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a blue bowl filled with chicken alfredo topped with chopped parsley and next to a fresh lemon and a wedge of Parmesan cheese.
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4.80 from 10 votes

Chicken Alfredo For One

Creamy Chicken Alfredo for one made with tender chicken, fettuccine, and a rich homemade Alfredo sauce. Ready in about 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American, Italian
Keyword: alfredo chicken, alfredo sauce, chicken alfredo, chicken alfredo for one, chicken fettuccine alfredo, single serving chicken alfredo
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.

Video

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

Serving: 1serving | Calories: 994kcal | Carbohydrates: 51g | Protein: 58g | Fat: 74g | Saturated Fat: 46g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 1341mg | Potassium: 307mg | Fiber: 0.01g | Sugar: 5g | Vitamin A: 2882IU | Vitamin C: 2mg | Calcium: 528mg | Iron: 0.3mg

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