Chicken Alfredo

There’s something undeniably comforting about a classic pasta dish, and Chicken Alfredo holds a special place in my heart. As a child, I remember the warm, creamy sauce and tender chicken that would make its way to our dinner table on chilly evenings. It was a dish that brought our family together, often accompanied by laughter and stories. Now, as I recreate this dish in my own kitchen, I can’t help but feel nostalgic. Each spoonful takes me back to those simple moments filled with love and warmth. This recipe is not just a meal; it’s a celebration of comfort and a reminder of home. Whether you’re preparing a weeknight dinner or hosting a gathering, Chicken Alfredo is sure to impress and satisfy.

What to Gather for Chicken Alfredo

When it comes to making Chicken Alfredo, the ingredients play a crucial role in achieving that rich, creamy flavor. Each one adds to the overall taste and texture, creating a beautifully balanced dish. Here’s what you’ll need:

• 1 (16-ounce) package fettuccine: This classic pasta shape is perfect for holding the creamy sauce.
• 2 medium boneless, skinless chicken breasts: The star of the dish, providing protein and flavor.
• 1/2 teaspoon salt (divided): Enhances the flavor of the chicken and pasta.
• 1/2 teaspoon pepper (divided): Adds a subtle spice to the dish.
• 1 teaspoon Italian seasoning: A blend of herbs that adds depth to the sauce.
• 1 teaspoon garlic powder: Infuses a wonderful aroma and flavor.
• 2 tablespoons olive oil: Used for cooking the chicken, adding richness.
• 7 tablespoons unsalted butter (divided): Adds creaminess and flavor to the sauce.
• 1/2 cup finely minced onion or 1 teaspoon onion powder: For a touch of sweetness and depth of flavor.
• 1-1/2 teaspoons minced garlic or 1 teaspoon garlic powder: Fresh garlic gives a more robust flavor.
• 1 cup heavy cream: Creates the luscious sauce that makes this dish a favorite.
• 1-1/2 cups freshly grated Parmesan cheese or Parmigiano Reggiano: Essential for an authentic Alfredo experience.
• Fresh parsley (optional): For garnish, adding color and freshness.

How to Make Chicken Alfredo

Making Chicken Alfredo is easier than you might think! With just a few steps, you’ll create a dish that’s both comforting and impressive. Follow along to craft this creamy delight:

1. Start by bringing a large pot of water to a boil over high heat. Once boiling, add 1 tablespoon of salt. Add the fettuccine pasta and cook it according to package directions, stirring occasionally until it reaches al dente. This usually takes about 8 to 10 minutes. Before draining, make sure to reserve 1 cup of the pasta water, as it will help thicken the sauce later on. Drain the pasta in a colander, but do not rinse it, as that will wash away the starch that helps the sauce stick.
2. Next, take the chicken breasts and cut them in half widthwise to create four thinner filets. This will ensure they cook evenly and quickly. Using a meat mallet, pound each piece gently to even out the thickness. Be careful not to flatten them too much, just enough to make them uniform. Season both sides of the chicken with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning.
3. In the same large pot or a deep skillet that can accommodate all the pasta, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, carefully add the seasoned chicken in a single layer. Cook the chicken for about 3 to 4 minutes on one side until golden brown, then flip it over. Add 1 tablespoon butter to the pan, allowing it to melt as the chicken cooks for an additional 3 to 4 minutes, until the juices run clear and the internal temperature reaches 160°F. Once cooked, transfer the chicken to a plate and cover it loosely with foil to keep it warm while you prepare the sauce.
4. Without wiping out the pan, cut the remaining 6 tablespoons of butter into tablespoon-sized pieces and melt it over medium-high heat in the same pot. Once melted, add in the finely minced onion and minced garlic, stirring to combine and scraping up any browned bits left from the chicken. Sauté for about 3 minutes until the onions are translucent and fragrant.
5. Pour in the heavy cream along with 1/4 teaspoon salt and 1/4 teaspoon pepper. As soon as the mixture begins to boil, reduce the heat to medium-low and let it simmer until it thickens, which should take about 1 to 3 minutes. Keep an eye on it and stir occasionally to prevent sticking.
6. Once the sauce has thickened, remove the pan from heat. Stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce. The key here is to use freshly grated cheese, as it will melt better and give you that creamy texture we all love.
7. Now, dump the drained pasta right into the skillet with the sauce, along with 1/2 cup of the reserved pasta water. Turn the heat back to medium and toss gently with tongs until the pasta is evenly coated with the sauce. This should take about a minute. If the sauce seems too thick, feel free to add more pasta water a little at a time until you achieve the desired consistency.
8. Finally, add the diced chicken back into the pan and stir it gently through the pasta and sauce. Taste and adjust the seasoning with additional salt and pepper if needed.
9. Remove the pan from heat, and it’s time to serve! Plate the Chicken Alfredo and garnish with fresh parsley and an extra sprinkle of Parmesan cheese if desired. Enjoy your delicious, homemade creamy pasta!

