Chicken Alfredo

Chicken Alfredo

Introduction:
Few dishes are as comforting and universally loved as Chicken Alfredo. This Italian-American classic combines tender, juicy chicken with a rich, creamy Alfredo sauce made from butter, cream, and Parmesan cheese. Tossed with fettuccine or your favorite pasta, this dish is the ultimate in comfort food, perfect for a weeknight dinner or a special meal with family and friends.

Inspiration Behind Chicken Alfredo:
Inspired by the simplicity and indulgence of traditional Italian cooking, Chicken Alfredo is a hearty dish that’s easy to make at home. This version stays true to the classic, focusing on a smooth, flavorful sauce paired with perfectly cooked chicken.

Ingredients Breakdown:

  • For the Chicken:
    • 2 large chicken breasts (boneless, skinless)
    • 2 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian seasoning
    • Salt and pepper to taste
  • For the Alfredo Sauce:
    • 1 cup heavy cream
    • ½ cup unsalted butter
    • 1 ½ cups Parmesan cheese (freshly grated)
    • 2-3 garlic cloves (minced)
    • Salt and pepper to taste
    • 1 teaspoon parsley (for garnish)
  • For the Pasta:
    • 12 oz fettuccine or pasta of choice
    • Water and salt for boiling

Step-by-Step Recipe:

  1. Cook the Chicken:
    • Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
    • Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side until browned and fully cooked (internal temperature should reach 165°F/75°C). Remove from the skillet and let the chicken rest before slicing.
  2. Cook the Pasta:
    • While the chicken is cooking, boil the fettuccine in salted water according to the package instructions until al dente. Drain and set aside.
  3. Make the Alfredo Sauce:
    • In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
    • Slowly stir in the heavy cream and bring it to a gentle simmer. Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  4. Combine Everything:
    • Slice the chicken into strips or cubes. Add the drained pasta to the Alfredo sauce and toss to coat. Stir in the sliced chicken and cook for an additional minute to combine.
  5. Serve:
    • Garnish with freshly chopped parsley and more Parmesan cheese if desired. Serve immediately and enjoy!

Tips for the Perfect Chicken Alfredo:

  1. Use Fresh Parmesan: Freshly grated Parmesan melts better and gives a smoother, creamier sauce than pre-shredded versions.
  2. Don’t Overcook the Chicken: Keep the chicken juicy by cooking it just until it reaches 165°F.
  3. Save Pasta Water: If your sauce becomes too thick, add a splash of the pasta cooking water to thin it out without losing flavor.

Variations and Customizations:

  1. Chicken Alfredo with Broccoli: Add steamed or sautéed broccoli to the mix for a veggie boost.
  2. Spicy Alfredo: Add a pinch of red pepper flakes for a hint of heat in the creamy sauce.
  3. Shrimp Alfredo: Swap the chicken for shrimp for a seafood twist on this classic dish.

Health Considerations and Nutritional Value:

  • Rich and Filling: Chicken Alfredo is a rich and calorie-dense meal, perfect for indulgent occasions.
  • Lower-Calorie Options: For a lighter version, use half-and-half instead of heavy cream or replace some of the butter with olive oil.
  • Protein-Packed: The chicken provides a healthy source of protein to balance out the creamy sauce.

FAQ:

  1. Can I make Chicken Alfredo ahead of time?
    Yes, but the sauce may thicken as it cools. Reheat gently and add a splash of milk or cream to loosen the sauce.
  2. What can I use if I don’t have heavy cream?
    You can substitute half-and-half or even whole milk, though the sauce may be less rich and creamy.
  3. How do I store leftovers?
    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop or in the microwave.
Chicken Alfredo

Chicken Alfredo

This Chicken Alfredo recipe delivers a rich, creamy sauce combined with tender chicken and perfectly cooked pasta. It's the ultimate comfort food for any occasion.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 3

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1.3 lb. total) ($6.49)
  • 2 tsp Italian seasoning $0.20
  • 1 Tbsp cooking oil $0.04
  • 2 Tbsp butter $0.22
  • 4 cloves garlic minced ($0.32)
  • 1 cup heavy cream $1.25
  • 3/4 cup grated Parmesan $1.08
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1 Tbsp chopped parsley optional garnish ($0.10)
  • 8 oz. fettuccine $0.88

Instructions
 

  • Season both sides of the chicken breast with Italian seasoning and a pinch of salt.
  • Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken to the skillet and cook for about 7-8 minutes on each side, or until browned on the outside and cooked through.
  • Remove the chicken to a clean plate and turn the heat under the skillet down to medium-low.
  • Add the butter and minced garlic to the skillet. Stir and cook the garlic in the melted butter for about two minutes, dissolving the browned bits from the bottom of the skillet as you stir.
  • Add the heavy cream and whisk to combine, dissolving any remaining browned bits. Allow the cream to come up to a simmer.
  • While waiting for the cream to simmer, bring a pot of water to a boil for the fettuccine. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Reserve about ½ cup of the starchy cooking water just before draining the pasta.
  • Once the cream is simmering, add the grated Parmesan to the skillet. Continue to whisk and stir until the Parmesan has melted into the sauce and the sauce has begun to simmer. Simmer the sauce for a few minutes, or until it becomes slightly thicker. Add salt and pepper to the sauce to taste.
  • Add the drained pasta to the skillet with the creamy sauce and toss to combine. If the sauce becomes too thick, add a couple of tablespoons of the reserved pasta water and toss to combine with the sauce.
  • Slice the cooked chicken breasts and serve it atop the creamy pasta. Garnish with chopped parsley, if desired.

Notes

NUTRITION

Serving: 1serving
Calories: 756kcal
Carbohydrates: 46g
Protein: 47g
Fat: 42g
Sodium: 719mg
Fiber: 2g
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