Chicken Alfredo

Chicken Alfredo Golden pan-fried seasoned chicken breasts and soft noodles covered in the most delicious cream sauce are features of this simple Chicken Alfredo recipe. An impressive lunch that takes little more than half an hour to prepare!Chicken Alfredo

Comfort food, huh? You guys, Mama Mia. In this recipe for chicken Alfredo, we made the most of our fantastic homemade Alfredo sauce. On top of soft pasta covered in a smooth garlic and Parmesan cream sauce comes deliciously seasoned chicken with a crispy golden skin. Furthermore, although being quite simple to prepare, it tastes and looks like a gourmet supper. Your whole family will adore it, I promise!

Chicken Alfredo Recipe

There are three primary ingredients for chicken Alfredo pasta, and each one tastes great by itself or even better when combined:Chicken Alfredo

• Chicken: Seasoned chicken breasts are pan-seared in butter and olive oil until the interior is juicy and the outside has a golden crust. Since the cream sauce adds so much flavor, we stick to a basic seasoning of salt, pepper, and our own unique Italian seasoning blend.
• Pasta:The foundation of this recipe is pasta cooked in salted water till al dente. Fettuccine, a long, flat noodle, works well in this situation because it gives the sauce more surface area to adhere to. Another excellent option is linguini, or penne that may catch the sauce in its ridges. In all honesty, though, any pasta will do.
• Alfredo Sauce:For this dish, we utilized our favorite Alfredo Sauce recipe. The most amazing white sauce, which coats the cooked pasta, is made in only a few minutes by combining butter, heavy whipping cream, freshly grated Parmesan cheese, garlic, and seasonings. Heaven!

How to Make Chicken Alfredo

Prepare all the ingredients ahead of time because this dish comes together quickly. This is a synopsis: *Check out the video tutorial and full printable recipe below.

1. Boil the noodles:Follow the directions on the package to cook the fettuccine al dente.
2. Cook the chicken: Cook the chicken in oil and butter for 6 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit, after seasoning it. Slice into 1/2-inch thick pieces after transferring to a cutting board and allowing to rest for a few minutes. While you make the sauce, tent with foil.
3. Make the Alfredo sauce: Combine the cream, butter, and seasonings in the same pan as the chicken and simmer over medium-low heat until thickened. Add the Parmesan until melted and smooth.
4. Assemble:Drain the pasta, saving some of the liquid in case it becomes necessary to loosen the sauce. Add the Alfredo sauce right away. Place a couple slices of cooked chicken on top of the spaghetti after dividing it among serving bowls. If preferred, garnish with black pepper, more Parmesan, and parsley.

Important Recipe Notes

1. Avoid pre-shredded cheese.Use authentic Parmigiano-Reggiano straight away for optimal results. The improper melting of pre-grated cheeses results in a gritty sauce. Additionally, they just don’t taste nearly as wonderful.
2. Don’t over-cook the chicken.Use an instant-read thermometer to eliminate the need to guess when the chicken is done cooking. When the internal temperature of the chicken reaches 165 degrees Fahrenheit, it is safe to consume (note that it will continue to cook a little bit while it is at rest).
3. Have everything ready before you start: Though the ingredient list is a little lengthy, it comes together quickly, much like a stir-fry. So, before you begin cooking, make sure everything is ready.
4. Sauce too thin?Although we believe the sauce’s consistency is perfect, don’t worry if you think it’s too thin. You may either remove it from the fire and let it for a minute or two before tossing with the pasta, or you can simmer it for a few more minutes. It will get thicker. As an alternative, you can stir in some of the pasta water you set aside to thin it out if you think it’s too thick.
5. Want to lighten it up?This is a rich, creamy, high-calorie dish, so let’s not fool ourselves. However, you can reduce the amount by substituting whole milk or half-and-half for the heavy whipping cream. Just remember that the thinner the sauce, the less fat there is.

Proper Storage

• Make Ahead: Although it is best to make and serve chicken Alfredo immediately, the chicken can be prepared up to one day ahead of time. Making the sauce in advance is not something I advise.
• Leftovers: Any leftovers ought to be refrigerated in an airtight container. It has a three-day shelf life.
• How to reheat Chicken Alfredo:Keep in mind that the sauce may likely separate, so reheat on the stovetop slowly over low heat until it’s combined again.

What Goes with Chicken Alfredo?

This is calorie-dense, decadent, and satisfying because it has chicken, pasta, and a cream sauce! However, the following are excellent side dishes for Alfredo:

• Carbs on carbs on carbs, oh my, homemade garlic bread!
• Easy side salad
• Tomato and Cucumber Salad
• Asparagus roasted