Classic Chicken Alfredo Recipe

Chicken Alfredo is the ultimate comfort food that brings restaurant-quality elegance to your dinner table. This creamy, indulgent pasta dish combines tender chicken, silky sauce, and perfectly cooked fettuccine into something truly magical.

The beauty of this recipe lies in its simplicity-despite its sophisticated appearance and taste, you can have this Italian-American classic on the table in under 30 minutes. With just a handful of quality ingredients and straightforward techniques, you’ll create a dish that rivals any Italian restaurant. Your family will be amazed at how restaurant-worthy this homemade version tastes, and you’ll wonder why you ever ordered takeout before.

Nutrition Facts

Per 100g of Chicken Alfredo (approximate values):

• Calories: 280 kcal
• Protein: 18g
• Carbohydrates: 15g
• Fat: 18g
• Fiber: 1g
• Sodium: 350mg

*Note: Values may vary depending on specific ingredient brands and portion sizes.*

Ingredients

• 400g fettuccine pasta
• 500g boneless, skinless chicken breasts
• 100g butter
• 200ml heavy cream
• 100g Parmesan cheese, freshly grated
• 3 cloves garlic, minced
• Salt and black pepper to taste
• ½ teaspoon nutmeg
• 15ml olive oil
• Fresh parsley for garnish (optional)

Step-by-Step Instructions

1. Prepare Your Chicken

Start by patting your chicken breasts dry with paper towels. This helps them brown better and cook more evenly. Season both sides generously with salt and black pepper. You can cut them into thinner pieces to ensure they cook faster and more uniformly throughout. If your chicken breasts are particularly thick, consider butterflying them or pounding them to an even thickness of about 1.5 centimeters.

2. Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, carefully place the chicken breasts in the pan. Let them cook undisturbed for about 6-7 minutes on the first side to develop a golden crust. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing into bite-sized pieces.

3. Begin Boiling the Pasta

While your chicken is cooking, fill a large pot with salted water and bring it to a rolling boil. The water should taste like the sea-this is your only opportunity to season the pasta itself. Add the fettuccine and stir occasionally to prevent sticking. Cook according to the package directions, but aim to remove it about one minute before it reaches full tenderness, as it will continue cooking slightly when combined with the hot sauce.

4. Make the Alfredo Sauce

In the same skillet where you cooked the chicken (don’t wash it-those browned bits add tremendous flavor), melt the butter over medium heat. Add your minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn. This short cooking time preserves the garlic’s delicate flavor and prevents it from becoming bitter.

5. Create the Creamy Base

Pour the heavy cream into the skillet with the garlic and butter mixture. Stir continuously to combine these ingredients evenly. Let the mixture warm through for about a minute, but don’t let it boil rapidly. You want a gentle simmer that allows the flavors to meld together beautifully without the cream breaking or becoming grainy.

6. Add the Cheese

Reduce the heat to low and gradually add your freshly grated Parmesan cheese, stirring constantly. Adding it slowly and stirring ensures the cheese melts smoothly into the sauce rather than clumping. If the sauce seems too thick, you can add a splash of reserved pasta water to reach your desired consistency. Season with salt, black pepper, and a pinch of nutmeg for that classic Alfredo depth.

7. Combine Everything Together

Drain your fettuccine and add it directly to the Alfredo sauce along with the sliced chicken pieces. Toss everything gently but thoroughly, ensuring every strand of pasta is coated with the creamy sauce. The residual heat will warm the chicken through and allow all the flavors to meld together harmoniously.

Tips for Variations or Side Dishes

Protein Variations: You can easily swap the chicken for shrimp, adding them in the last minute of cooking, or try grilled salmon for a lighter twist. Vegetarians might enjoy adding roasted broccoli, sun-dried tomatoes, or sautéed mushrooms for extra substance and flavor.

Sauce Modifications: For a lighter version, use half-and-half instead of heavy cream. You could also add a splash of white wine to the sauce for added sophistication and complexity. Some people enjoy adding crispy bacon or prosciutto for a smoky depth.

Perfect Side Dishes: Serve your Chicken Alfredo alongside a crisp Caesar salad or a simple arugula salad with lemon vinaigrette to cut through the richness. Garlic bread is the classic companion, or try roasted asparagus for an elegant vegetable side. A light green salad with a tangy dressing provides nice contrast to the creamy pasta.

Serving Suggestions

Plate your Chicken Alfredo while it’s still hot, as the sauce sets quickly as it cools. Divide the pasta evenly among bowls or plates, ensuring each serving has plenty of chicken and sauce. Garnish with fresh parsley, additional grated Parmesan cheese, and a crack of black pepper for visual appeal and extra flavor.

Serve immediately with your chosen sides and a nice white wine like Pinot Grigio or Sauvignon Blanc. The acidity in white wine complements the creamy sauce beautifully. If you’re serving family-style, present everything in the center of the table so guests can add extra Parmesan or adjust portions to their liking.

FAQ

1. Can I use pre-made Alfredo sauce instead of making it from scratch?

Absolutely, and it’s a great time-saver. However, homemade sauce tastes noticeably fresher and richer, and you’ll have more control over the seasoning and consistency. If using jarred sauce, you might want to enhance it with an extra tablespoon of butter and some fresh nutmeg for improved flavor.

2. How should I store leftovers?

Store cooled Chicken Alfredo in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat with a splash of cream or milk to restore the sauce’s creamy consistency, as it tends to thicken when cold.

3. Can I freeze Chicken Alfredo?

Yes, though the texture changes slightly. Freeze in airtight containers for up to two months. Thaw overnight in the refrigerator before reheating. The sauce may separate, but stirring in fresh cream while reheating helps restore smoothness.

4. What if my sauce breaks or becomes grainy?

This usually happens if the heat is too high or the cheese is added too quickly. If it happens, remove the pan from heat and whisk in a tablespoon or two of cold cream or pasta water to help repair the sauce.

5. Is there a dairy-free version of this recipe?

You can substitute butter with olive oil, heavy cream with coconut cream or cashew cream, and Parmesan with nutritional yeast or a dairy-free Parmesan alternative. The flavor will differ, but it creates a satisfying dairy-free version.