How To Make Chicken Alfredo Pasta

How To Make Classic Chicken Alfredo Pasta: The Easiest, Simplest Method

Tips and FAQs are included in the recipe article. a serving size of 2 cups|397 calories|71 grams of carbohydrates|14 grams of protein|8 grams of fat|1 gram of saturated fat|Sodium: 596 milligrams|Potassium: 198 milligrams|2 grams of fiber|3 grams of sugar|1 milligram of vitamin C|49 milligrams of calcium|1 milligram of iron Ifoodreal.com retains ownership of the recipes and photos. If you copy and paste a recipe from another website or social media platform (including Facebook), you will be charged with plagiarism.

  • If you go to the grocery store and get some fettuccine, milk, Parmesan, and a couple of chicken breasts, you’ll most likely have everything else you need on hand
  • Because of its slightly greater fat level, we recommend using European-style butter in this recipe
  • But, if you only have normal butter on hand, feel free to use that instead. Initially, it will take around 30 minutes to prepare this dish
  • But, once you’ve mastered the steps, you may reduce the hands-on cooking time to approximately 20 minutes.

Your Chicken Alfredo Game Plan

Using two pans at the same time, you’ll boil the fettuccine in a four-quart pot while frying the chicken breasts in a large skillet while making the sauce in another large skillet.

  • In this recipe, you’ll be using two pans at the same time: a four-quart pot for the fettuccine and a big skillet for frying the chicken breasts and preparing the sauce.

Do You Need to Use Fettuccini Pasta?

Nope! In addition to pasta (both short and long noodles will work), meats, and veggies, you can use this same basic sauce recipe to cover other foods.

Serving Chicken Alfredo Pasta

Nope! In addition to pasta (both short and long noodles will work), meats, and veggies, you can use this basic sauce recipe to cover other foods as well.

Ingredients

  • 6 cups dry fettuccine pasta
  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon kosher pepper, split 1/2 teaspoon freshly crushed black pepper, divided
  • 2 teaspoons canola oil
  • 8 tablespoons (1 stick) European-style unsalted butter, divided
  • 2 cloves minced garlic
  • 1 cup heavy cream
  • 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus extra for serving finely grated nutmeg (about 1/4 teaspoon)
  • Fresh parsley leaves, coarsely chopped, to be used for garnishing

Instructions

  1. Cook the pasta until al dente, drain, and set aside the cooking water. Prepare a big saucepan of salted water by bringing it to a boil. Cook the fettuccine until al dente, about 8 to 10 minutes, according to package directions. After draining the pasta, reserve 1/2 cup of the cooking water and set it aside. Season the chicken with salt and pepper once it has been dried. In the meantime, blot both sides of the chicken breasts dry with paper towels to prevent them from sticking together. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper
  2. Toss well to combine flavors. In a large frying pan, heat the oil over medium-high heat until shimmering. Using a large frying pan, heat the oil over medium-high heat for 2 to 3 minutes, or until it is shimmering. If you happen to have a pan with straight sides, now is the time to put it to use. No nonstick pan should be used. Place the chicken in a heated pan and cook for 5 to 7 minutes, or until the chicken is done. Swirl the pan shortly before adding the chicken to ensure that the oil is evenly distributed. Cook the chicken for 5 to 7 minutes, or until the bottom is golden brown, on a medium heat. If you try to turn the chicken and it seems stuck, it isn’t ready to be flipped. Flip the chicken and cook for another 5 to 7 minutes, or until the chicken reaches 165°F on the internal temperature thermometer. Turn the chicken over and place 1 tablespoon of the butter in the middle of the two pieces of chicken. Pick up the pan and gently swirl it around to ensure that the melted butter is evenly distributed. Cook the chicken for another 5 to 7 minutes, or until it reaches an internal temperature of 165°F. Slice the chicken and keep it covered to keep it warm. Transfer the chicken to a plate or a clean chopping board and let it to rest for 3 minutes before continuing. Using a 1/2-inch-thick piece, make a sandwich. Cover with aluminum foil while you finish preparing the remainder of the meal. Melt the remaining butter and sauté the garlic until golden brown, about 5 minutes. Then, returning to the same pan used for the chicken, cook the remaining 7 tablespoons of butter over medium heat until completely melted. Add the garlic and cook for 30 seconds to 1 minute, or until it is aromatic. Make the Alfredo sauce according per package directions. In a separate bowl, whisk together the cream, Parmesan, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined. Simmer for 3 to 4 minutes, or until the vegetables are tender. If the sauce is too thick, thin it up with a little amount of the conserved pasta boiling water, a few tablespoons at a time. Toss in the drained pasta and toss to cover it with the sauce
  3. Serve immediately. In a large mixing bowl, combine the sauce and the drained fettuccine. Make individual servings of the pasta in individual serving dishes, then top with a couple pieces of chicken. Garnish with parsley, more Parmesan, and freshly ground black pepper, if desired

Recipe Notes

Storage: Store leftovers in an airtight jar in the refrigerator for up to 3 days. Reheat on low heat on the stovetop or in the microwave, being careful not to overheat the sauce. Make Ahead: Although this meal is best served immediately, the chicken may be cooked 1 day ahead of time and then added to the sauce with the cream until warmed through. Meghan Splawn is a food editor with a variety of skills. Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years. She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.

Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team.

is a weekly podcast on food and family that she co-hosts with her husband.

