homemade chicken alfredo

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.

Chicken Alfredo

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

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

salt

black pepper

olive oil

unsalted butter

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

Enjoy this homemade Healthy Chicken Alfredo in under 30 minutes – it’s creamy, rich, and cheesy with just a fraction of the calories and fat in restaurant versions! Serve up the healthy alfredo sauce with whole wheat noodles and veggies for an instant family favorite!

Healthy Chicken Alfredo

chicken breasts

11 oz whole wheat

tbsp oil

stock (low sodium)

cold 2% or 3.25% milk

cornstarch

tsp salt

black pepper (to taste)

Parmesan cheese (grated)

garlic (grated)

peas (broccoli

tbsp parsley (for garnish)

Fill large pot with water and bring it to a boil.

In a medium bowl, add cold stock, milk, cornstarch, 1/2 tsp salt and whisk with a fork. Set aside.

In the meanwhile, preheat large deep ceramic non-stick skillet on medium heat and swirl oil to coat.

Sprinkle chicken with a bit of salt and pepper, add to a skillet and cook for 10 minutes, stirring occasionally.

While chicken is cooking, add 1 tsp of salt and pasta to boiling water. Cook for 7 minutes until pasta is al dente, stirring a few times to make sure noodles do not stick.

Give cornstarch mixture a whisk and add it to the skillet. Stir, bring to a boil and cook for 2 minutes or until bubbly and thickened.

Add Parmesan cheese, garlic and stir until cheese has melted.

Using tongs, transfer noodles directly from the pot to the skillet. No need to drain in a colander. Grab a bunch at a time, hold right above the pot for a few seconds and add to the skillet.

Stir and add peas, broccoli or spinach. Let chicken alfredo warm through for a minute.

Turn off the heat and garnish with parsley and black pepper. Serve hot.

My Creamy Chicken Alfredo recipe creates a scrumptious Italian meal and everything cooks together! This alfredo pasta cooks in 30 minutes!

Best Creamy Chicken Alfredo Fettuccine Recipe + Video

Chardonnay (white wine)

chicken stock

heavy cream

fettuccine pasta (or whatever pasta you prefer)

Parmesan cheese (about 2 cups)

nutmeg

parsley

Warm a large skillet over medium-high heat, add butter. Once butter is melted add chicken and sprinkle with salt and pepper. Cook until browned, about 10 minutes. Add wine to skillet, use a rubber spatula to scrape the browned bits from the bottom of the skillet. Add broth and cream. Stir to combine.

Add uncooked pasta to skillet. Stir to combine and coat pasta in the sauce (the pasta will cook right in the sauce absorbing the sauce and becoming incredibly flavorful). Bring to a boil.

Once boiling, cover and cook 7-9 minutes until pasta is cooked al dente (with a bite to it). If you are using long pasta (spaghetti, fettuccine, etc) you will need to stir every minute or so after 7 minutes to make sure the pasta is combined and cooking in the sauce.

Once pasta is cooked al dente, remove from heat. Stir in Parmesan cheese and nutmeg. If necessary, add salt and pepper to taste. Garnish with fresh parsley (or basil would be good too).

Serve and enjoy!

I made the recipe as written, except I didn’t have white wine, so I so I used one cup each of cream, broth, and water. It was easy to make and turned out delicious! The chicken was tender, sauce was tasty, and noodles cooked perfectly. My son loves Alfredo sauce, and this is a good version. For a easy weeknight dinner I give it five stars!

This is one of the best Alfredo recipes i've tried! I like to make my own homemade pasta to go with it too, can't go wrong with nice comforting pasta and cheese

https://mediavine-res.cloudinary.com/video/upload/t_original/v1636760969/kixouozv5hacr7totbrf.mp4

Creamy Chicken Alfredo

This classic Chicken Alfredo is made with pan-seared chicken breasts, tender fettuccine, and a rich, creamy Parmesan sauce. It is an easy homemade pasta dinner that feels special enough for guests but simple enough for a weeknight.

Chicken Alfredo Recipe

chicken breasts ()

Italian seasoning

salt (divided)

black pepper (divided)

paprika

butter (salted

garlic (minced)

all-purpose flour ()

Parmigiano Reggiano (freshly grated)

fettuccine pasta (cooked to al dente)

Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and pound the thicker ends until the breasts are an even thickness. Pat dry with paper towels.

Season the chicken: Sprinkle the chicken with Italian seasoning, paprika, ½ teaspoon of salt, and ½ teaspoon of black pepper.

Cook the chicken: Heat the olive oil and 2 tablespoons butter in a large skillet set over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 6 minutes per side, or until the internal temperature reaches 160 to 165°F as measured by a digital thermometer. Transfer to a clean cutting board, loosely cover, and let rest.

Boil the pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve 1 to 2 cups of pasta water, then drain the pasta (do not rinse).

Start the sauce: Return the skillet to medium heat and melt the remaining 4 tablespoons of butter. Add the garlic and cook for about 30 seconds to 1 minute, just until fragrant.

Thicken the sauce: Whisk 1-2 tablespoons of flour, ½ teaspoon of salt, and ½ teaspoon of black pepper into the butter. Whisk continuously until it turns a light golden color.

Add the cream: Slowly pour in the heavy cream, whisking constantly until smooth. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring often.

Add the cheese: Reduce the heat to low and stir in the grated Parmigiano Reggiano until melted and smooth. If the sauce feels too thick, add a splash of reserved pasta water until it reaches your desired consistency.

Toss with pasta: Add the drained fettuccine to the skillet and toss until evenly coated in the sauce. Taste and season with additional salt and black pepper, if needed.

Slice and serve: Slice the rested chicken and serve over the pasta or toss it in just before serving. Garnish with chopped parsley, extra Parmesan, black pepper, and a squeeze of lemon juice if desired.

So creamy and tasty! My only regret is I didn't double the recipe!

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Top 4 homemade chicken alfredo recipes from across the web

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

Top Tags

Chicken Alfredo

Healthy Chicken Alfredo

Best Creamy Chicken Alfredo Fettucc...

Chicken Alfredo Recipe

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