Chicken Alfredo

 

Chicken Alfredo

 

This easy chicken alfredo recipe is a breeze to whip up, and the creamy sauce is simply divine! Featuring tender fettuccine pasta and juicy white meat chicken breasts, this classic Italian dish guarantees a satisfying weeknight meal. In just about 35 minutes, you can create restaurant-quality chicken alfredo from scratch with minimal ingredients!

I used to depend on store-bought sauces, but I’ve discovered how simple it is to make a rich, cheesy Alfredo at home. The result? A delightful pasta dish that impresses every time.

What’s in this Chicken Fettuccine Alfredo, you ask?

Unlocking the secret to a delightful dinner is easier than you think.

All it takes are some trusty kitchen essentials! 

With just a handful of budget-friendly ingredients, you can whip up a meal that's bursting with flavor and creaminess.

It’s simple, satisfying, and utterly delicious—perfect for any night of the week!

Chicken:** Opt for boneless, skinless chicken breast, or go for chicken thighs if that’s your preference.

Pasta: For an authentic chicken Alfredo experience, fettuccine is essential!

Oil: Choose high-quality extra virgin olive oil to enhance the dish's flavor.

Broth: It’s key for balancing the saltiness of your meal.

Garlic: Always use fresh garlic; it adds a depth of flavor that pre-minced can’t match.

Cream: Heavy cream is ideal for achieving a luxuriously smooth sauce. Let it reach room temperature first to prevent curdling when heated.

Cheese: Freshly grated Parmesan outshines bagged varieties in both taste and texture.

Parsley & Lemon Juice: Finish with fresh parsley and squeeze in some freshly squeezed lemon juice—bottled just won't do!

My easy homemade Chicken Alfredo comes together in about 35 minutes, delivering creamy perfection every time!

Flavorful Twists to Experiment With

If you're looking for a delicious homemade chicken Alfredo, this recipe is my go-to! But why not elevate it with some tasty additions?

Consider tossing in steamed or sautéed broccoli, or even a handful of fresh spinach to boost the greens.

For those who enjoy a bit of heat, sprinkle in some red pepper flakes—either mixed into the sauce or as a final touch on top.

And don't hesitate to switch up the pasta! Why stick to fettuccine when you can use penne or linguine instead?

Bottom of Form

Storing and Reheating Chicken Alfredo

To store your delicious chicken alfredo, allow it to cool down to room temperature first. Once cooled, move it into an airtight container. When kept in the fridge, it'll stay good for 2-3 days.

To reheat, simply pop it in the microwave! Heat at 30-second intervals, giving it a stir each time until it's warmed through. I like to add a splash of heavy cream to bring that creamy sauce back to life.

When whipping up homemade chicken alfredo, remember that the secret is in the sauce! If you want it thicker, create a slurry by mixing equal parts cornstarch and water (1 tablespoon each works wonders). Gradually whisk this into your simmering sauce until you achieve your ideal thickness. Just be aware that it'll thicken further as it simmers and cools down!

Ingredients

1 boneless, skinless chicken breast

1-pound dry fettuccine noodles 1 box

3 tablespoons extra virgin olive oil

1 clove garlic minced

1½ cups chicken broth

2 tablespoons fresh lemon juice from 1 lemon

1½ cups heavy cream at room temperature

1 cup freshly grated Parmesan cheese

¼ cup chopped fresh parsley

Instructions

Cut the chicken breast into thin strips.

Boil the fettuccine pasta according to the box instructions, drain, and set aside.

Heat a nonstick pan with the olive oil and add the chicken strips. Cook on medium heat, for 6-7 minutes on each side until golden brown. Remove chicken from pan when ready and set aside. Add 3 tablespoons extra virgin olive oil and add the minced garlic and sauté for 3 minutes. Deglaze the pan with chicken broth, add the lemon juice, and bring to a boil.

Add the heavy cream, then add the cooked pasta and chicken. Add the Parmesan and stir until everything is well combined. Sprinkle with parsley and enjoy!

Tips and Tricks

As you let the Alfredo sauce simmer, you'll notice it thickening not only from cooking but also as it cools and interacts with the pasta's starches.

