5 from 72 votes
Easy Chicken Alfredo
Easy Chicken Alfredo combines sautéed seasoned chicken with fettuccine pasta and a creamy sauce made from butter, flour, half and half, garlic, and parmesan cheese. The rich sauce envelops the pasta and chicken, creating a velvety texture enhanced by subtle garlic and fresh parsley garnish. This dish can be served as a filling dinner featuring tender chicken and a smooth, cheesy sauce.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
servings
Calories:
937 kcal
Course:
Condiments
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 937
% 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.