Easy Chicken Alfredo Penne Recipe by Tasty

Nothing beats Italian cuisine when it comes to providing comfort. Everything you could possibly want is right there: steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most delectable sauces. Sometimes you simply want to bring that comfort right into your own home, and we’ve got the recipe for you right here. This quick and simple chicken alfredo penne dish will have you saying’mangia!’ before you even know what hit you. for6servings

  • 14 cup fresh parsley(10g)
  • 14 cup shredded parmesan cheese(25g)
  • 1 12 lb chicken breast(680g), cubed
  • 2 tablespoons butter
  • 12 teaspoon dried oregano
  • 12 teaspoon dried basil
  • 12 teaspoonsalt
  • 12 teaspoon pepper
  • 16 ozpenne pasta(455g), cooked
  • 1 12 lb chicken breast (680g), cubed
  • 4 chopped garlic cloves
  • 2 tablespoons flour
  • 2 cups milk (480mL)
  • 12 teaspoon dried oregano
  • 12 teaspoon dried basil
  • 12 cup shredded parmesan cheese (55g)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
  1. Melt the butter in a skillet over medium-high heat before adding the chicken breasts
  2. Toss the chicken with salt and pepper, as well as oregano and basil. Cook for 8-10 minutes, or until the chicken is cooked through. Remove the chicken from the heat and set it aside. Melt the butter in a separate pan over medium heat before adding the garlic. Cook until the garlic begins to soften, about 5 minutes. Stir in half of the flour until it is fully mixed into the garlic and butter mixture. Then add the remainder of the flour and whisk until well combined. Pour in the milk a little at a time, stirring thoroughly between each addition, until the milk is completely integrated and the sauce begins to thicken
  3. Toss the vegetables with salt, pepper, oregano, and basil, and mix well to combine. Stir in the parmesan cheese until it is completely melted. Toss the cooked penne pasta with the sauce before adding the chicken and mixing thoroughly. Season with parsley and more parmesan. Make a thorough mix. Enjoy

For6servings

  • 14 cup fresh parsley(10g)
  • 14 cup shredded parmesan cheese(25g)
  • 1 12 lb chicken breast(680g), cubed
  • 2 tablespoons butter
  • 12 teaspoon dried oregano
  • 12 teaspoon dried basil
  • 12 teaspoonsalt
  • 12 teaspoon pepper
  • 16 ozpenne pasta(455g), cooked
  • 1 12 lb chicken breast (680g), cubed
  • 4 chopped garlic cloves
  • 2 tablespoons flour
  • 2 cups milk (480mL)
  • 12 teaspoon dried oregano
  • 12 teaspoon dried basil
  • 12 cup shredded parmesan cheese (55g)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
  1. Melt the butter in a skillet over medium-high heat before adding the chicken breasts
  2. Toss the chicken with salt and pepper, as well as oregano and basil. Cook for 8-10 minutes, or until the chicken is cooked through. Remove the chicken from the heat and set it aside. Melt the butter in a separate pan over medium heat before adding the garlic. Cook until the garlic begins to soften, about 5 minutes. Stir in half of the flour until it is fully mixed into the garlic and butter mixture. Then add the remainder of the flour and whisk until well combined. Pour in the milk a little at a time, stirring thoroughly between each addition, until the milk is completely integrated and the sauce begins to thicken
  3. Toss the vegetables with salt, pepper, oregano, and basil, and mix well to combine. Stir in the parmesan cheese until it is completely melted. Toss the cooked penne pasta with the sauce before adding the chicken and mixing thoroughly. Season with parsley and more parmesan. Make a thorough mix. Enjoy

Chicken Alfredo Recipe {Easy and Amazing!}

This quick Chicken Alfredo dish has golden pan-fried seasoned chicken breasts and soft noodles that are covered in the most delectable cream sauce you’ve ever tasted. It’s a show-stopping feast that can be prepared in less than 30 minutes! Are you looking for alternative creamy pasta meals that are quick and easy? You’ll like our Shrimp Alfredo,Spaghetti Carbonara, and Chicken Tetrazzini, amongst other dishes. Talk about a delicious comfort food treat! You guys, it’s Mama Mia time. When it comes to this Chicken Alfredo dish, we used our incredible Homemade Alfredo Sauce to great effect.

Furthermore, it has the appearance and flavor of a gourmet supper, although it is relatively simple to prepare. Believe me when I say that your entire family will enjoy it!

Chicken Alfredo Recipe

Easy Chicken Alfredo recipe with golden-brown pan-fried seasoned chicken breasts and soft noodles, all covered in the most delectable cream sauce you’ve ever tasted! It takes less than 30 minutes to prepare this show-stopping supper. Are you looking for alternative creamy pasta meals that are quick and easy to prepare? It is our Shrimp Alfredo, Spaghetti Carbonara, and Chicken Tetrazzini that you will fall in love with. So much for “comfort food.” You guys, it’s Mama Mia time! In this Chicken Alfredo dish, we put our wonderful Homemade Alfredo Sauce to excellent use.

Furthermore, it has the appearance and flavor of a gourmet supper, although it is really simple to put together and cook.

  • Chicken: Seasoned chicken breasts are pan seared in olive oil and butter until they are juicy on the inside and have a golden crust on the outside, then served. We keep the ingredients basic, using only salt, pepper, and our homemadeItalian seasoning mix, because the cream sauce provides so much more flavor. Pasta: Pasta is cooked until al dente in salted water, and it serves as the foundation of this dish. A long, flat noodle, such as Fettuccine, is ideal for this dish since it provides more surface area for the sauce to adhere to. Another excellent option is linguini, or penne, which has ridges that are perfect for catching the sauce. To be honest, any type of spaghetti will do
  • Alfredo Sauce (also known as Alfredo Bolognese): For this dish, we utilized a recipe for Alfredo Sauce that we love. Cooked pasta is coated with a creamy white sauce that is made with butter, heavy whipping cream, freshly grated Parmesan cheese, garlic, and spices that comes together in a couple of minutes. Heaven
See also:  How Long Can Pasta Sauce Stay In The Fridge

How to Make Chicken Alfredo

Prepare everything ahead of time because this recipe comes together quickly. Here’s a rundown of the main points: * Don’t forget to check out the printable recipe and video guide linked below.

