Chicken Alfredo

Chicken Alfredo I’m not sure if anything compares to chicken Alfredo when it comes to decadent comfort food. A large serving of starchy spaghetti covered in a thick, creamy sauce and garnished with succulent slices of grilled chicken is too good to refuse, isn’t it? (That inquiry was rhetorical.) And I think this is going to be my new favorite special occasion dish now that I know how simple it is to prepare at home. Indeed, in my household, simply surviving the week is a noteworthy accomplishment at times.Chicken Alfredo

“I’ve made this recipe many times, and each time it turns out well! It’s the ideal supper when served with red lobster biscuits! My family is grateful to you all!Chicken Alfredo

Ingredients

The following ingredients are needed to make this simple chicken Alfredo recipe:Chicken Alfredo

1. Chicken Breasts:In a heated skillet, I cook the chicken until it is moist and has a golden brown crust. This recipe calls for two boneless, skinless chicken breasts, weighing about 1.3 pounds each.
2. Cooking Oil:for perfectly cooking the chicken breasts in a pan. Any neutral-flavored frying oil, such as avocado, canola, or vegetable oil, will work.
3. Butter:I cook this in the same skillet as the chicken. Rich flavor is added, the minced garlic is sautéed, and all the tasty bits that have adhered to the bottom of the pan—where the flavor is—are released.Chicken Alfredo
4. Garlic:Any Alfredo-based recipe must include freshly minced garlic.
5. Heavy Cream:Our American Alfredo includes heavy cream as the foundation for the sauce, which helps the Parmesan melt in smoothly rather than clumping or adhering to the pan’s bottom, whereas true Alfredo doesn’t use any heavy cream. Other dairy products or dairy alternatives won’t work as well since they contain too much water. I would advise against using heavy cream instead!Chicken Alfredo
6. Parmesan Cheese: I made sure that even if you use less costly Parmesan (like the canned kind!), this recipe will still taste fantastic. However, feel free to use a wedge of fresh Parmesan if you have the funds to do so! But remember that even if you can’t afford the fine ingredients, you can still prepare a delicious Alfredo.Chicken Alfredo
7. Seasoning: Before pan-frying, I season the chicken with salt and Italian seasoning. After that, I add salt and black pepper to taste in the completed sauce.Chicken Alfredo
8. Fettuccine:Fettuccine is the pasta I like most for this recipe. In a pinch, spaghetti or linguine will also work; just be sure to modify the cooking time in accordance with the directions on the package.Chicken Alfredo
9. Fresh Parsley:Although it’s not required, adding some freshly cut parsley always gives everything a more upscale appearance and flavor.

Recipe Success Tips!

1. The sauce will thicken as it simmers. You can, however, reduce and thicken your sauce by leaving it on the stove for a little longer if it has turned out thinner than you would like. (But remember that as it cools, the sauce will also get thicker.) However, I would add a splash of the pasta water I set aside to thin out the sauce if it’s a bit too thick.Chicken Alfredo
2. Be careful not to overcook your chicken breasts! As a result, they may become dry instead of luscious and soft. Two boneless, skinless chicken breasts weighing roughly 1.3 pounds are the basis for the time I’ve listed on the recipe card. Depending on the size and thickness of the chicken, you might need to cook it for a longer or shorter period of time. To determine doneness, I prefer to use an instant-read thermometer; an internal temperature of 165°F is what you want. To cut down on cooking time, you may always cut up large chicken breasts.
3. Season your chicken to taste. Although you may use any seasoning you desire, I really enjoy the way the Italian herbs blend with the creamy sauce. Even a small pinch of black pepper and salt will work!

How Are the Leftovers?

Serving and enjoying this pasta hot from the skillet is highly recommended due to the richness of the sauce, which thickens considerably as it cools. Nevertheless, I would never refuse the remains of anything so rich and flavorful. Just be aware that the texture won’t be as smooth when reheated.

Storage & Reheating

Speaking of leftovers, any leftover chicken Alfredo can be kept in the refrigerator for three to four days. Before putting it in an airtight container, make sure it has cooled to room temperature! The flavors are still fantastic, but as I mentioned, the texture won’t be the same the second time.

You have two options for reheating: a skillet on the stovetop or the microwave. Make sure the chicken is heated all the way through before serving. If you want to restore some of that creamy texture, you can also add a little milk or heavy cream.