The Best Homemade Chicken Alfredo Recipe
Chicken Alfredo is a creamy, flavorful dish that feels like a gourmet experience but is simple enough for a weeknight meal. With tender chicken, al dente pasta, and a rich, velvety Parmesan sauce, this recipe is sure to become a family favorite.
Why You’ll Love This Recipe
- Quick and Easy: On the table in just 30 minutes.
- Customizable: Easily adapt with your favorite proteins or pasta.
- Better Than Restaurant-Quality: Fresh ingredients make all the difference.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 6 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Salt and black pepper to taste
For the Pasta:
- 12 ounces fettuccine (or your favorite pasta)
- Fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until just al dente, following the package instructions.
- Reserve 1/2 cup of pasta water, then drain the pasta and toss lightly with a drizzle of olive oil to prevent sticking.
2. Prepare the Chicken
- Slice the chicken breasts into thinner pieces for faster, even cooking.
- Rub the chicken with olive oil, Italian seasoning, paprika, salt, and pepper.
- Heat a large skillet over medium heat. Cook the chicken for 4-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove from the pan and let rest for 5 minutes before slicing into strips.
3. Make the Alfredo Sauce
- Using the same skillet, lower the heat and melt the butter. Add the minced garlic and sauté for 30 seconds, stirring frequently, until fragrant.
- Pour in the heavy cream and whisk until smooth. Bring the mixture to a gentle simmer, but do not boil.
- Stir in the Parmesan cheese, one handful at a time, whisking constantly until melted and the sauce is thickened. Add a pinch of nutmeg if desired.
- Season the sauce with salt and black pepper to taste.
4. Combine and Serve
- Add the cooked pasta to the skillet, tossing gently to coat each strand in the creamy sauce. If the sauce is too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.
- Return the sliced chicken to the pan and mix until everything is heated through.
- Garnish with fresh parsley and serve immediately.
Tips for Success
- Salt the Water Generously: Pasta absorbs flavor from salted water, enhancing the overall dish.
- Freshly Grate the Cheese: Pre-shredded cheese may not melt smoothly, so use a wedge of Parmesan for the best results.
- Don’t Overheat the Sauce: Keep the heat low to prevent the cream from curdling or the cheese from becoming grainy.
FAQs
Can I use a different pasta?
Absolutely! While fettuccine is traditional, spaghetti, linguine, or even penne work well.
What’s a good substitute for heavy cream?
Half-and-half can be used, but the sauce will be slightly thinner. For a dairy-free option, use coconut cream or cashew cream.
What else can I add to this recipe?
Broccoli, spinach, or sautéed mushrooms make great additions. You can also swap the chicken for shrimp or leave it out for a vegetarian version.
Storing and Reheating
Storage: Place leftovers in an airtight container and refrigerate for up to 4 days.
Reheating: Warm on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s creamy consistency.
Enjoy this creamy, homemade Chicken Alfredo—perfect for special occasions or as a comforting weeknight meal!
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