Chicken Alfredo Recipe For Two – A Simple & Easy Comfort Food Recipe

There’s nothing quite as comforting as a plate of creamy Chicken Alfredo. With tender pieces of chicken nestled in a rich, cheesy sauce and tossed with perfectly cooked pasta, it’s the kind of meal that feels indulgent.

And the best part? It is actually very easy to make. However, when you go to find a recipe to do so you most likely will find recipes designed to make enough for 6-8 servings.

Although this is a delicious meal, I don’t want to (or should I say I shouldn’t ) eat it 3 times in the same week. And because it doesn’t freeze well, it is best to make it in a small batch size when it comes to making this meal for two.

Although it would be easy to grab a jar of Alfredo sauce off the grocery store shelves, it is actually much better and healthier if you make your own homemade version. Don’t worry, if the thought of making Alfredo sauce from scratch sounds intimidating, this recipe will change your mind.

Unlike store-bought Alfredo sauces that are often loaded with unnecessary preservatives and lack that fresh, homemade taste, making your own sauce is incredibly rewarding.

With just a few simple ingredients and minimal steps, you can have a restaurant-quality dish right in your own kitchen. And you don’t need a ton of experience to pull it off!

Ingredients For Homemade Chicken Alfredo Sauce

Making Chicken Alfredo is all about balance. The creamy sauce must cling to the fettuccine noodles and the sliced chicken pieces without being too thin or too thick. With just a few basic ingredients you will make the perfect sauce to do just that!

• Butter: This is the base of the Alfredo sauce. Butter adds richness to the sauce, and it also helps to saute the garlic.
• Garlic: Minced garlic gives the Alfredo sauce a subtle depth of flavor. You’ll want to cook it just until fragrant, being careful not to let it burn, which can give the sauce a bitter taste.
• White Wine: Adding a dry white wine to the sauce gives it a bit of acidity to the sauce and it helps balance out the richness of the cream and butter. If you prefer not to use wine, you can easily substitute chicken broth for the wine.
• Heavy Cream: The cream is the star of the Alfredo sauce, giving it that signature creamy, luscious texture. Be sure to let it simmer for a few minutes so it thickens slightly and melds with the other flavors.
• Parmesan Cheese: One of the keys to this Chicken Alfredo recipe is using real Parmesan cheese. Grating it yourself instead of using pre-shredded Parmesan makes a world of difference. The fresh cheese melts more smoothly into the sauce, creating a silky texture that’s perfect for coating the noodles.
• Black Pepper & Nutmeg: A little black pepper adds just the right amount of warmth to the sauce, while the nutmeg enhances the creamy flavor without being overpowering.

Chicken & Pasta

Cooked Chicken: Using leftover or pre-cooked chicken is a huge time saver in this recipe. You can use rotisserie chicken, grilled chicken, or even bake your own ahead of time. Just slice or dice it up and toss it in the sauce to heat through.

Fettuccine Pasta: Fettuccine is the traditional pasta for Alfredo, but you have other choices. You can substitute any pasta you have on hand—penne, linguine, or even spaghetti will work. The key is cooking the pasta to al dente, which means it should still have a slight bite to it when done.

Step-by-Step Instructions For Making Chicken Alfredo Sauce

1. Cook the Pasta: Start by bringing a large pot of water to a rolling boil. Add a generous amount of salt to the water—this helps season the pasta as it cooks. Once the water is boiling, add the fettuccine and cook according to the package directions until al dente. Reserve about 1/2 cup of the pasta water before draining, as this can be used to thin the sauce later.
2. Make the Sauce: While the pasta is cooking, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and cook for 30 seconds to a minute, just until it becomes fragrant. Be careful not to let it brown. Pour in the white wine and cook for another two minutes, allowing the alcohol to cook off.
3. Add the Cream: Once the wine has reduced slightly, stir in the heavy cream, black pepper, and nutmeg. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3-4 minutes so the cream can thicken slightly.
4. Melt in the Cheese: Now it’s time to add the freshly grated Parmesan. Whisk it into the sauce until it melts and the sauce becomes smooth.

Add The Chicken & Pasta

Add the Chicken: Stir in your cooked, sliced or diced chicken. Let the chicken warm through in the sauce, which only takes a couple of minutes. If you’re making this dish vegetarian, feel free to skip the chicken.

Toss the Pasta: Add the cooked pasta to the saucepan and toss it in the Alfredo sauce until it’s well coated. If the sauce seems too thick, add a bit of the reserved pasta water to thin it out. Start with a tablespoon or two, and add more as needed until you reach your desired consistency.

Serve: Serve the Chicken Alfredo immediately while it’s warm and creamy. For an extra touch, sprinkle a little more Parmesan on top or garnish with chopped parsley.

Helpful Recipe Tips

1. Use Fresh Ingredients: Fresh garlic, cream, and Parmesan are essential for the best flavor and texture. Pre-grated cheese often has added anti-caking agents that can prevent it from melting smoothly.

2. Don’t Overcook the Pasta: Alfredo sauce clings best to pasta that still has a little bit of a firm texture. Overcooking your noodles can lead to a mushy dish.

3. Leftovers: While this recipe is designed for two people, if you do have leftovers, store them in an airtight container in the fridge. When reheating, add a splash of milk or cream to help loosen the sauce since it will thicken in the fridge.

Chicken Alfredo Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 Tbsp butter
• 3 cloves garlic, minced
• 1/4 cup white wine
• 1 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1/4 tsp ground black pepper
• 1/4 tsp nutmeg
• 2 cups cooked chicken, diced
• 6 ounces fettuccine pasta

INSTRUCTIONS

Bring a pot of water to a boil. Liberally salt the water and add the fettuccine noodles. Cook until al dente per the package directions. Reserve 1/2 cup of the pasta water then drain and set aside.

While the pasta is cooking, melt the butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds – 1 minute or until fragrant.

Add the white wine and cook for another 2 minutes. Stir in the cream, pepper, and nutmeg and bring to a simmer. Let it simmer for 3-4 minutes.

Whisk in the freshly grated parmesan until sauce is smooth. 

Add the cooked and diced chicken to the sauce and let it heat until warmed through.

Then add the cooked pasta to the sauce and toss to coat. If the sauce is thick, pour a little of the reserved pasta water into the sauce and stir.

Serve warm with extra freshly grated Parmesan cheese and/or chopped parsley.

As you can see, making your own Chicken Alfredo for two is not as hard as you might have first thought. Give it a try and you will immediately taste the difference between store-bought and your homemade sauce.

And if you love Alfredo sauce recipes, be sure to try my Pumpkin Alfredo Tortellini Recipe that is perfect to make in the Fall and Winter months!

Enjoy! Mary

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