Chicken Alfredo
User Reviews
4.6
Chicken Alfredo
Description
This Chicken Alfredo recipe starts with Italian-seasoned chicken breasts browned in oil until cooked through. The sauce is created in the same pan by melting butter with minced garlic, then adding heavy cream and grated Parmesan cheese, which melts smoothly without clumping due to the cream base. Cooking the pasta to tender and reserve starchy water helps achieve the ideal sauce consistency.
The resulting Alfredo sauce is creamy and rich, coating the al dente fettuccine evenly. The garlic adds aroma without overpowering the mild cheese and cream flavors. This dish offers satisfying textures with tender chicken slices and smooth, coated pasta strands.
Common additions like parsley provide fresh color and a mild herbal note. This meal suits a comforting dinner or weekend indulgence and can be paired with simple sides like steamed vegetables or a light salad.
Neutral oils such as vegetable or canola work for cooking the chicken, and while fresh Parmesan can enhance flavor, canned grated Parmesan yields an acceptable taste. Substituting the heavy cream is not recommended as it ensures proper sauce texture.
Ingredients
- 2 chicken breast $6.49, boneless and skinless; about 1.3 lb total
- 2 tsp Italian seasoning $0.20
- 1 Tbsp cooking oil $0.04
- 2 Tbsp butter $0.22
- 4 cloves garlic $0.32, minced
- 1 cup heavy cream $1.25
- 3/4 cup Parmesan Cheese $1.08, grated
- 1/4 tsp salt $0.02
- 1/4 tsp black pepper $0.02
- 1 Tbsp parsley $0.10, chopped, optional garnish
- 8 oz. fettuccine $0.88
Instructions
- Season both sides of the chicken breast with Italian seasoning and a pinch of salt.
- Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken to the skillet and cook for about 7-8 minutes on each side, or until browned on the outside and cooked through.
- Remove the chicken to a clean plate and turn the heat under the skillet down to medium-low.
- Add the butter and minced garlic to the skillet. Stir and cook the garlic in the melted butter for about two minutes, dissolving the browned bits from the bottom of the skillet as you stir.
- Add the heavy cream and whisk to combine, dissolving any remaining browned bits. Allow the cream to come up to a simmer.
- While waiting for the cream to simmer, bring a pot of water to a boil for the fettuccine. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Reserve about ½ cup of the starchy cooking water just before draining the pasta.
- Once the cream is simmering, add the grated Parmesan to the skillet. Continue to whisk and stir until the Parmesan has melted into the sauce and the sauce has begun to simmer. Simmer the sauce for a few minutes, or until it becomes slightly thicker. Add salt and pepper to the sauce to taste.
- Add the drained pasta to the skillet with the creamy sauce and toss to combine. If the sauce becomes too thick, add a couple of tablespoons of the reserved pasta water and toss to combine with the sauce.
- Slice the cooked chicken breasts and serve it atop the creamy pasta. Garnish with chopped parsley, if desired.
Notes
- Use a neutral-flavored oil like vegetable, canola, or avocado for frying the chicken.
- Heavy cream is essential for the sauce’s smooth texture; dairy substitutes may cause clumping.
- While fresh Parmesan adds flavor, canned grated Parmesan can be used without major loss.
- Fettuccine is preferred, but linguine or spaghetti can be substituted with adjusted cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 756 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 756kcal | 38% |
| Carbohydrates | 46g | 15% |
| Protein | 47g | 94% |
| Fat | 42g | 65% |
| Sodium | 719mg | 30% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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