Chicken Fettucine Alfredo
Something about the colder seasons makes us ready for all the cozy meals. Bring on the pasta, casseroles, and all the carby goodness. We all need a good splurge meal sometimes. This classic chicken alfredo is just that. It’s a family-friendly recipe that has stood the test of time. It’s such a loved dish because of its rich cream and butter-based sauce and all that flavorful parmesan to make it so crave-able. And the addition of browned chicken adds another layer of flavor and texture to it. Alfredo sauce and chicken were just made to go together. It’s such a simple yet delicious pairing. This recipe doesn’t require a whole lot but it is always set to impress. Since this is a rather heavy dish I recommend serving it with a Caesar salad steamed or roasted broccoli or asparagus to finish off the meal. But of course, we’ll always reach for garlic bread!
Chicken Alfredo Recipe Ingredients
Scroll down to the recipe box below for amounts and print options.
Olive oil Boneless skinless chicken breasts Salt and black pepper Fresh garlic Heavy cream Unsalted butter Fettuccine pasta noodles Shredded parmesan cheese Optional: Italian seasoning, garlic salt, fresh basil, or herbs like thyme and oregano
How to Make Chicken Alfredo
Helpful Tips for the Best Chicken Fettuccine Alfredo Creamy Sauce
Cook pasta in less water than you’d traditionally use, that’s why I’ve listed an amount of 10 cups. It makes it more starchy which will help hold the sauce together better. Measure parmesan in ounces if possible to ensure you are using the proper amount. Finely shredded vs. grated (tiny bits) will yield quite a different weight. Even the tool used to shred can as well (a zester vs a cheese grater). Use the best quality parmesan for the best-tasting dish. Imported Parmigiano Reggiano is what I recommend. And freshly shred it, don’t use pre-shredded cheese. Cook chicken breast pieces just to 165 degrees Fahrenheit in the center otherwise, they’ll be dry and chewy. Cook in a hot pre-heated skillet so they brown on the exterior. You can use cutlets but be careful with varying thickness. Be ready to serve the dish just after it’s prepared. The sauce really starts to cool and thicken as it sits.
Possible Substitutes
Make it lighter: Use half and half in place of cream. Then near the end thicken the sauce with a few teaspoons cornstarch mixed with water. Use a different cut of pasta: Spaghetti, linguine, bucatini are all good choices here. Fresh pasta: You could also use fresh pasta in this recipe instead of dried. If doing so use 1 lb. Cheese blend: This would also be delicious with half Romano cheese in place of half of the parmesan cheese. Rotisserie chicken: Skip cooking raw chicken and just opt to use the meat from a cooked rotisserie chicken from the store. Use 3 cups pre-cooked chicken. Reduce carbs: Instead of using pasta you can use cooked spaghetti squash instead.
Storage
Keep any leftover in an airtight container. Store in the fridge up to 2 days. Freezing is not recommended.
How to Reheat Fettuccine Alfredo
Alfredo sauce and chicken breasts are both known to be tricky with reheating so a more gentle reheating is recommended. The sauce can separate a little so it’s best to reheat individual servings in the microwave on 50% power and stir occasionally. Heat in 30 to 45 second increments tossing between each until heated through.
More Crave-Worthy Recipes to Try
Alfredo Sauce Cajun Chicken Pasta Chicken Alfredo Pizza Lemon Fettuccine Alfredo with Chicken and Broccoli Tuscan Chicken Pasta (Instant Pot)
