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

I’m not sure if anything compares to chicken Alfredo when it comes to decadent comfort food. A large piece of carby pasta covered in a thick, creamy sauce and garnished with succulent strips 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

Easy Chicken Alfredo Recipe

To be honest, you can prepare this restaurant-quality dish at home without using any pricey ingredients. It all comes down to fundamental, tasty essentials. Since taste thrives in those crispy bits, I begin with succulent chicken breasts that have been seared on a hot skillet. I then use basic, healthful ingredients like heavy cream, Parmesan cheese, and garlic to make a thick and creamy homemade Alfredo sauce. Additionally, this recipe still has a lot of taste even if you use a less expensive Parmesan. With the addition of fettuccine, dinner is ready!Chicken Alfredo

Ingredients

• 2 boneless, skinless chicken breasts (about 1.3 lb. total) 
• 2 tsp Italian seasoning 
• 1 Tbsp cooking oil* 
• 1/4 tsp pepper 
• 1 Tbsp chopped parsley (optional garnish) 
• 8 oz. fettuccine
• 2 Tbsp butter 
• 4 cloves garlic, minced 
• 1 cup heavy cream
• 3/4 cup grated Parmesan
• 1/4 tsp salt 

Instructions 

1. Sprinkle the chicken breast with a little salt and Italian seasoning on both sides.
2. A big skillet should be heated to medium. Add the cooking oil and swirl to coat the surface once it’s hot. Cook the chicken in the skillet for 7 to 8 minutes on each side, or until it is cooked through and has a browned exterior.Chicken Alfredo
3. Reduce the heat beneath the skillet to medium-low and remove the chicken to a clean dish.Chicken Alfredo
4. To the skillet, add the butter and the minced garlic. For approximately two minutes, saute the garlic in the melted butter, stirring to dissolve the browned pieces from the skillet’s bottom.
5. Dissolve any leftover browned bits by whisking in the heavy cream. Bring the cream to a gentle simmer.
6. Bring a saucepan of water to a boil for the fettuccine while you wait for the cream to simmer. After it starts to boil, add the pasta and keep boiling for another 7 minutes or until it is tender. Just before draining the pasta, set aside about ½ cup of the starchy boiling water.Chicken Alfredo
7. Add the grated Parmesan to the skillet with the boiling cream. Keep whisking and stirring until the sauce has started to simmer and the Parmesan has melted into it. The sauce should get a little thicker after a few minutes of simmering. To taste, add salt and pepper to the sauce.
8. Toss to mix the drained pasta with the creamy sauce in the skillet. Add a few teaspoons of the pasta water that was set aside and toss to mix with the sauce if it gets too thick.
9. Serve the cooked chicken breasts over the creamy spaghetti after slicing them. If desired, garnish with chopped parsley.

How to Make Chicken Alfredo – Step by Step

1. Add a touch of salt and two tablespoons of Italian seasoning to two boneless, skinless chicken breasts.Chicken Alfredo

2. A big skillet should be heated to medium. After the skillet is completely warmed, add 1 Tablespoon of frying oil and stir to coat it. After adding the chicken breasts, grill them for 7 to 8 minutes on each side, or until they are cooked through and nicely browned. Transfer the chicken to a sanitized plate.

3. Add 4 minced garlic cloves and 2 tablespoons of butter to the skillet after lowering the heat to medium-low.

4. For approximately two minutes, cook and mix the garlic and butter over medium-low heat, stirring to dissolve the browned pieces.

5. Pour in 1 cup of heavy cream, stir to mix, and then increase the heat to medium and bring the cream to a simmer.

6. Meanwhile, prepare the pasta by bringing a pot of water to a boil. After it starts to boil, add 8 ounces of pasta and keep boiling until it becomes soft. Before draining the pasta in a strainer, set aside ½ cup of the starchy pasta water.

7. While you wait for the noodles to boil, keep preparing the sauce. After adding the ¾ cup Parmesan to the simmering cream, continue to cook and stir until the sauce reaches a simmer again.

8. The Parmesan will start to melt when the sauce returns to a simmer. Keep cooking and stirring for another three to five minutes, or until the sauce has slightly thickened. To taste, add salt and pepper to the sauce.

9. Toss to mix the cooked and drained pasta with the alfredo sauce. Add a few tablespoons of the pasta water that was set aside and toss to mix if the sauce is too thick or dry.10. After slicing the chicken breast, place it over the pasta and serve. If preferred, you can add chopped parsley as a garnish.

Recipe Success Tips!

1. As it simmers, the sauce will get thicker. 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.
2. Take cautious not to cook your chicken breasts too much! 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. To taste, add seasoning to your chicken. 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!