16 Delicious Chicken Alfredo Recipes for Every Occasion

Busy weeknights, cozy weekends, or special gatherings—chicken Alfredo is the versatile hero we all crave. Whether you’re in the mood for a classic creamy sauce or a twist on the traditional, our roundup of 16 delicious recipes has something for every occasion. Dive in to discover your next favorite dish that promises to delight your taste buds and impress your loved ones. Let’s get cooking!

Classic Chicken Alfredo Pasta

Delightfully creamy and irresistibly comforting, this Classic Chicken Alfredo Pasta is a testament to the timeless appeal of simple ingredients transformed into something extraordinary. With its velvety sauce and tender chicken, it’s a dish that promises to elevate any weeknight dinner into a memorable feast.

Ingredients

• 8 oz fettuccine pasta (or any pasta of choice)
• 2 boneless, skinless chicken breasts, sliced into strips (about 1 lb)
• 2 tbsp unsalted butter (for richer flavor, use European-style butter)
• 2 garlic cloves, minced (fresh is best for vibrant flavor)
• 1 cup heavy cream (for a lighter version, substitute with half-and-half)
• 1 cup freshly grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5-6 minutes per side. Remove chicken and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
4. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes.
5. Add the cooked pasta and chicken to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Season with additional salt and pepper if needed. Garnish with chopped parsley and extra Parmesan cheese before serving.

Fork-tender chicken and pasta enveloped in a luxuriously smooth Alfredo sauce make this dish a crowd-pleaser. For an added touch of elegance, serve with a side of garlic bread and a crisp green salad.

Garlic Parmesan Chicken Alfredo

Craving a dish that combines the creamy richness of Alfredo with the robust flavors of garlic and Parmesan? This Garlic Parmesan Chicken Alfredo is a luxurious yet approachable recipe that promises to deliver a restaurant-quality experience right in your kitchen.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb, pounded to even thickness for uniform cooking)
• 1 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 cup heavy cream (for a lighter version, half-and-half can be substituted)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 8 oz fettuccine pasta (or any pasta of choice)
• Salt and freshly ground black pepper (adjust to taste)
• 2 tbsp unsalted butter (for sautéing garlic)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from skillet and let rest for 5 minutes before slicing.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute, or until fragrant, being careful not to burn.
4. Pour in the heavy cream, stirring constantly. Bring to a simmer, then reduce heat to low. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes.
5. Add the cooked fettuccine and sliced chicken to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Garnish with chopped parsley and additional Parmesan cheese before serving.

Unbelievably creamy with a perfect balance of garlic and Parmesan, this dish is a testament to the magic of simple ingredients coming together. Serve it with a crisp green salad or a glass of white wine for an effortlessly elegant meal.

Spicy Chicken Alfredo with Jalapenos

Gracefully blending the creamy richness of Alfredo with the bold kick of jalapenos, this Spicy Chicken Alfredo is a dish that promises to delight the senses and spice up your dinner routine.

Ingredients

• 2 boneless, skinless chicken breasts, cut into strips (for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh for best flavor)
• 1 cup heavy cream (for a luxurious texture)
• 1/2 cup grated Parmesan cheese (plus extra for garnish)
• 2 jalapenos, sliced (seeds removed for less heat)
• 8 oz fettuccine pasta (or any long pasta you prefer)
• Salt and pepper (adjust to taste)
• 1/2 tsp red pepper flakes (optional for extra heat)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with salt and pepper, and cook until golden brown and cooked through, about 5-6 minutes per side. Remove chicken from skillet and set aside.
3. In the same skillet, reduce heat to medium and add minced garlic, cooking until fragrant, about 30 seconds. Be careful not to burn the garlic.
4. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
5. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
6. Add the cooked chicken, sliced jalapenos, and red pepper flakes if using, to the sauce. Stir to combine and heat through for about 2 minutes.
7. Toss the cooked fettuccine in the skillet with the sauce until evenly coated. Serve immediately, garnished with extra Parmesan cheese.

The Spicy Chicken Alfredo with Jalapenos offers a perfect balance of creamy and spicy, with the jalapenos adding a fresh crunch. For an extra touch of elegance, serve with a sprinkle of chopped parsley and a side of garlic bread to soak up the delicious sauce.

