From My Kitchen to Yours: A Personal Note

Restaurant Quality, Homemade Simplicity

For years, I worked in a bustling restaurant where Chicken Alfredo was a top-selling dish. I was always amazed by how much people were willing to pay for it, considering how simple it is to recreate at home. While the price was high, the flavor was undeniable. I picked up some valuable tips and tricks from the chefs that I am excited to share with you!

My biggest secret? Don’t skimp on the heavy cream! Milk or half-and-half simply won’t deliver the same level of richness and velvety texture. Another key element I learned was to reserve some of the pasta water. This starchy liquid not only helps to stretch the sauce, but it also emulsifies everything beautifully, adding a depth of flavor that you won’t get any other way.

I’m here to empower you to ditch those overpriced restaurant meals and create a homemade Chicken Alfredo that’s just as decadent and satisfying – but without all the fuss!

Ingredients for the Best Chicken Alfredo

Here’s a breakdown of what you’ll need to create this culinary masterpiece. We’ll also share some helpful tips and substitutions to make the process even easier!

Step-by-Step Guide: How to Make Chicken Alfredo

Follow these simple steps to create a Chicken Alfredo that will impress your family and friends. Don’t be intimidated – it’s easier than you think!

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Remember to reserve about 1 cup of the pasta water before draining!
2. Prepare the Chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides generously with salt, pepper, garlic powder, and Italian seasoning.
3. Cook the Chicken: In a large skillet, melt butter with olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. Let the chicken rest for a few minutes before slicing or dicing.
4. Make the Alfredo Sauce: In the same skillet, melt the remaining butter over medium heat. Add the onion powder and garlic powder. Cook for about 1 minute, until fragrant. Pour in the heavy cream and bring to a gentle simmer. Continue simmering for 2-3 minutes, or until the sauce has thickened slightly.
5. Add the Cheese: Remove the skillet from the heat and gradually stir in the freshly grated Parmesan cheese, a handful at a time, until it is completely melted and smooth.
6. Combine Everything: Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat. Add a splash of the reserved pasta water if needed to loosen the sauce.
7. Add the Chicken: Stir in the sliced or diced chicken. Toss gently to combine. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.

Secrets to Perfect Chicken Alfredo

These are the little things that will take your Chicken Alfredo from good to absolutely amazing!

• Salt Your Pasta Water Generously: This is your only opportunity to season the pasta itself, so don’t be shy with the salt!
• Don’t Overcook the Chicken: Pull the chicken off the heat when it reaches an internal temperature of 160°F (71°C). It will continue to cook as it rests, ensuring that it remains juicy and tender.
• Emulsify with Pasta Water: The reserved pasta water is the key to a silky, glossy sauce that perfectly coats the pasta. Don’t skip this step! It helps the sauce bind to the pasta and prevents it from becoming greasy.

Storage Tips

Chicken Alfredo is best enjoyed fresh, right after the sauce is tossed with the pasta. That’s when it’s at its creamiest and most flavorful.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the Alfredo on the stovetop over low heat. Add a splash of heavy cream or chicken broth to loosen the sauce and prevent it from drying out.

Unfortunately, due to the dairy content and the nature of cooked pasta, Chicken Alfredo doesn’t freeze well. The sauce tends to separate and the pasta can become mushy.

What to Serve with Chicken Alfredo

Complete your Chicken Alfredo meal with these delicious side dishes:

Roasted Vegetables

A simple and healthy side dish that adds color and nutrients to your meal.

Life-Changing No-Knead Dinner Rolls

Warm, fluffy dinner rolls are perfect for soaking up all that delicious Alfredo sauce.

Olive Garden Salad Recipe

A refreshing salad with a tangy dressing to balance the richness of the Alfredo.

Fruit Salad with Yogurt

A light and refreshing fruit salad is a sweet and healthy way to end your meal.

Chicken Alfredo Recipe

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By: Chelsea Lords

This creamy Chicken Alfredo delivers restaurant-quality flavor with minimal ingredients and is ready in 30 minutes or less.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Video

[Video Here]

Equipment

• Large pot
• Large pan

Ingredients

• 1 (16-ounce) package fettuccine pasta, plus 1 cup reserved pasta water
• 2 medium boneless, skinless chicken breasts
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 teaspoon Italian seasoning
• 2 teaspoons garlic powder, divided
• 2 tablespoons olive oil
• 7 tablespoons unsalted butter, divided
• 1 teaspoon onion powder
• 1 cup heavy cream
• 1-1/2 cups freshly grated Parmesan cheese or Parmigiano Reggiano
• Fresh parsley (optional)

Instructions

1. Bring 12 cups water to a boil in a large pot. Add 1 tablespoon fine sea salt. Add fettuccine and cook to al dente. Before draining, scoop out 1 cup pasta water. Drain pasta; do not rinse.
2. Slice chicken breasts in half widthwise to make 4 thinner filets. Lightly pound so pieces are even in thickness. Season both sides with 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, and Italian seasoning.
3. In a very large nonstick skillet (one that can hold all the pasta later), add 1 tbsp butter and olive oil. Heat over medium-high. Once the butter is melted, add the four chicken pieces in an even layer. Cook for 3 minutes, flip, then cook another 2 to 4 minutes or until cooked through. Remove to a plate and rest 5 minutes before thinly slicing or dicing.
4. Cut remaining 6 tbsp butter into 6 pieces. In the same pan, melt butter over medium heat. Stir in onion powder and garlic powder, scraping up any browned bits on bottom of pan. Cook about 1 minute. Pour in cream and add remaining 1/4 tsp salt & 1/4 tsp pepper. Bring to a gentle boil, then reduce heat to medium-low. Simmer 1-3 minutes until slightly thickened.
5. Remove pan from heat. Stir in Parmesan a small handful at a time until melted and mostly smooth. Add drained pasta and 1/2 cup reserved pasta water. Return pan to medium heat and toss with tongs until the sauce coats the pasta, about 1 minute. Add more pasta water if needed.
6. Stir in sliced chicken. Taste and adjust salt and pepper. Remove from heat and serve right away. Garnish with parsley and an extra sprinkle of Parm if desired.

Recipe Notes

• Note 1: Parmesan is key to the flavor. Don’t use canned or pre-grated cheese; it won’t melt smoothly or taste right. Use a block of cheese and grate it finely with a zester or microplane. For an exceptional Alfredo, consider using Parmigiano Reggiano.
• Note 2: The sauce should coat the back of a spoon. Draw a line across it with your finger. If the line stays clear, it’s ready. If not, simmer a bit longer.
• Note 3: The sauce should be silky and cling to the pasta. If it gets too thick or grainy, stir in a splash of pasta water to smooth it out.
• Storage: This dish is best right after cooking. Store leftovers in the fridge and reheat gently with a splash of cream or chicken broth to loosen the sauce. The pasta will soften. Not recommended for freezing.

Nutrition

Serving: 1 serving | Calories: 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Chicken Alfredo Recipe FAQs

Variations

• Make this Chicken Alfredo Recipe with jarred sauce: If you want to skip homemade sauce, Rao’s Alfredo is my favorite.
• Add broccoli: Add fresh or frozen bite-sized broccoli during the last 2 minutes of pasta cook time. Drain with the pasta and toss into the sauce.
• Try Baked Chicken Alfredo: Use the oven instead of the stovetop with my Baked Chicken Alfredo recipe.
• Switch Up Pasta: Penne (or any pasta) works great. Just use 16 ounces.