Home > Dinner > Pasta > Chicken Alfredo Recipe Chicken Alfredo Recipe December 1, 2022 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This rich, indulgent, and creamy Chicken Alfredo Recipe brings restaurant-quality to your table, but couldn’t be easier to make! It’s robustly flavored with minimal ingredients and can be ready in about 30 minutes or less! A Simple Chicken Alfredo Recipe I’m always amazed at how much restaurants charge for Chicken Alfredo, especially since it’s so easy to make at home. You can make it just as good, if not better, in about 30 minutes. This recipe is almost identical to the one served at the restaurant where I used to work, which sold for over $20 a portion! The secret? Use heavy cream. Milk or half and half won’t cut it; you need real cream. Even though we’re using cream, this recipe uses about half as much as other recipes. The trick is to use some reserved pasta boiling water to stretch the sauce. If you’re concerned about using cream or want to cut down on fat and calories, try this lightened-up, no-heavy-cream Chicken Alfredo or this healthy Chicken Broccoli Alfredo. But for true, restaurant-quality Alfredo, cream is a must! How To Season Chicken For Alfredo A few seasonings can go a long way when making Chicken Alfredo. In fact, we only use four seasonings: salt, pepper, garlic powder, and Italian seasoning. In a pinch, using only salt and pepper will still deliver delicious results. We love the savory flavor that garlic powder adds, but if you aren’t a fan, leave it out or swap it out for onion powder. If you don’t have Italian seasoning, try some dried parsley, basil, oregano, or a combination of a couple of those dried herbs. Remember how I promised the best Chicken Fettuccine Alfredo in 30 minutes or less? Here’s the trick to cooking chicken quickly! How To Cook Chicken For Chicken Alfredo Take 2 medium-sized skinless, boneless chicken breasts and cut each in half to get 4 thinner fillets. When cutting, slice them lengthwise like opening a book, not into shorter pieces. This way, the chicken will cook quickly and evenly on the stovetop. Place the fillets in a single layer in a hot pan and cook for about 3-4 minutes per side without moving them. Fast and easy! How To Make Chicken Alfredo Salt the pasta water: Salting the water is the only chance you have to season the actual pasta, so make sure the fettuccine is well salted as it cooks–otherwise this entire Chicken Alfredo Recipe will taste under-seasoned. Cook chicken and let it rest: Once the chicken is cooked, remove it to a plate and tent with foil. Let it rest before dicing or thinly slicing. Resting will deliver juicy and tender bites of chicken. Toss together sauce: While the chicken is resting, prepare the sauce–it takes just minutes to whip together and thicken. Emulsify! Now here’s the secret to the best Italian pasta recipes–emulsifying! Tossing the hot pasta with the Alfredo sauce and reserved pasta water is called emulsifying and that’s how you get a wonderfully smooth and flavorful sauce that clings to the pasta instead of falling to the bottom of the pot! VARIATIONS Change Things Up Make this Chicken Alfredo Recipe with jarred sauce. While the from-scratch Alfredo sauce is so easy to make, if you prefer to use a jar, Rao’s ®Alfredo is our favorite! Prepare this Chicken Alfredo Recipe with broccoli. This is such an easy ingredient to add! Two minutes before the pasta will be done, add in either fresh or frozen broccoli (cut into bite-sized pieces). Drain alongside the pasta and toss into the sauce. Try our Baked Chicken Alfredo recipe to use the oven instead of the stovetop. Make Chicken Alfredo with Penne pasta instead! In fact, just about any pasta will work here–be sure to use 16 ounces. Below are a couple of ingredients worth discussing for this Chicken Alfredo Recipe. Chicken Alfredo Ingredients Parmesan: This ingredient makes the biggest difference to the overall flavor in this recipe. And while this recipe is designed to be quick and easy, don’t try to short-cut the cheese. Do not use canned or pre-shredded/grated Parmesan–the sauce won’t work as well. (The cheese doesn’t melt smoothly and you’ll be left with a big clump.) Instead, go for a block of cheese and grate it on the small sides of a grater or microplane. If you’re looking for some extra umph, try Parmigiano Reggiano–it’s incredible in this dish. Onion: If you’re looking to cut out some prep time or simply don’t like onions, use onion powder instead (or neither!) If you are using an onion, be sure to very finely chop it (smallest possible pieces) so it sautés quickly and integrates into the dish well. If there are big pieces of onion it will be overpowering (and crunchy) in this recipe. Chicken Alfredo Recipe FAQs How do you get Alfredo sauce to stay creamy? To keep Alfredo sauce creamy, use reserved pasta water. When pasta starts to dry, add more water and toss until creamy. Is heavy cream or milk better for Alfredo? Heavy cream is essential to making the best Alfredo sauce–it delivers a wonderful thickness and richness. What seasoning tastes good in Alfredo? I love salt, pepper, garlic powder, onion powder, and Italian seasoning in Alfredo. For a tangy twist, add lemon juice. And for extra flavor, grate some nutmeg. STORAGE Storing This homemade Chicken Alfredo recipe is best enjoyed the minute the sauce is emulsified. In fact, this is when all pasta dishes taste their best! You can certainly store leftovers, but you’ll need to add some more heavy cream or chicken broth to loosen the sauce again as you reheat the pasta. Leftover pasta will be softer, but still plenty flavorful. Because of the pasta and dairy in this dish, it isn’t a great candidate for freezing and thawing. QUICK TIP Do you struggle to remember to save some pasta water before draining the pasta? I know I do! Here’s a trick: Place the colander in the sink with a mug or heat-safe measuring cup in the center. When you go to drain the pasta, you’ll see the mug and be reminded to pull out some water first! What To Serve With Chicken Alfredo: Garnish this Chicken Alfredo recipe with some fresh and finely chopped herbs and an extra sprinkle of cheese. Then, serve one or a couple of the following on the side: Veggies. Try our favorite Roasted Vegetables, the best skillet Green Beans, or this Roasted Broccoli Bread. Garlic bread, French Bread, or these no-knead Dinner Rolls to sop up any leftover sauce. A Big Salad. Try our copycat Olive Garden Salad, this Italian Salad, or a quick Garden Salad. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Alfredo Recipe 5 from 1 vote - Review this recipe This rich, indulgent, and creamy Chicken Alfredo brings restaurant-quality food to your table, but couldn't be easier to make! It's robustly flavored with minimal ingredients and can be ready in about 30 minutes or less! SAVE TO RECIPE BOX Print Recipe Chicken Alfredo Recipe 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This rich, indulgent, and creamy Chicken Alfredo brings restaurant-quality food to your table, but couldn't be easier to make! It's robustly flavored with minimal ingredients and can be ready in about 30 minutes or less! Course Dinner, Main Course Cuisine Italian Keyword chicken alfredo, Chicken Alfredo Recipe, chicken fettuccine alfredo Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 1171kcal Author Chelsea Lords Ingredients▢ 1 pkg. (16 oz.) fettuccine▢ Fine sea salt & pepper▢ 2 tablespoons olive oil▢ 7 tablespoons unsalted butter, divided▢ 1 lb. boneless, skinless chicken breast (2 medium breasts)▢ 1 teaspoon each: Italian seasoning and garlic powder▢ 1/2 cup very finely minced onion (or use 1 tsp onion powder--Note 1)▢ 1-1/2 teaspoons minced garlic (or use 1 tsp garlic powder)▢ 1 cup heavy whipping cream▢ 1-1/2 cups freshly grated Parmesan cheese or Parmigiano Reggiano (Note 2)▢ Optional: fresh parsley, for garnishUS - Metric USMetric InstructionsPASTA: Heads-up: you'll need to save pasta water before draining! Bring a large pot of water to boil. Once boiling, add in 1 tablespoon fine sea salt. Add in all the fettuccine pasta and boil, stirring occasionally, until it's "al dente" according to package directions (lowest time indicated on package). Before draining, remove 1 cup of pasta water. Drain; do not rinse in cold water.SEASON CHICKEN: Cut chicken breasts in half widthwise to make four thinner filets. Use a meat mallet/frying pan/your fist to give each piece a quick pound (Don't flatten chicken; we just want all the pieces fairly even in width). Season both sides. (I add about 1/4 teaspoon of salt & pepper per side and 1/2 teaspoon garlic powder and Italian seasoning per side.) COOK CHICKEN: Add 2 tablespoons olive oil to a large, wide, heavy-bottomed skillet or pot (big enough to hold all the pasta later). As soon as the oil is hot, add the seasoned chicken pieces in one layer. Cook for about 3-4 minutes then flip and add 1 tablespoon butter to the skillet. Cook another 3-4 minutes or until chicken is cooked through (registers 160 degrees/juices run clear); remove to a plate and tent with foil and rest for about 5 minutes before thinly slicing or dicing. SAUCE: In same pot (don't wipe it out), add 6 tablespoons butter (cut into tablespoon-sized pieces) and melt over medium-high heat. Once melted, add in onion and garlic and stir, scraping up browned bits leftover from the chicken. Sauté until tender, about 3 minutes. Pour in the cream plus salt & pepper (I add 1/4 tsp of each). As soon as mixture boils, turn heat down to medium low. Simmer until thickened, about 1-3 minutes. (Note 3) SAUCE CONT.: Once thickened, remove pan from heat. Stir in the fresh, finely grated cheese until melted and sauce is mostly smooth. Dump the drained pasta right on top of the sauce, along with 1/2 cup of the reserved pasta water. Turn to medium heat and toss gently with tongs until the pasta and sauce emulsify (cling together) nicely. This takes about 1 minute. Add more pasta water if needed (if it's looking dry/stodgy--Note 4) Add diced chicken to the pan and gently stir through. Taste for seasoning, adding more salt/pepper if needed. ENJOY: Remove from heat and serve right away! Garnish plates with fresh parsley plus a sprinkle more of cheese if desired. Video Recipe NotesNote 1: Onion: If you're looking to cut out some prep time or simply don't like onions, use onion powder instead (or neither!) If you are using a onion, be sure to very finely chop it (smallest possible pieces) so it sautés quickly and integrates into the dish well. If there are big pieces of onion, it will be overpowering (and crunchy) in this recipe. Note 2: Parmesan: This ingredient makes the biggest difference to overall flavor in this recipe. And while this recipe is designed to be quick and easy, don't try to short-cut the cheese. Do not use canned or pre-shredded/grated Parmesan--the sauce won't work (cheese doesn't melt smoothly and you'll be left with a big clump). Instead, use a block of cheese to freshly and finely grate on the small sides of a grater or microplane. If you're looking to really up your Alfredo game, try Parmigiano Reggiano--it's incredible in this dish. Note 3: Thickness check: The sauce should be thick enough to coat the back of a wooden spoon. Lift up the spoon and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the sauce is thick enough. If not, the sauce needs to be simmered a bit longer. Note 4: Pasta water: The Alfredo sauce should be silky smooth and cling to the pasta. If at any point it gets stodgy, thick, or grainy, just drizzle in some more pasta water and toss again. This should smooth it out nicely! Nutrition FactsCalories: 1171kcal | Carbohydrates: 89g | Protein: 53g | Fat: 67g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 320mg | Sodium: 831mg | Potassium: 858mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1916IU | Vitamin C: 3mg | Calcium: 427mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