Creamy Mushroom Chicken Alfredo

Flavorful and indulgent, this Creamy Mushroom Chicken Alfredo is a dish that promises to delight the senses with its rich, velvety sauce and tender, succulent chicken. Perfect for a cozy dinner, it combines the earthy tones of mushrooms with the creamy decadence of Alfredo, creating a harmonious blend that’s both comforting and sophisticated.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb, sliced into thin strips for even cooking)
• 8 oz fettuccine pasta (or any pasta of choice, for a twist)
• 2 tbsp olive oil (or any neutral oil, for sautéing)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 2 cloves garlic (minced, to infuse the dish with aroma)
• 1 cup sliced mushrooms (cremini or button, for earthy depth)
• Salt and pepper (adjust to taste, for seasoning)
• 1 tbsp butter (to enrich the sauce)
• 1/4 tsp nutmeg (a pinch, for a subtle warmth)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with salt and pepper, and cook until golden and no longer pink inside, about 5-6 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the garlic and mushrooms, sautéing until the mushrooms are soft and golden, about 4-5 minutes.
4. Pour in the heavy cream, stirring to combine with the mushrooms and garlic. Bring to a gentle simmer, then reduce the heat to low. Stir in the Parmesan cheese and nutmeg, continuing to stir until the cheese is melted and the sauce is smooth.
5. Return the cooked chicken to the skillet, along with the cooked fettuccine. Toss everything together, adding reserved pasta water as needed to loosen the sauce to your desired consistency.
6. Season with additional salt and pepper if needed, then remove from heat.

Zesty and rich, this Creamy Mushroom Chicken Alfredo boasts a silky sauce that clings beautifully to each strand of pasta, while the mushrooms add a meaty texture that complements the tender chicken. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for an utterly satisfying meal.

Slow Cooker Chicken Alfredo

Zesty and comforting, this Slow Cooker Chicken Alfredo transforms simple ingredients into a creamy, dreamy dish that’s perfect for any day of the week. With minimal prep and the magic of slow cooking, you’ll achieve a rich, velvety sauce that clings lovingly to every strand of pasta.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thawed if frozen)
• 1 cup heavy cream (for a lighter version, substitute half-and-half)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1 cup grated Parmesan cheese (freshly grated preferred for smoother melting)
• 1 tsp garlic powder (or 2 cloves minced garlic for a fresher taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground recommended)
• 12 oz fettuccine pasta (or any pasta of choice)
• 2 cups chicken broth (low sodium preferred to control saltiness)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Transfer to the slow cooker.
2. In the same skillet, melt the butter over low heat. Add the garlic powder, salt, and pepper, stirring for 30 seconds until fragrant. Pour in the heavy cream and chicken broth, bringing to a gentle simmer for 2 minutes. Transfer this mixture to the slow cooker over the chicken.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the Parmesan cheese until fully melted and the sauce is smooth.
5. Meanwhile, cook the fettuccine according to package instructions until al dente. Drain and add to the slow cooker, tossing to coat evenly in the Alfredo sauce.
6. Let the pasta sit in the slow cooker for 5 minutes on the WARM setting to absorb the sauce flavors before serving.

A lusciously creamy sauce envelops each piece of tender chicken and pasta, offering a comforting bite every time. Serve this dish with a sprinkle of extra Parmesan and a side of steamed vegetables for a balanced meal that delights the senses.

One Pot Chicken Alfredo

Unveiling a dish that marries simplicity with sophistication, our One Pot Chicken Alfredo is a testament to the magic of minimal cleanup without sacrificing depth of flavor. Perfect for weeknights yet elegant enough for entertaining, this recipe promises creamy, dreamy pasta with tender chicken in every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups chicken broth (low-sodium recommended)
• 1 cup heavy cream (for richness)
• 8 oz fettuccine pasta (uncooked)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces, season with salt and pepper, and cook until golden brown on all sides, about 5-7 minutes. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Add minced garlic and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
4. Pour in chicken broth and heavy cream, then bring to a gentle boil. Tip: Scrape the bottom of the pot to incorporate any browned bits for added flavor.
5. Add uncooked fettuccine, stirring to submerge. Reduce heat to medium-low and simmer, uncovered, for 12-15 minutes, stirring occasionally, until pasta is al dente and sauce has thickened. Tip: The pasta should be tender but still have a slight bite.
6. Remove from heat and stir in Parmesan cheese until melted and sauce is smooth.
7. Garnish with fresh parsley and additional Parmesan before serving.

