Ultimate Chicken Alfredo
Learn how to make the best Chicken Alfredo with this easy recipe! Juicy baked chicken thighs, creamy Alfredo sauce, and perfectly cooked pasta come together in a dish that’s sure to become a family favorite.
Why You’ll Love This Dish
Chicken Alfredo is the ultimate comfort food. Creamy, cheesy, and packed with flavor, this dish is perfect for family dinners, date nights, or even meal prep. The combination of tender, seasoned chicken thighs and rich Alfredo sauce over perfectly cooked pasta creates a restaurant-quality meal you can easily make at home.
This recipe elevates the classic Alfredo with the addition of fresh herbs, aromatic spices, and a homemade sauce that’s far superior to anything store-bought. Plus, with straightforward steps and pantry staples, this dish is approachable for cooks of all skill levels.
Ingredients Breakdown and Tips
Chicken:
5-6 Chicken Thighs: Chicken thighs are juicy and flavorful, making them ideal for this recipe. Bone-in or boneless both work, but boneless thighs cook faster.
1 tsp Garlic Powder and 1 tsp Onion Powder: These foundational spices enhance the chicken’s flavor without overpowering it.
Salt & Pepper to Taste: Don’t skimp here. Proper seasoning brings out the best in every ingredient.
1 tsp Smoked Paprika: Adds a subtle smoky depth and beautiful color to the chicken.
3-4 Cloves Garlic, Minced: Fresh garlic imparts a robust flavor and pairs perfectly with the creamy sauce.
½ Cup Chicken Broth: Keeps the chicken moist and creates a flavorful base for the sauce.
1 tsp Italian Seasoning: A blend of herbs like oregano and thyme enhances the dish’s Italian-inspired profile.
½ tsp Crushed Red Pepper: Adds a hint of heat. Adjust according to your spice preference.
Handful Fresh Chopped Parsley: Provides freshness and color.
Pasta:
1 Box Penne Pasta: Penne holds onto the sauce beautifully. Feel free to substitute with fettuccine, linguine, or another pasta shape.
3 tbsp Butter: The base for the sauce, butter creates richness and depth.
3-4 Cloves Minced Garlic: Garlic adds complexity and enhances the Alfredo sauce’s creamy goodness.
1 ½ Cups Heavy Whipping Cream: The star of the Alfredo sauce. Use high-quality cream for the best texture.
1 tsp Garlic Powder and 1 tsp Onion Powder: Boost the sauce’s flavor profile subtly.
Salt & Pepper to Taste: Essential for balancing flavors.
2 Cups Freshly Grated Parmesan: Freshly grated cheese melts smoothly into the sauce. Pre-grated cheese may result in a grainy texture.
Handful Fresh Parsley, Chopped: Brightens up the creamy dish.
Step-by-Step Directions
Preparing the Chicken:
Preheat the Oven: Set your oven to 425°F (220°C).
Season the Chicken: Place the chicken thighs in a 9x13-inch baking dish. Sprinkle both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
Prepare the Sauce Base: In a bowl, combine minced garlic, chicken broth, Italian seasoning, crushed red pepper, and parsley. Stir well and pour evenly over the chicken.
Bake: Cook the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing into strips.
Making the Pasta and Sauce:
Cook the Pasta: Follow the package directions to cook the penne to al dente. Drain and set aside.
Prepare the Alfredo Sauce:
In a large skillet, melt butter over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Pour in heavy whipping cream, garlic powder, onion powder, salt, and pepper. Simmer for 1-2 minutes.
Gradually stir in the grated Parmesan until melted and smooth.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss until coated with the Alfredo sauce. Stir in fresh parsley for a pop of color and flavor.
Bringing It All Together:
Plate the Alfredo pasta and top with sliced chicken.
Garnish with additional parsley and freshly grated Parmesan if desired.
Why This Recipe Works
Homemade Alfredo Sauce: The combination of butter, cream, and freshly grated Parmesan ensures a silky and rich sauce.
Chicken Thighs: Juicy and flavorful, they hold up well to the creamy pasta.
Customizable Heat: The crushed red pepper adds a touch of spice, but you can adjust or omit based on your preference.
Tips for Success
Fresh Ingredients: Use fresh garlic, Parmesan, and parsley for the best results.
Don’t Overcook the Pasta: Al dente pasta absorbs the sauce better without becoming mushy.
Rest the Chicken: Allowing the chicken to rest after baking ensures it remains juicy when sliced.
Gradually Add Parmesan: This prevents clumping and ensures a smooth sauce.
Pairing Suggestions
Serve Chicken Alfredo with a side of:
Garlic bread or focaccia
A crisp Caesar salad
Steamed or roasted broccoli for a balanced meal
Storage and Reheating
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently on the stovetop or in the microwave, adding a splash of cream or milk to restore the sauce’s creaminess.
Freezing: Not recommended, as the creamy sauce may separate when thawed.
Ultimate Chicken Alfredo
Ingredients
- 5-6 Chicken Thighs
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt & Pepper to Taste
- 1 tsp Smoked Paprika
- 3-4 Cloves Garlic, Minced
- ½ Cup Chicken Broth
- 1 tsp Italian Seasoning
- ½ tsp Crushed Red Pepper
- Handful Fresh Chopped Parsley
- 1 Box Penne Pasta
- 3 tbsp Butter
- 3-4 Cloves Minced Garlic
- 1 ½ Cups Heavy Whipping Cream
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt & Pepper to Taste
- 2 Cups Freshly Grated Parmesan
- Handful Fresh Parsley, Chopped
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C).
- Season the Chicken: Place the chicken thighs in a 9x13-inch baking dish. Sprinkle both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Prepare the Sauce Base: In a bowl, combine minced garlic, chicken broth, Italian seasoning, crushed red pepper, and parsley. Stir well and pour evenly over the chicken.
- Bake: Cook the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing into strips.
- Making the Pasta and Sauce:
- Cook the Pasta: Follow the package directions to cook the penne to al dente. Drain and set aside.
- Prepare the Alfredo Sauce:
- In a large skillet, melt butter over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in heavy whipping cream, garlic powder, onion powder, salt, and pepper. Simmer for 1-2 minutes.
- Gradually stir in the grated Parmesan until melted and smooth.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss until coated with the Alfredo sauce. Stir in fresh parsley for a pop of color and flavor.
- Bringing It All Together:
- Plate the Alfredo pasta and top with sliced chicken.
- Garnish with additional parsley and freshly grated Parmesan if desired.
Notes
Tips for Success
- Fresh Ingredients: Use fresh garlic, Parmesan, and parsley for the best results.
- Don’t Overcook the Pasta: Al dente pasta absorbs the sauce better without becoming mushy.
- Rest the Chicken: Allowing the chicken to rest after baking ensures it remains juicy when sliced.
- Gradually Add Parmesan: This prevents clumping and ensures a smooth sauce.
Pairing Suggestions
Serve Chicken Alfredo with a side of:
- Garlic bread or focaccia
- A crisp Caesar salad
- Steamed or roasted broccoli for a balanced meal
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of cream or milk to restore the sauce’s creaminess.
- Freezing: Not recommended, as the creamy sauce may separate when thawed.
Ready to impress your family or guests with this creamy Chicken Alfredo? Give it a try and let us know how it turned out in the comments below! Don’t forget to share your photos and tag us on social media for a chance to be featured. Looking for more recipes? Sign up for our newsletter for exclusive content delivered straight to your inbox!
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