5.0 from 264 votes
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 1067 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.