Chicken Spaghetti Alfredo makes for a crowd-pleasing dinner that comes together in under five minutes of prep time and 20 minutes cooking time.
Made with few and simple ingredients, chicken spaghetti alfredo has juicy chicken breasts and tender mushrooms in a deliciously creamy sauce. This is a meal packed full of flavor and is one that everyone will love and Enjoy.
There is nothing like chicken spaghetti alfredo for dinner. This dish is deliciously easy, creamy and totally satisfying and you’ll never believe it needs few ingredients and so little time to put together.
When I first made it I knew it would be tasty but… I had NO idea what I was in for and that it would become a regular in our home.
What is Chicken Spaghetti Alfredo?
It is an Italian dish of pasta tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta.
Traditionally, Fettuccine pasta is used but hey, you are the chef of your Alfredo sauce and can use whichever pasta tickles your fancy 😉
Creamy Chicken Spaghetti Alfredo Recipe
This easy dish comes together in under 30 minutes; it’s one of the quickest dinners on my blog.
It is not only belly warming and comforting but also simple and easy to make. The chicken comes out incredibly tender and juicy, the spaghetti is perfectly cooked in a rich and creamy sauce and the whole thing is loaded with flavor!
I used heavy cream in this recipe, but this can be perfectly substituted with half and half. The flavor will be amazing either way!
If you are lucky enough to have leftovers, this makes for a delicious lunch the following day.
Ingredients Chicken Spaghetti Alfredo
- Chicken breast or skinless-boneless chicken thighs (cut into bite size pieces)
- Mushrooms (cleaned and diced)
- Onions
- Garlic
- Olive oil
- Butter
- Heavy cream (or half and half)
- Parmesan cheese (freshly grated)
- Salt
- Pepper
- spaghetti
- parsley (for garnishing)
A full list of measurements is in the recipe box below.
Making Chicken Spaghetti Alfredo
- Bring a large pot of water to a boil. Season with a generous amount of salt and add spaghetti. Cook for 8 to 10 minutes or until al dente. Drain and set aside for later.
- In a large saucepan, heat olive oil and butter over high heat. Add chicken breast and season with salt and black pepper. Fry till cooked and lightly browned. Drain and set aside for later.
- In the same pot, add olive oil and butter over medium heat. Add finely chopped onions and sauté till nicely browned; about 4 minutes. To that, add minced garlic and sauté till fragrant; about 1 minute.
- At this point, add chopped mushrooms and sauté till soft and cooked. Add cooked chicken and heavy cream and simmer for 3 minutes.
- Stir in cheese over medium heat until melted; the alfredo sauce will thicken slightly at this point. Taste and add more salt or pepper if needed.
- Add pasta to the sauce and mix till everything is thoroughly coated. Cover the saucepan and allow the spaghetti to soak in some of the sauce for 5 minutes.
- After that, mix once more, garnish with parsley and more parmesan cheese, and Serve immediately.
Storing Chicken Spaghetti Alfredo
By storing chicken spaghetti Alfredo in the fridge, you can extend its shelf life by 3 to 5 days. It can make for delicious meal the following day.
Freezing Leftovers
If you are looking to store chicken spaghetti alfredo for a longer period of time, the best storage option is the freezer. When frozen, it can be safe for consumption up to 3 months.
Reheating Leftovers
Reheating chicken spaghetti alfredo can be done in one of three ways:
- Bake it in a preheated oven at 350°F (177°C) in a covered baking dish; approximately 15 minutes. Don’t forget to sprinkle a few tablespoons of water to the spaghetti.
- Warm it in a saucepan over medium-low heat. Sprinkle a few tablespoons of water to thin out the sauce.
- Reheat, covered, in the microwave for 4 minutes. Simply transfer the sauce in a plate and sprinkle a few tablespoons of water and cover with another plate before microwaving.
Give each method a try to figure out your preference.
Dairy-free Chicken Spaghetti Alfredo
For a dairy free chicken spaghetti alfredo, substitute butter with coconut oil and heavy cream can be substituted with coconut milk.
Use a dairy free cheese or leave it out altogether.
More Tips
- While the spaghetti is cooking, start making the afredo sauce so that both components finish cooking at the same time.
- Substitute spaghetti with your favorite pasta.
- Chicken breast can be substituted with boneless-skinless chicken thighs.
- Heavy cream can be substituted with half and half.
- Chicken spaghetti alfredo has a high fat and calorie content.
PIN IT FOR LATER
More Easy and Quick Dinner Recipe:
- Chicken Fried Rice
- Vegetable Fried Rice
- African Potato Stew
- Beef Stew
- Chicken Coconut Curry
- Baked Chicken Breast
Chicken Spaghetti Alfredo Recipe
Ingredients
- 1 pound chicken breast (500g) or skinless boneless chicken thighs (cut into bite-size pieces)
- 1/2 pound mushrooms (250g) cleaned and diced
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 tbsp olive oil extra virgin
- 2 tbsp butter unsalted
- 400 ml heavy cream or half and half
- 1/2 cup parmesan cheese freshly grated
- 1 tsp salt for seasoning chicken
- 1 tbsp salt for seasoning spaghetti water
- 1 pack spaghetti
Instructions
- Bring a large pot of water to a boil. Season with a generous amount of salt and add spaghetti. Cook for 8 to 10 minutes or until al dente. Drain and set aside for later.
- In a large saucepan, heat olive oil and butter over high heat. Add chicken breast and season with salt and black pepper. Fry till cooked and lightly browned. Drain and set aside for later.
- In the same pan, add olive oil and butter over medium heat. Add finely chopped onions and sauté till nicely browned; about 4 minutes.
- To that, add minced garlic and sauté till fragrant; about 1 minute.
- At this point, add chopped mushrooms and sauté till soft and cooked. Add cooked chicken and heavy cream and simmer for 3 minutes.
- Stir in cheese over medium heat until melted; the alfredo sauce will thicken slightly at this point. Taste and add more salt or pepper if needed.
- Add pasta to the sauce and mix till everything is thoroughly coated. Cover the saucepan and allow the spaghetti to soak in some of the sauce for 5 minutes.
- After that, mix once more, garnish with parsley and more parmesan cheese and Serve immediately.
Notes
- While the spaghetti is cooking, start making the sauce so that both components finish cooking at the same time.
- Substitute spaghetti with your favorite pasta.
- Chicken breast can be substituted with boneless skinless chicken thighs.
- Heavy cream can be substituted with half and half.
- Chicken spaghetti alfredo has a high fat and calorie content.
If you enjoy this chicken spaghetti alfredo recipe, I hope you’ll leave a comment with Star rating. I would love to hear from you.
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Looks delicious! I am always looking for a good pasta recipe.
Thanks for your feedback Amanda
This looks great! I really like the noodle choice. I have a similar recipe
That’s most people use penne for but spaghetti pasta really holds all of the saucy goodness. Great job!
Thanks Nye for your feedback.
I’m not a cook, but that looks delicious… minus the mushrooms. Thanks for sharing! I’ll share with my “cook” and try it out. 🙂
Lol. I am sure your “cook” would love to try it out. Thanks for your feedback 🙂
This looks and sounds yummy. Wish I could make it but, I can not eat pasta.
LV, that is not a problem. Why not try pairing it with something else that you like? How about Chicken Potato Alfredo? Sounds good? Give it a try and thanks for your feedback. Appreciated.