19 Creamy Alfredo Dinners Your Family Will Beg You to Make Every Week

There is a reason chicken Alfredo is the dish kids ask for and grown ups order when they want pure comfort. That rich, creamy sauce wrapped around every noodle feels like a hug at the end of a long day. The good news is that Alfredo dinners are easy to make at home, usually in about 30 minutes, and they cost far less than the restaurant version. Here are our favorite ways to make them, from the classic to a few twists your family has not tried yet..

The King of Alfredo Dinners: Chicken Fettuccine Alfredo

Every great list of Alfredo dinners starts here. The one move that keeps the sauce smooth and never grainy is simple: take the pan off the heat before you add the Parmesan. Cheese that gets too hot clumps and turns oily. Warm cream, freshly grated cheese and a splash of pasta water give you that glossy, restaurant style sauce. Be honest: is this the dish your family requests most?

You will need: 12 ounces fettuccine, 2 chicken breasts, salt and pepper, 1 teaspoon Italian seasoning, 1 tablespoon olive oil, 4 tablespoons butter, 3 garlic cloves (minced), 1 1/2 cups heavy cream, 1 1/2 cups freshly grated Parmesan, 1/2 cup pasta water, parsley.

How to make it: Season the chicken and cook in oil 6 to 7 minutes per side until it reaches 165 F. Rest, then slice. Boil the fettuccine in salted water and save a cup of the water. Melt butter, add garlic for 1 minute, then pour in cream and simmer 3 minutes. Take the pan off the heat and stir in the Parmesan a handful at a time. Toss in the pasta with a splash of water, top with chicken and parsley.

Fast Alfredo Dinners: Shrimp Alfredo in 20 Minutes

Shrimp cooks in about three minutes, which makes this one of the fastest Alfredo dinners you can put on the table. A little lemon zest cuts through the richness and makes the sauce taste bright. Cook the shrimp first, set them aside, and add them back at the end so they stay tender instead of rubbery.

You will need: 1 pound large shrimp (peeled), 12 ounces linguine, 3 tablespoons butter, 3 garlic cloves, 1 1/4 cups heavy cream, 1 cup grated Parmesan, zest of 1 lemon, salt, pepper, parsley.

How to make it: Cook the linguine and save 1/2 cup water. Season the shrimp and cook in 1 tablespoon butter for 1 to 2 minutes per side until pink, then remove. Melt the rest of the butter, add garlic, then cream, and simmer 3 minutes. Off the heat, stir in Parmesan and lemon zest. Toss with pasta and a splash of water, add shrimp back and top with parsley.

Broccoli Chicken Alfredo

Of all the Alfredo dinners for picky eaters, this one wins. Adding broccoli is the easiest way to sneak something green into a bowl of creamy pasta, and kids rarely complain when it is coated in cheese sauce. Drop the florets into the pasta pot for the last three minutes, so you only wash one pot. Quick poll: A) more broccoli, B) more chicken, C) more sauce, D) all of the above?

You will need: 12 ounces penne, 3 cups broccoli florets, 2 cooked chicken breasts (sliced), 3 tablespoons butter, 2 garlic cloves, 1 1/2 cups heavy cream, 1 1/4 cups grated Parmesan, salt, pepper.

How to make it: Boil the penne in salted water. Add the broccoli for the last 3 minutes. Save 1/2 cup water and drain. Melt the butter, add garlic, then cream, and simmer 3 minutes. Off the heat, stir in the Parmesan. Add the pasta, broccoli and chicken and toss with a splash of pasta water until creamy. Season with pepper and serve.

Cajun Chicken Alfredo With a Little Kick

If your family likes a bit of heat, Cajun seasoning turns a mild sauce into something bold and smoky. The spices on the chicken bloom in the pan and tint the cream a pretty orange. Of all the Alfredo dinners here, this is the one people ask for again on game night. How spicy do you like it, mild or extra hot?