  1. Prepare the noodles by boiling them: Preparation: Cook the Fettuccine until al dente according to package directions
  2. Prepare the chicken as follows: Pan-fry the chicken for 6 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit, after seasoning with salt and pepper. Transfer to a cutting board and allow it rest for a few minutes before slicing into 1/2-inch-thick slices (optional). While you’re preparing the sauce, cover it with aluminum foil. To make the Alfredo sauce, follow these steps: The cream, butter, and spices are combined in the same pan that was used to cook the chicken, and the mixture is cooked on medium-low heat until thickened. The Parmesan is then stirred in until melted and smooth. Assemble: After draining the pasta, reserve some of the liquid to use in the sauce to lighten it up a bit (only if necessary.) Toss with the Alfredo sauce as soon as possible. Separate the spaghetti into two or three serving dishes and garnish with a few pieces of cooked chicken. Garnish with parsley, more Parmesan, and freshly ground black pepper, if desired

Important Recipe Notes

  • Pre-shredded cheese should be avoided. If you want the greatest results, use fresh Parmigiano-Reggiano cheese from the block. Pre-grated cheeses don’t melt correctly, resulting in a gritty texture in your sauce. And they just do not have the same flavor as the originals
  • Make sure not to overcook the chicken. By utilizing an instant-read thermometer, you can eliminate the guesswork involved in determining when the chicken is done cooking. When the internal temperature of the chicken hits 165 degrees Fahrenheit, it is safe to consume (and keep in mind it will continue to cook a bit more as it rests.)
  • Make sure you have everything ready before you begin: The list of ingredients is a little lengthy, but it comes together quickly – much like an astir fry, for example. Consequently, before you begin cooking, make sure everything is prepared and ready to go. Is the sauce too thin? We believe the sauce’s consistency is appropriate, but if you feel it to be too thin, don’t be concerned. Toss the pasta with the sauce once it has simmered for a few minutes more, or remove it from the heat and set it aside for a minute or two before serving. It will thicken as time goes on. Alternatively, if the sauce appears to be excessively thick, a small amount of the leftover pasta water may be stirred in to soften it up. Do you want to brighten the mood? This is a rich, creamy, and high-calorie dish – let’s not kid ourselves about it. However, by using half-and-half or whole milk for the heavy whipping cream, you may reduce the amount of fat in the recipe. Just keep in mind that the lesser the fat level, the thinner the sauce will be, so keep that in mind.

Proper Storage

Cooking Ahead: Although chicken Alfredo is best served immediately after being prepared, the chicken may be prepared up to 1 day ahead of time. I don’t recommend creating the sauce ahead of time since it will get too thick. Refrigerate any leftovers in an airtight container if they are going to be eaten later. It will last for up to three days. Reheating Chicken Alfredo is simple. Reheat on the burner, gradually over low heat, until it is fully mixed, keeping in mind that the sauce may most likely split during this process.

Watch Chicken Alfredo Video

This dish, which includes chicken, pasta, and a cream sauce, is rich in calories, delicious, and full. However, the following are excellent Alfredo-style side dishes:

  • Freshly baked garlic bread (carbohydrates, carbs, and more carbs, oh my!) Simple side salad, Cucumber Tomato Salad, and Roasted Asparagus are some of the options.

Thank you for trying out this tasty and simple dish – please leave a comment in the section below! Do not forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube for the latest updates!

Chicken Alfredo

  • This quick Chicken Alfredo dish has golden pan-fried chicken breasts and soft noodles that are covered in the most delectable cream sauce you’ve ever tasted! Preparation time: 15 minutes Preparation time: 18 minutes Time allotted: 33 minutes Servings:6

For the Noodles

  • Cook 1 pound boneless, skinless chicken breasts with 1 teaspoon Italian seasoning, 3/4 teaspoon kosher salt, 1/4 teaspoon pepper, 2 teaspoons extra-virgin olive oil, 1 tablespoon butter in a large skillet over medium heat until the chicken is cooked through.

