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.