Emily Carter
Chicken Alfredo is a rich, creamy, and indulgent dish that is surprisingly easy to make. The recipe features tender chicken, long strands of pasta, and a velvety garlic and Parmesan cream sauce. While the chicken is resting, the sauce can be made in the same pan, making this a quick one-pan dish. The sauce is made by sauteing garlic in butter, then adding cream, seasonings, and Parmesan cheese. The creamy sauce is then tossed with the cooked pasta, and the chicken is served on top. While the dish is indulgent, there are ways to lighten it up, such as using half-and-half or whole milk instead of heavy cream. The pasta water can also be added to thicken the sauce and enhance its flavor.
| Characteristics | Values |
|---|---|
| Chicken | Chicken breasts, seasoned with salt and pepper, and cooked until no longer pink |
| Pasta | Fettuccine, cooked until al dente |
| Sauce | Butter, minced garlic, nutmeg, heavy cream, and Parmesan cheese, simmered until thickened |
| Add-ins | Broccoli, Italian seasoning, garlic powder, onion, basil, cayenne, frozen vegetables, mushrooms, milk |
| Draining | Drain pasta, but save the pasta water to adjust sauce consistency |
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What You'll Learn
Chicken Alfredo recipe
Chicken Alfredo is a classic comfort meal that's easy to make and incredibly tasty. It's a rich, creamy dish with an ultra-indulgent sauce, so it's perfect for a special dinner or when you're craving something hearty and delicious. The best part is that it comes together quickly and doesn't require a lot of prep work or ingredients. So, let's get started on making this mouthwatering Chicken Alfredo!
Ingredients:
- Chicken breasts
- Salt
- Pepper
- Italian seasoning
- Butter
- Minced garlic
- Heavy cream
- Parmesan cheese
- Fettuccine pasta
- Parsley (optional)
Method:
Start by seasoning your chicken breasts with salt, pepper, and Italian seasoning. You can also add other seasonings like garlic powder, paprika, dried onion, and Italian herbs for extra flavour. Butterfly the chicken breasts and cut them into thinner slices or strips to ensure even cooking.
Warm some olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add your seasoned chicken. Cook the chicken for about 5-7 minutes on each side, or until it develops a golden-brown exterior and reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing it into pieces.
Now, it's time to make the creamy Alfredo sauce! In the same skillet, over medium-low heat, add butter and minced garlic. Sauté the garlic for about two minutes, stirring to dissolve any browned bits from the chicken. Next, pour in the heavy cream and whisk everything together. Allow the cream to come up to a gentle simmer—this will thicken the sauce naturally.
While the cream is heating up, it's time to boil your pasta. Bring a large pot of salted water to a rolling boil and add the fettuccine. Cook the pasta until it's al dente, which usually takes around 7-to-10 minutes. Remember to reserve about half a cup of the starchy pasta water before draining the noodles. Well-cooked pasta should have a slight chew in the centre, so be careful not to overcook it.
Once the cream is simmering, it's time to add the grated Parmesan cheese. Keep whisking and stirring until the cheese melts into the sauce and it becomes smooth and velvety. If you like, you can also add a pinch of nutmeg to enhance the creaminess of the sauce. Taste and adjust seasoning if needed.
Finally, it's time to assemble this delicious dish! Take the sauce off the heat and immediately toss it with the cooked fettuccine. Divide the pasta among serving bowls and top with the sliced chicken. If you like, sprinkle some freshly shredded Parmesan cheese and chopped parsley on top for garnish. Serve your Chicken Alfredo immediately to enjoy it at its best.
There you have it—a mouthwatering Chicken Alfredo that's sure to impress! This recipe is a perfect example of how a few simple ingredients and easy techniques can come together to create a restaurant-worthy meal at home. Enjoy the comforts of a warm and hearty dish shared with family and friends!
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Chicken preparation
Chicken Alfredo is a rich, creamy, and indulgent meal. The chicken is a key component of this classic dish, so it's important to prepare it well.
Firstly, decide on your cut of chicken. Chicken breasts are the most popular choice, but chicken thighs will work just as well. If you opt for breasts, slice them into thinner cutlets to prevent raw or dried-out spots. Thighs, on the other hand, do not need to be flattened or halved. Simply season and pan-sear.
Seasoning is an important step to building flavour. You can keep it simple with salt and pepper, or add Italian seasoning, garlic powder, onion, basil, cayenne, paprika, oregano, thyme, and/or basil. You can also sauté the chicken with lemon pepper and seasoning salt.
Now it's time to cook the chicken. Heat a large skillet over medium-high heat and add your oil of choice—olive oil or a neutral-flavoured oil like vegetable, canola, or avocado oil will work. Once the oil is shimmering, add your chicken and cook until it's no longer pink in the centre. The internal temperature should reach 160-165ºF (71-74ºC). Transfer the chicken to a plate or board and let it rest for about 3 minutes. Then, slice the chicken into 1/2-inch-thick pieces.
