Creamy Chicken Alfredo


I learned how to make creamy chicken Alfredo from my dad who has always been an incredible cook and amazing teacher. Chicken Alfredo was always my favorite. A lot of the recipes I see that are worthwhile are too much work because you have to make your own sauce, and those that don't have you make your own have no flavor. This recipe shows you how to take plain, bland, store-made sauce and make it more than restaurant-worthy.

close up view of Creamy Chicken Alfredo in a red bowl
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
12 servings


  • 2 pounds skinless, boneless chicken breasts, cut into chunks

  • salt and ground black pepper to taste

  • 2 (16 ounce) packages thin spaghetti

  • 4 (15 ounce) jars Alfredo sauce

  • 2 tablespoons Italian seasoning

  • 2 tablespoons garlic powder

  • 2 tablespoons chopped onion

  • 2 tablespoons chopped fresh basil

  • 2 tablespoons salt

  • 2 tablespoons ground black pepper

  • 1 tablespoon onion powder

  • ½ tablespoon cayenne pepper, or to taste

  • 1 ½ cups shredded Parmesan cheese (Optional)

  • 2 cups chopped broccoli (Optional)


  1. Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes.

  2. Bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

  3. Meanwhile, add Alfredo sauce to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring to a slight boil; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.

  4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce.

  5. Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.

Cook's Notes:

You can replace fresh onion with more onion powder, if preferred.

Season chicken as desired. The seasonings are more of an estimate, you can use as much or as little as you want, as well as the Parmesan cheese. I suggest buying 2 different flavors of Alfredo. I usually use the Classico(R) brand and buy 2 jars of the sun-dried tomato flavor and 2 jars of a more spicy flavor, which is also why I add the Parmesan, as it offsets some of the heat.

Nutrition Facts (per serving)

833 Calories
47g Fat
67g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 833
% Daily Value *
Total Fat 47g 60%
Saturated Fat 19g 93%
Cholesterol 108mg 36%
Sodium 2768mg 120%
Total Carbohydrate 67g 24%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 37g
Vitamin C 15mg 75%
Calcium 178mg 14%
Iron 4mg 22%
Potassium 409mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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