it on the stove over low heat until heated through. You can also use the microwave. The key is to reheat it gently to keep the chicken moist and the sauce creamy.
Frequently Asked Questions
Absolutely! To make two servings, simply double all the ingredients. Remember to switch to a bigger pan to accommodate the extra volume.
If your Alfredo sauce turns out too runny, let it simmer for a couple more minutes. Then, take it off the heat for a short while before mixing in the chicken and pasta. If it’s still too thin, you can gradually add a bit more cream until you reach the desired thickness.
Absolutely! Any long, thin noodle like penne or spaghetti will work.
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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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
- Cook the Pasta: Boil water in a 2-quart pot over medium-high heat. Add fettuccine, cooking until al dente (about 7-8 minutes). Drain and set aside. Tip: To prevent sticking, lightly toss the noodles with a bit of olive oil or butter.
- Cook the Chicken: In a 10-inch skillet, melt butter over medium heat. Season the chicken with salt and pepper, cooking for 6 minutes and flipping to brown evenly. Remove chicken to a plate and cover.
- Make the Sauce: In the same skillet, combine cream and lemon juice over medium heat. Add butter, stirring until it melts.
- Simmer the sauce on medium-low heat, stirring until it starts to thicken, about 3 minutes.
- Add Parmesan cheese, stirring for another 5-7 minutes until the sauce thickens more and the cheese melts. Tip: Simmer the sauce over medium-low heat until it reduces to about a third, which should take about 8-10 minutes. The sauce thickens as the water in the cream evaporates and the dairy solids concentrate.
- Assemble: Return the cooked chicken to the pan.
- Add the cooked pasta to the pan, tossing it well with the Alfredo sauce.
- Serve: Transfer everything to a bowl. Garnish with extra Parmesan and chopped parsley, if you like.
Notes
- Preparation Is Key: Take a moment to read the entire recipe before starting. This chicken Alfredo pasta is quick to make, so it’s helpful to read everything and have your ingredients ready.
- Stir the Sauce Well: Keep stirring the sauce constantly, making sure to reach the bottom and sides of the pan to prevent sticking or burning.
- Get Creative with Add-Ins: Feel free to include extras like sautéed mushrooms, spinach, broccoli, or herbs like oregano or thyme. If you do, mix them into the sauce before you add the chicken and pasta.
- Choose Homemade Sauce: Avoid using store-bought sauce. Our homemade Alfredo sauce recipe really makes a difference in flavor and quality.
- Lighter Sauce Option: While heavy cream is ideal for a rich, creamy sauce, you can use half and half for a lighter version. Just remember, the lower the fat content, the thinner your sauce will be.
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.
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.