For the Sauce

  • 4 tablespoonsbutter cubed or sliced into large cubes or slices, 2 cupsheavy whipping cream, 1 bulb finely chopped garlic, 3/4 teaspoon garlic powder, 3/4 teaspoon Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper, 2 cups freshly grated Parmesan cheese
  • Prepare the noodles as follows: Prepare a big saucepan of salted water by bringing it to a boil. Continue to cook until the fettuccine is al dente according to the package guidelines, which is generally 10 minutes. Set aside 1/2 cup of the cooking water and then drain well. Remove from consideration
  • Prepare the chicken as follows: Marinate the chicken breasts in a mixture of Italian seasoning, salt, and pepper until cooked through. In a large nonstick skillet, heat the olive oil over medium-high heat until shimmering. Once it has begun to shimmer, swirl the pan to ensure that it is uniformly distributed. Remove the chicken from the pan and set it aside for 5-7 minutes, or until the bottom is golden-brown in color. Then turn the pan over and sprinkle 1 tablespoon of butter between them, taking up the pan and giving it a little spin to distribute the butter evenly. Allow the chicken to simmer for a further 5-7 minutes (or until the internal temperature reaches 165 degrees F). Transfer the chicken to a chopping board and let it to rest for 3 minutes before cutting it up. Using a 1/2-inch-thick piece, make a sandwich. While you’re preparing the sauce, cover it with aluminum foil. To make the Alfredo sauce, follow these steps: In the same pan, over medium-low heat, melt the butter and stir in the cream until the butter has completely melted. In a medium-sized bowl, mix together the minced garlic and garlic powder, Italian seasoning, salt, and pepper until well incorporated and smooth
  • Stir continually for 3 to 4 minutes, until the sauce begins to thicken. Bring to a medium simmer (but not bring to a boil)
  • Remove from heat. Just before the parmesan cheese is melted and the sauce is smooth, add the parsley. (If the sauce becomes too thick, thin it up with a few tablespoons at a time of the pasta boiling water that has been set aside.) Assemble: After taking the sauce off the heat, add the cooked fettuccine noodles and toss well to combine. Make individual servings of the pasta in individual serving dishes, then top with a couple pieces of chicken. Garnish with parsley, more Parmesan, and freshly ground black pepper, if desired

Don’t miss out on the rest of the post, which contains useful hints, storage suggestions, and a video. The following are the nutritional values: 919kcal|45g carbohydrates|39g protein|65g total fat (saturated fat 37g|trans fat 1g cholesterol 280mg sodium 1179mg potassium 540mg fiber 2 g sugar 2 g vitamin A 2054IU vitamin C 2mg calcium 462mg iron 2mg calorie 919kcal carbohydrate 45g protein 39g fat 65g fat saturated fat 37g trans fat 1g calorie 919kcal calorie 9 Although the nutritional information provided is an algorithmic estimate, the actual value may differ depending on the specific goods you use and any modifications to the recipe.

For those of you who place a high value on these figures, I propose that you calculate them yourself.

Other Notes

The Main Course is the first course in the sequence. Cuisine:Italian Chicken Alfredo, Chicken Alfredo recipe are some of the terms used to describe this dish.

Homemade Chicken Fettuccine Alfredo from The Food Charlatan

The fact is, if you have never experienced homemade Chicken Fettuccine Alfredo, you haven’t really lived. Real, creamy, from-scratch Alfredo sauce is undoubtedly one of the most wonderful things you can eat; store-bought Alfredo sauce is nothing more than a weak imitation of the real thing. Put up a delectable creamy sauce with pasta and perfectly seared, juicy chicken for a sumptuous and simple dinner meal that can be completed in about 30 minutes. There’s some exciting news for you! California has recently reopened its hair salons for business!

  • Eric has been complaining about the fact that he needs a haircut for several weeks.
  • Do you cut your own hair if you’re a guy?
  • He enjoys having his hair trimmed by my mother, and he enjoys adding up all of the money that he has accumulated over the years.
  • “This will be a lot of fun!
  • For the next 40 years, we can go back and see how many thousands of dollars we saved!” As a result, the haircut took three hours and we didn’t talk for many days thereafter, we concluded that if we wanted to keep our marriage together, we needed to spend the money on professional haircuts.
  • (I’m not joking; it wasn’t that bad!) Is everyone enrolled at a school yet?
  • But, after all, online learning scarcely counts as formal education, so there’s no net loss?

We took a road trip up to Seattle to see our friends Sarah and Brian, who had recently relocated there after spending three years in Japan (Brian is in the military).

We had a total of 9 children between us, so we were always being counted wherever we went.

(After all, why should I claim these rapscallion offspring as my own?) The kids had a great day, and we all had a great time as well.

Alert the nerds!

Who among us enjoys a delicious Chicken Fettuccine Alfredo?

So I’ll abstain from commenting, but I strongly encourage you to watch that episode if you haven’t already.

Also, it’s the first episode in which Jim and Pam are shown holding hands, so that alone makes it worth watching. (The Office is only accessible on Netflix until January, so get your fix while you can! Bring on the sobs! What are we going to watch now that nothing else appeals to us?)

How to make Chicken Fettuccine Alfredo

It’s hard to think that something as classic as chicken fettuccine alfredo can be made in such a short amount of time and with such little effort. However, the first time you do it, it will only take you around 30 minutes, maybe even 40 minutes the first time. Alternatively, if you have children who enjoy tormenting one other in the background, this will most certainly slow you down. First and foremost, we must sear our chicken. First, cut your chicken breasts in half horizontally into cutlets, as seen in the picture: Slice the chicken using a sharp knife rather than sawing it, which will result in shredded chicken, which is not what we want.

  • Season it with salt, pepper, and a pinch of smoky paprika before grilling it.
  • It also gives the chicken a lovely shade of pink.
  • Once it’s in the pan, don’t touch it again!
  • When you are ready to turn the chicken, add a small amount of butter.
  • In addition, if you cook the chicken entirely in butter rather than oil, the butter will get overly brown and smoky.
  • Make sure you use a lot of butter.
  • After all, making chicken alfredo is not a good idea if you’re trying to lose weight or follow a diet.
  • If you’re a wimp, you can make your contribution smaller.
  • Garlic, on the other hand, should not be underestimated!
  • To prepare each clove, I prefer to smash it first, peel it, and then chop it.

How do you thicken Alfredo sauce?

