Homemade Chicken Alfredo

User Reviews

5.0

264 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    35 mins

  • Servings

    4

  • Calories

    1067 kcal

  • Cuisine

    American

Homemade Chicken Alfredo

Chicken Alfredo is a rich and creamy pasta dish that is elegant enough to impress dinner guests, but quick enough to enjoy as a busy weeknight meal!

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Ingredients

Servings
  • 12 ounces fettuccine
  • 2 boneless skinless chicken breasts 5 ounces each
  • 2 teaspoons Cajun Seasoning or 1 teaspoon Italian seasoning plus ¼ teaspoon Kosher salt
  • 1 tablespoon olive oil
  • chopped fresh parsley for garnish

For the Alfredo Sauce

  • 5 tablespoons butter divided
  • 2 cloves garlic minced
  • 1 ½ cups heavy whipping cream
  • 1 ½ cups grated Parmesan cheese divided, additional for garnish
  • 1 pinch ground nutmeg
  • salt and black pepper
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Instructions

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving ½ cup pasta water and set aside.
  2. Meanwhile, cut the chicken into bite sized pieces and season with the cajun seasoning.
  3. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
  4. Add chicken to the pan and cook until no pink remains, stirring occasionally, about 5-7 minutes. Remove from the pan and set aside.
  5. Turn the heat down to medium-low, and in the same pan melt the remaining 4 tablespoons butter. Add the garlic and cook just until fragrant, about 1 minute.
  6. Stir in cream and bring to a simmer (turn up the heat to medium if needed). Let simmer for 5-7 minutes or until slightly thickened. Remove from heat and stir in parmesan cheese and a pinch of nutmeg. Season with ½ teaspoon salt & ½ teaspoon pepper (or to taste).
  7. Stir in the chicken with any juices and toss with the cooked fettuccine adding additional pasta water if needed.
  8. Garnish with additional parmesan cheese and parsley if desired.

Notes

  • Use full-fat cream, lighter versions don't thicken well in this recipe. 
  • Shred your own Parmesan. Pre-shredded cheese works but doesn't melt as smoothly.
  • Ensure butter and garlic don't brown, just cook it enough to become fragrant.
  • Remove the sauce from the heat before you stir in the cheese. If cheese is overheated/boiled it can separate.
  • Cook the pasta al dente (firm) and reserve pasta water to change the consistency of the sauce if needed.
  • A pinch is about 1/16th of a teaspoon. Use your index finger and thumb to squeeze a little bit out of the spice jar. 

Nutrition Information

Show Details
Calories 1067 (53%) Carbohydrates 65g (22%) Protein 52g (104%) Fat 66g (102%) Saturated Fat 38g (190%) Polyunsaturated Fat 4g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 308mg (103%) Sodium 887mg (37%) Potassium 778mg (22%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2621IU (52%) Vitamin C 2mg (2%) Calcium 548mg (55%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1067 kcal

% Daily Value*

Calories 1067 53%
Carbohydrates 65g 22%
Protein 52g 104%
Fat 66g 102%
Saturated Fat 38g 190%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 308mg 103%
Sodium 887mg 37%
Potassium 778mg 17%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 2621IU 52%
Vitamin C 2mg 2%
Calcium 548mg 55%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

264 reviews
Excellent

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