Chicken alfredo is a delicious creamy pasta dish made with chicken Parmesan cheese, and heavy cream. It’s a favorite for many since it’s easy to make full of flavor, and super comforting. However, since it contains perishable ingredients like cream and chicken, it’s important to follow proper food safety guidelines to avoid foodborne illness. So how long can you safely leave chicken alfredo sitting out at room temperature?
How Long Chicken Alfredo Lasts When Refrigerated
- Freshly cooked chicken alfredo will last 3-4 days in the refrigerator when stored in an airtight container.
- It’s important to cool the dish within 2 hours before refrigerating. Leaving it out too long at room temperature allows bacteria to multiply rapidly.
- You can safely reheat refrigerated chicken alfredo once within those 3-4 days for a quick leftover meal. Reheat thoroughly until steaming hot.
So when stored properly in the fridge, chicken alfredo keeps well for 3-4 days. But what about when left out at room temperature?
How Long Chicken Alfredo Lasts at Room Temperature
Chicken alfredo containing dairy and chicken is highly perishable and should not be left out too long unrefrigerated. Here are some general guidelines:
- 1-2 hours: Still safe to eat or refrigerate. Gets into the “danger zone” between 40°F-140°F where bacteria can quickly multiply.
- 3-4 hours: At higher risk for foodborne illness, especially in hot weather over 90°F. Best to throw out.
- Over 4 hours: Not safe to eat. The dish should be discarded.
As a general rule of thumb perishable foods like chicken alfredo should not sit out at room temperature for more than 2 hours (or 1 hour if over 90°F outside).
After sitting out overnight, chicken alfredo is no longer safe to eat unfortunately. Even if tightly covered, the cream-based sauce would be a prime environment for bacteria to multiply to unsafe levels after 8+ hours unrefrigerated.
How to Tell If Chicken Alfredo Has Gone Bad
Trust your senses to determine if chicken alfredo has spoiled after sitting out too long
- Look: Mold, sliminess, or curdling are bad signs. Alfredo should look creamy and smooth.
- Smell: Foul, sour, or unpleasant odors mean it’s spoiled. Should smell fresh.
- Texture: Watery, extra thick, or gelatinous texture is a red flag.
So inspect the alfredo closely before tasting. Don’t risk eating any pasta dish that shows even slight signs of spoilage. It’s simply not worth getting sick over.
How to Safely Reheat Chicken Alfredo
If your chicken alfredo was properly refrigerated but you want to reheat some leftovers, follow these tips:
- Use it within 3-4 days. Only reheat alfredo that has been continuously refrigerated within the safe 3-4 day window.
- Reheat thoroughly to 165°F. Heat it slowly on the stovetop or microwave until piping hot, stirring frequently.
- Bring it back to a rolling boil. If reheating a large portion, let it boil for 2-3 minutes to destroy any lingering bacteria.
- Don’t reheat more than once. Only reheat leftovers once for safety. Don’t let leftovers linger for a week.
- When in doubt, throw it out! Don’t take risks with food safety. If you have any doubts about the safety of a dish, discard it.
Following proper refrigeration and reheating methods will keep your leftovers safe to enjoy again.
Storing Chicken Alfredo for Maximum Freshness
You can extend the shelf life of cooked chicken alfredo with proper storage:
- Let the dish cool completely before covering it to refrigerate. Avoid cooling hot food too slowly at room temperature.
- Store in shallow airtight containers so the sauce cools quickly.
- Make sure your fridge is 40°F or below. Constant cold temperatures slow bacteria growth.
- Freeze for longer storage. Portion it out and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
- When reheating, bring the temperature up to 165°F. Quickly reheat on the stovetop or microwave.
- Avoid repeated reheating and freezing cycles, as quality degrades over time.
With smart storage habits, you can safely keep chicken alfredo on hand for quick weeknight meals or lunches. Just remember the 2 hour room temperature rule and you’ll be able to enjoy every last bit!
