Chicken Alfredo

The first time I made Chicken Alfredo, I didn’t realize how easy it would be to create something so creamy and rich in the comfort of my own kitchen. I remember a rainy evening, the kind that makes you crave something warm and satisfying. I had a few ingredients on hand: some fresh chicken, fettuccine, and cream. With just those, I was inspired to make a dish that not only warmed me up but also filled my home with mouthwatering aromas. As the sauce thickened and the pasta cooked, I found myself eagerly anticipating the meal ahead. I knew I was onto something when the first bite of that luscious Alfredo sauce paired with perfectly cooked chicken promised to be a comforting favorite.

What I love most about Chicken Alfredo is its versatility. It’s perfect for an intimate dinner or a family gathering, and it never fails to impress. The combination of tender chicken, rich cream, and savory parmigiano Reggiano creates a symphony of flavors that dance together, making every bite feel like a warm hug. Whether you’re cooking for yourself or sharing with loved ones, Chicken Alfredo has a special way of bringing people together around the dinner table.

As I continue to perfect this classic dish, I find joy in experimenting with different techniques and flavors. It’s a recipe that adapts beautifully to seasonal ingredients and personal tastes. Next time you find yourself at home with a craving for Italian comfort food, I encourage you to whip up this Chicken Alfredo. You may just find it becomes your go-to dish as well!

Main Ingredients for Chicken Alfredo

When it comes to preparing Chicken Alfredo, the choice of ingredients is vital for achieving that rich, creamy taste that we all love. Each ingredient plays a key role in building the dish’s flavor profile. The star players are the tender chicken, the smooth heavy whipping cream, and the sharp parmigiano Reggiano. Together, these ingredients create a symphony of taste that elevates any mealtime.

• 2 boneless skinless chicken breasts (10-12 ounces each): Perfect for a succulent main ingredient that absorbs flavors beautifully.
• 3 tablespoons olive oil: Essential for cooking the chicken and adding a healthy fat element.
• 2 garlic cloves (finely minced): Adds aromatic flavor and depth to the sauce.
• 1 small shallot (peeled and diced): Offers a mild sweetness and enhances the overall flavor.
• 1 ½ cups heavy whipping cream: The key to the creamy sauce that makes this dish irresistible.
• 1 cup grated parmigiano Reggiano: Adds a nutty, salty flavor that brings everything together.
• 1 pound fettuccine pasta: The classic pasta choice that perfectly holds the creamy sauce.
• Coarse salt and freshly cracked pepper: Essential seasonings that enhance the flavors of the dish.
• Pasta water: A secret ingredient that helps adjust the sauce consistency and adds flavor.

Making Chicken Alfredo

Let’s dive into the process of making Chicken Alfredo. The steps are simple, and I promise you’ll be amazed at how quickly this beautiful dish comes together. As you cook, let the aromas guide you, and don’t forget to taste along the way! Here’s how to prepare it:

1. Carefully thinly slice the chicken breasts in half widthwise. This helps them cook evenly and quickly. Season the slices generously with coarse salt and freshly cracked pepper on both sides.
2. In a rondeau or large pot, add 2 tablespoons of olive oil and heat over high heat until it lightly smokes. This is when you want to add the chicken. Place the slices in the pan and cook for about 4 to 5 minutes. You’re aiming for a beautiful golden-brown color.
3. Once the first side is browned, flip the chicken over and reduce to medium heat. Cook for another 4 to 5 minutes or until the chicken is cooked throughout. You can tell they’re done when they’re no longer pink in the middle. Once cooked, set the chicken aside on a cutting board to rest.
4. In the same pan, add 2 minced garlic cloves and 1 diced shallot with the remaining 1 tablespoon of olive oil. Sauté for about 30 to 45 seconds, just until fragrant. Be careful not to burn the garlic!
5. Pour in the heavy whipping cream and cook over medium heat for just 2 to 3 minutes to heat it up. This step is crucial because you want the cream to thicken slightly.
6. Next, stir in the grated parmigiano Reggiano. Lower the heat and let it melt slowly into the sauce, stirring continuously. This takes about 3 to 4 minutes, and you’ll notice the sauce becoming thick and creamy. Season with additional salt and pepper to taste.
7. While the sauce is simmering, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, stirring occasionally. Aim for al dente, where the pasta still has a slight bite.
8. Once the pasta is cooked, reserve 1 to 1 ½ cups of the pasta cooking water. Drain the pasta in a colander, but don’t rinse it! The starch from the pasta helps the sauce stick.
9. Add the drained pasta to the pan with the Alfredo sauce. Toss it all together until the pasta is well coated. If the sauce seems too thick, add a ladle of reserved pasta water gradually until you reach your desired consistency.
10. To serve, slice the rested chicken into strips and lay it over the pasta. Sprinkle with additional parmigiano Reggiano and freshly cracked pepper if desired. Enjoy your delicious homemade Chicken Alfredo!

Recipe Tips about Chicken Alfredo

When it comes to making Chicken Alfredo, a few tips can take your dish from good to great. Follow these tips for the best experience!