Yielded is a luxuriously creamy Alfredo with perfectly cooked chicken and pasta, each strand coated in a velvety sauce. For a twist, serve with a sprinkle of red pepper flakes or alongside a crisp green salad to cut through the richness.

Keto Chicken Alfredo with Zucchini Noodles

Nothing satisfies quite like a creamy, indulgent Alfredo, and this Keto Chicken Alfredo with Zucchini Noodles offers all the richness without the carbs. Perfect for a cozy dinner, it’s a dish that marries tender chicken with silky sauce and fresh zucchini noodles for a light yet satisfying meal.

Ingredients

• 2 medium zucchinis, spiralized into noodles (about 4 cups)
• 1 lb boneless, skinless chicken breasts, sliced into strips (for quicker cooking)
• 1 cup heavy cream (for a richer sauce, or half-and-half for lighter)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 2 tbsp unsalted butter (or olive oil for a different flavor profile)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (for sautéing)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken strips to the skillet, seasoning with salt and pepper. Cook until golden brown and cooked through, about 5-6 minutes per side. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
4. Pour in heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer.
5. Reduce heat to low and gradually whisk in Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes.
6. Add zucchini noodles to the skillet, tossing gently to coat in the sauce. Cook for 2-3 minutes until just tender but still crisp.
7. Return chicken to the skillet, stirring to combine with the noodles and sauce. Heat through for 1-2 minutes.
8. Garnish with fresh parsley before serving, if desired.

Flavorful and comforting, this dish boasts a creamy texture with a slight crunch from the zucchini noodles. Serve it with a sprinkle of extra Parmesan and a side of roasted vegetables for a complete meal that’s as beautiful as it is delicious.

Vegan Chicken Alfredo with Cashew Cream

Nothing satisfies the soul quite like a creamy, comforting bowl of pasta, and this Vegan Chicken Alfredo with Cashew Cream is no exception. Crafted with a luxurious cashew-based sauce and tender plant-based chicken, it’s a dish that promises indulgence without compromise.

Ingredients

• 8 oz fettuccine pasta (or any pasta of choice)
• 1 cup raw cashews, soaked for at least 4 hours (for smoother cream)
• 2 cups vegetable broth (low sodium preferred)
• 2 cloves garlic, minced (fresh for best flavor)
• 1 tbsp nutritional yeast (adds cheesy flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 package vegan chicken strips (about 8 oz, thaw if frozen)
• Salt and pepper (adjust to taste)
• 1/4 tsp nutmeg (optional, for depth)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the vegan chicken strips and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
3. In a blender, combine soaked cashews, vegetable broth, minced garlic, nutritional yeast, salt, pepper, and nutmeg. Blend on high until completely smooth, about 2 minutes.
4. Pour the cashew cream into the same skillet used for the chicken. Heat over medium-low, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.
5. Add the cooked pasta and reserved pasta water to the skillet with the sauce. Toss to coat evenly, adding more pasta water if needed to reach desired consistency.
6. Return the vegan chicken to the skillet, gently folding it into the pasta. Cook for an additional 2 minutes to warm through.
7. Garnish with fresh parsley before serving.

This Vegan Chicken Alfredo boasts a velvety texture and a rich, nuanced flavor profile that belies its dairy-free nature. For an extra touch of elegance, serve with a sprinkle of red pepper flakes or a side of roasted asparagus.

