chicken alfredo recipe

If you love chicken alfredo pasta, you will love this Cheesy Chicken Alfredo Soup from Delish.com.

Cheesy Chicken Alfredo Soup

butter

chicken breasts

kosher salt

black pepper

onion,

garlic,

c. all-purpose flour

chicken broth

c. half and half

tortellini

red pepper flakes

basil,

This came out amazing. I did what OrangeWrench suggested. Then made a few twists on my own. 

First I blended the garlic and onions together so there were no clumps. (I like a stew). 

And lastly I substituted the tortellini for gnocchi. I wanted it to be more of a soup than a pasta. The end result was fantastic. This is an amazing recipe.

This turned out really well, with a thick soup. I added a tablespoon of Turkish hot red pepper flakes instead of two teaspoons for a bit of heat, and all I had were tortellini that had been frozen for around six months, which I defrosted and were just perfect.

This was so delicious. Made it twice now and was a huge hit with my family.

After cooking the chicken, I deglazed the pan with white wine, added some butter, then the onions and flower etc. I also added an egg yolk, and about a quarter cup of Parmesan. Came out awesome!

Oh, chicken alfredo﻿: It's the classic pasta we just can't seem to get enough of. Of course there are tons of jarred pasta sauces﻿ you can buy, but making alfredo from-scratch is actually so easy.

Perfect Chicken Alfredo

olive oil

Kosher salt

c. whole milk

c. low-sodium chicken broth

fetuccini

heavy cream

c. Parmesan

parsley,

Had a great flavor.  I should have cooked the noodles in the sauce ,as stated, because it was too thin cooking separately, but my pot was too small.   Definitely make again.

I used baked chicken leg & breast meat.  I pulled the meat apart with fork.  I also added the chicken to the fettuccine while it was cooking. I also added butter to milk mixture.  My hubby loved it.

Didn't go well with my children. my youngest refused to eat it, my oldest is crying (and is now late for hockey practice) because she helped make it and it turned out awful. instructions were unclear as to when to cook the noodles and the whole thing turned to soup. i do not suggest adding chicken broth. Thank you for making my children upset and late for practice where she will now be benched for her next game. Overall just an awful recipe that i will tell my friends to avoid at the next P.T.A. meeting. Glad my husband wasn't home for this meal, i would have been embarrassed. ONE STAR!

Very easy and tasty! This was a hit with the kiddos. Thanks for sharing!

WOW!!! VERY DELICIOUS. I added butter with the oil for my chicken. Everything was tender and full of flavor. My 5 year old said, "Mommy. This is the yummiest thing I've ever had!" So it's a HUGE win for me! Thank you!!!

Made this tonight tastes great I added mushrooms in it it was delishes

Try adding some fresh spinach as well... rocks!

https://streaming.hearstdigitalstudios.com/33a6cc27-c2e1-49e8-8f12-e9a10273a8c5/video_rover_16x9_1080p_hd_1536697179_36243.mp4

One-Pot Chicken Alfredo Is Perfectly Creamy

This easy Chicken Alfredo recipe includes golden pan-fried chicken breasts and tender noodles, coated in the most dreamy cream sauce ever!

Chicken Alfredo

dry fettuccine pasta

Italian seasoning

salt

pepper

butter (,

heavy whipping cream

garlic (, minced)

garlic powder

Italian Seasoning

Parmesan cheese

Make the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually 10 minutes. Reserve 1/2 cup of the cooking water, then drain well. Set aside.

Make the chicken: Season chicken breasts with the Italian seasoning, salt, and pepper.

Warm the olive oil over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown. Flip over and add in 1 tablespoon of butter between them, picking up the pan to give it a gentle swirl to distribute. Continue cooking for another 5-7 minutes (or an internal temperature reaches 165 degrees F.)

Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.

Make the Alfredo sauce: In the same pan, over medium-low heat, add the butter and cream; whisk until butter has melted.

Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.

Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.

Stir in the parmesan cheese just until melted and the sauce is smooth. (If the sauce ends up too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.)

Assemble: Take sauce off the heat and immediately toss with the cooked fettuccine noodles.

Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

https://embed.mediavine.com/videos/v9btk640ih5r15u0pbn2

This easy Chicken Alfredo recipe includes golden pan-fried seasoned chicken breasts and tender noodles, coated in the most dreamy cream sauce ever. A showstopper meal and it's all done in just over 30 minutes!

