Few dishes bring the same level of comfort and satisfaction as a creamy, indulgent plate of Chicken Alfredo. This Italian-American classic has earned its spot in the hearts (and bellies) of families everywhere, becoming a go-to meal for both special occasions and weeknight dinners alike. The velvety Alfredo sauce, paired with juicy chicken and perfectly al dente fettuccine, creates a harmony of flavors and textures that’s impossible to resist.
I remember the first time I made Chicken Alfredo from scratch. It was a Sunday evening, and I wanted to recreate the cozy, restaurant-quality meal that my family always loved ordering when we went out. Little did I know, making it at home was not only easy but even more rewarding. From whisking the sauce to perfection to seasoning the chicken just right, every step felt like a tiny celebration of cooking. Now, this dish is a staple in my kitchen, a reminder of how a little effort can turn simple ingredients into something extraordinary.
Whether you’re new to making Alfredo sauce from scratch or you’re a seasoned pro looking for a foolproof recipe, this guide has you covered. Let’s dive into this hearty, flavorful dish that’s sure to become a favorite in your home too.
Why You’ll Love This Recipe
- A Crowd-Pleaser: Creamy, cheesy, and rich, this dish is universally adored and perfect for feeding a group.
- Restaurant-Quality at Home: You can skip the takeout and recreate that beloved Olive Garden taste with this easy recipe.
- Simple Ingredients: No fancy shopping trips needed—most of the ingredients are pantry staples or easy-to-find items.
- Versatile: It’s a dish that can be customized to your liking. Swap out the chicken for shrimp, add some veggies, or try gluten-free pasta to suit your needs.
- Quick and Easy: With a little prep and under 40 minutes, you’ll have a homemade meal that feels like a gourmet experience.
Ingredients You’ll Need
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
For the Alfredo Sauce:
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For the Pasta:
- 12 ounces fettuccine
- Salt, for pasta water
For Garnish:
- Fresh parsley, chopped
- Additional grated Parmesan cheese
How to Make Chicken Alfredo
Step 1: Prepare the Chicken
Start by patting the chicken breasts dry with paper towels to ensure an even sear. Season them generously with salt, black pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken breasts.
Cook each side for about 6-7 minutes, depending on thickness, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing it into strips. Resting allows the juices to redistribute, keeping the chicken tender and juicy.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Be sure to reserve about 1 cup of the pasta water before draining, as this can help adjust the consistency of your sauce later. Set the cooked pasta aside.
Step 3: Make the Alfredo Sauce
Using the same skillet you cooked the chicken in (no need to wash—it adds flavor!), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Next, sprinkle the flour into the skillet, whisking constantly to create a roux. This step is essential for thickening the sauce. Cook the roux for about 1-2 minutes, until it’s lightly golden and no longer smells like raw flour.
Gradually pour in the heavy cream, continuing to whisk to ensure a smooth and lump-free mixture. Bring the sauce to a gentle simmer and allow it to thicken slightly. Stir in the freshly grated Parmesan cheese, whisking until it’s fully melted and the sauce is luxuriously creamy. Season with salt and black pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Step 4: Combine and Serve
Add the cooked fettuccine to the Alfredo sauce, tossing gently to coat each strand of pasta. Fold in the sliced chicken, ensuring it’s evenly distributed throughout the dish. Serve the Chicken Alfredo immediately, garnished with a sprinkle of freshly chopped parsley and an extra handful of Parmesan for good measure.
Helpful Tips
- Use Fresh Parmesan Cheese: Pre-grated Parmesan often contains additives that prevent clumping, which can affect the creaminess of your sauce. Grating fresh cheese ensures a smoother, more flavorful sauce.
- Don’t Skip the Resting Step: Allowing the chicken to rest after cooking keeps it juicy and tender when sliced.
- Save That Pasta Water: The starchy water is a magical ingredient for adjusting the consistency of your sauce. Start with small amounts until you achieve the perfect texture.
- Double the Sauce (Optional): If you’re a sauce lover, consider making a little extra Alfredo sauce. It’s great for dipping breadsticks or drizzling over vegetables.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian-American
Notes
- Pasta Alternatives: Swap fettuccine for linguine, penne, or even gluten-free pasta to suit your preferences.
- Protein Options: You can replace the chicken with shrimp or leave it out entirely for a vegetarian version.
