Easy Chicken Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
937 kcal
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Course
Condiments
Easy Chicken Alfredo
Description
This recipe begins with chicken breast, either diced or whole, seasoned with salt, pepper, and minced garlic, cooked in olive oil until golden and fully cooked. Meanwhile, fettuccine pasta is boiled according to package instructions. The sauce is prepared in the same skillet by melting butter, whisking in flour to form a roux, then slowly adding half and half followed by granulated garlic, salt, and grated parmesan cheese to blend into a creamy consistency.
Once combined, the sauce coats the pasta and the cooked chicken pieces. The dish is garnished with freshly chopped parsley. The flavor profile balances the richness of the cream and cheese with the savory, lightly garlicky chicken, offering a classic Alfredo experience.
The recipe allows flexibility with the use of diced or whole chicken breasts, and sauce thickness can be adjusted with chicken broth or more parmesan cheese. This versatility helps tailor the dish to preference, and it suits home-cooked dinners requiring a comforting pasta meal.
Ingredients
- 1 pound chicken breast diced into 1-inch cubes or whole, boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic about 1 clove, minced
- 1/2 pound Fettuccine pasta
Sauce
- 1/4 cup butter salted
- 1/4 cup all-purpose flour
- 2 1/2 cups half and half
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt or to taste
- 2 cups Parmesan Cheese grated
- chicken broth for thinning sauce (optional)
- 1 tablespoon parsley for garnish, chopped, fresh
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. If using whole chicken breasts, cook the 1 pound boneless skinless chicken breast for approximately 5 to 7 minutes per side, depending on size and thickness. Season with 1 teaspoon salt and 1 teaspoon black pepper, adding 1 teaspoon minced garlic during the last few minutes of cooking. If using diced chicken, add to the skillet, sprinkle with salt, pepper, and minced garlic, and cook until golden brown, about 6-8 minutes. Once cooked, remove chicken from the skillet and set the heat to low.
- Meanwhile, prepare the 1/2 pound fettuccine according to package directions.
For the Sauce:
- In the same skillet, melt 1/4 cup salted butter over low heat. Stir in 1/4 cup all-purpose flour, increase heat to medium, and whisk until the mixture turns a light golden color, about 2 minutes.
- Gradually whisk in 2 1/2 cups half and half, followed by 1 teaspoon granulated garlic and 1/2 teaspoon salt.
- Bring the mixture to a simmer, whisking continuously. Once it begins to simmer, stir in 2 cups grated Parmesan cheese until melted.
- Return cooked chicken to the sauce, let simmer for 2 more minutes. If using whole chicken breasts, slice them before returning to the sauce. The sauce will thicken upon simmering and standing. For a thinner sauce, add extra half-and-half or chicken broth as desired, or more parmesan cheese for a thicker consistency.
- Serve the chicken and sauce over cooked pasta. Garnish with additional grated parmesan cheese and fresh parsley, if desired.
Notes
- You may choose diced chicken mixed into the sauce or whole breasts sliced on top; adjust cooking accordingly.
- Adjust sauce thickness by thinning with chicken broth or adding extra parmesan cheese.
- Seasoning and cooking times should be tailored to chicken piece size and preferred doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 937 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 937kcal | 47% |
| Carbohydrates | 55g | 18% |
| Protein | 56g | 112% |
| Fat | 54g | 83% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 238mg | 79% |
| Sodium | 2001mg | 83% |
| Potassium | 834mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1437IU | 29% |
| Vitamin C | 5mg | 6% |
| Calcium | 791mg | 79% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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