If you find the sauce isn't quite thick enough, consider stirring in a cornstarch slurry or making a roux to achieve your desired consistency.

Remember to allow your heavy cream to reach room temperature before adding it into the warm mix; this will help prevent any curdling issues. 

For storage, keep leftover chicken Alfredo in an airtight container in your fridge for up to three days. Enjoy!

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

 

 

 

Chicken and Salmon recipe for Animals both Cat and Dog consumption

 

Chicken and Salmon recipe for Animals both Cat and Dog consumption

Ingredients:

4 Chicken Wings

1 large piece of Salmon

2 Chicken Hearts

2 Beef Kidney

2 Chicken Liver

2 Raw Egg

1 teaspoon Taurine Supplement

3 cups Water

Direction:

Cut salmon and meats into chunks and process through a meat grinder

Divide chicken wings as needed to fit through the grinder too

Place a bowl under the grinder and feed the meat and organs through. Transfer to large bowl and add egg, water and taurine supplement. Mix well.

If you don’t have a meat grinder use a food processor and grind until pureed. I would boil the meat mixture in water for about 30 minutes then serve once cooled to your animals. Place remaining meat mixture in containers and freeze to use another day.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

 

Egg Drop Soup

Every Saturday my sister and I would go to the local Chinese place near us for Tea and good Chinese food. I would always start off with Egg Drop Soup while she had Wonton Soup. When I moved out of New York I couldn’t find a good Chinese place to save my life, and I was craving Egg Drop Soup. My brother-in-law was a chef and gave me this recipe and I’ve used it ever since. This classic Egg Drop Soup recipe is quick and easy to make in just 15 minutes and always tastes so cozy and comforting. 

Ingredients

4 cups of good-quality chicken
2 tablespoons cornstarch
2 teaspoons ground ginger
1 teaspoon garlic powder
1/8 teaspoon white pepper
3 large eggs
1 teaspoon toasted sesame oil
fine sea salt and freshly cracked black pepper, to taste
thinly sliced green onions, for garnish

Instructions

Make the broth. Whisk together stock (chilled or room temperature), cornstarch, ginger, garlic powder, and white pepper in a medium saucepan until smooth. Heat over high heat until the stock comes to a boil, stirring occasionally.

Whisk the eggs. Meanwhile, whisk together the eggs and egg whites in a small measuring cup.

Stir in the egg ribbons. Once the broth reaches a full boil, use a whisk or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then slowly pour the whisked eggs in a very thin stream into the soup as you continue stirring, to create egg ribbons.

Season. Remove pan from heat. Stir in the sesame oil until combined. Season with salt and additional white pepper to taste, also add a dash or two of extra sesame oil if needed. (Saltiness will depend on your brand of chicken stock, but I generally find this soup needs an extra ½ to 1 teaspoon of fine sea salt.)

Serve. Serve immediately, garnished with lots of green onions and a twist of black pepper.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

 

 

Ham and Bean Soup

 

I have always made ham for a Sunday meal then used some of the ham for breakfast or lunches, then cut up some into cubes or this kind of soup, along with saving the bone to make ham broth for this soup. Try it and see if you like that way too.

Ingredients

4 slices of bacon cooked to crispy stage
1 (8 ounce) package of 15-bean soup mix
3 cups cubed fully cooked ham
2 cups chicken broth
2 cups water
1 (15.5 ounce) can great northern beans, drained and rinsed
ham bone 1
1 onion, chopped
3 carrots, chopped
2 cloves garlic, finely chopped
1 teaspoon freshly ground black pepper
½ teaspoon salt
1 bay leaf

Directions

Place 15-bean soup mix into a large bowl and cover with several inches of cool water. Soak in the refrigerator for either 8 hours during the daytime or like I do, overnight.

In a skillet cook the bacon until crispy, drain, and set aside. save 1 tablespoon of the grease. 

Drain and rinse beans, then transfer to a slow cooker. add bacon, ham, chicken broth, water, great northern beans, ham bone, onion, carrots, garlic, pepper, salt, and bay leaf to the slow cooker; stir to combine. Cook on Low for 8 hours.