- Vegetable Add-Ins: Broccoli, spinach, or mushrooms make fantastic additions to this dish, adding texture and flavor.
Frequently Asked Questions
1. Can I make the sauce ahead of time?
Yes! You can prepare the Alfredo sauce a day in advance. Store it in an airtight container in the refrigerator, and reheat gently on the stove with a splash of milk or cream to bring it back to its creamy consistency.
2. What can I use instead of heavy cream?
For a lighter version, you can substitute half-and-half or a combination of milk and cream. However, this may slightly alter the richness of the sauce.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of milk or cream to refresh the sauce.
Related Recipes
If you loved this Chicken Alfredo recipe, here are some other creamy pasta dishes you’ll adore:
Conclusion
Homemade Chicken Alfredo is a dish that never fails to impress. Whether you’re preparing it for a dinner party or a cozy night in, its creamy, cheesy goodness is sure to please. With this easy-to-follow recipe, you’ll be serving up restaurant-quality pasta in no time—and creating memories with every delicious bite. So grab your skillet, gather your ingredients, and get ready to wow your taste buds with this comforting classic!
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Chicken Alfredo – A Hearty, Homemade Comfort Meal
Description
Few dishes bring the same level of comfort and satisfaction as a creamy, indulgent plate of Chicken Alfredo. This Italian-American classic has earned its spot in the hearts (and bellies) of families everywhere, becoming a go-to meal for both special occasions and weeknight dinners alike. The velvety Alfredo sauce, paired with juicy chicken and perfectly al dente fettuccine, creates a harmony of flavors and textures that’s impossible to resist.
I remember the first time I made Chicken Alfredo from scratch. It was a Sunday evening, and I wanted to recreate the cozy, restaurant-quality meal that my family always loved ordering when we went out. Little did I know, making it at home was not only easy but even more rewarding. From whisking the sauce to perfection to seasoning the chicken just right, every step felt like a tiny celebration of cooking. Now, this dish is a staple in my kitchen, a reminder of how a little effort can turn simple ingredients into something extraordinary.
Whether you’re new to making Alfredo sauce from scratch or you’re a seasoned pro looking for a foolproof recipe, this guide has you covered. Let’s dive into this hearty, flavorful dish that’s sure to become a favorite in your home too.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
For the Alfredo Sauce:
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For the Pasta:
- 12 ounces fettuccine
- Salt, for pasta water
For Garnish:
- Fresh parsley, chopped
- Additional grated Parmesan cheese
Instructions
Step 1: Prepare the Chicken
Start by patting the chicken breasts dry with paper towels to ensure an even sear. Season them generously with salt, black pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken breasts.
Cook each side for about 6-7 minutes, depending on thickness, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing it into strips. Resting allows the juices to redistribute, keeping the chicken tender and juicy.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Be sure to reserve about 1 cup of the pasta water before draining, as this can help adjust the consistency of your sauce later. Set the cooked pasta aside.
Step 3: Make the Alfredo Sauce
Using the same skillet you cooked the chicken in (no need to wash—it adds flavor!), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Next, sprinkle the flour into the skillet, whisking constantly to create a roux. This step is essential for thickening the sauce. Cook the roux for about 1-2 minutes, until it’s lightly golden and no longer smells like raw flour.
Gradually pour in the heavy cream, continuing to whisk to ensure a smooth and lump-free mixture. Bring the sauce to a gentle simmer and allow it to thicken slightly. Stir in the freshly grated Parmesan cheese, whisking until it’s fully melted and the sauce is luxuriously creamy. Season with salt and black pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Step 4: Combine and Serve
Add the cooked fettuccine to the Alfredo sauce, tossing gently to coat each strand of pasta. Fold in the sliced chicken, ensuring it’s evenly distributed throughout the dish. Serve the Chicken Alfredo immediately, garnished with a sprinkle of freshly chopped parsley and an extra handful of Parmesan for good measure.
Notes
- Pasta Alternatives: Swap fettuccine for linguine, penne, or even gluten-free pasta to suit your preferences.
- Protein Options: You can replace the chicken with shrimp or leave it out entirely for a vegetarian version.
- Vegetable Add-Ins: Broccoli, spinach, or mushrooms make fantastic additions to this dish, adding texture and flavor.