This easy Chicken Fettuccine Alfredo recipe has the most dreamy parmesan garlic cream sauce that perfectly coats the pasta. Golden, pan-fried garlic chicken takes this dish to the next level!

Chicken Fettuccine Alfredo

chicken breasts (cut in half lengthwise)

Salt & pepper (to taste)

Flour (for dredging)

butter (divided)

fettuccine

cream cheese

heavy/whipping cream

garlic (minced)

parmesan cheese

Take the cream cheese out of the fridge to soften up at least 30 minutes (or longer) prior to starting the recipe, or microwave it for 20-30 seconds. Grate the parmesan cheese. I prep other ingredients while I&#039;m going along.

Boil a large, salted pot of water for the fettuccine. Cook it al dente according to package directions.

Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Sprinkle them with the garlic powder and salt &amp; pepper on both sides. Coat them in flour.

In a deep skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. When the pan is hot, cook the chicken for 5 minutes/side or until golden and cooked through. Take the pan off the heat, and remove the chicken to a plate and set it aside.

Wipe out the skillet/give it a quick rinse if there&#039;s a lot of extra grease (no need to wash it unless you really want to). Add in the remaining 2 tablespoons of butter, the cream cheese, cream, chicken broth, and garlic. Return the pan to the burner over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.

When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir. Slice the chicken into bite-size strips while it&#039;s cooking.

Stir the parmesan into the sauce. Let it cook for about a minute. The sauce should be thick enough by now, but if you want to reduce it further, let it cook for a little longer. If at any point the sauce gets too thick, simply add a splash of the hot pasta water to it. Give it a taste and season with salt &amp; pepper as needed.

Drain the fettuccine and add it to the skillet and toss with the sauce. Dish it up with the chicken on top (or mix it in) and grate on more parmesan cheese as desired.

This Chicken and Broccoli Alfredo is so easy to prepare but looks amazing and tastes even better. You&#039;ll love bringing the skillet directly to the table and serve this incredible dish family-style. And the recipe can be easily adapted to fit whatever you have in your pantry and fridge!

Chicken and Broccoli Alfredo

lbs chicken thighs (5

tsp Kosher salt (divided)

tsp black pepper (ground, divided)

oz orecchiette pasta

broccoli (florets, fresh, if frozen, thawed)

unsalted butter

tbsp all-purpose flour

milk

chicken stock

Dijon mustard

Worcestershire sauce

Parmesan cheese (grated)

Preheat oven to 425°F.

Season chicken all over with salt and pepper.

In a large oven-ready skillet, heat oil over medium-high heat.

Place chicken, skin side down, in the hot skillet. Cook until golden brown, about 8 to 10 minutes. (Shift the chicken around in the skillet occasionally to prevent sticking).

Remove from heat and turn chicken over.  Place skillet in the oven for 20 minutes until chicken is completely cooked (internal temperature of 165°F).  Use tongs to remove chicken onto a platter or plate.

Discard the oil and any rendered grease from the skillet.  Leave the brown bits that have stuck on the surface of the pan.

Meanwhile, bring a pot of salted water to a boil.  Add the pasta and cook until al dente, typically about 10 to 12 minutes, check package instructions for guidance.  Add the broccoli in the final 3 minutes of cooking.  Drain, and set aside.

Return the skillet to the stove over medium heat and add the butter.  Once melted, stir in the flour and whisk for about 2 minutes.

Stir in the milk, cream, chicken stock, Dijon, Worcestershire sauce, garlic powder, 1 tsp salt, and ¼ tsp ground black pepper.  Stir constantly until thickened, about 5 minutes.

Add the cooked pasta and broccoli and gently stir until well-mixed.  Stir in the cheese, and then nestle the cooked chicken thighs in the skillet.  Serve at once.

https://embed.mediavine.com/videos/gudp926b8sttel4xofpg

Instructions For Making Chicken and Broccoli Alfredo have Kris and Wesley from "How To Feed a Loon" taking you through the easy-to-follow steps for making the wonderful weeknight dinner in about 30 minutes!  Simple to prepare and very adaptable to what you have on hand!