You will need: 2 chicken breasts, 2 tablespoons Cajun seasoning, 1 tablespoon oil, 12 ounces fettuccine or penne, 1 red bell pepper (sliced), 3 tablespoons butter, 3 garlic cloves, 1 1/2 cups heavy cream, 1 cup grated Parmesan, green onions.

How to make it: Rub the chicken with most of the Cajun seasoning and sear in oil until cooked through, then slice. Cook the pasta. In the same pan, soften the pepper in butter, add garlic and the rest of the seasoning, then the cream. Simmer 3 minutes, take off the heat and stir in Parmesan. Toss with pasta, top with chicken and green onions.

Make Ahead Alfredo Dinners: Chicken Alfredo Pasta Bake

When you need to feed a crowd or prep ahead, bake it. Undercook the pasta by two minutes because it keeps cooking in the oven, and make the sauce a little looser than usual. A layer of mozzarella on top turns golden and bubbly. This is one of those Alfredo dinners that tastes even better reheated the next day.

You will need: 1 pound penne or rigatoni, 3 cups cooked shredded chicken, 4 tablespoons butter, 4 garlic cloves, 3 tablespoons flour, 2 cups milk, 1 cup heavy cream, 1 1/2 cups grated Parmesan, 2 cups shredded mozzarella, salt, pepper, parsley.

How to make it: Heat the oven to 375 F. Cook the pasta 2 minutes short and drain. Melt butter, add garlic and flour and stir 1 minute. Whisk in milk and cream and simmer until thick. Off the heat, stir in Parmesan, salt and pepper. Mix sauce, pasta and chicken in a 9×13 dish. Top with mozzarella and bake 20 to 25 minutes until bubbly.

Chicken Alfredo Stuffed Shells

Some Alfredo dinners are made for company. Stuffed shells feel special, like a Sunday dinner at grandma’s, but they are easy to assemble. A ricotta, spinach and chicken filling goes into jumbo shells that bake in a blanket of creamy sauce. Make them in the morning, cover and refrigerate, then bake when everyone gets home. Who in your house would eat the most?

You will need: 20 jumbo pasta shells, 15 ounces ricotta, 2 cups cooked shredded chicken, 1 cup chopped cooked spinach (squeezed dry), 1 egg, 1 1/2 cups shredded mozzarella, 2 cups Alfredo sauce (homemade or jarred), 1/2 cup grated Parmesan, 1/2 teaspoon garlic powder, parsley.

How to make it: Heat the oven to 375 F. Boil the shells until just tender and drain. Mix ricotta, chicken, spinach, egg, garlic powder and half the mozzarella. Spread 1 cup sauce in a baking dish. Fill each shell and set it in the dish. Pour over the rest of the sauce, top with the remaining mozzarella and Parmesan. Cover with foil and bake 25 minutes, uncover and bake 10 more.

Chicken Alfredo Lasagna Roll Ups

Roll ups are the cutest Alfredo dinners on the list, and they give everyone their own neat little portion, which makes them perfect for picky eaters and kids. Each noodle is spread with a creamy chicken filling, rolled up and baked on a bed of white sauce. A spoonful of marinara on top gives a pretty pop of red and the best of both worlds. Red sauce, white sauce or both?

You will need: 12 lasagna noodles, 2 cups cooked chopped chicken, 1 cup ricotta, 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmesan, 1 egg, 2 cups Alfredo sauce, 1 cup marinara, basil.

How to make it: Heat the oven to 375 F. Cook the noodles and lay them flat on oiled foil. Mix chicken, ricotta, 1 cup mozzarella, half the Parmesan and the egg. Spread on each noodle and roll up. Spread Alfredo sauce in a baking dish, set the rolls seam side down, spoon marinara on top and sprinkle with the remaining cheese. Cover and bake 25 minutes, then uncover for 5.