Food Safety Tips for Chicken Alfredo
Here are some key food safety tips to keep in mind when preparing and storing chicken alfredo:
- Cook the chicken thoroughly to an internal temperature of 165°F to kill any bacteria.
- Don’t leave the alfredo sauce or cooked chicken out for more than 2 hours at room temperature.
- Cool the entire dish within 2 hours before transferring to the fridge. Divide into shallow containers to cool faster.
- Store leftovers in airtight containers in the fridge within 2 hours, for 3-4 days maximum.
- When reheating, heat thoroughly until steaming hot, at least 165°F internally.
- Only reheat leftovers once for food safety. Freeze any extras you won’t use within 3-4 days.
- Look for signs of spoilage before eating like changes in texture, smell, mold, etc. When in doubt, throw it out!
Following proper food handling and storage guidelines will help keep your chicken alfredo safe from harmful bacteria growth. Trust your eyes, nose, and common sense when evaluating leftovers. Stay vigilant against foodborne illness by adhering to good food safety practices when cooking with dairy and meat.
Frequently Asked Questions
How can I tell if leftover chicken alfredo is still good?
Check the texture, smell, and appearance closely. It should still look creamy, smell fresh, and not have any sliminess, curdling, or mold. If it’s been refrigerated for over 4 days or left out for over 2 hours, it’s best to discard it.
What happens if you eat bad chicken alfredo?
Eating spoiled chicken alfredo can lead to food poisoning or foodborne illness symptoms like nausea, vomiting, stomach cramps, and diarrhea. In severe cases, it can even result in hospitalization. Don’t take the risk of eating it if you suspect it’s gone bad.
Can you get food poisoning from chicken alfredo?
Yes, if the chicken or cream used in the recipe becomes contaminated with bacteria, it can lead to food poisoning when consumed. Proper cooking, cooling, refrigeration, and reheating guidelines help prevent foodborne illness with chicken alfredo.
How can I make leftovers last longer?
Portion chicken alfredo into shallow airtight containers for quick cooling in the fridge. Use within 3-4 days and reheat only once. You can also safely freeze leftovers for 2-3 months and thaw in the fridge before reheating. Avoid letting alfredo sit out for more than 2 hours.
Is it OK to put hot chicken alfredo straight into the refrigerator?
No. Hot food should not go straight into the fridge. Let it cool at room temperature for 1-2 hours first, until the temperature drops below 40°F. Transferring large hot items to the fridge can raise the temperature inside and compromise other foods.
The Bottom Line
Chicken alfredo is only safe to eat when it’s been stored properly. Leftovers should be cooled within 2 hours and refrigerated for 3-4 days maximum. Alfredo left out overnight or for more than 2 hours at room temperature should be discarded. Follow all food safety guidelines when reheating as well. If you have any doubts about the safety of a dish, it’s best not to risk eating it. With proper handling, chicken alfredo makes tasty convenient leftovers your family can safely enjoy again.
Easy Chicken Alfredo Recipe
You honestly don’t need any fancy ingredients to make this restaurant-worthy meal at home. It’s all about simple, flavorful basics. I start with juicy chicken breasts seared in a hot skillet (because flavor lives in those crispy bits!). Then, I whip up a rich and creamy homemade Alfredo sauce using simple, wholesome ingredients like heavy cream, Parmesan cheese, and garlic. And don’t worry if you’re using a budget-friendly Parmesan—this recipe still delivers big flavor. Add some fettuccine and boom, dinner is served!
- 2 boneless, skinless chicken breasts (about 1.3 lb. total) ($6.49)
- 2 tsp Italian seasoning ($0.20)
- 1 Tbsp cooking oil* ($0.04)
- 2 Tbsp butter ($0.22)
- 4 cloves garlic, minced ($0.32)
- 1 cup heavy cream** ($1.25)
- 3/4 cup grated Parmesan*** ($1.08)
- 1/4 tsp salt ($0.02)
- 1/4 tsp pepper ($0.02)
- 1 Tbsp chopped parsley (optional garnish) ($0.10)
- 8 oz. fettuccine**** ($0.88)
- Season both sides of the chicken breast with Italian seasoning and a pinch of salt.
- Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken to the skillet and cook for about 7-8 minutes on each side, or until browned on the outside and cooked through.
- Remove the chicken to a clean plate and turn the heat under the skillet down to medium-low.
- Add the butter and minced garlic to the skillet. Stir and cook the garlic in the melted butter for about two minutes, dissolving the browned bits from the bottom of the skillet as you stir.
- Add the heavy cream and whisk to combine, dissolving any remaining browned bits. Allow the cream to come up to a simmer.
- While waiting for the cream to simmer, bring a pot of water to a boil for the fettuccine. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Reserve about ½ cup of the starchy cooking water just before draining the pasta.
- Once the cream is simmering, add the grated Parmesan to the skillet. Continue to whisk and stir until the Parmesan has melted into the sauce and the sauce has begun to simmer. Simmer the sauce for a few minutes, or until it becomes slightly thicker. Add salt and pepper to the sauce to taste.
- Add the drained pasta to the skillet with the creamy sauce and toss to combine. If the sauce becomes too thick, add a couple of tablespoons of the reserved pasta water and toss to combine with the sauce.
- Slice the cooked chicken breasts and serve it atop the creamy pasta. Garnish with chopped parsley, if desired.
How to Make Chicken Alfredo – Step by Step Photos
Season two boneless, skinless chicken breasts with two teaspoons of Italian Seasoning and a pinch of salt.
Heat a large skillet over medium. Once fully preheated, add 1 Tablespoon of cooking oil and swirl to coat the skillet. Add the chicken breasts and cook on each side for 7-8 minutes, or until the chicken is well browned and cooked through. Remove the chicken to a clean plate.
Turn the heat down to medium-low, then add 2 tablespoons of butter and 4 cloves of minced garlic to the skillet.
Cook and stir the butter and garlic over medium-low heat for about 2 minutes, dissolving the browned bits as you stir.
Add one cup of heavy cream to the skillet and stir to combine. Turn the heat up to medium and bring the cream up to a simmer.
Meanwhile, bring a pot of water to a boil for the pasta. Once boiling, add 8oz. of pasta and continue to boil until the pasta is tender. Reserve ½ cup of the starchy pasta water before draining the pasta in a colander.
While waiting for the pasta to boil, continue with the sauce. Once the cream is simmering, add ¾ cup Parmesan and continue to stir and cook until the sauce comes back up to a simmer.
When the sauce comes back up to a simmer the Parmesan will begin to melt. Continue to cook and stir until the sauce thickens slightly (3-5 minutes). Add salt and pepper to the sauce to taste.
Add the cooked and drained pasta to the alfredo sauce and toss to combine. If the sauce is too thick or too dry, add a few tablespoons of the reserved pasta water and toss to combine.
Slice the chicken breast and add it on top of the pasta, then serve. (You can garnish with chopped parsley if desired).
WOW, how yummy does that look?!
- The sauce will thicken as it simmers. However, if your sauce has turned out thinner than you’d like, you can keep it on the heat for a little longer to reduce and thicken. (But do keep in mind the sauce will also thicken as it cools!) On the other hand, if it’s a little too thick, I’d mix in a splash of reserved pasta water to loosen up the sauce.
- Be careful not to overcook your chicken breasts! This can make them dry rather than juicy and tender. The time I’ve specified in the recipe card is based on 2 boneless, skinless chicken breasts totaling about 1.3 lbs. You may need to cook for longer or shorter, depending on the size/thickness of your chicken. I like using an instant-read thermometer to check for doneness—you’re looking for an internal temperature of 165°F. You could always cut up very large chicken breasts to speed up the cooking time.
- Season your chicken to taste. I love how the Italian herbs taste when combined with the creamy sauce, but you can use any seasoning you like. Even a light sprinkle of salt and black pepper will do the trick!