The answer is a tub of cream. You will not require more cream if you are using real, thick cream in order to achieve the desired texture for your sauce. We’re going to use 2 cups of cream. Yes, there are two cups. Please don’t make me feel bad by attempting to make this healthy. Dinner should consist of chicken Alfredo and no dessert. The other thickening agent is parmesan cheese. Make your own parmesan cheese by grating it yourself. If possible, avoid using pre-shredded cheese, and for the love of God, avoid using powdered cheese.

See also:  How Long Does Cooked Pasta Last In The Fridge

Slowly incorporate the parmesan Parmesan into the sauce.

This will aid in the melting process.

How do I add flavor to Alfredo sauce?

When it comes to making a tasty alfredo sauce, parmesan cheese is your key ingredient! Garlic is also included. Garlic, garlic, and more garlic. The only additional seasonings are salt, pepper, and a dash of nutmeg and cayenne pepper, to taste. The nutmeg lends a lovely warmth, and the tiny quantity of cayenne pepper adds fantastic flavor without adding much heat. Add the pasta in little amounts at a time so that it is easy to mix in and coat all of the pasta.

When you throw it all in at once, it has a tendency to clump together on you. Actually, we could simply stop here and be done with it. Take a look at this gorgeous fettuccine! But it’s impossible to say no to this sear. YUMMMM. Please, bring on the fried chicken.

What goes with Chicken Alfredo?

Something that is green. You’re going to need something green to combat all of these carbohydrates! Salad, broccoli, asparagus, sautéed zucchini, roasted Brussels spouts, green beans, spinach salad, and anything else that is green is acceptable. Alternatively, you might use carrots or cauliflower. You could also toss in some cooked broccoli right into the pasta pot before serving. To soak up all of that alfredo sauce, it’s always a good idea to use freshly baked bread, such as this One Hour French Bread!

More easy weeknight dinners you will love!

  • Cauliflower Alfredo Sauce (Cauliflower Alfredo Sauce) In lieu of today’s meal, here is a truly tasty and nutritious alternative: The Best Baked Ziti (Postpartum Ziti). This is my favorite dish to serve to new mums! It’s INCREDIBLY delicious. Take a look at the reviews. Pasta with Chicken in a Greek Style a tasty pasta meal infused with the flavors of Greece that you adore
  • Chicken Stroganoff made in the slow cooker is simple and delicious. Cream cheese is used in the preparation of this white sauce. It’s very delicious
  • Lemon Broccoli Pasta in a Skillet in 20 Minutes This is one of my most popular recipes, and it’s easy to see why! Simple and delicious
  • Pesto Penne with Chicken is ready in 30 minutes. Who doesn’t enjoy a good chicken and pesto combination? Lasagna with chicken and pesto in a white sauce Currently, the only product that can compete with traditional lasagna is white lasagna. Pasta with Ricotta and Fresh Peas in a Lemon Sauce This one has a distinct flavor and is one of a kind
  • Created by Diane’s Caprese Pasta Salad
  • Diethood’s Creamy Shrimp Fettuccine
  • And Butter Be Ready’s One Pot Creamy Beef Pasta are all delicious options.

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Homemade Chicken Fettuccine Alfredo

Servings:4 Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes The fact is, if you have never experienced homemade Chicken Fettuccine Alfredo, you haven’t really lived. Real, creamy, from-scratch Alfredo sauce is undoubtedly one of the most wonderful things you can eat; store-bought Alfredo sauce is nothing more than a weak imitation of the real thing. Put up a delectable creamy sauce with pasta and perfectly seared, juicy chicken for a sumptuous and simple dinner meal that can be completed in about 30 minutes.

For the chicken

  • Servings:4 Minutes Required for Preparation: 10 Approximately 20 minutes of preparation time 30 minutes in total If you haven’t had homemade Chicken Fettuccine Alfredo, you haven’t lived. It’s true! Real, creamy, from-scratch Alfredo sauce is undoubtedly one of the most wonderful things you can eat
  • Store-bought Alfredo sauce is nothing more than a weak imitation of the real deal. Put up a delectable creamy sauce with pasta and perfectly seared, juicy chicken for a sumptuous and quick dinner meal that can be completed in about 30 minutes.

For the fettuccine

  • To make the pasta water, combine 1 teaspoon kosher salt and 12 ounces fettuccine.

For the Alfredo sauce

  • 3/4 cup butter (1 and 1/2 sticks)
  • 5 cloves garlic, chopped
  • 2 cups heavy cream*
  • 11/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper, or more to taste
  • 1/8 teaspoon cayenne pepper, which adds flavor but not heat
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups finely shredded block Parmesan cheese

To garnish

  • A little more parmesan cheese for garnishing
  • Little chopped parsley for garnishing
  • A little more parmesan cheese for garnishing
  • Chopped parsley for garnishing

*Heavy cream is often found near the milk section of the grocery store. It is referred to as whipped cream in some circles. The varied titles reflect to the varying degrees of fat present in the food. (It is not necessary to use heavy cream for this recipe. The larger the percentage of fat in your sauce, the richer it will be.) Heavy cream is not the same thing as coffee creamer. When you milk a cow, the thick, rich portion of the milk rises to the top of the milking container. Those of you who are familiar with cream may find it strange that I am describing it, but it is one of the most often asked questions when I post a recipe that calls for cream!

Cuisine:Italian Alfredo, chicken, fettuccine, handmade, and pasta are some of the keywords to remember.

Easy Alfredo Sauce for Chicken Alfredo

Dinner nights with chicken alfredo noodles are made even better with this homemade Alfredo sauce recipe! Don’t be scared by the prospect of creating your own alfredo sauce — it’s extremely simple!