Sausage and Peppers Alfredo

Among hearty Alfredo dinners, this one tastes like a street fair in a bowl. Browned Italian sausage and sweet bell peppers bring big flavor, so the sauce can stay simple. The sausage fat left in the pan adds extra richness, so you need less butter. It is a hearty, filling option when chicken feels boring. Sweet sausage or hot sausage?

You will need: 1 pound Italian sausage (casings removed or sliced), 1 red and 1 yellow bell pepper (sliced), 1 small onion, 12 ounces fettuccine, 2 tablespoons butter, 2 garlic cloves, 1 1/4 cups heavy cream, 1 cup grated Parmesan, black pepper, basil.

How to make it: Brown the sausage in a large skillet, then add peppers and onion and cook 6 minutes until soft. Push aside, melt the butter and add garlic. Pour in the cream and simmer 3 minutes. Take off the heat and stir in Parmesan. Add the cooked fettuccine with a splash of pasta water and toss. Finish with pepper and basil.

Meatless Alfredo Dinners: Mushroom and Spinach Alfredo

You will not miss the meat here. Mushrooms browned in butter taste deep and savory, and a few handfuls of spinach wilt right into the sauce. Let the mushrooms cook without stirring for a few minutes so they brown instead of steaming. It is one of the most budget friendly Alfredo dinners, too. Do you have a meatless night at home?

You will need: 12 ounces penne or fettuccine, 1 pound cremini mushrooms (sliced), 3 tablespoons butter, 3 garlic cloves, 1 teaspoon thyme, 1 1/4 cups heavy cream, 1 cup grated Parmesan, 4 cups baby spinach, salt, pepper.

How to make it: Cook the pasta and save some water. Melt butter in a large pan over medium high heat, add mushrooms in one layer and cook 4 minutes without stirring, then stir and cook 3 more. Add garlic and thyme for 1 minute. Pour in cream and simmer 3 minutes. Off the heat, stir in Parmesan and spinach until wilted. Toss with pasta and season.

Lemony Salmon Alfredo

Seafood Alfredo dinners feel fancy without much work. Salmon and cream are a natural match, and lemon keeps it from feeling heavy. Bake or pan sear the fillets, then flake big pieces over the pasta at the end so they stay juicy. Fresh dill or chives make it look like something from a nice bistro. Would you serve this for a date night at home?

You will need: 2 salmon fillets, salt, pepper, 1 tablespoon oil, 12 ounces fettuccine, 3 tablespoons butter, 2 garlic cloves, 1 1/4 cups heavy cream, 1 cup grated Parmesan, zest and juice of 1 lemon, 1 cup peas (optional), dill or chives.

How to make it: Season the salmon and sear in oil 4 minutes per side until it flakes. Cook the fettuccine, adding peas for the last 2 minutes. Melt butter, add garlic, then cream, and simmer 3 minutes. Off the heat, stir in Parmesan, lemon zest and a squeeze of juice. Toss with pasta and peas, then top with flaked salmon and herbs.

Sheet Pan Alfredo Gnocchi

Store bought gnocchi roasted on a sheet pan get crisp on the outside and soft inside, almost like little potato puffs. Toss them with a quick cream sauce and you have a cozy dinner with very little effort. No boiling water needed. Have you ever tried roasting gnocchi instead of boiling it? It changes everything.

You will need: 1 package (16 to 17 ounces) shelf stable potato gnocchi, 2 cups broccoli or green beans, 2 tablespoons olive oil, salt, pepper, 2 tablespoons butter, 2 garlic cloves, 1 cup heavy cream, 3/4 cup grated Parmesan, parsley.

How to make it: Heat the oven to 425 F. Toss gnocchi and vegetables with oil, salt and pepper on a sheet pan. Roast 20 to 25 minutes, flipping once, until golden. Meanwhile melt butter in a small pot, add garlic, then cream, and simmer 3 minutes. Off the heat, whisk in Parmesan. Pour the sauce over the hot gnocchi on the pan, toss and serve.

