Silky Homestyle Chicken Alfredo Recipe

Why You’ll Love This this Silky Homestyle Chicken Alfredo

This creamy, dreamy chicken alfredo comes together in just one skillet, which means fewer dishes to wash and more time to actually enjoy your dinner. The secret ingredient here is that packet of onion soup mix, which adds such a rich, savory depth that you’d swear this came from an expensive Italian restaurant. Plus, with tender chunks of seasoned chicken swimming in that silky sauce over perfectly cooked fettuccine, this is the kind of comfort food that makes everyone at the table go quiet for the first few bites.

Ingredients List

This chicken alfredo keeps things simple with ingredients you probably already have hanging out in your pantry, plus a few fresh essentials that make all the difference.

• 2 tablespoons olive oil
• 3 garlic cloves
• 2 skinless chicken breasts
• 1/8 teaspoon pepper
• 2 tablespoons Italian seasoning
• 0.5 (154 g) package onion soup mix
• 1 (8 ounce) can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup water
• 1/4 cup parmesan cheese

• 1 lb dry fettuccine
• The good news: You’re getting protein from the chicken and calcium from the parmesan and milk
• The real talk: This is comfort food, not health food, with that cream of mushroom soup and onion soup mix bringing some sodium to the party
• The compromise: Use whole wheat fettuccine if you want to sneak in some fiber, or swap regular milk for a lower-fat version
• The bright side: At least you’re making it from scratch instead of ordering takeout, which gives you control over what goes in

Step by Step Directions



Making this creamy chicken alfredo is straightforward and comes together in about 30 minutes with minimal prep work.

• Prep the chicken and garlic: Heat 2 tablespoons olive oil in a large skillet over medium heat, then sauté 3 minced garlic cloves for about 30 seconds until fragrant.
• Cook the chicken: Add diced chicken breasts, 1/8 teaspoon pepper, and 2 tablespoons Italian seasoning to the skillet, cooking until chicken is no longer pink and cooked through.
• Make the sauce base: In a medium bowl, whisk together half the onion soup mix package, 8 ounces cream of mushroom soup, 1/2 cup milk, and 1/2 cup water until smooth.
• Combine and simmer: Pour the sauce mixture into the skillet with the chicken, add 1/4 cup parmesan cheese, and bring everything to a boil.
• Let it thicken: Reduce heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking and allow the flavors to meld.
• Cook the pasta: While the sauce simmers, boil 1 pound of fettuccine according to package directions until al dente, then drain.
• Bring it together: Toss the hot, drained pasta with the chicken and sauce mixture until everything is well coated and serve immediately.

For a family-style presentation, consider transferring everything to a dutch oven casserole dish to keep warm while serving.

Substitutions and Variations

• Spice it up: A pinch of red pepper flakes or some diced jalapeños can wake up those sleepy taste buds on a Tuesday night.
• Herb swaps: Fresh basil or oregano instead of Italian seasoning gives it a more garden-fresh atmosphere, if you’re feeling fancy.
• Dairy-free option: Coconut milk works surprisingly well in place of regular milk, though it adds a subtle tropical note that’s either delightful or weird, depending on your mood.

Additional Things to Serve With This Dish

This creamy pasta deserves some serious sidekick support, and honestly, the right accompaniments can turn a weeknight dinner into something that feels almost restaurant-worthy.

• Garlic bread – Because let’s be real, you’re already committed to the carb life, so why not go all in with some buttery, garlicky goodness that’s perfect for sopping up every last drop of that silky sauce.
• Simple green salad – Something crisp and bright cuts through all that richness beautifully, and a basic mix of greens with vinaigrette does the trick without requiring a culinary degree.
• Roasted vegetables – Brussels sprouts, broccoli, or asparagus bring some color to the plate and make you feel slightly less guilty about consuming what’s fundamentally cheese and cream in pasta form.
• Caesar salad – If you’re feeling a bit more ambitious, the tangy, anchovy-kissed dressing plays surprisingly well with the creamy alfredo atmosphere.
• Steamed broccoli – Sometimes the simplest approach wins, and bright green florets scattered around the plate make everything look more intentional and less like you’re just eating comfort food in your pajamas.

Cooking Tips & Tricks (Chef’s Notes)

Getting this dish right comes down to a few key moves that’ll save you from the dreaded broken sauce disaster.

• Don’t rush the chicken – Let those pieces get properly golden before moving on, because nobody wants rubbery chicken hiding in their creamy paradise, and the browning adds actual flavor instead of just protein.
• Keep your heat moderate – Once you add that dairy situation, cranking the heat will turn your silky sauce into chunky cottage cheese faster than you can say “dinner’s ruined,” so patience is your friend here.
• Starch water is liquid gold – Save a cup of that pasta cooking water before you drain, because the starchy goodness helps bind everything together if your sauce decides to get moody and separate on you.
• Timing matters with the cheese – Add that parmesan off the heat or on very low heat, since high temperatures make cheese seize up and turn grainy, which is the opposite of what we’re going for.
• Salt your pasta water generously – Like, make it taste like the ocean, because this is your only chance to season the actual noodles, and bland pasta makes even the best sauce feel flat.
• Let it rest a minute – After you toss everything together, give it a moment to settle and thicken slightly, because sauce that looks too thin in the pan usually firms up perfectly on the plate.

Nutritional Facts

This creamy comfort dish packs substantial calories and protein, making it a hearty main course that serves 4-6 people.

• Calories per serving: Approximately 650-750 calories (based on 4 servings)
• Protein: 45-50 grams per serving from chicken breast and parmesan cheese
• Carbohydrates: 65-70 grams primarily from the fettuccine pasta
• Fat: 22-28 grams from olive oil, cream soup, milk, and cheese
• Sodium: High content (800-1000mg) due to onion soup mix and cream of mushroom soup
• Calcium: Good source from parmesan cheese and milk components
• Fiber: 3-4 grams from the pasta and minimal amounts from seasonings
• Saturated fat: 8-12 grams mainly from dairy ingredients
• Cholesterol: 90-110mg from chicken and dairy products
• Iron: Moderate amounts from enriched pasta and chicken
• Vitamin A: Present from dairy ingredients in the cream sauce

Fun “Did You Know?”

Beyond the impressive nutritional profile lies a fascinating culinary history that’ll surprise you.

I uncovered that Alfredo sauce wasn’t originally made with cream! The authentic Roman version created by Alfredo di Lelio in 1914 contained only butter, Parmigiano-Reggiano, and pasta water.

American restaurants added heavy cream to replicate the rich texture without using expensive imported cheese. The chicken addition? That’s purely American innovation from the 1980s.

Here’s something wild: Italians rarely eat chicken with pasta, considering it a culinary faux pas. Yet our fusion creation has become more popular worldwide than the original Roman recipe!