Ben Kenwood January 7, 2026

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Creamy Chicken Alfredo Without Pasta

Name: Creamy Chicken Alfredo Without Pasta
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts; 2 tbsp olive oil; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried oregano; 1/4 tsp dried basil; 1 tbsp butter

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A steaming skillet, garlic scent curling through the kitchen, and a velvety white sauce that clings to tender slices of chicken make this a cozy meal for nights when you want comfort without heavy carbs. Creamy Chicken Alfredo Without Pasta brings all the familiar indulgence of a classic Alfredo, but with lean protein front and center, perfect for quiet weeknights, date nights at home, or a simple, satisfying Sunday supper. If you enjoy bold, buttery sauces and want ideas for other creamy chicken plates, take a look at this take on garlic butter chicken bites with creamy parmesan pasta, which shares the same rich, garlicky spirit.

Why This Creamy Chicken Alfredo Without Pasta Works

This dish takes everything we love about Alfredo sauce and gives it focus, letting the chicken shine beneath a silky, cheesy coat. The heavy cream and Parmesan form a glossy, clingy sauce, while garlic and Italian herbs bring aromatic warmth. Cooking the chicken until it has a slight golden crust adds texture that contrasts with the sauce, so each bite is both creamy and satisfying.

What makes this an especially welcome meal

Low fuss, high reward, ready in under an hour for busy evenings
Comforting and rich, yet easy to adjust for lighter preferences
Elegant enough to serve for guests, but simple for an everyday dinner

Ingredients and Key Notes

A few thoughtful ingredients build a sauce that is both thick and silky, while simple seasonings let the natural chicken flavor stand out. Use the best quality Parmesan you can grate fresh, and taste as you go to balance salt and pepper.

Ingredients

2 boneless, skinless chicken breasts
2 tbsp olive oil
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1 tbsp butter

Notes

If your chicken breasts are very large, cut them in half horizontally to an even thickness so they cook evenly.
Freshly grated Parmesan melts more smoothly than pre-grated cheese, but both will work in a pinch.

How to Cook Creamy Chicken Alfredo Without Pasta

Heat olive oil in a large skillet over medium heat until it shimmers and gives off a faint, warm aroma. The oil should ripple lightly, not smoke, which signals the pan is ready for the chicken.
Season the chicken breasts evenly with salt, black pepper, dried oregano, and dried basil, pressing the spices into the meat so they adhere and bloom when they hit the hot oil. You should smell the herbs at once.
Place the chicken in the pan and cook for 6 to 7 minutes on the first side, without moving it, until the underside is golden brown and releases easily from the skillet. The edges will turn opaque as it cooks.
Flip the chicken and cook for another 6 to 7 minutes on the second side, until an instant read thermometer reads 165 degrees F in the thickest part, or the juices run clear. The exterior should be firm with a little spring. Remove the chicken to a plate and tent loosely with foil to rest.
In the same pan, reduce the heat to medium low, add the butter and let it melt, sweeping up any browned bits from the bottom for extra flavor. The pan will smell warmly of toasted fond and butter.
Add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant and just turning golden at the edges, careful not to let it burn or turn bitter.
Pour in the heavy cream, increasing the heat slightly until small bubbles form at the edge of the pan, then lower to maintain a gentle simmer, watching as the sauce begins to thicken and coat the spoon.
Stir in the grated Parmesan cheese in small handfuls, whisking or stirring until each addition melts into a smooth, glossy sauce. Taste and adjust salt and pepper as needed, noting how the Parmesan concentrates the saltiness.
Slice the rested chicken into strips or medallions, then nestle the pieces back into the sauce so each slice can soak up the cream, the surface of the chicken gleaming as it warms through.
Let everything cook together for 2 to 3 minutes so the sauce clings to the chicken, then plate immediately, spooning extra sauce over the top for a luxurious finish. The final dish should smell of garlic and warm cheese, and look glossy and inviting.

Prep ~10 minutes, Cook ~22 minutes, Total ~32 minutes, Servings ~2, Kcal ~870 per serving

Make-Ahead and Prep Tips

You can streamline dinner by doing a few things ahead. Pound or butterfly the chicken breasts and store them in an airtight container in the fridge up to 24 hours after seasoning, this helps speed the cooking and keeps the seasoning ready. Grate the Parmesan and mince the garlic up to one day ahead and keep them chilled separately, to preserve freshness. If you want to prepare the sauce base sooner, reduce the cream with a little grated Parmesan until thick, cool completely, and refrigerate for up to 48 hours, then reheat gently and finish with fresh Parmesan and butter when serving.

To finish from chilled components, warm the sauce over low heat, stirring often, and add a splash of broth or a teaspoon of water if it seems too thick. Reheat sliced chicken by briefly warming it in the sauce so it reabsorbs moisture without drying out.

Storing and Reheating

Refrigerate leftovers in an airtight container within two hours of cooking. Cream-based dishes keep well for up to three days in the fridge. For longer storage, freeze in a freezer-safe container for up to two months, but note the texture of cream may change slightly after freezing.

To reheat, thaw overnight if frozen, then warm gently in a skillet over low heat, stirring often and adding a splash of milk or chicken broth if the sauce looks stiff. Avoid high heat which can separate the sauce, and remove from heat once the sauce is glossy and the chicken is warmed through. A freshness cue is appearance and smell, the sauce should look smooth and have a clean, savory cheese aroma, any sour or off smell means do not eat.

Perfect Pairings

Steamed or roasted broccoli with lemon zest for a bright counterpoint
A crisp green salad, mixed lettuces with a light vinaigrette for balance
Garlic sautéed spinach, wilted until just tender and glossy
Roasted asparagus, sprinkled with a little extra Parmesan
Crusty bread to mop up the sauce, if you do not mind the extra carbs

In one of your side dish choices, you might borrow inspiration from a cozy pasta plate, for example this cheesy chicken pasta recipe moves in a similar comfort-food direction and shows how to pair creamy chicken with simple sides.

Make It Your Own

Lemon Brightness, stir in a teaspoon of fresh lemon juice and a little lemon zest at the end, the citrus will cut through the cream and lift the flavors.
Mushroom and Herb, add sliced cremini mushrooms when you sauté the garlic, cook down until they are deeply browned, then proceed with cream for an earthy, meaty note.
Sun Dried Tomatoes, fold in chopped sun dried tomatoes and a sprinkle of crushed red pepper for sweet, concentrated tomato flavor and a touch of heat.
Spinach and Artichoke Style, stir in a cup of baby spinach and a few chopped artichoke hearts just before returning the chicken to wilt and add texture.
Lighter Version, swap half and half for heavy cream and finish with a little cornstarch slurry to thicken, this reduces calories while keeping creaminess.
Herb Swap, use fresh basil and parsley instead of dried herbs for a brighter, more aromatic finish.
Cheesy Variation, try mixing half Parmesan with half Pecorino Romano for a sharper, saltier cheese profile, but taste carefully as Pecorino is saltier.
Add Heat, fold in a teaspoon of harissa or chili paste to the cream for a warm, spicy undertone, start small and adjust to taste.

None of these variations require alcohol or pork, and they allow you to personalize Creamy Chicken Alfredo Without Pasta to suit the mood of the meal.

Pro Tips for Best Results

Use an instant read thermometer to reach 165 degrees F, this ensures chicken is safe but still juicy.
Let the chicken rest under foil for 5 minutes before slicing, this keeps juices inside and prevents dryness.
Grate Parmesan fresh and add it off the heat or over very low heat to avoid gritty, separated sauce.
Keep the sauce at a gentle simmer, not a boil, to prevent the cream from breaking.
If the sauce gets too thin, whisk in a teaspoon of cornstarch dissolved in a little cold water and simmer briefly until it thickens.
If the sauce splits, cool slightly and whisk in a knob of cold butter to emulsify and bring it back together.

Frequently Asked Questions

Can I make Creamy Chicken Alfredo Without Pasta with chicken thighs
Yes, boneless skinless chicken thighs are fine, they take a minute or two longer to cook but offer more rich flavor. Cook them until the internal temperature reaches 165 degrees F and rest before slicing to retain juiciness.
Is there a lower calorie way to make this dish
You can reduce calories by using half and half instead of heavy cream, or by using a smaller amount of cream and adding unsalted chicken broth to reach the desired sauce volume. Also trim visible fat from the chicken and use less oil for searing.
How do I keep the sauce from getting grainy
Graininess often comes from overheating the cheese or using pre-grated Parmesan with anti caking agents. Grate fresh Parmesan and add it slowly over low heat while whisking until melted and smooth.
Can I prepare this for a crowd
Yes, scale the ingredients up and keep the sauce warm in a low oven or chafing dish, but avoid holding it too long as cream sauces thicken and can separate. Alternatively, keep sauce slightly thin with a splash of warm chicken stock if you need to hold it.
What is the best way to reheat leftovers
Warm gently in a skillet over low heat, stirring frequently and adding a splash of milk or broth to loosen the sauce as it warms, avoid microwaving on high which can overcook the sauce and chicken.
Can I use Parmesan substitutes
Hard aged cheeses like Asiago or Pecorino Romano can work, but expect a saltier, sharper taste with Pecorino. Blend cheeses carefully and taste as you go to avoid oversalting.

Final Thoughts

Creamy Chicken Alfredo Without Pasta is one of those dishes that feels indulgent and simple at the same time, it folds classic flavors into an easy, elegant plate that comforts the way a warm kitchen should. Whether you make it for a quiet weeknight or to impress friends, the combination of tender chicken and glossy, garlicky Parmesan sauce is reliably satisfying. Give it a try soon, and enjoy the ease of a restaurant style sauce served straight from your skillet.

Creamy Chicken Alfredo Without Pasta

Author: anastasia-rice
Total Time: 32 minutes
Yield: 2 servings 1x
Diet: None

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Description

A comforting dish that combines tender chicken with a silky Alfredo sauce, perfect for weeknights or impressing guests.

Instructions

Heat olive oil in a large skillet over medium heat until shimmering.
Season chicken breasts with salt, pepper, oregano, and basil, pressing the spices into the meat.
Cook chicken for 6-7 minutes on one side until golden brown, then flip and cook for another 6-7 minutes until cooked through.
Remove chicken from the skillet and tent with foil to rest.
In the same pan, melt butter over medium low heat, stirring to pick up browned bits.
Add minced garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer, stirring until the sauce begins to thicken.
Stir in grated Parmesan cheese gradually until melted and smooth.
Slice the rested chicken and return to the sauce to soak up the cream.
Cook together for 2-3 minutes, then plate and serve with extra sauce on top.