Alfredo Dinners Go Pizza: Chicken and Spinach Alfredo Pizza

Swap red sauce for a thin layer of Alfredo and pizza night suddenly feels new. Chicken, spinach and mozzarella turn it into a full meal. Use store bought dough to keep it fast, and bake on the lowest rack for a crisp bottom. Pizza night votes: A) classic pepperoni, B) this white pizza, C) half and half?

You will need: 1 pound pizza dough, 1/2 cup Alfredo sauce, 1 cup cooked chopped chicken, 1 cup baby spinach, 1 1/2 cups shredded mozzarella, 1/4 cup grated Parmesan, 1/2 teaspoon garlic powder, red pepper flakes.

How to make it: Heat the oven to 475 F with a sheet pan or stone inside. Stretch the dough on parchment. Spread the Alfredo sauce thinly, leaving a border. Add spinach, chicken, mozzarella, Parmesan and garlic powder. Slide onto the hot pan and bake 10 to 13 minutes until the crust is golden and the cheese bubbles. Add pepper flakes and slice.

Cheese Tortellini Alfredo With Peas

For quick Alfredo dinners, cheese filled tortellini are a lifesaver. They cook in just a few minutes and make every bite extra rich. Add a cup of frozen peas and some diced ham and it becomes a full dinner in about 15 minutes. It is perfect for the night when you open the fridge and have no plan. Is this going on your busy night list?

You will need: 20 ounces refrigerated cheese tortellini, 1 cup frozen peas, 1 cup diced ham (optional), 2 tablespoons butter, 2 garlic cloves, 1 cup heavy cream, 3/4 cup grated Parmesan, black pepper, a handful of spinach.

How to make it: Boil the tortellini according to the package, adding the peas for the last minute, and save 1/2 cup water. In a skillet, warm the ham in butter, add garlic, then cream, and simmer 2 minutes. Off the heat, stir in Parmesan. Add tortellini, peas and spinach and toss with a splash of pasta water. Season with pepper.

Chicken Bacon Alfredo

Bacon makes everything better, and this is proof. Crisp the bacon first and cook the garlic in a spoonful of its drippings for a smoky, savory sauce. Save a few pieces to crumble on top for crunch. With chicken and bacon, this is one of the heartiest Alfredo dinners on the list. Crispy bacon or chewy bacon?

You will need: 6 slices bacon (chopped), 2 cooked chicken breasts (sliced), 12 ounces fettuccine, 2 tablespoons butter, 3 garlic cloves, 1 1/2 cups heavy cream, 1 1/4 cups grated Parmesan, black pepper, parsley.

How to make it: Cook the bacon until crisp and drain, keeping 1 tablespoon of the fat in the pan. Add butter and garlic and cook 1 minute. Pour in cream and simmer 3 minutes. Take off the heat and stir in the Parmesan. Add cooked fettuccine, chicken and most of the bacon and toss with a splash of pasta water. Top with the rest of the bacon and parsley.

Pesto Chicken Alfredo

A few spoonfuls of basil pesto stirred into the cream sauce make it herby, fresh and a pretty pale green. It is a great way to use up the last of the summer basil or a jar from the pantry. Cherry tomatoes on top add color. Pesto lovers, would you add more or keep it subtle?

You will need: 12 ounces penne or farfalle, 2 cooked chicken breasts (sliced), 2 tablespoons butter, 1 garlic clove, 1 cup heavy cream, 3/4 cup grated Parmesan, 1/3 cup basil pesto, 1 cup cherry tomatoes (halved), salt, pepper.

How to make it: Cook the pasta and save some water. Melt butter, add garlic for 30 seconds, then the cream, and simmer 3 minutes. Take off the heat and stir in Parmesan and pesto until smooth. Toss with pasta, chicken and a splash of water. Top with cherry tomatoes and a little extra cheese.

