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Chicken Alfredo Recipe: My Favorite Dinner Idea for Any Night
Chicken Alfredo is Italian-American comfort food at its finest. Silky fettuccine coated in a luscious garlic-parmesan cream sauce, topped with juicy chicken. It’s indulgent yet simple, making it the ultimate weeknight dinner or date-night delight.This recipe delivers restaurant-quality flavor right into your own kitchen. No reservations are needed.
Ingredients
Method
Cook the Pasta:
- Boil fettuccine in salted water until al dente. Reserve ½ cup of pasta water; drain the rest.
Cook the Chicken:
- Season the chicken with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium heat. Cook chicken 6–7 minutes per side, until golden and cooked through (165°F / 74°C).
- Slice and set aside.
Make the Alfredo Sauce:
- In the same pan, melt butter and sauté garlic for 30 seconds.
- Add heavy cream and milk; simmer 3–4 minutes until slightly thickened.
- Whisk in Parmesan cheese until melted and smooth. Season with salt and pepper.
Combine & Serve:
- Add the fettuccine to the sauce, toss gently, and add a splash of reserved pasta water if needed.
- Top with the sliced chicken and garnish with parsley.
Pro Tip: Use freshly grated Parmesan when pre-shredded cheese doesn't melt as smoothly.
Video
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat gently with a splash of milk or cream.
- Use whole-wheat pasta or zoodles for a lighter version.
- Substitute chicken for shrimp, salmon, or tofu for variety.
- Freeze the sauce separately for quick future meals
Serving Suggestions
- Serve with garlic bread and a side of Caesar salad.
- Add a sprinkle of red pepper flakes for a subtle heat.
- Pair with white wine like Chardonnay or Pinot Grigio.
- Garnish with fresh parsley or basil for a restaurant finish.
Serving Suggestions
- Pair it with garlic bread or a green salad for a complete meal.
- Serve with sparkling lemonade or light white wine for dinner.
- Great for meal prep. Reheat gently with a splash of milk.
Tips for the Best Chicken Alfredo Recipe
- Use room-temperature cream; it blends better with butter and cheese.
- Don’t overheat the sauce, or the cream may separate.
- Add pasta water gradually for the perfect silky texture.
- Avoid store-bought Alfredo sauce. Homemade always wins!
- Rest chicken before slicing to retain its juiciness.
Nutrition (per serving)
- Calories 640 kcal
- Protein 38 g
- Carbohydrates 48 g
- Fat 30 g
- Fiber 2 g
- Sugar 3 g
FAQS
Q1: Can I make chicken Alfredo without heavy cream?
Yes, you can use half milk and half cream or even whole milk with a little butter. The sauce stays creamy but light.
Q2: What pasta works best for Alfredo?
Fettuccine is the classic pick, but linguine or penne also soak up the sauce nicely.
Q3: How can I make chicken Alfredo healthy?
Use grilled chicken, less cheese, and low-fat milk instead of cream. Add spinach or broccoli for extra fiber.
Q4: Can I reheat chicken Alfredo?
Yes. Warm it gently on a low heat and stir in a splash of milk to bring back the creamy texture.
Q5: What goes well with chicken Alfredo?
Garlic bread, a green salad, or steamed veggies balance the rich sauce perfectly.