Homemade Alfredo Sauce Recipe

I’ve got good news for you: making your own alfredo sauce is considerably simpler than you would imagine. With only a few simple ingredients, you can whip up a delicious homemade sauce that is suitable for your favorite pasta dish in no time. What comfortable comfort food dreams are made of? This creamy and thick pasta sauce, to be precise!

I’ll show you how to prepare a chicken alfredo pasta dish using this recipe at the conclusion of this post. If you’re interested, I also have a baked chicken alfredo dish that you might enjoy! You’re eager to learn how to create Alfredo sauce, aren’t you? Let’s get this party started.

What You’ll Need

  • Butter– I like salted butter, but you may use unsalted if you wish. You will need to adjust the amount of salt you use separately according to your preferences. Cream cheese– Make sure to use block cream cheese rather than whipped cream cheese. While half-and-half might be used, heavy cream is the preferred option
  • Kosher salt and freshly cracked black pepper are both recommended. Cheese, freshly grated — For this dish, I believe that freshly grated cheese is the best way to go. You’ll notice a difference in the flavor of your sauce.

How To Make Alfredo Sauce

  • Cook over medium heat, stirring constantly, until the butter, cream cheese, and heavy cream are completely melted and smooth, about 5-8 minutes
  • Be patient as this will take some time. In addition, the mixture will thicken.
  • When the mixture is creamy, whisk in the Parmesan, salt, and pepper until everything is well combined. Reduce the heat to a low simmer, stirring often. Serve over your favorite pasta
  • Fettuccine noodles and chicken are particularly good combinations. Melt the butter, cream cheese, and heavy cream together in a saucepan, stirring constantly, until thickened and creamy. Season with freshly grated Parmesan cheese, salt, and pepper to taste. Whisk until the chocolate is melted and smooth. Reduce the heat to a low setting.

Toss in the Parmesan, salt, and pepper until well combined after the cream has been incorporated. Turn down the heat to a low simmer and stir often. Toss with your favorite pasta; fettuccine noodles and chicken are particularly good combinations. Cook over low heat while whisking constantly until the butter, cream cheese, and heavy cream are melted and creamy. Season with salt and pepper and top with freshly grated Parmesan cheese. Whisk until the chocolate is melted and the mixture is completely smooth.

Use Your Sauce to Make Chicken Alfredo!

One of my favorite ways to utilize homemade alfredo sauce is to make a fast chicken alfredo dish for dinner! Here’s how I go about making it:

  1. Cooking a fast chicken alfredo is one of my favorite ways to make use of homemade alfredo sauce. Listed below is how I prepare it:

Tips for Success

  • Make sure you don’t overcook your pasta. Be extremely careful not to overcook the pasta, whether you’re using fresh or dried fettuccine or other types of noodles of your preference. I usually drain the pasta 1 minute before the packaging specifies that it should be cooked. While the pasta is cooking in the hot alfredo sauce, it will continue to cook. You want the noodles to be al dente, which means they should be firm. When pasta is cooked al dente (literally, “to the teeth”), it has the greatest flavor and texture. Chewy and sturdy, it holds its shape in any sauce you choose to serve it with
  • What breed of chicken should I use? The combination of grilled chicken strips and creamy chicken alfredo is great, but you can also use shredded chicken pieces from a rotisserie chicken, which is what I used in my recipe. Simple and quick alternative
  • What can I put in my spaghetti to make it more interesting? Try adding meatballs to your alfredo sauce for a different take on the classic. You might also try adding bacon crumbles. Cooked shrimp, as well as vegetables like as asparagus and broccoli, might be used as additional variants.

What Goes with Chicken Alfredo?

  • Prepare fettuccine alfredo with a crusty loaf of bread to accompany the dish. Garlic bread is also excellent for dipping into the alfredo sauce after it has been cooked. Alternatively, you might create popovers, which appear to be complicated but are actually rather simple to prepare. Salad: Provide your visitors with a tasty side salad as well. In addition, roasted vegetables, such as roasted Brussels sprouts and roasted potatoes, make for delicious complements as well.

How To Store and Reheat Leftovers

Leftover alfredo sauce may be kept in the refrigerator for up to 3-4 days if stored in an airtight container. It’s important to note that the sauce thickens significantly. Microwave or cook on the stovetop until hot to the touch as needed. To thin the sauce, add a few drops of milk or cream.

Homemade Alfredo Sauce for Chicken Alfredo

Dinner for a weeknight or a special occasion? My Easy Homemade Chicken Alfredo is the right solution! It’s easy to make and quite wonderful. Course: Italian cuisine is served during dinner. Preparation time: 15 minutes Cooking Time: 15 minutes Time allotted: 30 minutes There are 6 servings and the calories are 851kcal. Author:Jenny Cost:$20PrintPinRate

Equipment

  • 3 tablespoons melted butter
  • 4 ounces cream cheese (full-fat, not low-fat)
  • 2 cups heavy whipping cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 4 cups cooked chicken (I use a rotisserie chicken)
  • 1 tablespoon kosher salt

Instructions

  • Cook the fettuccini noodles according to package directions, drain, and put aside while cooking the alfredo sauce. Melt the butter, cream cheese, and heavy cream together in a large rimmed skillet over medium heat until smooth and creamy. Use a whisk to slowly swirl and simmer until the chocolate is melted and smooth
  • This will take 5-8 minutes, be patient. In addition, the mixture will thicken. When the mixture is creamy, whisk in the Parmesan, salt, and pepper until everything is well combined. Reduce the heat to a simmer, stirring often. Individual serving bowls should be filled with warm cooked noodles and heated chicken. Pour the spicy sauce over the top, mix, and then serve. If desired, garnish with finely chopped fresh parsley.

