Creamy Chicken Alfredo is a classic comfort dish that brings together tender chicken, rich Alfredo sauce, and perfectly cooked pasta. This dish is all about that smooth, cheesy sauce that clings to every bite, making it simple but deeply satisfying. The creamy texture and savory flavors make it a go-to meal when you want something cozy and filling.
I love making this dish because it’s quick to pull together yet feels special. Using fresh garlic and a good Parmesan cheese really makes the sauce shine, and adding juicy slices of chicken turns it into a hearty meal. I often toss in a handful of spinach or peas for a pop of color and a little fresh flavor, which helps balance the richness without any extra effort.
One of my favorite ways to enjoy Creamy Chicken Alfredo is with a side of garlic bread and a light salad. It’s the perfect combo that turns any regular weeknight into a dinner worth looking forward to. Plus, leftovers reheat beautifully, making it a family favorite that keeps on giving for lunches or next-day dinners.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts because they cook quickly and stay tender. If you prefer, thighs work well too and add extra juiciness.
Penne pasta: Penne holds sauce nicely with its ridges and tubes. You can swap for fettuccine, rigatoni, or any pasta you like.
Mushrooms: Cremini or button mushrooms add earthiness. If you want, try shiitake for more depth or omit if mushrooms aren’t your thing.
Heavy cream and milk: The mix keeps the Alfredo sauce rich but not too thick. For a lighter option, use half-and-half or full-fat evaporated milk.
Parmesan cheese: Freshly grated Parmesan is key for a smooth, cheesy sauce. Avoid pre-grated cheese since it doesn’t melt as well.
How Do I Make a Silky Smooth Alfredo Sauce Without It Breaking?
The Alfredo sauce can seize or get grainy if you rush. Here’s my simple approach to keep it creamy and smooth:
- Use medium heat. Too high will make the cream split.
- Add the grated Parmesan slowly while stirring constantly so the cheese melts evenly.
- Don’t let the sauce boil hard—just a gentle simmer is best.
- If the sauce gets too thick, add a splash of pasta water or milk to loosen it up.
- Keep stirring during cooking to avoid cheese sticking to the pan and clumping.
Taking your time here creates that perfect, velvety texture that coats every bite of pasta beautifully.
Equipment You’ll Need
- Large pot – I use this to cook the pasta easily and drain it without any spills.
- Skillet or frying pan – a good-sized skillet lets you cook the chicken and make the sauce in one place for less cleaning.
- Wooden spoon or spatula – helps stir the sauce smoothly without scratching the pan.
- Measuring cups and spoons – keep your ingredients precise for perfect creaminess.
- Knife and cutting board – for chopping garlic, parsley, and slicing chicken.
Flavor Variations & Add-Ins
- Use cooked shrimp instead of chicken for a seafood twist that cooks quickly.
- Add sautéed spinach or kale for a boost of greens and freshness.
- Mix in sun-dried tomatoes for a tangy, savory kick that pairs well with the creamy sauce.
- Replace Parmesan with Pecorino Romano or Asiago for a slightly different, sharper flavor.
Creamy Chicken Alfredo with Mushrooms and Penne
Ingredients You’ll Need:
Pasta and Chicken:
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
Sauce and Flavor:
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup sliced mushrooms (cremini or button)
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- ¼ tsp ground nutmeg (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
- Extra grated Parmesan for serving
Time Needed:
You’ll spend about 20 minutes preparing and cooking the dish. This includes boiling the pasta, cooking the chicken, making the sauce, and assembling everything. It’s a great option for a satisfying weeknight dinner that comes together quickly.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the penne pasta and cook until al dente, following the package instructions. Once cooked, drain the pasta and set it aside.
2. Prepare and Cook the Chicken:
While the pasta cooks, season both sides of the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest for a few minutes, then slice into strips.
3. Make the Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Stir in the sliced mushrooms and cook for 5 minutes, until tender and slightly browned.
4. Combine Sauce Ingredients:
Pour in the heavy cream and whole milk, stirring to combine. Slowly add the grated Parmesan cheese while stirring, allowing the sauce to thicken and become smooth. If you like, add the nutmeg for a subtle warm flavor. Taste and season with salt and pepper as needed.
5. Combine Pasta and Sauce:
Add the cooked penne pasta to the sauce in the skillet. Gently toss the pasta in the creamy Alfredo sauce until well coated.
6. Serve:
Arrange the sliced chicken on top of the pasta. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately while warm and enjoy your delicious Creamy Chicken Alfredo!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to thaw the chicken completely before cooking. Thaw it safely in the fridge overnight or use the cold water method by placing the chicken in a sealed bag submerged in cold water, changing the water every 30 minutes until thawed.
Can I Substitute the Penne Pasta with Another Type?
Absolutely! Fettuccine, rigatoni, or even linguine work great with Alfredo sauce. Just adjust the cooking time based on the pasta type you choose.
How Can I Store Leftovers?
Store any leftover Alfredo in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or cream to loosen the sauce if it thickens too much.
Is There a Dairy-Free Alternative for the Sauce?
Yes! You can use dairy-free milk like almond or oat milk with a bit of dairy-free butter or olive oil, and nutritional yeast instead of Parmesan for a cheesy flavor. The texture may be a little different but still delicious!