Grilled Chicken Alfredo with Sun-Dried Tomatoes

Yield to the allure of a dish that marries the smoky char of grilled chicken with the creamy indulgence of Alfredo sauce, punctuated by the tangy sweetness of sun-dried tomatoes. This Grilled Chicken Alfredo is a symphony of flavors and textures, perfect for a sophisticated weeknight dinner or a lavish weekend feast.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total, pounded to even thickness for uniform cooking)
• 1 tbsp olive oil (or any neutral oil, for brushing)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 8 oz fettuccine pasta (or any pasta of choice)
• 2 cups heavy cream (for a lighter version, half-and-half can be substituted)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/4 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 2 tbsp unsalted butter (for a richer sauce)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a perfect sear without burning.
2. Brush the chicken breasts with olive oil and season both sides with garlic powder, salt, and black pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
4. While the chicken cooks, bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
5. In a large skillet over medium heat, melt the butter and add the heavy cream, stirring constantly to prevent scorching.
6. Whisk in the Parmesan cheese until the sauce is smooth and slightly thickened, about 3-4 minutes.
7. Stir in the sun-dried tomatoes and Italian seasoning, then toss the cooked pasta in the sauce until well coated.
8. Slice the grilled chicken and serve atop the Alfredo pasta, garnished with additional Parmesan if desired.

Here, the creamy Alfredo clings to each strand of pasta, while the grilled chicken adds a delightful contrast with its smoky exterior and juicy interior. For an extra touch of elegance, serve with a sprinkle of fresh basil and a side of garlic bread to soak up every last drop of sauce.

Chicken Alfredo Stuffed Shells

Hearty and indulgent, Chicken Alfredo Stuffed Shells combine the creamy richness of Alfredo sauce with the comforting texture of pasta, creating a dish that’s both luxurious and satisfying. Perfect for a dinner party or a cozy night in, this recipe promises to delight with every bite.

Ingredients

• 12 oz jumbo pasta shells (about 24 shells)
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 15 oz ricotta cheese (whole milk for creaminess)
• 1 cup grated Parmesan cheese (plus extra for garnish)
• 2 cups Alfredo sauce (homemade or store-bought)
• 1 egg, lightly beaten (helps bind the filling)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup mozzarella cheese, shredded (for topping)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until al dente, about 9-11 minutes. Drain and set aside to cool slightly.
3. In a large bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, beaten egg, garlic powder, salt, and black pepper. Mix until well incorporated.
4. Carefully stuff each cooked shell with the chicken and cheese mixture, placing them seam side up in the prepared baking dish.
5. Pour the Alfredo sauce evenly over the stuffed shells, ensuring each one is lightly coated.
6. Sprinkle the shredded mozzarella cheese on top for a golden, bubbly finish.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the edges are slightly bubbly.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.
9. Garnish with additional Parmesan cheese and fresh parsley for a pop of color and freshness.

Not only does this dish boast a creamy, cheesy interior with a tender pasta shell, but the golden mozzarella topping adds a delightful contrast in texture. Serve alongside a crisp green salad or garlic bread to round out the meal.

Buffalo Chicken Alfredo

Kickstarting a culinary journey that marries the bold flavors of Buffalo with the creamy decadence of Alfredo, this Buffalo Chicken Alfredo is a dish that promises to delight the senses. Perfect for those who crave a little heat with their comfort food, it’s a versatile recipe that shines for both weeknight dinners and special occasions.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup Buffalo sauce (adjust to taste)
• 1 cup heavy cream (for a richer sauce, substitute half with whole milk)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 8 oz fettuccine pasta (or any pasta of choice)
• 2 cloves garlic, minced (for a aromatic base)
• Salt and pepper to taste (season at every stage)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, reduce heat to medium and add minced garlic, sautéing until fragrant, about 30 seconds. Pour in the heavy cream and Buffalo sauce, stirring to combine.
4. Bring the sauce to a simmer, then reduce heat to low. Stir in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
5. Return the cooked chicken to the skillet, tossing to coat in the sauce. Add the drained pasta, tossing everything together until well combined and heated through.

Best enjoyed immediately, this Buffalo Chicken Alfredo boasts a creamy texture with a spicy kick, balanced by the richness of the Alfredo sauce. For an extra touch, garnish with chopped parsley or additional Parmesan cheese, and serve with a side of crusty bread to soak up every last drop of sauce.

Chicken Alfredo Pizza

Glistening under a golden layer of creamy Alfredo sauce, this Chicken Alfredo Pizza transforms the classic pasta dish into a shareable masterpiece, blending tender chicken and melted cheeses atop a crispy crust for a decadent twist on pizza night.

