The Best Chicken Alfredo Recipe
Chicken Alfredo is a classic Italian-American pasta dish that combines tender pieces of chicken with a rich and creamy Alfredo sauce, all served over a bed of perfectly cooked pasta. This indulgent dish is loved for its comforting flavors and satisfying creaminess, making it a favorite choice for family dinners and special occasions alike. Let’s dive into the world of Chicken Alfredo and learn how to recreate this delicious dish in your own kitchen.
The Best Chicken Alfredo Recipe
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Course: Breakfast
- Cuisine: Mexican
- Servings: 4 servings
- Calories: 600 kcal
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs
- Knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups
Ingredients
- 8 oz (225g) fettuccine pasta
- 2 skinless chicken breasts, boneless and thinly sliced
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus extra for serving
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish (optional)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the fettuccine pasta and cook according to the package instructions until al dente.
Once cooked, drain the pasta and set aside.
2. Season and Sauté the Chicken
Season the thinly sliced chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
Add the seasoned chicken breasts and cook for 4–5 minutes on each side, until golden brown and cooked through.
Transfer the cooked chicken to a plate and set aside.
3. Prepare the Alfredo Sauce
Using the same skillet, add the remaining tablespoon of olive oil.
Add the minced garlic and sauté for 1–2 minutes, until fragrant.
Reduce the heat to medium-low and pour in the heavy cream, stirring to combine.
Add the grated Parmesan cheese and stir constantly until the cheese has melted and the sauce has thickened.
Stir in the unsalted butter until melted and the sauce is smooth and creamy.
4. Combine and Serve
Return the cooked chicken to the skillet and toss it in the Alfredo sauce until evenly coated.
Add the cooked fettuccine pasta and gently toss with tongs to combine and coat the pasta in the sauce.
Cook for an additional 2–3 minutes, until the pasta is heated through and well coated in the sauce.
5. Garnish and Enjoy
Serve the Chicken Alfredo hot.
Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired.
Enjoy the creamy Chicken Alfredo with your loved ones.
6. Store for Later
Store leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave before serving.
Notes
Chicken Alfredo is described as a rich and satisfying dish featuring creamy Alfredo sauce, tender chicken, and pasta. The recipe is positioned as a comforting option for both special dinners and everyday meals.
Nutrition
- Calories: 600 kcal
The Best Chicken Alfredo Recipe
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 8 oz 225g fettuccine pasta
- 2 boneless skinless chicken breasts, thinly sliced
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese plus extra for serving
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish (optional)
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the fettuccine pasta to the boiling water and cook according to the package instructions until al dente.
- Once cooked, drain the pasta and set aside.
Season and Sauté the Chicken:
- Season the thinly sliced chicken breasts with salt and black pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
- Add the seasoned chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through.
- Once cooked, transfer the chicken to a plate and set aside.
Prepare the Alfredo Sauce:
- In the same skillet used to cook the chicken, add the remaining tablespoon of olive oil.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Reduce the heat to medium-low and pour in the heavy cream, stirring to combine.
- Add the grated Parmesan cheese to the skillet, stirring constantly until the cheese has melted and the sauce has thickened.
- Stir in the unsalted butter until melted and the sauce is smooth and creamy.
Combine and Serve:
- Return the cooked chicken to the skillet, tossing it in the Alfredo sauce to coat evenly.
- Add the cooked fettuccine pasta to the skillet, tossing gently with tongs to combine and coat the pasta in the sauce.
- Cook for an additional 2-3 minutes until the pasta is heated through and well coated in the sauce.
Garnish and Enjoy:
- Serve the Chicken Alfredo hot, garnished with chopped fresh parsley and extra grated Parmesan cheese, if desired.
- Enjoy the creamy richness and comforting flavors of this classic Italian-American dish with your loved ones!
Store for Later:
- Store any leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
