Chicken Alfredo Recipe Recipe

This Chicken Alfredo Recipe is a creamy and rich recipe, which is made with heavy cream and freshly grated Parmesan. It’s the ultimate comfort food recipe, ready in about 35 minutes.

Jump to Recipe

Chicken Alfredo Recipe Ingredients Recipe

For the Noodles:

• 16 oz fettuccine pasta

For the Chicken:

• 1 lb chicken breasts
• 1 tsp Italian seasoning
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 1 tbsp butter

For the Alfredo Sauce:

• ½ cup butter (cubed)
• 2 cups heavy cream
• 1 garlic clove, minced
• ¾ tsp garlic powder
• ¾ tsp Italian seasoning
• ¼ tsp salt
• ¼ tsp pepper
• 2 cups freshly grated Parmesan (not bagged)

How To Make Chicken Alfredo Recipe

1. Start the Pasta: Bring a large pot of heavily salted water to a boil. Add the fettuccine and cook according to the package directions until “al dente” (firm to the bite). Crucial: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta.
2. Prep and Cook Chicken: While the pasta is cooking, pat the chicken breasts dry. Season both sides with 1 tsp Italian seasoning, ¾ tsp kosher salt, and ¼ tsp black pepper.
3. Sear the Chicken: Heat the olive oil and 1 tbsp butter in a large, deep skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken to a cutting board, let it rest for 5 minutes, then slice it into thin strips.
4. Start the Alfredo Sauce: In the same skillet (don’t wipe it out, the browned bits are flavor!), melt the ½ cup of cubed butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
5. Build the Sauce: Pour in the heavy cream and whisk to combine. Bring the cream to a gentle simmer (do not let it come to a rolling boil).
6. Season the Sauce: Whisk in the garlic powder, ¾ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper.
7. Melt the Parmesan: Reduce the heat to low. Slowly add the 2 cups of freshly grated Parmesan cheese, whisking constantly until the cheese is completely melted and the sauce is smooth and creamy.
8. Combine and Serve: Add the cooked, drained fettuccine directly to the skillet with the Alfredo sauce. Toss well to coat all the pasta. Add the sliced chicken and toss again. If the sauce is too thick, add a splash of the reserved pasta water to thin it out to your desired consistency. Serve immediately.

Recipe Tips Recipe

• Why do I have to use freshly grated Parmesan? Pre-shredded bagged cheese is coated in anti-caking agents (like cellulose) to prevent clumping. These agents will prevent the cheese from melting smoothly, resulting in a grainy or clumpy sauce. A block of Parmesan is the most important key to a creamy sauce.
• How do I keep the sauce from “breaking” or getting oily? Do not let the heavy cream come to a rapid boil. Keep it at a gentle, low simmer. Also, melt the Parmesan cheese on low heat. High heat is the enemy of cream sauces and can cause the fats to separate.
• What is the reserved pasta water for? The starchy water from cooking the pasta is a magic ingredient. It helps the sauce cling to the noodles and is the perfect liquid to thin out the sauce if it becomes too thick, without watering it down (like plain water would).
• Can I add vegetables to this? Yes! Steamed broccoli florets, sautéed mushrooms, or a large handful of fresh spinach (stirred in at the very end until it wilts) are all fantastic additions.

What To Serve With Chicken Alfredo Recipe

This is a very rich and filling dish, so it’s best to pair it with something light, green, or acidic to cut through the richness.

• A simple green salad with a tart vinaigrette
• Steamed broccoli
• Roasted asparagus with a squeeze of lemon
• Crispy garlic bread (for soaking up any extra sauce)

How To Store Chicken Alfredo Recipe

Refrigerate: Alfredo sauce is always best when eaten fresh, as cream sauces can separate when reheated. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Freeze: Freezing is not recommended for this recipe. The heavy cream sauce will break, and the texture will become grainy and watery when thawed. Reheat: The best way to reheat is gently in a saucepan over low heat. Add a splash of milk or heavy cream and whisk constantly until it is warm and the sauce has come back together. Microwaving often results in an oily, separated sauce.

Chicken Alfredo Recipe Nutrition Facts Recipe

(Per serving, assuming 4 servings)

• Calories: ~1100 kcal
• Total Fat: 75g
• Saturated Fat: 45g
• Cholesterol: 250mg
• Sodium: 1200mg
• Total Carbohydrate: 60g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 50g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs