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Homemade Chicken Alfredo recipe image

Chicken Alfredo

This Chicken Alfredo is a creamy delight! Tender chicken, rich sauce, and fettuccine come together for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Alfredo:
  • 3 tablespoons olive oil
  • 2 cloves garlic (finely minced)
  • 1 small shallot (peeled and diced)
  • 1.5 cups heavy whipping cream
  • 1 cup grated Parmigiano Reggiano
  • 1 pound fettuccine pasta
  • Coarse salt and freshly cracked pepper to taste
  • Pasta water to adjust sauce consistency

Equipment

  • Large Pot
  • Skillet or sauté pan
  • Wooden spoon or spatula
  • Meat Thermometer
  • Colander

Method
 

Instructions:
  1. Step 1: Prepare Your Ingredients: Start by gathering all your ingredients. Dice the shallot, mince the garlic, and ensure your chicken breasts are thawed and ready to go.
  2. Step 2: Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts generously with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F. Remove the chicken from the skillet and let it rest for a few minutes.
  3. Step 3: Sauté Aromatics: In the same skillet, add the minced garlic and diced shallot. Sauté for about 2-3 minutes until fragrant and translucent, being careful not to burn the garlic.
  4. Step 4: Make the Alfredo Sauce: Pour in the heavy whipping cream and stir to combine with the garlic and shallot mixture. Allow it to simmer gently for about 5 minutes, stirring occasionally. Add the grated Parmigiano Reggiano and mix until melted and smooth. If the sauce is too thick, you can add a splash of pasta water to reach your desired consistency.
  5. Step 5: Cook the Fettuccine: Meanwhile, cook the fettuccine according to package instructions in a large pot of salted boiling water. Reserve about a cup of the pasta water before draining the fettuccine.
  6. Step 6: Combine Everything: Slice the cooked chicken into strips. Add the drained fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta thoroughly. If the sauce seems too thick, gradually add some reserved pasta water until it reaches your preferred consistency. Add the sliced chicken on top and give it a gentle toss.
  7. Step 7: Serve and Enjoy: Plate the Chicken Alfredo and garnish with additional Parmigiano Reggiano and a sprinkle of freshly cracked pepper. Enjoy this creamy, dreamy dish with your favorite side salad or garlic bread!

Notes

  • For a light touch, add steamed broccoli or sautéed spinach in warm weather.
  • Incorporate sun-dried tomatoes for a burst of flavor in cool weather.
  • Top with fresh basil or parsley for added freshness year-round.