This easy recipe from Chicken Alfredo includes fried golden chicken breasts and tender noodles, topped with the most dreamy cream sauce ever. A spectacular meal and everything is done in just over 30 minutes!
Looking for other easy creamy pasta dishes? You’ll love our Alfredo shrimp, Carbonara Spaghetti and Tetrazzini Chicken.
Talk about comfort food! Mom Mia, guys. We put our amazing Homemade Alfredo Sauce to perfect use in this Alfredo Alfredo recipe. Wonderfully seasoned chicken with a crispy golden exterior, on top of tender pasta that is topped with a velvety garlic sauce and parmesan cream. Plus, it looks and tastes like a gourmet meal, but it’s incredibly easy to make. Trust me, your whole family will love it!
Alfredo Chicken
Recipe
For Alfredo chicken pasta, you have 3 main components, all of which are delicious on their own and even more amazing once combined
:
- Chicken: Chicken breasts are seasoned and scorched in olive oil and butter until moist inside, with a golden rind on the outside. We keep the seasonings simple with only salt, pepper and our homemade blend of Italian seasonings, as the cream sauce comes from a lot of extra flavor.
- Pasta: The pasta is cooked in salt water until it is al dente, which is the bed of this dish. A long, flat noodle like Fettuccine is perfect here, providing more surface area for the sauce to stick to. Linguini is another great option, or penne that is able to catch the sauce in its crests. Honestly, though, any pasta works.
- : We used our favorite Alfredo Sauce recipe for this dish. Butter, heavy whipped cream, freshly grated Parmesan cheese, garlic and seasonings come together in a matter of minutes to get the most amazing white sauce that tops cooked pasta. Sky!
Alfredo Sauce
How to make Alfredo chicken
This dish is prepared quickly, so have everything ready to go. Here’s a summary:* Don’t miss the full printable recipe and video tutorial below.
- Boil the noodles: Cook the Fettuccine al dente, according to the instructions
- Cook the chicken: Season the chicken, then fry in oil and butter, for 6 minutes on one side, or until the internal temperature reaches 165 degrees F. Transfer to a cutting board and let stand for a few minutes, Then cut it into thick 1/2-inch slices. Tent with aluminum foil, while preparing the sauce.
- Make the Alfredo sauce: Using the same pan you used to cook the chicken, cream, butter and seasonings are incorporated and boiled over medium-low heat until thickened, then the parmesan is added until melted and sued.
- Assemble: Drain the pasta, reserving some of the liquid to loosen the sauce (only if necessary). Mix immediately with Alfredo sauce. Divide the pasta between serving bowls and top with a few slices of cooked chicken. Garnish with parsley, plus parmesan and black pepper if desired.
on the package.
Important notes of the recipe
- Avoid previously grated cheese. For best results, use real Parmigiano-Reggiano from the block. Pre-grated cheeses do not melt properly, which makes their sauce grainy. And they just don’t taste that good.
- Do not overcook chicken. Take the guesswork out of knowing when chicken finishes cooking using an instant-read thermometer. Chicken is safe to eat when it reaches an internal temperature of 165 degrees F (and keep in mind that it will continue to cook a little more while resting).
- Have everything ready before you start: The ingredient list is somewhat long, but it comes together quickly, similar to a stir-fry. So have everything ready and ready to use before you start cooking.
- Sauce too thin? We think the consistency of the sauce is on point, but if you find it too thin, don’t worry. You can simmer for a few extra minutes or remove it from the heat and let it sit for a minute or two before mixing it with the paste. It will thicken. Alternatively, if you find it too thick, you can remove some of the reserved pasta water to loosen it.
- Do you want to lighten it? Make no mistake: this is a rich, creamy and high-calorie meal. But you can cut back a bit by using half and a half or whole milk instead of the thick whipped cream. Just keep in mind that the lower the fat content, the thinner the sauce.
Adequate storage
Make in advance
: Alfredo chicken is ideally made and served immediately, however, chicken can be cooked up to 1 day in advance. I don’t recommend making the sauce ahead of time. leftovers: Any leftovers should be stored in an airtight container in the refrigerator. It will be kept for up to 3 days. How to reheat Alfredo chicken: Reheat on the stove, gently over low heat until incorporated again, keeping in mind that the sauce will probably separate.
Watch video of Chicken Alfredo
What about chicken Alfredo?
With chicken, pasta and a cream sauce, this is high in calories, indulgent and filling! But the following are excellent Alfredo side dishes:
- Homemade garlic bread (carbs in carbs in carbs, oh my!)
- Simple
- Cucumber and tomato
- Roasted asparagus I hope
salad
salad
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