Nutrition

The following are the nutritional values: 851kcal, 58g carbohydrate, 43 g protein, 50 grams fat, 27 grams saturated fat, 1 gram trans fat, 275mg cholesterol, 639mg sodium, 500mg potassium, 3 g fiber, 2 g sugar, 1640 IU vitamin A, 1 mg vitamin C, 306mg calcium, 3 mg iron Alfredo sauce from scratch, homemade alfredo sauce are some keywords to keep in mind.

Pin Homemade Alfredo Sauce

Chicken Alfredo, chicken Alfredo, chicken Alfredo: It’s the traditional pasta dish that we can’t get enough of. Of course, there are several premade pasta sauces available for purchase, but creating alfredo sauce from scratch is surprisingly simple. This is an excellent starting point for any one-pot pasta dish you would want to make. If you’re looking to shake things up, have a look at the following updates.

  1. If you like a thicker sauce, heavy cream or half-and-half can be substituted for the milk—this is never a bad idea. Are you a big admirer of dark meat? Change the thighs for the breasts! Just make sure you allow enough of time for them to cook. Thighs take significantly longer to cook in the pan, and they really cook better when they are cooked quickly in the oven. This technique is used to make our garlic butter baked chicken thighs, which are really delicious. Use your imagination when it comes to the noodles: fettuccini is a traditional, but angel hair or spaghetti would also work well! Just make sure that any pasta you pick can be thoroughly submerged in your boiling liquid before proceeding. Do you feel like you could use some vegetables? After the pasta is finished cooking, toss in a couple of large handfuls of spinach and a few split grape tomatoes. If you’re missing some crunch, toast some panko bread crumbs in a skillet with some butter and serve with a handful of fresh parsley on top. This approach works for any type of pasta, and the extra texture really brings it to the next level.
See also:  What To Do With Marinara Sauce Besides Pasta

Did you make this? Please share your experience with us in the comments box below! Yields:4 Preparation time: 0 hours and 10 minutes Time allotted: 0 hours 30mins 2 tablespoons of extra-virgin olive oil 2 boneless, skinless chicken breasts (boneless, skinless chicken breasts) Kosher salt is a kind of salt that is kosher. peppercorns that have been freshly ground 1 1/2 cups of whole milk 1.5 c. low-sodium chicken broth2 cloves chopped garlic 1 1/2 cup 8oz.fetuccini a half-cup of thick cream 1 cup freshly grated Parmesan cheese Freshly cut parsley will be used as a garnish.

  1. Heat the oil in a large pan over medium-high heat until shimmering. Season with salt and pepper after adding the chicken. Cook for 8 minutes per side, or until golden brown and cooked through. Allow for 10 minutes of resting time before slicing
  2. Add milk, broth, and garlic to pan. Cook until the vegetables are tender, seasoning with salt and pepper as needed. Stir regularly for approximately 3 minutes after adding the fettuccine. Allow for another 8 minutes of cooking time until the pasta is al dente. Stir in the heavy cream and Parmesan until everything is well blended. Continue to cook until the sauce thickens. Remove the pan from the heat and add the cut chicken. Garnish with parsley if desired.

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Broccoli Chicken Fettuccine Alfredo

Cooking time for this broccoli chicken fettuccine alfredo is only 30 minutes, and the creamy, delicious homemade alfredo sauce is worth it! Despite the fact that it appears to have taken all day to prepare, Fettuccine Alfredo is a classic comfort dish that is quick and simple to prepare. Add some broccoli and diced chicken, as well as a creamy homemade alfredo sauce, and you’ve got yourself the most amazing chicken alfredo broccoli pasta you’ve ever had. From start to finish, this alfredo chicken pasta recipe takes only 30 minutes and is a definite keeper!

Watch The Recipe Video

Please keep in mind that you may also view this recipe video on YouTube.

The BEST (Easiest!) Homemade Alfredo Sauce

Never, ever use an alfredo sauce from a jar that you purchased from a grocery shop. You can create your own alfredo sauce in less time than it takes to open a container of the stuff, and it tastes a million times better. All you need is butter, garlic, heavy cream, and freshly grated parmesan cheese to make this dish. While it may not be the healthiest option, I can assure you that it is the most delicious. I’ve attempted to make “healthier” versions of alfredo sauce, but they just don’t taste the same.

How to Make Chicken Fettuccine Alfredo with Broccoli

The entire process of making this dish takes less than 30 minutes. Cooking alfredo chicken pasta will take no time at all, and your family will devour it!

Ingredients in BroccoliChicken Alfredo

  • I prefer to cube my chicken breasts before cooking them. Fettuccine Pasta Noodles
  • Boneless Skinless Chicken Breasts This method allows them to fry much more quickly in the skillet. I prefer to chop my chicken breasts into bite-sized pieces that are 1 inch in diameter. Broccoli: For this dish, I use 2 heads of raw broccoli, cut finely (about 3-4 cups). To use frozen broccoli, simply thaw them on the stovetop or in the microwave until they are warm and then drain the water before placing them in the pan. Garlic: I recommend using freshly grated or chopped garlic in your alfredo sauce to give it a lovely deep taste and richness. Butter, heavy cream, and grated Parmesan: I also incorporate a little more to use as a garnish on top of my spaghetti. Oil of olives
  • Salt and pepper

Instructions

  1. I prefer to cube my chicken breasts before cooking them in Fettuccine Pasta Noodles with Boneless Skinless Chicken Breasts This method allows them to cook much more quickly in the pan than the traditional method would allow. 1 inch bite-sized slices of chicken breast are my preferred method of preparation. I use 2 heads of raw broccoli for this dish, which I chop finely before putting it together (about 3-4 cups). To use frozen broccoli, just thaw them on the stovetop or in the microwave until they are warm and then drain the excess water before placing them in the pan. Garlic: For a fantastic rich flavor in your alfredo sauce, I recommend using freshly grated or chopped garlic. Butter, heavy cream, and grated Parmesan: I also incorporate a little more to use as a garnish on top of my spaghetti. Salted and peppered olive oil

If you need more specific directions, see the printed recipe below!