Your chicken is now ready to be added to your Chicken Alfredo.
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Pasta preparation
Chicken Alfredo is a rich, creamy, and indulgent meal, perfect for a weeknight family dinner. It is a simple dish to prepare, with the main components being seasoned chicken, pasta, and a creamy white sauce. The pasta is the base of the dish, so it is important to get this right.
Firstly, bring a large pot of salted water to a rolling boil. The salt will add flavour to the pasta and prevent it from tasting bland. You can use any long pasta, such as fettuccine, or a shorter variety like penne, depending on your preference. For a classic Chicken Alfredo, fettuccine is the most popular choice as its flat shape provides more surface area for the sauce to cling to. However, if you want to switch things up, tubular pasta like penne, cavatappi, or bucatini is a great option.
Once the water is boiling, add your chosen pasta and cook until it is al dente, which means it should have a slight chew in the centre. This usually takes around 7 to 10 minutes, depending on the type of pasta. Be careful not to overcook the pasta, as it will release too much starch and become mushy. It will also absorb too much sauce, making your dish dry.
When the pasta is cooked to your liking, drain it well and reserve about half a cup of the starchy cooking water. This water can be used to adjust the consistency of your sauce later on. Set the pasta aside while you prepare the chicken and sauce.
To make the chicken, season chicken breasts or thighs with salt, pepper, and other seasonings like Italian herbs, paprika, or garlic powder. Heat a large skillet with olive oil or another neutral-flavoured oil over medium-high heat. Pan-fry the chicken until it is golden and crispy on the outside, and no longer pink in the centre. The ideal internal temperature for the chicken is 160 to 165ºF (71 to 74ºC). Transfer the cooked chicken to a plate and let it rest for a few minutes before slicing it into strips.
Now, you can use the same skillet to make your Alfredo sauce. Start by melting butter and sautéing garlic. Add in heavy cream and whisk to combine. If you prefer a lighter sauce, you can substitute the heavy cream with half-and-half, whole milk, or a mixture of heavy cream and milk. Allow the cream to come to a gentle simmer, being careful not to let it boil. Then, add grated Parmesan cheese and whisk until the sauce is smooth and creamy. If you are using pre-grated cheese, opt for a finer variety to ensure it melts properly. You can also add nutmeg to enhance the creaminess of the sauce and balance the savoury cheese.
If your sauce becomes too thick, simply add a splash of the reserved pasta water to loosen it up. Finally, toss the cooked pasta with the sauce, making sure each strand is well coated. Add in the sliced chicken and serve immediately. Garnish with chopped parsley and more Parmesan, if desired.
There you have it—a delicious Chicken Alfredo ready to be devoured!
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Making the sauce
Start by melting butter in a pan over medium-low heat. Add minced garlic and sauté until fragrant, dissolving any browned bits from the bottom of the pan. Next, add the heavy cream and whisk to combine, ensuring that all the browned bits are dissolved. Allow the cream to come up to a gentle simmer. It is important not to let the sauce boil, as this can affect the consistency.
Once the cream is simmering, add the grated parmesan to the pan. Continue to whisk and stir until the cheese has melted into the sauce and it has started to thicken. The sauce should be smooth and velvety, with a creamy texture. At this point, you can add Italian seasoning, salt, pepper, and garlic powder to taste. If you prefer a lighter sauce, you can substitute half-and-half or whole milk for some or all of the heavy cream, but keep in mind that this will result in a thinner sauce.
If your sauce becomes too thick, you can add a few tablespoons of the reserved pasta cooking water to thin it out. Conversely, if it is too thin, you can simmer the sauce for a little longer to reduce and thicken it. However, be cautious as the sauce will also thicken as it cools. Once you are happy with the consistency, toss the sauce with your cooked pasta and chicken, and serve immediately.
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Serving suggestions
Chicken Alfredo is a rich and indulgent meal, so it's best served with a simple side dish. Roasted broccoli or a light salad are classic accompaniments, but you could also steam or microwave some broccoli and add it directly to the sauce.
If you want to bulk out the dish, you could add vegetables to the sauce, such as frozen vegetables or mushrooms. However, this might require you to adjust the seasoning and add more sauce or milk to prevent the dish from becoming dry.
Chicken Alfredo is a great dish for feeding a crowd, and it's easy to scale up the recipe. You could also use leftover roast chicken to make the dish go further.
Chicken Alfredo is best served immediately, as the sauce will continue to thicken as it cools. However, if you have leftovers, you can store them in the fridge for up to three days and reheat them in the microwave or on the stovetop.
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Frequently asked questions
Yes, the chicken needs to be drained and sliced before serving.
Fettuccine is the most popular choice, but linguine also works well. Other types of pasta like penne, cavatappi, or bucatini can be used for variety.
Chicken breasts are the most commonly used cut of chicken. However, chicken thighs can be used if you prefer dark meat.
The sauce consists of butter, minced garlic, nutmeg, heavy cream, and parmesan cheese. The cream is simmered and thickened before adding the parmesan cheese.
