Chicken Alfredo Pasta
User Reviews
5.0
54 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 people
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Calories
637 kcal
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Course
Main Course
Chicken Alfredo Pasta
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This Chicken Alfredo Pasta is easy to make with simple ingredients and tastes just like it came from an Italian restaurant!
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Ingredients
- 1 large boneless/skinless chicken breast (or 2 small.) About ¾-1 lb.
- 6 tablespoons salted butter high quality
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 3 cups half and half (half cream/half milk)
- ¾ cup Parmesan Cheese grated
- ½ cup Romano cheese grated
- salt and black pepper to taste
- ¾ lb. fettuccine see notes
- fresh parsley to garnish
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Instructions
- Pro Tip: Reserve 1 cup of pasta water after the pasta is done cooking. This will give you full control over the consistency of the sauce at the end. A little splash can help if it becomes too thick. It's also helpful to have on hand if you are reheating leftovers.
- Measure out ingredients before beginning, then begin heating a pot of salted water for the pasta.
- Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with salt and pepper. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into strips. Leave most of the chicken remnants (“fond”) in the pan, but wipe away any black spots if there are any.
- Boil the pasta according to package instructions, then drain. Prepare the sauce while the pasta boils.
- Melt the butter in in the same skillet that you used to cook the chicken over medium heat. Add the garlic and cook for one minute.
- Whisk in the flour and cook for 1-2 minutes, stirring continuously.
- Add the half and half in small splashes, stirring continuously.
- Bring to a gentle bubble, then reduce heat to low. Let it simmer while the pasta finishes cooking. The water from the liquid will slowly evaporate which will make the sauce thicker. Stir it occasionally.
- Slowly stir the grated cheese into the sauce. (*Be sure to do this over low heat.*) Taste and season with salt/pepper if desired.
- Add the drained pasta and toss until well incorporated. The pasta will absorb the sauce and it will continue to thicken.
- Add the chicken back and toss. Allow it to heat back through, 1-2 minutes.
- Garnish with chopped parsley and serve!
Notes
- Pro Tips
- Storage/Reheating
- This recipe can satisfy a full pound of pasta, but I prefer mine to be extra saucy!
- Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- I use Belgioioso Parmesan and Romano cheese for this recipe.
- If needed, all Parmesan can be used instead of Parmesan and Romano.
- Half and Half is half cream/half milk. You can also use 1.5 cups milk + 1.5 cups heavy cream.
- High quality butter makes a difference here, I use Land O' Lakes salted butter.
- Seasonings: If you want to give this a hint of herbs, I suggest adding 1/2 tsp. each of basil, oregano, and parsley! You can add them when you add the half and half.
- Optional additions include: Roasted broccoli, spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Frozen Alfredo sauce should be thawed overnight in the fridge before heating.
- I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
- If the sauce is too thick when reheated, add a splash of milk or chicken broth to thin it out.
- The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition Information
Show Details
Calories
637kcal
(32%)
Carbohydrates
50g
(17%)
Protein
31g
(62%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
176mg
(59%)
Sodium
561mg
(23%)
Potassium
550mg
(16%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
973IU
(19%)
Vitamin C
2mg
(2%)
Calcium
358mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 50g | 17% |
| Protein | 31g | 62% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 176mg | 59% |
| Sodium | 561mg | 23% |
| Potassium | 550mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 973IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 358mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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