[ad_1]
Chicken Alfredo is a quick 30-minute meal that tastes restaurant quality!
A rich creamy parmesan sauce is tossed with fettuccine and lightly seasoned chicken. Fresh and easy, this will become a go-to!
A Creamy Pasta Dish
- Homemade alfredo is a 30-minute meal and tastes better than take-away.
- This homemade meal uses chicken breasts but shrimp or rotisserie chicken work too.
- The recipe is simple with just a handful of fresh ingredients in the sauce.
Ingredients
Chicken Alfredo is famous for its cheesy, cream-based sauce and hearty pasta.
CHICKEN: We love cooking chicken breasts in a bit of cajun seasoning but you can use your fave seasonings.
If you don’t have chicken breasts on hand, rotisserie chicken or leftovers work too. Swap out the chicken for shrimp or even sliced Italian sausage.
PASTA: Fettucine noodles are sturdy enough to hold up to the thick, creamy sauce. For alternative pasta, choose heavier types like penne, pappardelle, or large shells.
SAUCE: This creamy, sauce is the star! Alfredo is one a favorite at Olive Garden and even better made at home.
For best results, use fresh, heavy cream and grate your own cheese. A very small ‘pinch’ of nutmeg gives cream-based sauces a depth of flavor, so it’s worth adding!
How Much is a Pinch?
It’s about 1/16th of a teaspoon, just a tiny little bit. If you use your index finger and thumb to squeeze a little bit out of the spice jar, this should be the right amount.
How to Make Chicken Alfredo
- Cook pasta: Prepare pasta al dente. Drain & reserve a half cup of pasta water.
- Cook chicken: Cut chicken & toss with seasonings. Cook until no pink remains and set aside.
- Prep sauce: Sauté garlic in butter in the same pan. Slowly add cream & simmer until slightly thickened. Stir in Parmesan cheese & season with salt & pepper.
- Combine: Add chicken & cooked fettuccine to the sauce. Add pasta water to reach desired consistency.
What Goes with Chicken Alfredo?
A rich dish needs simple fresh sides!
A tangy salad like a tossed salad or orange & fennel salad would pair perfectly with chicken alfredo, and don’t forget the homemade garlic bread or some pull-apart cheesy breadsticks!
Tips for Alfredo
It’s easy to make the perfect Chicken Alfredo with just a few tips!
- Use full fat cream, lighter versions don’t thicken well in this recipe. (If you’re looking for a lower-cal alfredo, try our skinny version).
- Shred your own parmesan, pre-shredded cheese doesn’t melt as well.
- Ensure butter and garlic don’t brown, just cook it enough to become fragrant.
- Remove the sauce from the heat before you stir in the cheese. If cheese is overheated/boiled it can separate.
- Cook the pasta al dente (firm) and reserve pasta water to change the consistency of the sauce if needed.
More Creamy Pasta
Did you make this homemade Chicken Alfredo? Be sure to leave a rating and a comment below!
Homemade Chicken Alfredo
Chicken Alfredo is a rich & creamy pasta dish that is elegant enough to impress dinner guests, but quick enough to enjoy as a busy weeknight meal!
-
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving ½ cup pasta water and set aside.
-
Cut chicken into bite sized pieces. Toss with cajun seasoning.
-
While pasta is boiling, heat 1 tablespoon olive oil and 1 tablespoon butter in a sauce pan over medium heat.
-
Add chicken to the pan and cook until no pink remains, about 5-7 minutes. Remove from the pan and set aside.
-
In the same pan melt 4 tablespoons butter. Add garlic and cook just until fragrant, about 1 minute.
-
Stir in cream and bring to a simmer. Let simmer about 5-7 minutes or until slightly thickened. Remove from heat and stir in parmesan cheese and a pinch of nutmeg. Season with ½ teaspoon salt & ½ teaspoon pepper (or to taste).
-
Remove from the heat and stir in the chicken with any juices. Toss with cooked fettuccine adding additional pasta water if needed.
-
Garnish with additional parmesan cheese and parsley if desired.
- Use full-fat cream, lighter versions don’t thicken well in this recipe.
- Shred your own parmesan, pre-shredded cheese doesn’t melt as well.
- Ensure butter and garlic don’t brown, just cook it enough to become fragrant.
- Remove the sauce from the heat before you stir in the cheese. If cheese is overheated/boiled it can separate.
- Cook the pasta al dente (firm) and reserve pasta water to change the consistency of the sauce if needed.
- A pinch is about 1/16th of a teaspoon. Use your index finger and thumb to squeeze a little bit out of the spice jar.
Calories: 1072, Carbohydrates: 65g, Protein: 52g, Fat: 67g, Saturated Fat: 38g, Trans Fat: 1g, Cholesterol: 329mg, Sodium: 910mg, Potassium: 760mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2621IU, Vitamin C: 2mg, Calcium: 547mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best chicken alfredo, chicken alfredo, chicken alfredo recipe, how to make chicken alfredo
Course Chicken, Dinner, Entree, Main Course, Pasta
Cuisine American
[ad_2]
Source link