Ingredients

• 1 pre-made pizza dough (or homemade for extra flair)
• 1 cup heavy cream (for a richer sauce, substitute half with half-and-half)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 cup grated Parmesan cheese (freshly grated preferred for smoother melting)
• 1 cup shredded mozzarella cheese (for that perfect stretch)
• 1 cup cooked chicken, diced (leftover rotisserie chicken works wonderfully)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (fine sea salt recommended)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 tbsp olive oil (for brushing the crust)
• 1 tsp dried oregano (or Italian seasoning for a herbaceous note)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. In a medium saucepan over low heat, melt the butter, then add minced garlic, cooking until fragrant, about 1 minute.
3. Whisk in the heavy cream, bringing to a gentle simmer. Gradually add Parmesan cheese, stirring continuously until the sauce is smooth and thickened, about 3-4 minutes. Season with salt and pepper.
4. Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a piece of parchment paper for easy handling.
5. Brush the edges of the dough with olive oil for a golden finish. Evenly spread the Alfredo sauce over the dough, leaving a small border for the crust.
6. Top with diced chicken and shredded mozzarella, sprinkling dried oregano over the cheese for added aroma.
7. Carefully transfer the pizza (on the parchment) to the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza rest for 2-3 minutes before slicing to allow the cheese to set, ensuring clean cuts.

The Chicken Alfredo Pizza boasts a harmonious blend of creamy and crispy textures, with the rich Alfredo sauce complementing the savory chicken and melted cheeses. Serve with a light arugula salad dressed in lemon vinaigrette to cut through the richness, making each bite as refreshing as it is indulgent.

Chicken Alfredo Lasagna

Perfectly layering the rich, creamy flavors of Alfredo sauce with tender chicken and lasagna noodles, this Chicken Alfredo Lasagna is a decadent twist on the classic Italian dish. It’s a comforting, indulgent meal that promises to impress at any dinner table.

Ingredients

• 9 lasagna noodles (no-boil variety recommended for ease)
• 2 cups cooked chicken, shredded (rotisserie chicken adds great flavor)
• 15 oz ricotta cheese (whole milk for creaminess)
• 1 large egg (helps bind the ricotta mixture)
• 2 cups shredded mozzarella cheese (divided, for layers and topping)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cups Alfredo sauce (homemade or store-bought, warmed slightly)
• 1 tbsp olive oil (or any neutral oil, for greasing the pan)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium bowl, mix the ricotta cheese, egg, 1 cup of mozzarella, Parmesan cheese, garlic powder, salt, and pepper until well combined.
3. Spread 1/2 cup of Alfredo sauce evenly over the bottom of the prepared baking dish.
4. Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary.
5. Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken, and another 1/2 cup of Alfredo sauce.
6. Repeat the layers once more: noodles, remaining ricotta mixture, remaining chicken, and another 1/2 cup of Alfredo sauce.
7. Top with the final 3 noodles, remaining Alfredo sauce, and sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
8. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna stand for 10 minutes before slicing to allow the layers to set.

Unbelievably creamy and rich, this Chicken Alfredo Lasagna boasts layers of flavor and texture that meld beautifully together. Serve it with a crisp green salad and a sprinkle of extra Parmesan for a meal that’s as visually appealing as it is delicious.

Chicken Alfredo Casserole

Comforting yet sophisticated, this Chicken Alfredo Casserole marries tender pasta with a creamy, garlic-infused sauce, all crowned with a golden, bubbly cheese topping. Perfect for a cozy family dinner or an elegant gathering, it’s a dish that promises to delight with every forkful.

Ingredients

• 2 cups heavy cream (for a lighter version, half-and-half can be substituted)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 3 cloves garlic, minced (adjust to taste)
• 2 cups grated Parmesan cheese (freshly grated for best flavor)
• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 12 oz fettuccine pasta (or any pasta of choice)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup shredded mozzarella cheese (for topping)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
2. In a large pot, bring salted water to a boil and cook the fettuccine according to package instructions until al dente, then drain and set aside.
3. While the pasta cooks, heat a large skillet over medium heat, add the chicken pieces, and cook until no longer pink, about 5-7 minutes. Remove and set aside.
4. In the same skillet, melt the butter over medium heat, add the minced garlic, and sauté until fragrant, about 1 minute, being careful not to burn.
5. Slowly whisk in the heavy cream, bringing the mixture to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
6. Stir in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper.
7. Combine the cooked pasta, chicken, and Alfredo sauce in a large mixing bowl, stirring until evenly coated.
8. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese on top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly with golden spots.
10. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

Decadently creamy with a satisfying chew from the al dente pasta, this casserole is a testament to the magic of simple ingredients coming together. Serve it alongside a crisp green salad or roasted vegetables for a meal that’s as balanced as it is indulgent.

Chicken Alfredo Soup

Kickstart your culinary journey with this Chicken Alfredo Soup, a luxurious twist on the classic pasta dish that transforms into a velvety, comforting bowl of goodness. Perfect for those seeking the rich flavors of Alfredo in a more spoonable form, this recipe promises to delight with its creamy texture and hearty ingredients.

Ingredients

• 2 tbsp unsalted butter (for a richer flavor, or substitute with olive oil)
• 1 cup diced onions (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 lb boneless, skinless chicken breasts, cubed (thighs for more juiciness)
• 4 cups chicken broth (low-sodium recommended to control saltiness)
• 1 cup heavy cream (for that signature Alfredo creaminess)
• 1 cup grated Parmesan cheese (freshly grated melts smoother)
• 1 tsp salt (adjust based on broth saltiness)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/2 tsp dried thyme (or fresh for a more aromatic touch)
• 8 oz fettuccine, broken into pieces (or any pasta you prefer)
• 1 cup spinach, chopped (optional for a green boost)

Instructions

1. In a large pot, melt the butter over medium heat until foamy, about 1 minute.
2. Add the diced onions and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
4. Add the cubed chicken to the pot, seasoning with salt and pepper, and cook until the chicken is no longer pink, about 5-7 minutes.
5. Pour in the chicken broth and bring the mixture to a boil, then reduce heat to a simmer for 10 minutes to infuse flavors.
6. Add the broken fettuccine pieces to the pot and cook according to package instructions, usually 8-10 minutes, until al dente.
7. Lower the heat and stir in the heavy cream, Parmesan cheese, and dried thyme, mixing until the cheese is fully melted and the soup is creamy.
8. Fold in the chopped spinach last, if using, and cook just until wilted, about 1 minute.

This Chicken Alfredo Soup boasts a silky smooth base with tender chunks of chicken and perfectly cooked pasta, offering a comforting yet sophisticated flavor profile. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping into the creamy goodness.

Chicken Alfredo Roll Ups

Combining the creamy richness of Alfredo sauce with the tender delight of chicken, these roll-ups are a testament to comfort food elegance. Perfect for a dinner that feels both indulgent and effortlessly sophisticated.

Ingredients

• 2 cups cooked chicken, shredded (use rotisserie for ease)
• 1 1/2 cups Alfredo sauce, homemade or store-bought (warm slightly for easier spreading)
• 8 lasagna noodles, cooked al dente (avoid overcooking to prevent tearing)
• 1 cup mozzarella cheese, shredded (freshly grated melts better)
• 1/4 cup Parmesan cheese, grated (for a sharper flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust based on sauce saltiness)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Lay out the cooked lasagna noodles on a clean surface and evenly spread about 2 tablespoons of Alfredo sauce over each noodle.
3. Divide the shredded chicken evenly among the noodles, placing it in a line along the center of each.
4. Sprinkle the chicken with garlic powder, salt, and black pepper, then top with a mix of mozzarella and Parmesan cheeses.
5. Carefully roll each noodle around the filling and place seam-side down in the prepared baking dish.
6. Drizzle the remaining Alfredo sauce over the roll-ups and sprinkle with any leftover cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
8. Let the roll-ups sit for 5 minutes before serving to allow the filling to set.

Each bite of these Chicken Alfredo Roll-Ups offers a harmonious blend of creamy sauce, tender chicken, and perfectly cooked pasta. Serve them atop a bed of steamed spinach or alongside a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Conclusion

Variety is the spice of life, and our roundup of 16 Delicious Chicken Alfredo Recipes offers just that—something for every occasion and taste. We hope these recipes inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!