• Storage: Leftover Chicken Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep it sealed to maintain freshness.
• Freezing: Freezing is not recommended for Alfredo sauce as it can separate and become grainy. If needed, store the chicken separately from the sauce.
• Pairing: Serve Chicken Alfredo with a crisp side salad or garlic bread for a complete meal that balances the richness of the pasta.
• Reheating: Reheat leftovers in a pan over low heat, adding a splash of water or cream to keep the sauce creamy as you warm it up.
• Experiment: Add your favorite vegetables, like spinach or peas, to the sauce for some extra nutrition and flavor.
• Garnish: Fresh parsley or basil adds a pop of color and freshness to your finished dish. Don’t skip this step!

Best Served With

Struggling with what to serve alongside your Chicken Alfredo? Here are some great ideas to complement this rich dish!

• Garlic Bread: A classic pairing, warm and buttery garlic bread is perfect for soaking up that delicious sauce.
• Caesar Salad: A refreshing Caesar salad with crisp romaine, crunchy croutons, and tangy dressing balances the richness of the Alfredo.
• Steamed Broccoli: Bright green steamed broccoli not only adds color but also provides a healthy touch to your meal.
• Roasted Vegetables: Roasted seasonal vegetables can provide a nice contrast in flavor and texture and enhance the overall presentation.
• Wine Pairing: If you enjoy wine, a light white wine such as Pinot Grigio can pair beautifully with Chicken Alfredo.
• Special Occasions: This dish works wonderfully for gatherings, family dinners, or date nights. It’s sure to impress!

FAQ

Conclusion

Chicken Alfredo is truly a comforting, indulgent dish that brings warmth and joy to any table. Its creamy sauce, tender chicken, and satisfying pasta combine to create a meal that’s not only delicious but also easy to prepare. I encourage you to try making Chicken Alfredo at home; your taste buds will thank you!

Chicken Alfredo

The ultimate comfort food, Chicken Alfredo is creamy, rich, and incredibly satisfying. With tender chicken, luscious cream, and Parmesan, it's an easy weeknight dinner that will have everyone asking for seconds. You can whip this up in no time, making it a perfect choice for any occasion.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

• 2 each boneless skinless chicken breasts 10-12 ounces each
• 3 tablespoons olive oil
• 2 cloves garlic finely minced
• 1 small shallot peeled and diced
• 1.5 cups heavy whipping cream
• 1 cup grated parmigiano Reggiano
• 1 pound Fettuccine pasta
• coarse salt to taste
• freshly cracked pepper to taste
• pasta water

Equipment

• Wooden Spoon
• Peeler
• Cutting Board
• Large Pot
• Grater
• Frying Pan
• Chef's Knife

Method

 

1. Carefully thinly slice the chicken breasts in half widthwise. Season the slices generously with coarse salt and freshly cracked pepper on both sides.
2. In a rondeau or large pot, add 2 tablespoons of olive oil and heat over high heat until it lightly smokes. This is when you want to add the chicken. Place the slices in the pan and cook for about 4 to 5 minutes. You’re aiming for a beautiful golden-brown color.
3. Once the first side is browned, flip the chicken over and reduce to medium heat. Cook for another 4 to 5 minutes or until the chicken is cooked throughout. You can tell they’re done when they’re no longer pink in the middle. Once cooked, set the chicken aside on a cutting board to rest.
4. In the same pan, add 2 minced garlic cloves and 1 diced shallot with the remaining 1 tablespoon of olive oil. Sauté for about 30 to 45 seconds, just until fragrant. Be careful not to burn the garlic!
5. Pour in the heavy whipping cream and cook over medium heat for just 2 to 3 minutes to heat it up. This step is crucial because you want the cream to thicken slightly.
6. Next, stir in the grated parmigiano Reggiano. Lower the heat and let it melt slowly into the sauce, stirring continuously. This takes about 3 to 4 minutes, and you’ll notice the sauce becoming thick and creamy. Season with additional salt and pepper to taste.
7. While the sauce is simmering, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, stirring occasionally. Aim for al dente, where the pasta still has a slight bite.
8. Once the pasta is cooked, reserve 1 to 1 ½ cups of the pasta cooking water. Drain the pasta in a colander, but don’t rinse it! The starch from the pasta helps the sauce stick.
9. Add the drained pasta to the pan with the Alfredo sauce. Toss it all together until the pasta is well coated. If the sauce seems too thick, add a ladle of reserved pasta water gradually until you reach your desired consistency.
10. To serve, slice the rested chicken into strips and lay it over the pasta. Sprinkle with additional parmigiano Reggiano and freshly cracked pepper if desired. Enjoy your delicious homemade Chicken Alfredo!

Notes

• Tip 1: Nothing can ruin pasta with chicken and alfredo sauce quite like dry, rubbery chicken, so do your best not to overcook the chicken. The key is to slice the breasts into thin cutlets to help them cook and crisp up quickly in the hot pan.
• Tip 2: The best way to avoid a clumpy alfredo sauce is to lower the heat and gradually stir in the freshly grated parmesan rather than all at once.
• Tip 3: Follow the package instructions to cook the pasta only to al dente (tender with a slight bite).
• Tip 4: Always save some of the pasta cooking water. This starchy liquid gold is the secret to a silky smooth sauce that clings to every strand of pasta.
• Tip 5: Cover and refrigerate the leftover pasta and chicken in an airtight container for up to 3 days.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!