Creamy Chicken Alfredo is a classic comfort food that brings together tender chicken pieces and silky, cheesy Alfredo sauce tossed with pasta. The sauce is rich and smooth, made with butter, cream, and Parmesan cheese, creating a luscious coating for every bite. It’s the kind of dish that feels cozy and satisfying no matter the occasion.
I love making this recipe because it’s both simple and impressive. The best part is how easy it is to customize—sometimes I add a little garlic or some fresh parsley for a touch of extra flavor. Cooking the chicken just right so it stays juicy makes all the difference, and the sauce is so creamy that it almost feels like a warm hug on a plate.
My favorite way to serve Creamy Chicken Alfredo is with a side of steamed broccoli or a crisp green salad to balance the richness. It’s a dish that fills the whole kitchen with a wonderful aroma and always brings smiles around the dinner table, especially when I’m sharing it with family or friends on a quiet evening in.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts because they cook quickly and stay tender. If you prefer, you can use thighs for a bit more flavor and juiciness.
Penne pasta: Penne holds the creamy sauce nicely thanks to its shape. Feel free to swap with fettuccine, linguine, or rigatoni if you want a different texture.
Mushrooms and asparagus: These add great texture and freshness. If you can’t find asparagus, green beans or spinach make good alternatives.
Butter, heavy cream, and Parmesan: These create the rich Alfredo sauce. For a lighter version, you can try half-and-half instead of heavy cream. Use freshly grated Parmesan for best melt and flavor.
How Can I Get the Chicken Juicy and Flavorful Every Time?
Cooking chicken strips evenly without drying them out can be tricky. Here’s my simple approach:
- Cut chicken into uniform pieces so they cook evenly.
- Season well with salt and pepper before cooking.
- Heat the skillet well and use medium-high heat to get a nice sear.
- Cook for about 5-7 minutes total, turning once halfway through.
- Don’t overcrowd the pan—cook in batches if needed to maintain heat and get a golden crust.
- Remove chicken just as it reaches 165°F (74°C) to avoid overcooking.
This way, you get juicy, flavorful chicken that complements the creamy Alfredo sauce perfectly.
Equipment You’ll Need
- Large skillet – I find it’s perfect for cooking all the ingredients at once and easy to toss everything together.
- Medium pot – for boiling the pasta until al dente; it makes cooking the pasta simple and mess-free.
- Wooden spoon or spatula – helps stir the sauce and veggies without scratching the pan.
- Measuring cups and spoons – keeps your ingredients accurate so the sauce turns out just right.
- Grater – for freshly grating Parmesan cheese, which makes a big difference in flavor.
Flavor Variations & Add-Ins
- Use cooked shrimp instead of chicken for a seafood twist that cooks quickly.
- Add a pinch of red pepper flakes for a little heat that balances the richness.
- Mix in spinach, kale, or cherry tomatoes for more color and nutrients.
- Sprinkle with fresh lemon zest or chopped basil for a bright, fresh flavor.
Creamy Chicken Alfredo with Mushrooms and Asparagus
Ingredients You’ll Need:
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into strips
- Salt and freshly ground black pepper, to taste
- 8 ounces mushrooms, sliced
- 1 cup asparagus, cut into 2-inch pieces
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes from start to finish. You’ll spend 10-12 minutes cooking the pasta and chicken, plus stirring up the creamy sauce with mushrooms and asparagus. It’s quick enough for a weeknight dinner but special enough to enjoy any time.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Drain well and set aside.
2. Cook the Chicken:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté Vegetables:
In the same skillet, add the sliced mushrooms and asparagus. Cook for 3-4 minutes, stirring occasionally, until the mushrooms are tender and asparagus is crisp-tender.
4. Make the Alfredo Sauce:
Add the butter and minced garlic to the skillet with the vegetables, sautéing for 1-2 minutes until fragrant. Pour in the heavy cream and bring it to a gentle simmer, stirring frequently.
Gradually stir in the grated Parmesan cheese and Italian seasoning until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper if needed.
5. Combine Everything:
Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together gently to coat the pasta and chicken evenly with the creamy sauce. Heat through for 1-2 minutes.
6. Serve and Garnish:
Sprinkle chopped fresh parsley and freshly cracked black pepper over the top. Serve immediately and enjoy your creamy, delicious Chicken Alfredo with mushrooms and asparagus.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. Thaw overnight in the fridge or place the sealed chicken in cold water for a quicker method. Pat dry before cooking to avoid extra moisture.
What Are Good Substitutes for Asparagus?
If asparagus isn’t available, green beans, broccoli florets, or spinach work great as alternatives. Just adjust the cooking time slightly so the veggies stay tender-crisp.
How Should I Store Leftovers?
Store any leftover pasta and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk if the sauce feels too thick.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the chicken and sauce separately, then toss with pasta just before serving. Reheat everything together on the stove over low heat until warmed through.