0 from 72 votes
Easy Chicken Alfredo
Chicken Alfredo is easy to make and uses simple, pantry ingredients. Once you try this homemade sauce, you'll never go back to store-bought!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 937 kcal
Course:
Condiments
Cuisine:
French , American
Ingredients
- 1 pound boneless skinless chicken breast diced into 1-inch cubes or whole
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon minced garlic about 1 clove
- 1/2 pound fettuccine
Sauce
- 1/4 cup salted butter
- 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 grated Parmesan cheese grated
- chicken broth for thinning sauce (optional)
- 1 tablespoon chopped fresh parsley for garnish
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.
Cup of Yum
Notes
- This recipe offers flexibility with the type of chicken used. You can choose between diced chicken pieces mixed in with the sauce or whole chicken breasts sliced and served on top of the pasta. Adjust cooking time and seasoning process accordingly. The sauce consistency can also be adjusted according to your preference using half-and-half, chicken broth, or additional parmesan cheese.
Nutrition Information
Serving
1serving
Calories
937kcal
(47%)
Carbohydrates
55g
(18%)
Protein
56g
(112%)
Fat
54g
(83%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
238mg
(79%)
Sodium
2001mg
(83%)
Potassium
834mg
(24%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
1437IU
(29%)
Vitamin C
5mg
(6%)
Calcium
791mg
(79%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
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.