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Costco Chicken Alfredo Copycat Recipe
Ash Tyrrell

Costco Chicken Alfredo Copycat Recipe

I first tried Costco's chicken alfredo on a random Tuesday when I didn't feel like cooking, and honestly, one bite had me hooked. The creamy sauce, the tender chicken, the perfectly cooked pasta I knew I had to figure out how to make at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts – the base protein, pounded evenly so it cooks through without drying out
  • Salt and pepper to taste – simple seasoning that lets the alfredo sauce shine later
  • 2 tablespoons olive oil – helps get a nice golden sear on the chicken
  • 4 tablespoons unsalted butter – the start of a rich silky sauce base
  • 3 cloves garlic minced – fresh garlic gives way more flavor than the jarred kind
  • 2 cups heavy cream – this is what makes the sauce thick and luxurious don't swap for milk
  • 1 cup Parmesan cheese freshly grated – pre-shredded cheese doesn't melt as smoothly, so grate it yourself
  • 1 pound fettuccine pasta – the classic pairing though any long pasta works fine
  • Salt for pasta water – seasons the noodles from the inside out
  • Pinch of nutmeg optional – a small touch that rounds out the creaminess nicely

Method
 

  1. I pat the chicken breasts dry, then season both sides generously with salt and pepper. In a hot skillet with olive oil, I sear each side for about 6 to 7 minutes until golden and cooked through. Once done, I let it rest for a few minutes before slicing it into thin strips.
  2. While the chicken rests, I bring a large pot of salted water to a boil. I cook the fettuccine until just al dente, following the package timing. I always save a splash of pasta water before draining, just in case the sauce needs loosening later.
  3. In the same skillet used for the chicken, I melt the butter over medium heat and toss in the minced garlic. I let it cook for about a minute, just until it turns fragrant, stirring constantly so it doesn't burn.
  4. I pour in the heavy cream slowly, stirring as I go. I let the mixture simmer gently for 2 to 3 minutes, watching it thicken slightly. This step is where the sauce really starts to look like real alfredo.
  5. I lower the heat and whisk in the freshly grated Parmesan a little at a time. This keeps the cheese from clumping and gives me that smooth, glossy texture I'm after. I season with salt and pepper here too.
  6. I add the drained pasta and sliced chicken straight into the skillet with the sauce. I toss it all gently until every strand of pasta is coated and the chicken is warmed through evenly.
  7. I take the skillet off the heat and let it sit for a couple of minutes. This lets the sauce settle and cling to the pasta better before I plate it up.

Notes

  • I always grate my own Parmesan since pre-shredded versions have anti-caking agents that mess with the melt.
  • I keep the heat on medium or lower once the cream goes in, since high heat can cause the sauce to separate.
  • I like adding a splash of reserved pasta water if my sauce ever feels too thick.
  • I let my chicken rest before slicing so the juices stay locked in instead of running out.
  • I taste the sauce before adding the pasta, since it's easier to adjust seasoning at that stage.