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Creamy Chicken Alfredo


If you want a butter flavored sauce, substitute butter for olive oil.

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  • 1/4 cup flour
  • 6 boneless, skinless chicken breast halves (about 4oz each)
  • 1/2 tsp salt
  • 2 T plus 1 tsp olive oil, divided
  • 3 cloves garlic, minced
  • 1 T minced onion
  • 1-1/2 cups whipping cream
  • 1/3 cup grated parmesan cheese
  • 1/2 tsp ground black pepper
  • 1 T fresh parsley



Step 1

1. Preheat oven to 375 degrees F. Place flour in shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 T olive oil in a large skillet over medium-high heat until hot. Add chicken; cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet; place in a 13x9 baking dish.

2. Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium-high; add whipping cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish.

3. Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 degrees, 8-12 minutes. Sprinkle with parsely.


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