Chicken Alfredo Pasta
This Chicken Alfredo Pasta recipe is easy to make with tender, juicy chicken and a rich, creamy homemade Alfredo sauce. It's a restaurant-quality dinner made with simple ingredients!
Servings: 6 people
Calories: 637kcal
Ingredients
- 1 large boneless/skinless chicken breast or 2 small. About ¾-1 lb.
- 6 tablespoons salted butter high quality
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 3 cups half and half (half cream/half milk)
- ¾ cup Parmesan cheese grated
- ½ cup Romano cheese grated
- Salt and black pepper to taste
- ¾ lb. Fettuccine see notes
- Fresh parsley to garnish
Instructions
- Pro Tip: Reserve 1 cup of pasta water after the pasta is done cooking. This will give you full control over the consistency of the sauce at the end. A little splash can help if it becomes too thick. It's also helpful to have on hand if you are reheating leftovers.
- Measure out ingredients before beginning. Begin heating a pot of salted water for the pasta.
- Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with salt and pepper. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into strips.
- Boil the pasta according to package instructions, then drain. Prepare the sauce while the pasta boils.
- Melt the butter over medium heat in in the same skillet that you used to cook the chicken. Add the garlic and cook for one minute.
- Whisk in the flour and cook for 1-2 minutes, stirring continuously.
- Add the half and half in small splashes, stirring continuously.
- Bring to a gentle bubble, then reduce heat to low. Let it simmer while the pasta finishes cooking. Stir occasionally, it will continue to thicken as it simmers.
- Slowly stir the grated cheese into the sauce. (*Be sure to do this over low heat.*) Taste and season with salt/pepper if desired.
- Add the drained pasta and toss until well incorporated.
- Add the chicken back and toss to combine. Allow it to heat back through for 1-2 minutes. Garnish with chopped parsley and serve!
Notes
Pro Tips
Storage/Reheating
- Grate the cheese from a wedge. Freshly grated cheese melts more smoothly and has better flavor than packaged grated cheese, which often contains anti-caking agents.
- Keep the heat low when adding the cheese. If the sauce is too hot, the cheese can become grainy and the sauce may separate. Add the cheese gradually, stirring until smooth.
- My favorite cheeses: I use Belgioioso Parmesan and Romano cheese for the best flavor. You can also use all Parmesan if preferred.
- Half-and-half: This is a combination of milk and cream. You can substitute 1½ cups of milk and 1½ cups of heavy cream for the 3 cups of half-and-half.
- Use high-quality butter. It makes a difference in the flavor of the sauce! I use Land O' Lakes salted butter.
- Reserve some pasta water. Save about 1 cup before draining the pasta. If the sauce becomes too thick, add a splash at a time until it reaches your desired consistency.
- Optional seasonings: For a hint of herbs, add ½ teaspoon each of dried basil, oregano, and parsley when adding the half-and-half.
- Optional additions: Roasted broccoli, spinach, mushrooms, and cherry tomatoes make delicious additions. I recommend sautéing mushrooms separately and stirring them into the sauce at the end.
- For a crunchy topping: Toast panko breadcrumbs in melted butter until golden brown, then sprinkle them over the finished pasta just before serving!
- Alfredo lovers: Be sure to try my Shrimp Alfredo, Chicken Alfredo Bake, and Olive Garden Alfredo Sauce!
Storage/Reheating
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Frozen Alfredo sauce should be thawed overnight in the fridge before heating.
- I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
- If the sauce is too thick when reheated, add a splash of milk or chicken broth to thin it out.
- The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition
Calories: 637kcal | Carbohydrates: 50g | Protein: 31g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 561mg | Potassium: 550mg | Fiber: 2g | Sugar: 6g | Vitamin A: 973IU | Vitamin C: 2mg | Calcium: 358mg | Iron: 2mg
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