Homemade Chicken Alfredo
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
1067 kcal
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Course
Main Course, Dinner
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Cuisine
American
Homemade Chicken Alfredo
Description
This Homemade Chicken Alfredo features perfectly cooked fettuccine tossed with bite-sized chicken breast pieces seasoned with Cajun or Italian spices. The Alfredo sauce is made by gently cooking butter and minced garlic, then simmering heavy cream until it thickens slightly. Parmesan cheese and a pinch of nutmeg are stirred in off the heat to create a smooth, creamy sauce that coats the pasta and chicken evenly.
The cooking method ensures the chicken remains juicy while the sauce achieves a delicate thickness without separating. The garlic butter base contributes a subtle savory note, balanced by the sharpness of Parmesan and warmth from nutmeg.
Serve this dish immediately after tossing to enjoy the creamy sauce at its best. Garnish with fresh parsley and additional Parmesan for color and flavor enhancement. Reserve some pasta water during cooking to adjust sauce consistency if needed.
Ingredients
- 12 ounces Fettuccine pasta
- 2 chicken breast 5 ounces each, boneless skinless
- 2 teaspoons Cajun seasoning or 1 teaspoon Italian seasoning plus ¼ teaspoon Kosher salt
- 1 tablespoon olive oil
- parsley for garnish, chopped, fresh
For the Alfredo Sauce
- 5 tablespoons butter divided
- 2 cloves garlic minced
- 1 ½ cups heavy whipping cream
- 1 ½ cups Parmesan Cheese divided, additional for garnish, grated
- 1 pinch ground nutmeg
- salt
- black pepper
Instructions
- 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.
- Meanwhile, cut the chicken into bite sized pieces and season with the cajun seasoning.
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Add chicken to the pan and cook until no pink remains, stirring occasionally, about 5-7 minutes. Remove from the pan and set aside.
- 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.
- 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).
- Stir in the chicken with any juices and toss with the cooked fettuccine adding additional pasta water if needed.
- Garnish with additional parmesan cheese and parsley if desired.
Notes
- Use full-fat heavy cream for best thickening; lighter creams may not produce the same texture.
- Freshly grated Parmesan melts best; pre-shredded cheese may not create as smooth a sauce.
- Cook garlic just until fragrant to avoid browning, which can affect flavor.
- Add Parmesan off the heat to prevent sauce from separating.
- Cook pasta al dente and reserve some pasta water to adjust sauce thickness.
- A pinch of nutmeg is about 1/16 teaspoon; adjust carefully for subtle flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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