Serve with crusty bread. 

 Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, and oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

 

 

Bottom of Form

 

Minestrone Soup

 

If you grew up around Italian families like I did, your Sunday meal included a hearty Minestrone Soup and fresh crusty bread. Once you make it for the first time, you will fall in love with this soup for sure. 

Ingredients

3 tbsp olive oil, plus extra to serve

1 onion, finely chopped

1 celery stick, finely chopped

1 carrot, peeled and finely chopped

70g diced smoked pancetta

1 large garlic clove, crushed

½ tsp dried oregano

1 can cannellini beans

1 can chopped tomatoes

2 tbsp tomato purée

1.2 litre vegetable stock or beef stock whichever you prefer. 

1 bay leaf

70g small pasta

100g greens - Spinach

handful of basil

finely grated Romano, to serve

Directions: 

Heat the oil in a large saucepan or casserole pot over low-medium heat and gently fry the onion, celery, carrot, and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to a simmer and cook for 30 minutes.

Add the pasta and greens and cook for a further 15 mins. Ladle into bowls and scatter with the basil and some Romano Cheese.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

 

 

Mexican Cabbage Roll Soup

Mexican Cabbage Roll Soup

Looking for a cozy and comforting meal to enjoy on a chilly autumn evening? Look no further than this amazing Cabbage Roll Soup recipe!

This hearty and flavorful soup is a breeze to make and will leave you feeling satisfied and warm inside. Packed with vegetables, ground beef, rice, and a savory broth, this unstuffed cabbage soup is sure to become a favorite in your household.

The best part? It's so easy to whip up, you'll be enjoying a steaming bowl in no time! Pair it with some quick and tasty dinner rolls for a complete and delicious meal that will have everyone asking for seconds. Trust us, this soup is a total winner!

Servings: 6

Ingredients

2 tsp. vegetable oil
1 lb. lean ground beef
salt and pepper
1 medium yellow onion diced finely
2 cloves garlic minced
4 cups chopped green cabbage
2 medium carrots quartered and sliced
4 cups low-sodium beef broth
3 8 oz. cans tomato sauce
1/2 cup white rice uncooked
1 bay leaf
3 tbsp. light brown sugar
2 tbsp. fresh chopped parsley

Instructions

In a Dutch oven or large soup pot, heat oil over medium-high heat and add ground beef. Season ground beef with salt and pepper as desired and cook until browned. Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine. Bring soup to a simmer and let cook for about 30 minutes, or until rice is tender. Take out the bay leaf and sprinkle with chopped parsley.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.  

 

Cauliflower Soup

 

What’s better than cheese and cream in a soup during the cold wintery months, nothing right. That’s what you get with this soup. My mother used to make it for me as an after-school warm-up before dinner. I loved it and still do.

Ingredients are simple for cauliflower soup!

Ingredients

1 tbsp olive oil
2 large onions peeled and chopped
3 regular heads of cauliflower outer leaves discarded, chopped into small florets
5 cups hot vegetable or chicken stock either homemade or use 3-4 stock cubes with water, use bouillon for gluten-free
¾ tsp garlic salt
 8.8 oz mature/strong cheddar cheese plus some extra to sprinkle on top
2/3 cup double/heavy cream
salt and pepper to taste
 

Instructions

How to make this cream of cauliflower soup

I start out by chopping up the cauliflower. I use 1 large head of cauliflower or 2-3 medium cauliflowers for this – which is enough to make 10 servings of soup. That’s lunch for a few days and a few portions for the freezer.

Fry chopped onion in a little olive oil in a large saucepan (you’ll need plenty of room for that cauliflower, so make sure it’s a big pan). Add in cauliflower, stock, and garlic salt. Bring to the boil and simmer for 20 minutes.

Take off the heat and blend using a hand blender or scoop out into a large blender or Vitamix machine until completely pulverized. Put back on the heat, add in cheddar cheese and cream, and stir until the cheese has melted. Season with salt and pepper and serve with a grilled cheese sandwich or a fresh baguette.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.