INSTRUCTIONS FOR MAKING CHICKEN AND BROCCOLI ALFREDO

In a large skillet over medium-high heat, heat oil.
Add chicken and season with salt and pepper. Cook
until golden and cooked through, 8 minutes per side.
Let rest 10 minutes, then slice.&nbsp;

						Add milk, broth, and garlic to skillet. Season with salt
and pepper and bring to a simmer. Add fettuccine,
stirring frequently for about 3 minutes. Let cook until
al dente, 8 minutes more.&nbsp;

					

				

				
					
						Stir in heavy cream and Parmesan until combined.
Simmer until sauce thickens.&nbsp;

						Remove from heat and stir in sliced chicken. Garnish
with parsley.&nbsp;

This is, quite frankly, the best alfredo I’ve ever had in or out of a restaurant. I’ve made it so many times I almost know it by heart. I’ve made it with fettuccine, angel hair, and orecchiette pasta. I’ve made the sauce thinner and thicker with different spices and veggies. You really can’t go wrong with this recipe. It’s beautiful as is and is easy to add something new if you’re up to it. The trick (for me) to cooking the pasta fully with the amount of wet ingredients is to cook low and slow. But even if cooking with medium/high heat it’s fine. Just add some more broth and milk to the pan as needed. It really is the simplest one-pan meal ever and tastes great. Thanks for the recipe!

Easy, tasty and delicious! Will do this again. It’s weird cooking the noodles in the milk but it worked! Will definitely make this again.

I made this tonight and things turned out absolutely perfect! I had four chicken breasts so I doubled the ingredients as well as eyeballed how much salt and pepper I wanted on my chicken. Long story short, this meal is a HIT with the fam! Next time I’m going to make it with shrimp 😋😋

I actually doubled the sauce ingredients, we like more sauce. I used 12oz of fettuccini and it was perfect! I did lower the amount of milk just a bit and added more cream instead.  Will definitely put this is my rotation!

Best chicken Alfredo pasta I have made.  I used cream instead of milk when cooking the pasta and it came out perfect.  Good idea to use good quality pasta and real parmesan cheese that you have to grate.  Makes a huge difference. My son's favorite meal.

Followed the recipe but doubled everything. It was amazing

This creamy and comforting Chicken Alfredo recipe comes together from scratch in 30 minutes! It&#039;s so easy to make with a few simple ingredients.

(16-ounce) package fettuccine pasta ((454 grams))

chicken breasts (halved crosswise if very thick/450 grams))

heavy cream ((480 milliliters))

unsalted butter (cubed (113 grams))

garlic (minced, (about 1 tablespoon minced))

parmesan cheese ((90 grams))

parsley (for garnish)

Bring a large pot of salted water to a boil over medium-high.

While the water is coming to a boil, season the chicken with salt and pepper.

Heat the oil and butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides, about 7 to 9 minutes per side, and a thermometer inserted in the thickest part of each piece registers 165°F. Remove from skillet and cover to keep warm. Wipe the skillet clean.

Add the pasta to the boiling water, and cook according to the package directions. Drain well, reserving ½ cup of the cooking water. Keep warm.

While the pasta is cooking, combine the cream, butter, and garlic in the same skillet as you cooked the chicken. Cook over medium heat, whisking often until the butter is melted. Whisk in the salt and pepper. Bring to a low simmer. Cook, whisking constantly until slightly thickened, about 5 minutes.

Gradually whisk in parmesan cheese until smooth. Remove from heat. Add the cooked pasta. Toss to coat, adding a bit of reserved cooking water as needed to thin the sauce.

Slice the chicken breasts into ½-inch-thick strips. Divide the pasta among bowls, top with the sliced chicken, and garnish with parsley.

For the Sauce:

https://www.youtube.com/watch?v=QK1lk_vSSC0

If creamy chicken alfredo sauce is one of your guilty pleasures, wait until you try this version that’s a little lighter, but still just as delicious!  Creamy and comforting Chicken Alfredo without the heavy cream, I’ve created a lighter version of your favorite classic dish and it’s just as delicious. Made with garlicky spinach for an extra flavor punch, tossed with fettuccini pasta and topped with grilled chicken.

Full Recipe: https://preppykitchen.com/chicken-alfredo/

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Easy Chicken Alfredo Recipe

This low-carb, healthy chicken alfredo pasta recipe is made without the noodles but with zoodles instead! Tender and rich with a creamy homemade alfredo sauce, this savory chicken alfredo is perfect for cozy dinners.

Healthy Chicken Alfredo Zoodles

zucchini (spiralized)

+ 1 teaspoon butter or olive oil

salt and pepper

flour

Chopped parsley.

Heat 1 teaspoon of butter in a large pan over medium-high heat. Sprinkle the Italian seasoning and salt and pepper over the chicken.

Place the chicken in the pan and cook for 5-6 minutes on each side, or until done.

Remove the chicken from the pan and put on a plate. Cover to keep warm.