Pro Tips

Using Frozen Broccoli: If you don’t have fresh broccoli on hand, you may use frozen broccoli instead. Approximately one pound. Allow to thaw before adding to the pot to heat through. If you don’t have fettuccine on hand, 1 pound of any other type of pasta can do the trick. Even gluten-free options are available. Jovial offers the best gluten-free spaghetti I’ve ever had. Storage:Leftovers will keep for at least 5 days if kept in an airtight container and refrigerated. Alternatively, reheat in the microwave or a skillet.

Refrigerate for at least 6 months after freezing in an airtight container.

Alternatively, shrimp, salmon, or steak would be delicious!

FAQs

What is the proper way to serve fettuccine alfredo? Serve while still warm, with grated parmesan cheese on top. What is the best way to keep leftover broccoli chicken alfredo? Leftovers can be stored in an airtight jar in the refrigerator for up to 5 days. Is it possible to make this dish dairy-free and low in carbs? I’ve attempted to make the alfredo sauce healthy by substituting vegetables, but the results have never been quite as tasty as the original. If you want to make it at home, I recommend using Miyokos Vegan Butter, Silk Dairy-Free Heavy Cream, and Trader Joe’s Dairy-Free Shredded Parmesan Cheese as your ingredients.

If you really want to make dish low-carb, consider using Natural Heaven Hearts of Palm Linguine for the regular pasta! In the meantime, please let me know how this works for you in the comments and if you have any suggestions for a healthier version.

More Creamy Pasta Recipes

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Broccoli Chicken Fettuccine Alfredo

Pesto Pasta in 15 Minutes, Creamy Ranch Pasta Salad in 15 Minutes Cajun Sausage Pasta with Creamy Pumpkin Alfredo on a Keto Diet

  • 4 tablespoonsbutter
  • 3 clovesof garlic, grated or finely minced
  • 2 cupsheavy cream
  • 1 cupgrated parmesan cheeseplus more for garnish
  • 2 teaspoonsolive oil, divided
  • Salt and pepper. 1 poundfettuccine pasta, chopped broccoli (about 3-4 cups)
  • 24 ounces boneless skinless chicken breasts, cut into 1″ cubes.
  • Bring a big saucepan of water to a bowl and set it aside. Prepare a cast iron pan (or any large skillet) with 1 tablespoon olive oil over medium high heat while you are waiting for the water to boil. Immediately add the broccoli and season with a touch of salt and pepper before cooking the broccoli for 4 minutes, or until it is brilliant green. Place 1/4 cup of water in a small saucepan and simmer over medium heat until the water has evaporated and the broccoli is crisp tender. Transfer the cooked broccoli to a medium-sized mixing dish and set aside. 2 broccoli heads, 2 tablespoons extra-virgin olive oil Cook the fettuccine according to the manufacturer’s directions once it has been added to the boiling water. 1 pound fettuccine pasta
  • In the same skillet in which you cooked the broccoli, heat another tablespoon of olive oil and sauté the chicken in an equal layer until it is cooked through. Season with salt and freshly ground pepper. Cook the chicken for about 5-7 minutes, or until it is golden brown and cooked through, flipping the chicken several times throughout the cooking process. Place the cooked chicken in the same bowl as the broccoli and toss to combine. In the same skillet, melt the butter and sauté the garlic for 30 seconds, or until fragrant. 24 ounces boneless skinless chicken breasts, 2 tablespoons olive oil and salt and pepper
  • Pour in the heavy cream, scraping up any brown pieces from the bottom of the skillet, and cook for another minute. Cook until the grated parmesan cheese is completely melted and the sauce is just beginning to boil. Reduce the heat to a low setting. Cook the pasta according to package directions
  • Drain and set aside 1 cup of the pasta cooking water. 4 tablespoons butter, 3 cloves garlic, 2 cups heavy cream, and 1 cup grated parmesan cheese Immediately after draining the pasta from the water, place it in a pan with the sauce and toss to cover the noodles with sauce. Toss in the cooked chicken and broccoli until everything is well-combined. If necessary, thicken the sauce with pasta water until it reaches the required consistency. Serve while still warm, with grated parmesan cheese on top. More information, FAQs, and ingredient alternatives may be found in the Recipe Notes section below.

Navigate to the video Using Frozen Broccoli: If you don’t have fresh broccoli on hand, you may use frozen broccoli instead. Approximately one pound. Allow to thaw before adding to the pot to heat through. If you don’t have fettuccine on hand, 1 pound of any other type of pasta can do the trick. Even gluten-free options are available. Jovial offers the best gluten-free spaghetti I’ve ever had. Storage:Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator.

Freezing: Any leftovers can be stored in the freezer!

Chicken breasts are my go-to protein source, but you could also use chicken thighs if that’s what you have on hand.

Calories:1092 Carbohydrates in total: 90.8g Protein:63.9g Fat:52g Fiber:4.9g Carbohydrates (net): 86 g The nutritional information is provided as a service and is not guaranteed.

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