Helpful Notes about Chicken Alfredo

Making Chicken Alfredo is straightforward, but here are some tips to elevate your dish:

• Storage: Store any leftovers in the fridge in an airtight container. They’ll last for 3 to 4 days. It’s best to reheat the pasta gently to avoid overcooking.
• Freezing: While this dish is best enjoyed fresh, you can freeze leftovers for up to a month. Just remember that the cream sauce may change in texture once thawed.
• Pairing: Serve your Chicken Alfredo with a side salad for a light balance, or some garlic bread to soak up the delicious sauce.
• Variations: Feel free to add in veggies like steamed broccoli, peas, or sautéed mushrooms for added nutrition and flavor.
• Serving Size: This recipe serves four but can easily be doubled or halved to suit your needs.

Serving Options for Chicken Alfredo

When it comes to serving your homemade Chicken Alfredo, there are plenty of delicious options to consider:

• With Garlic Bread: A slice of warm garlic bread pairs perfectly with Chicken Alfredo, allowing you to savor every last bit of the creamy sauce.
• Alongside a Fresh Salad: A crisp garden salad dressed with vinaigrette provides a refreshing contrast to the rich pasta, making for a balanced meal.
• Perfect for Dinner Parties: Chicken Alfredo is an ideal dish for entertaining guests. Its impressive appearance and delicious flavors will have everyone raving.
• Great for Family Gatherings: This dish is a hit at family gatherings and holidays, ensuring everyone leaves the table satisfied.
• Comfort Food for Any Occasion: Enjoy Chicken Alfredo on a cozy night in, a celebration, or even as a comforting treat after a long day.
• Garnishing Ideas: For an elegant touch, consider garnishing with extra Parmesan and fresh herbs like parsley or basil before serving.

FAQ

Conclusion

In conclusion, Chicken Alfredo is a dish that embodies comfort and indulgence. Its creamy sauce, combined with tender chicken and al dente pasta, creates a satisfying meal that is loved by many. I encourage you to try this recipe and experience the joy it brings to your table. Whether it’s for a cozy dinner at home or a gathering with friends, Chicken Alfredo is sure to impress and delight everyone who tastes it.

Chicken Alfredo

The ultimate comfort food, Chicken Alfredo is creamy, rich, and incredibly satisfying. This easy weeknight dinner comes together quickly, making it perfect for busy days. Treat yourself and your loved ones to this delicious dish tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 690

Ingredients Equipment Method Notes

Ingredients

  

• 1 16-ounce package Fettuccine
• 2 medium Boneless, skinless chicken breasts
• 1/2 teaspoon Salt (divided)
• 1/2 teaspoon Pepper (divided)
• 1 teaspoon Italian seasoning
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 7 tablespoons Unsalted butter (divided)
• 1/2 cup Finely minced onion or 1 teaspoon onion powder
• 1-1/2 teaspoons Minced garlic or 1 teaspoon garlic powder
• 1 cup Heavy cream
• 1-1/2 cups Freshly grated Parmesan cheese or Parmigiano Reggiano
• Fresh parsley (optional)