Tuscan Chicken Alfredo With Sun Dried Tomatoes

Sun dried tomatoes, garlic and spinach give this creamy pasta a warm Italian countryside feel. A spoonful of the oil from the tomato jar adds lots of flavor for free. If you love this one, you will also enjoy our Tuscan dinners that taste like a sunny afternoon in Italy. Which would you pick for Friday night?

You will need: 2 chicken breasts, salt, pepper, 1 teaspoon Italian seasoning, 2 tablespoons oil from sun dried tomatoes, 1/2 cup sun dried tomatoes (chopped), 3 garlic cloves, 1 1/4 cups heavy cream, 1 cup grated Parmesan, 3 cups baby spinach, 12 ounces penne.

How to make it: Season the chicken and sear in the tomato oil until cooked through, then slice. Add garlic and sun dried tomatoes to the pan for 1 minute. Pour in cream and simmer 3 minutes. Off the heat, stir in Parmesan and spinach until wilted. Toss with cooked penne and a splash of pasta water and top with the chicken.

Buffalo Chicken Alfredo for Game Day

Buffalo wings meet creamy pasta in one of the boldest Alfredo dinners we know. A little hot sauce whisked into the cream turns it a soft orange with a gentle kick, and blue cheese crumbles on top bring that classic wing night flavor. Serve with celery sticks and ranch for the full experience. Blue cheese or ranch, which side are you on?

You will need: 1 pound rigatoni, 2 cups cooked shredded chicken, 1/3 cup buffalo hot sauce (plus more to drizzle), 2 tablespoons butter, 2 garlic cloves, 1 1/4 cups heavy cream, 1 cup grated Parmesan, 1/2 cup shredded mozzarella, crumbled blue cheese, green onions, celery sticks.

How to make it: Toss the chicken with half the hot sauce. Cook the rigatoni. Melt butter in a large skillet, add garlic, then cream and the rest of the hot sauce, and simmer 3 minutes. Off the heat, stir in Parmesan and mozzarella. Add pasta and chicken and toss. Top with blue cheese, green onions and a drizzle of hot sauce.

One Pot Chicken Alfredo, the Easiest of All Alfredo Dinners

Fewer dishes, same creamy result. Here the pasta cooks right in a mix of broth and milk, and the starch it releases thickens the sauce on its own. Stir often near the end so nothing sticks. This is the recipe to save for the busiest night of the week. How many dishes do you usually wash after dinner?

You will need: 1 pound boneless chicken (cubed), salt, pepper, 1 tablespoon olive oil, 2 tablespoons butter, 3 garlic cloves, 2 1/2 cups chicken broth, 1 1/2 cups milk, 12 ounces penne or fettuccine (broken in half), 1/2 cup heavy cream, 1 cup grated Parmesan, parsley.

How to make it: Season the chicken and brown it in oil in a large pot, then remove. Melt butter, add garlic, then broth and milk, and bring to a simmer. Add the pasta and cook 12 to 15 minutes, stirring often, until tender. Stir in cream and the chicken. Take off the heat, stir in Parmesan and let it sit 2 minutes to thicken. Top with parsley.

Lighter Alfredo Dinners: Cauliflower Alfredo

Want the creamy comfort with less cream? Blend boiled cauliflower with garlic, milk and Parmesan and you get a silky white sauce that tastes surprisingly rich. It is a smart way to add a vegetable, and most people cannot tell the difference. A lighter twist to finish our Alfredo dinners lineup. Would you try it on your family without telling them?

You will need: 1 medium head cauliflower (florets), 4 garlic cloves, 1 cup milk, 1/2 cup grated Parmesan, 1 tablespoon butter, 1/2 teaspoon salt, pepper, pinch of nutmeg, 12 ounces penne, parsley.

How to make it: Boil the cauliflower and garlic in salted water for 10 minutes until very soft, then drain. Blend with milk, Parmesan, butter, salt, pepper and nutmeg until completely smooth. Cook the penne and save some water. Warm the sauce in the pot, add the pasta and toss, thinning with pasta water as needed. Top with parsley and extra Parmesan.