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sliced chicken on top of noodles covered in alfredo

Easy Chicken Alfredo Recipe (No Cream)

Course: Main Course
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 874kcal
This easy chicken alfredo is a quick and easy weeknight meal that is on the table in less than 30 minutes. Made with just a handful of ingredients.
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  • 4 boneless chicken breasts pan-seared, sliced, or 4 cups cubed chicken. Keep warm. See *Note
  • 12 ounces fettuccine or other long pasta
  • Kosher salt
  • 2 cups reserved pasta cooking water
  • ¾ cup unsalted butter cubed. Do NOT use margarine.
  • 1 cup finely grated Parmesan cheese plus more for serving (very good quality)
  • Freshly ground black pepper
  • Garnish: Chopped fresh parsley or basil leaves
  • Freshly grated Parmesan cheese


  • In a large pot of boiling salted water, cook the pasta, stirring often, until al dente. Drain (**this is very important) reserving 2 cups pasta cooking water.
  • Set a large skillet over medium-low heat and add 1-cup pasta water. Bring just to a low simmer, then whisk in 1 tablespoon of butter, one piece at a time, until melted.
  • Gradually add the cheese, whisking constantly, being sure it is melted and incorporated thoroughly before adding each addition.
  • Whisk in the additional 1-cup pasta water.
  • Add the pasta and mix to coat until noodles are covered in sauce.
  • (Note – if using cubed chicken, add it now and mix well.)
  • Taste and season with kosher salt and freshly ground black pepper, if desired.
  • Cook over low heat, about 3-5 minutes, just until the pasta absorbs most of the liquid. Stir often to avoid scorching the cheese-covered pasta.
  • To serve, place 1/4th of the pasta on a plate and add 1 sliced chicken breast.
  • Top with a heaping helping of grated Parmesan cheese and garnish with chopped fresh parsley or basil leaves.
  • Enjoy!



slightly adapted from Bon Appetit Fettuccine Alfredo
*Notes: Any type of cooked chicken breasts or a combination of light and dark chicken meat can be used. Four chicken breasts equal about 4 cups cut up chicken meat.
This final outcome of this recipe will be determined by the quality of ingredients, especially the butter and Parmesan cheese. No cream is used, so the “cream” is developed by the emulsion of pasta water, butter and Parmesan cheese. The final result is fantastic.


Calories: 874kcal | Carbohydrates: 62g | Protein: 47g | Fat: 49g | Saturated Fat: 28g | Cholesterol: 258mg | Sodium: 569mg | Potassium: 667mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1450IU | Vitamin C: 2mg | Calcium: 343mg | Iron: 2mg