Easy Chicken Alfredo Recipe: Without and With Cream

Liputan6.com, Jakarta - Are you looking for an easy chicken alfredo recipe to cook for dinner tonight? Alfredo is one of the most loved pasta dishes in the world. The recipe is often connected to Alfredo Di Lelio, an Italian restaurateur who created a simple pasta dish in Rome during the early 20th century. The original version used only pasta, butter, Parmesan cheese, and pasta water. Even with such basic ingredients, the dish became famous for its rich flavor and comforting texture.

Traditional Alfredo is actually much simpler than many people expect. It focuses on the sauce and pasta without any meat. While this classic version is still popular, some people prefer a meal that feels more filling and balanced. Adding chicken is one of the most common ways to increase the protein content while keeping the dish easy to prepare.

If you want to make this simple yet satisfying dish at home, you are on the right place. In this article, we will share our easy chicken Alfredo recipe that use no cream. But if you prefer your sauce to be more creamy, we also prepare the American-style Alfredo sauce recipe for you. We gathered the information from various sources, Thursday (4/6/2026). Let's start cooking.

If you want a version that is closer to the traditional Italian recipe, this easy chicken alfredo recipe is a great choice. It does not use heavy cream. Instead, the creamy texture comes from butter, Parmesan cheese, and starchy pasta water.

Ingredients

- 300 g fettuccine

- 2 chicken breasts, sliced

- 2 tablespoons olive oil

- 4 tablespoons butter

- 1 cup grated Parmesan cheese

- 1 cup reserved pasta water

- 2 cloves garlic, minced

- Salt to taste

- Black pepper to taste

- Chopped parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions.

2. Before draining the pasta, reserve about 1 cup of pasta water.

3. Season the chicken with salt and black pepper.

4. Heat the olive oil in a large skillet over medium heat.

5. Cook the chicken for about 5 to 7 minutes per side, or until fully cooked. Remove it from the skillet and set aside.

6. In the same skillet, melt the butter.

7. Add the garlic and cook for about 30 seconds until fragrant.

8. Add the cooked pasta to the skillet.

9. Gradually stir in the Parmesan cheese.

10. Add small amounts of pasta water while stirring until a smooth sauce forms.

11. Return the chicken to the skillet and toss everything together.

12. Taste and adjust the seasoning if needed.

13. Garnish with parsley and serve immediately.

Many restaurants in the United States serve Alfredo with heavy cream. This creates a richer and thicker sauce that is easy to prepare. You can use this sauce with chicken, shrimp, vegetables, or simply pasta on its own.

Ingredients

- 4 tablespoons butter

- 2 cloves garlic, minced

- 1 cup heavy cream

- 1 cup grated Parmesan cheese

- 1/4 teaspoon black pepper

- Salt to taste

Instructions

1. Melt the butter in a saucepan over medium-low heat.

2. Add the garlic and cook for about 30 seconds.

3. Pour in the heavy cream and stir well.

4. Let the mixture cook gently for 3 to 4 minutes.

5. Slowly add the Parmesan cheese while stirring continuously.

6. Continue stirring until the cheese melts completely.

7. Add black pepper and salt to taste.

8. Simmer for another 2 minutes until the sauce reaches your desired consistency.

9. Remove from the heat and serve over freshly cooked pasta.

Fettuccine is the traditional pasta used in Alfredo recipes, but it is not the only option. Different pasta shapes can change the texture of the dish and how the sauce coats each bite.

- Fettuccine: This is the classic pasta for Alfredo. The long, flat noodles hold the sauce very well and create a rich, balanced bite.

- Tagliatelle: Similar to fettuccine but usually a little wider. It works especially well with thick Alfredo sauces.

- Pappardelle: These wide noodles can carry a large amount of sauce, making the dish feel extra hearty and filling.

- Linguine: Slightly thinner than fettuccine, linguine offers a lighter texture while still pairing well with creamy sauces.

- Penne: The hollow center catches sauce inside each piece, helping distribute flavor throughout the dish.

- Rigatoni: Larger tube-shaped pasta with ridges that help hold Alfredo sauce on the surface.

- Rotini: The spiral shape traps sauce between the twists, making every bite creamy and flavorful.

- Farfalle: Also known as bow-tie pasta, farfalle adds visual appeal and works surprisingly well with Alfredo sauce.

Even a simple easy chicken alfredo recipe can be improved with a few small techniques. These practical tips can help you make smoother sauce, better pasta, and juicier chicken.

- Reserve Extra Pasta Water: Save more pasta water than you think you need. You can use it later to loosen the sauce if it becomes too thick.

- Grate Parmesan Yourself: Freshly grated Parmesan melts more smoothly than pre-shredded cheese and helps create a silkier sauce.

- Add Cheese Gradually: Stir in the cheese a little at a time instead of all at once to reduce the chance of clumps.

- Keep the Heat Low: High temperatures can cause the sauce to separate. Medium-low heat helps maintain a smooth texture.

- Slice Chicken Evenly: Chicken pieces of similar thickness cook more evenly and are less likely to dry out.

- Let the Chicken Rest: Allow the cooked chicken to rest for a few minutes before slicing to help keep the juices inside.

- Finish Pasta in the Sauce: Toss the pasta directly in the sauce instead of adding sauce afterward. This helps the flavors combine better.

- Adjust the Consistency Last: If the sauce is too thick, add a little pasta water. If it is too thin, cook it for another minute or two.

- Warm the Serving Bowls: Pre-warmed bowls help keep Alfredo pasta hot for longer after serving.

- Serve Immediately: Alfredo sauce has the best texture right after cooking, when it is smooth, creamy, and easy to coat the pasta.