Wipe out the pan with a paper towel. Heat remaining tablespoon of butter over medium-high heat. Add the flour and whisk until the butter and flour are thoroughly incorporated about 1 minute.

Add the milk to the pan and cook, stirring constantly until thickened, 3-4 minutes.

Stir in the parmesan cheese.

Add the zucchini noodles to the pan.

Cook, stirring occasionally, for 3-4 minutes or until zucchini noodles are just tender. Add salt and pepper to taste.

Slice the chicken and arrange it on top of the zucchini noodles. Sprinkle with parsley and serve.

https://content.jwplatform.com/videos/3yVIlYPR.mp4

A low carb chicken Alfredo recipe that's easy to make and ready in just under 30 minutes. The best Chicken recipe you will ever have. Swap the noodles with Zucchini noodles instead. Also known as Zoodles.

Chicken Alfredo Zoodles

Olive Garden Chicken Alfredo is the most perfectly tasty copycat recipe. Creamy, rich, delicious alfredo sauce over moist, tender chicken breasts and fettuccini -- it doesn&#039;t get much better than this! 

Copycat Olive Garden Chicken Alfredo Recipe

eggs (+ 2 tablespoons water)

breadcrumbs

½ teaspoon smoked paprika (optional)

black pepper (to taste)

fettuccine noodles

parsley (for topping)

garlic

milk (see note)

salt (or

pasta water

In a wide, shallow dish stir together breadcrumbs, parmesan, flour, garlic powder, salt, and pepper.

In a second wide, shallow dish whisk together eggs and water.

Toss chicken in the flour/breadcrumb mixture, then in the egg mixture, and then a second time in the flour/breadcrumbs to give it a really good coating.

Melt butter in a large skillet over medium heat. Stir in oil. Add the coated chicken and cook on for 4-5 minutes on each side until cooked through.  Transfer to a dish and cover to keep warm.

Prepare the Chicken

Cook fettuccine noodles according to package&#39;s directions. Reserve 1 1/2 cups pasta water and cover pasta to keep warm until ready to serve.

In the same skillet used for the chicken, melt the butter over medium heat. Stir in garlic for 1 minute til fragrant.

Sprinkle flour over the melted butter and garlic and stir until a paste forms.

Gradually whisk in milk until smooth and fully incorporated.

Stir in salt, pepper, and 1/2 cup reserved pasta water.

Stir in salt, pepper, and parmesan cheese until cheese is fully melted and incorporated.

Gradually whisk in more pasta water as needed to rich a smooth, pourable sauce. Taste, add salt and pepper if needed.

Slice chicken and serve with fettuccine noodles and prepared sauce. Garnish with cracked black pepper and chopped parsley if desired. Enjoy!

Prepare the Sauce

Breaded chicken was delicious. The Alfredo sauce was bland. Tasted like garlic mixed into a flour sauce.

OG’s chicken isn’t breaded. Very different taste and texture!

I tried this because I really like the chicken on their alfredo and need more protein. I gave it a four star for the simple fact that in my opinion it does not taste like the chicken at OG HOWEVER....it is delicious. I do recommend if you prefer to add more salt.

Great instructions..delivered a wonderful meal!!!

Made for dinner tonight and family loved. I added a little more grated Romano at the end to give it a little extra cheesy flavor. Thanks for this recipe.

I took Tiffany’s suggestion to get the fat free half and half to cut down in the richness and that was a mistake :( Corn syrup is added to fat free half and half to keep it creamy.  This brought a sweetness to the dish that was ick. I did like her recipe to bread the chicken - that was good.

Served it's purpose, but we found it pretty bland.

Top 9 chicken alfredo recipe recipes from across the web

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Top Tags

Cheesy Chicken Alfredo Soup

Perfect Chicken Alfredo

Chicken Alfredo

Chicken Fettuccine Alfredo

Chicken and Broccoli Alfredo

Perfect Chicken Alfredo

Chicken Alfredo

Healthy Chicken Alfredo Zoodles

Copycat Olive Garden Chicken Alfred...

Top 9 chicken alfredo recipe recipes from across the web

The most viewed chicken alfredo recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Chicken Alfredo Soup

Perfect Chicken Alfredo

Chicken Alfredo

Chicken Fettuccine Alfredo

Chicken and Broccoli Alfredo

Perfect Chicken Alfredo

Chicken Alfredo

Healthy Chicken Alfredo Zoodles

Copycat Olive Garden Chicken Alfred...

The most viewed chicken alfredo recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine