I recently learned that authentic Alfredo sauce is made without heavy cream, and it’s changed the way I cook. This simple chicken Alfredo recipe is quick and easy to make, and it’s healthier too (although I still wouldn’t call it a health food)! This Alfredo sauce without heavy cream is so wonderfully rich and creamy that it even fooled Pat who checked the fridge twice to make sure I wasn’t hiding the cream.
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What’s in this Alfredo Sauce Recipe without Heavy Cream?
This simple chicken alfredo recipe doesn’t use any cream, yet it is creamy, silky, and rich in flavor. The “cream” is developed by the emulsion of pasta water, butter, and Parmesan cheese – so be sure to remember to reserve that pasta water!
- Chicken: This recipe is a great way to use up leftover cooked chicken breasts. You can use sliced or cubed cooked chicken. You can also use cooked chicken thighs if you prefer.
- Salt: Use kosher salt to season the pasta water, adding rich flavor to this dish.
- Pasta: Fettuccine is the best pasta noodle, in my opinion, for Alfredo.
- Pasta Cooking Water: Don’t forget to reserve 2 cups of the water you cooked the pasta in before draining it. This is crucial to creating a creamy sauce.
- Butter: Unsalted butter helps bump up the creaminess of this sauce.
- Cheese: Be sure to use good-quality, freshly shredded Parmesan cheese for the best-tasting sauce.
- Black Pepper: An optional addition that helps elevate this dish. I highly recommend using freshly ground black pepper if you have access to it.
- Parsley: I love garnishing my pasta dishes with parsley for a pop of color.
Variations To Try
You can change up the taste of this chicken Alfredo sauce without cream by swapping out the Parmesan for Pecorino Romano or Asiago cheese. You can also swap out the cooked chicken for cooked steak or sausages. For a spicier take on chicken Alfredo, add some crushed red pepper flakes into the cheese sauce.
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How to Store and Reheat
Store leftover Alfredo sauce without heavy cream in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second bursts until hot or in a skillet set over medium-low heat until warmed through.
Serving Suggestions
Serve this simple chicken alfredo recipe with garlic bread or rosemary focaccia and an Italian salad. You could also serve it with a side of roasted veggies! Of course, this Alfredo sauce without heavy cream can be used in just about any recipe that calls for Alfredo sauce, so let your creativity run wild!
Notes from the Test Kitchen
When I don’t have leftover cooked chicken on hand, I usually sauté diced chicken breasts in a bit of butter and olive oil, then remove them from the pan before adding the pasta water.
5-Star Review
“This recipe was super easy and absolutely delicious! My husband and son couldn’t get enough! I am so impressed with the sauce without the cream…I’m not sure I will ever use cream again…it was that good!” -Brandi
Alfredo Sauce Recipe without Heavy Cream
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Ingredients
- 4 cooked boneless, skinless chicken breasts sliced
- Kosher salt to taste
- 12 ounces dry fettuccini or other long pasta (¾ box)
- 2 cups reserved pasta cooking water divided
- ¾ cup unsalted butter cubed (1½ sticks)
- 1 cup finely grated Parmesan cheese plus more for serving
- Freshly ground black pepper to taste
- Chopped fresh parsley or basil leaves; optional, for garnish
Instructions
- In a large pot of boiling salted water, cook the pasta, stirring often, until al dente. Drain, reserving 2 cups of the pasta cooking water.12 ounces dry fettuccini, Kosher salt
- Set a large skillet over medium-low heat and add 1 cup of pasta cooking water. Bring just to a low simmer, then whisk in butter, one tablespoon at a time, until melted.2 cups reserved pasta cooking water, ¾ cup unsalted butter
- Gradually add the cheese, whisking constantly, being sure it is melted and incorporated thoroughly before adding each addition.1 cup finely grated Parmesan cheese
- Whisk in the additional 1 cup of pasta cooking water.
- Add the pasta and mix to coat until the noodles are covered in sauce.
- Taste and season with kosher salt and freshly ground black pepper, if desired.Freshly ground black pepper
- 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 ¼ 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.4 cooked boneless, skinless chicken breasts, Chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Do not use margarine in place of the butter.
- If using salted butter, do not add any kosher salt.
- The final outcome of this recipe will be determined by the quality of the 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.
Nutrition Information
How to Make Alfredo Sauce without Cream Step by Step
Boil the Pasta: In a large pot of boiling salted water, cook 12 ounces of fettuccine pasta, stirring often, until al dente. Drain, reserving 2 cups of the pasta cooking water.
Melt the Butter: Set a large skillet over medium-low heat and add 1 cup of the reserved pasta water. Bring just to a low simmer, then whisk in ¾ cup of unsalted butter, one tablespoon at a time, until melted.
Add the Cheese: Gradually add 1 cup of finely grated Parmesan cheese, whisking constantly, being sure it is melted and incorporated thoroughly before adding each addition.
Coat the Noodles: Whisk in the additional 1 cup of pasta cooking water. Add the cooked pasta and mix to coat until noodles are covered in sauce. Taste and season with kosher salt and freshly ground black pepper, if desired.
Simmer and Serve: 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 ¼ 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.
This recipe was amazing 🤩
It was so delicious! Thank you!
That looks so good, Jennifer! Thanks for sharing!!
This was so great!
Happy to hear, Mary!
We just finished dinner–wow! I’ll be making this again, that’s for sure. I reduced the recipe to serve 2 but I found the amounts of pasta water don’t adjust accordingly, so I kind of winged that part. I also added some chicken bouillon to the pasta water, as another contributor mentioned. All in all, I have to say, this is a real keeper. I don’t know why some people had trouble with cheese sticking to the skillet. I didn’t have any problems–except to STOP EATING!! LOL
Thanks for sharing your success with us, Gay!
Frankly the recipe was superb
Thanks for stopping by, Ese!
I am sorry to hear it wasn’t successful for you!
I made this today and added cherry tomatoes. It was pretty good. Next time may replace the pasta water with chicken stock.
That looks scrumptious, Cyndi!
You may only want to replace *some* of the pasta water. What helps it become thick despite being cream-less is the residual starch from the pasta! :)
I am sorry this didn’t work out for you Eric!
This recipe was super easy and absolutely delicious! My husband and son couldn’t get enough! I am so impressed with the sauce without the cream…I’m not sure I will ever use cream again…it was that good!
I’m so glad I could help mix things up for you guys!!
What do you consider good quality Parmesan Cheese? Thanks
Either the kind you grate yourself or they sell it freshly grated!