PERFECT CREAMY ALFREDO CHICKEN

Imagine tender, juicy chicken breasts coated in a crisp, golden crust, swimming in a luscious, creamy Alfredo sauce that clings to every bite. This Creamy Alfredo Chicken recipe delivers that restaurant-quality indulgence right to your kitchen – a guaranteed crowd-pleaser that’s surprisingly easy to make. I promise you, with this recipe, you’ll be serving up creamy perfection in no time!

Gather Your Ingredients

For the Breaded Chicken Breast:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 cup all-purpose flour (or Gluten Free Bread Crumbs for a gluten-free option)
• 2 large eggs, beaten
• 1 cup panko bread crumbs (or gluten-free panko)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil, for cooking

For the Creamy Alfredo Sauce:

• 1/2 cup (1 stick) unsalted butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese, plus more for serving
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Pinch of nutmeg (optional)
• 1/4 cup chopped fresh parsley, for garnish

Optional Add-Ins:

• Cooked pasta (fettuccine, linguine, or your favorite shape)
• Steamed broccoli or asparagus
• Sun-dried tomatoes

Let’s Get Cooking: Step-by-Step Instructions

Preparing the Breaded Chicken:

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. This helps them cook evenly and stay tender.
2. Set Up the Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and panko bread crumbs mixed with Parmesan cheese, garlic powder, onion powder, salt, and pepper. If you’re looking for a quick shortcut, you could even try Parmesan Crusted Chicken in the air fryer, and then simply add it to the alfredo sauce!
3. Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, allowing the excess to drip off. Finally, coat it thoroughly with the panko bread crumb mixture, pressing gently to adhere.

Cooking the Chicken:

1. Heat the Olive Oil: Heat the olive oil in a large skillet over medium heat. You want the oil hot enough to sizzle gently when you add the chicken.
2. Cook the Chicken: Carefully place the breaded chicken breasts in the skillet, being careful not to overcrowd the pan. Cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
3. Keep Warm: Remove the cooked chicken from the skillet and place it on a wire rack or a plate lined with paper towels to drain any excess oil. You can keep it warm in a low oven (200°F) while you prepare the sauce.

Making the Creamy Alfredo Sauce:

1. Melt the Butter and Sauté Garlic: In the same skillet (wipe it clean first), melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
2. Add Heavy Cream: Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let it simmer for about 5 minutes, or until slightly thickened.
3. Add Parmesan Cheese: Gradually whisk in the grated Parmesan cheese until it is melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of milk or cream to thin it out.
4. Season: Season the sauce with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed.

Bringing It All Together:

1. Add Chicken to Sauce: Add the cooked breaded chicken breasts to the skillet with the Alfredo sauce. Spoon the sauce over the chicken to coat it evenly. Alternatively, you can slice the chicken and arrange it on top of pasta, then pour the sauce over.
2. Garnish and Serve: Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired. Serve immediately over cooked pasta, with steamed vegetables, or enjoy on its own.

Pro Tips for Alfredo Perfection

Nailing the Sauce

The key to a truly decadent Alfredo Recipe is using high-quality ingredients and not rushing the process. Don’t skimp on the Parmesan – freshly grated is always best! Also, keep the heat low and slow while simmering the cream to prevent scorching. If your sauce becomes too thick, a splash of pasta water (if serving with pasta) or a bit of extra cream will thin it out perfectly.

Breaded Chicken Brilliance

For the crispiest Breaded Chicken Breast, make sure your oil is hot enough before adding the chicken. Don’t overcrowd the pan, as this will lower the oil temperature and result in soggy chicken. Pounding the chicken to an even thickness ensures that it cooks evenly and stays juicy. For an extra flavorful crust, consider adding a pinch of Italian seasoning to the bread crumb mixture. Some people also like a Parmesan Chicken with a less breaded coating, so feel free to adjust the breading to your liking.

Make it Gluten-Free!

This recipe is easily adaptable for those with gluten sensitivities. Simply substitute the all-purpose flour and panko bread crumbs with Gluten Free Bread Crumbs. There are many great gluten-free bread crumb options available at most grocery stores. Ensure the other ingredients, like Parmesan cheese, are also certified gluten-free to avoid any cross-contamination. You can enjoy all the creamy, cheesy goodness without any worries!

Variations to Explore

Spice it Up

Add a pinch of red pepper flakes to the Alfredo sauce for a touch of heat. You could also incorporate some diced jalapeños for a bolder kick. Sriracha or a dash of hot sauce are great additions for those who love a fiery flavor.

