Chicken Alfredo Recipes

This easy Chicken Alfredo recipe includes golden pan-fried seasoned chicken breasts and tender noodles, coated in the most dreamy cream sauce ever. A showstopper meal and it’s all done in just over 30 minutes!

Looking for other easy creamy pasta dishes? You will love our Shrimp Alfredo, Spaghetti Carbonara, and Chicken Tetrazzini.

Talk about comfort food! Mama Mia, you guys. We put our amazing Homemade Alfredo Sauce to perfect use in this Chicken Alfredo recipe. Wonderfully seasoned chicken with a crispy golden exterior, on top of tender pasta that’s coated with a velvety garlic and Parmesan cream sauce. What’s more, it looks and tastes like a gourmet meal, but it’s incredibly easy to make. Trust me, your entire family will love it!

For Chicken Alfredo Pasta, you have 3 main components, all of which are delicious on their own and even more amazing once combined:

This dish comes together fast, so have everything ready to go. Here’s a summary: *Don’t miss the complete printable recipe and video tutorial below.

Make Ahead: Chicken Alfredo is ideally made and served right away, however the chicken can be cooked up to 1 day in advance. I don’t recommend making the sauce ahead of time.Leftovers: Any leftovers should be stored in an airtight container in the refrigerator. It will keep up to 3 days.How to reheat Chicken Alfredo: Reheat on the stovetop, gently over low heat until it’s incorporated again, keeping in mind the sauce will probably separate.

With chicken, pasta, and a cream sauce, this is high calorie, indulgent, and filling! But the following are great Alfredo side dishes:

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Chicken Alfredo

This easy Chicken Alfredo recipe includes golden pan-fried chicken breasts and tender noodles, coated in the most dreamy cream sauce ever!

Prep: 15min

Total: 33min

Serving Size: 1 serving

Nutrition Facts: calories 919 kcal, Carbohydrate 45 g, Protein 39 g, Fat 65 g, Saturated Fat 37 g, Trans Fat 1 g, Cholesterol 280 mg, Sodium 1179 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 16 ounces dry fettuccine pasta
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 1/2 cup butter (, cut into large cubes or slices)
• 2 cups heavy whipping cream
• 1 clove garlic (, minced)
• 3/4 teaspoon garlic powder
• 3/4 teaspoon Italian Seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups freshly grated Parmesan cheese

Instruction:

1. Make the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually 10 minutes. Reserve 1/2 cup of the cooking water, then drain well. Set aside.
2. Make the chicken: Season chicken breasts with the Italian seasoning, salt, and pepper.
3. Warm the olive oil over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown. Flip over and add in 1 tablespoon of butter between them, picking up the pan to give it a gentle swirl to distribute. Continue cooking for another 5-7 minutes (or an internal temperature reaches 165 degrees F.)
4. Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.
5. Make the Alfredo sauce: In the same pan, over medium-low heat, add the butter and cream; whisk until butter has melted.
6. Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
7. Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
8. Stir in the parmesan cheese just until melted and the sauce is smooth. (If the sauce ends up too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.)
9. Assemble: Take sauce off the heat and immediately toss with the cooked fettuccine noodles.
10. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

Chicken Alfredo

Oh, chicken alfredo: It’s the classic pasta we just can’t seem to get enough of. No need to buy jarred sauce—making alfredo from scratch is actually so easy.

Prep: 10min

Total: 30min

Yield: 4 serving(s)

Nutrition Facts: calories 759 Calories, Fat 35 g, Saturated Fat 17 g, Trans Fat 0 g, Cholesterol 174 mg, Sodium 1059 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 7 g, Protein 57 g

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 2 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 1/2 c. whole milk
• 1 1/2 c. low-sodium chicken broth
• 2 cloves garlic, minced
• 8 oz. fettuccine
• 1/2 c. heavy cream
• 1 c. freshly grated Parmesan
• Freshly chopped parsley, for garnish

Chicken Fettuccine Alfredo

Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits.

Total: 0 25min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1298, Fat 90g, Saturated Fat 53g, Carbohydrate 69g, Fiber 3g, Sugar 6g, Protein 53g, Cholesterol 324mg, Sodium 883mg

Ingredients:

• Kosher salt and freshly ground black pepper
• 12 ounces fettuccine
• Olive oil, for tossing
• 12 ounces boneless, skinless chicken breast (about 2)
• 1 stick (8 tablespoons) unsalted butter
• 2 cups heavy cream
• 2 pinches freshly grated nutmeg
• 1 1/2 cups freshly grated Parmigiano-Reggiano

Instruction:

1. Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
2. Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
3. Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
4. Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
5. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

Making Chicken Alfredo Faster Than A Restaurant | But Faster

FAQ

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