Equipment

• Large Pot
• Large pan

Method

 

1. Start by bringing a large pot of water to a boil over high heat. Once boiling, add 1 tablespoon of salt. Add the fettuccine pasta and cook it according to package directions, stirring occasionally until it reaches al dente. This usually takes about 8 to 10 minutes. Before draining, make sure to reserve 1 cup of the pasta water, as it will help thicken the sauce later on. Drain the pasta in a colander, but do not rinse it, as that will wash away the starch that helps the sauce stick.
2. Next, take the chicken breasts and cut them in half widthwise to create four thinner filets. This will ensure they cook evenly and quickly. Using a meat mallet, pound each piece gently to even out the thickness. Be careful not to flatten them too much, just enough to make them uniform. Season both sides of the chicken with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning.
3. In the same large pot or a deep skillet that can accommodate all the pasta, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, carefully add the seasoned chicken in a single layer. Cook the chicken for about 3 to 4 minutes on one side until golden brown, then flip it over. Add 1 tablespoon butter to the pan, allowing it to melt as the chicken cooks for an additional 3 to 4 minutes, until the juices run clear and the internal temperature reaches 160°F. Once cooked, transfer the chicken to a plate and cover it loosely with foil to keep it warm while you prepare the sauce.
4. Without wiping out the pan, cut the remaining 6 tablespoons of butter into tablespoon-sized pieces and melt it over medium-high heat in the same pot. Once melted, add in the finely minced onion and minced garlic, stirring to combine and scraping up any browned bits left from the chicken. Sauté for about 3 minutes until the onions are translucent and fragrant.
5. Pour in the heavy cream along with 1/4 teaspoon salt and 1/4 teaspoon pepper. As soon as the mixture begins to boil, reduce the heat to medium-low and let it simmer until it thickens, which should take about 1 to 3 minutes. Keep an eye on it and stir occasionally to prevent sticking.
6. Once the sauce has thickened, remove the pan from heat. Stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce. The key here is to use freshly grated cheese, as it will melt better and give you that creamy texture we all love.
7. Now, dump the drained pasta right into the skillet with the sauce, along with 1/2 cup of the reserved pasta water. Turn the heat back to medium and toss gently with tongs until the pasta is evenly coated with the sauce. This should take about a minute. If the sauce seems too thick, feel free to add more pasta water a little at a time until you achieve the desired consistency.
8. Finally, add the diced chicken back into the pan and stir it gently through the pasta and sauce. Taste and adjust the seasoning with additional salt and pepper if needed.
9. Remove the pan from heat, and it’s time to serve! Plate the Chicken Alfredo and garnish with fresh parsley and an extra sprinkle of Parmesan cheese if desired. Enjoy your delicious, homemade creamy pasta!

Notes

• Tip 1: To save prep time or if you prefer not to use onions, substitute with onion powder or skip it altogether. If you use an onion, chop it very finely to ensure it sautés quickly and blends well into the dish.
• Tip 2: Parmesan is crucial for the flavor of this recipe, so do not use canned or pre-grated cheese, as it won’t melt smoothly and will clump. Instead, use a block of cheese and grate it fresh on a zester or fine grater. For an exceptional Alfredo, consider using Parmigiano Reggiano.
• Tip 3: To check the sauce’s thickness, it should coat the back of a wooden spoon. Lift the spoon and draw a line across the back with your fingertip. If the line stays clear, the sauce is thick enough. If not, simmer a bit longer.
• Tip 4: The Alfredo sauce should be silky smooth and cling to the pasta. If it becomes thick or grainy, simply drizzle in some pasta water and toss to smooth it out.
• Tip 5: For the best flavor, enjoy this Chicken Alfredo immediately. If you have leftovers, store them in the fridge and add a bit of heavy cream or chicken broth when reheating. Keep in mind that the pasta may become softer, and due to the dairy, this dish is not suitable for freezing.

Previous PostChicken Parm Sliders

Next Post Chicken and Broccoli Stir-Fry

Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.