Veggie Power

Boost the nutritional value of your Creamy Alfredo Chicken by adding your favorite vegetables. Steamed broccoli, asparagus, spinach, or peas are all excellent choices. Sautéed mushrooms or sun-dried tomatoes can also add a delicious depth of flavor.

Add Some Protein

While this recipe focuses on chicken, you can easily substitute it with shrimp or scallops. Simply sauté the seafood until cooked through and add it to the Alfredo sauce along with the pasta and vegetables. For a heartier meal, consider adding some cooked Italian sausage.

Serving Suggestions That Shine

While Creamy Chicken Alfredo is fantastic on its own, it pairs beautifully with a variety of side dishes. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the sauce. Garlic bread or breadsticks are always a welcome addition for soaking up every last bit of Alfredo goodness. For a more substantial meal, consider serving it with roasted vegetables like Brussels sprouts or carrots.

Storing and Reheating Tips

Leftover Creamy Alfredo Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. You can also microwave it in short intervals, stirring frequently to prevent splattering. Keep in mind that the sauce may separate slightly upon reheating, but it will still taste delicious!

If you are looking for a similar dish with a twist, check out this recipe for Garlic Parmesan Chicken Pasta! Or for a quick weeknight dinner, try Parmesan Chicken With Garlic Sauce. Another great option is this Parmesan Garlic Chicken Pasta for a one-pan 30-minute meal!

Wrapping It Up

So there you have it – a foolproof recipe for Creamy Alfredo Chicken that’s sure to impress. Whether you’re cooking for a special occasion or simply craving a comforting and delicious meal, this recipe is a winner. Don’t be afraid to experiment with different variations and make it your own. Happy cooking, my friend!

Perfect Creamy Alfredo Chicken

Alice Yowell

This recipe delivers restaurant-quality Creamy Alfredo Chicken right to your kitchen. Tender, juicy chicken breasts are coated in a crisp, golden crust and then smothered in a luscious, creamy Alfredo sauce. It’s a guaranteed crowd-pleaser that’s surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 750 kcal

Equipment

• meat mallet
• Plastic Wrap
• 3 shallow dishes
• Large skillet
• Wire rack or plate lined with paper towels
• Whisk
• Spoon

Ingredients

  

• 4 boneless, skinless chicken breasts 6-8 ounces each
• 1 cup all-purpose flour or gluten-free bread crumbs
• 2 large eggs, beaten
• 1 cup panko bread crumbs or gluten-free panko
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup olive oil
• 2 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese, plus more for serving
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• Pinch of nutmeg optional
• ¼ cup chopped fresh parsley, for garnish
• Cooked pasta fettuccine, linguine, or your favorite shape) (optional
• Steamed broccoli or asparagus optional
• Sun-dried tomatoes optional

Instructions

 

• Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.
• Set Up the Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and panko bread crumbs mixed with Parmesan cheese, garlic powder, onion powder, salt, and pepper.
• Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, allowing the excess to drip off. Finally, coat it thoroughly with the panko bread crumb mixture, pressing gently to adhere.
• Heat the Olive Oil: Heat the olive oil in a large skillet over medium heat.
• Cook the Chicken: Carefully place the breaded chicken breasts in the skillet, being careful not to overcrowd the pan. Cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
• Keep Warm: Remove the cooked chicken from the skillet and place it on a wire rack or a plate lined with paper towels to drain any excess oil. You can keep it warm in a low oven (200°F) while you prepare the sauce.
• Melt the Butter and Sauté Garlic: In the same skillet (wipe it clean first), melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
• Add Heavy Cream: Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let it simmer for about 5 minutes, or until slightly thickened.
• Add Parmesan Cheese: Gradually whisk in the grated Parmesan cheese until it is melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of milk or cream to thin it out.
• Season: Season the sauce with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed.
• Add Chicken to Sauce: Add the cooked breaded chicken breasts to the skillet with the Alfredo sauce. Spoon the sauce over the chicken to coat it evenly. Alternatively, you can slice the chicken and arrange it on top of pasta, then pour the sauce over.
• Garnish and Serve: Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired. Serve immediately over cooked pasta, with steamed vegetables, or enjoy on its own.

Notes

For the crispiest breaded chicken, make sure your oil is hot enough before adding the chicken and don’t overcrowd the pan. Use high-quality ingredients for the Alfredo sauce and don’t rush the process. Freshly grated Parmesan is always best! For a gluten-free option, substitute all-purpose flour and panko bread crumbs with gluten-free bread crumbs. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.