I can say that when it comes to indulgent comfort foods, I cannot believe I have to say that there is anything that is more delicious than Chicken Alfredo.
You know, when it comes to a big pile of carby pasta, topped with creamy, rich sauce and juicy strips of seared chicken, can you say no?
It is a rhetorical question, but after knowing how easy it is to make this at home, I know it will become a favorite special occasion meal that I will be reaching for.
We often find it to be a special occasion in our house when just making it through to the end of the week is a significant achievement.
A dish that Apronese believes many people want to try as soon as they hear the name, right?
What Can I Substitute for the Heavy Cream?
Authentic Alfredo does not use any heavy cream in the sauce. However, in this American Alfredo, heavy cream is used in the sauce.
It is this heavy cream that enables the Parmesan to melt in smoothly instead of clumping or sticking to the bottom of the pan as it would with authentic Alfredo.
The other dairy products and dairy substitutes I would suggest that you do not use in place of the heavy cream because they contain too much water for the cheese to melt properly into the sauce.
Parmesan Grated Vs Fresh
If you’re cooking on a budget here, I wanted to ensure that this recipe tastes great even if you use a less expensive Parmesan, even though freshly shredded Parmesan always trumps grated Parmesan from a can, so I took a step to make sure that this recipe still works.
The best way to make an Alfredo if you have time in your budget is to buy fresh Parmesan, but you can still make a delicious Alfredo even if you cannot afford it! Just know that you can still do it even if you have no room in your budget.
Chicken Alfredo Side Dishes
The delicate texture and fresh flavor of a simple side salad is perfect to accompany a heavy meal like this, as well as any heavy dish like this.
The delicate texture and fresh flavor of this simple side salad would perfectly complement the rich, creamy Alfredo sauce. And of course, a homemade garlic bread is a must for pasta night
What Are the Leftovers Like?
There is a tendency for this sauce to thicken up quite a bit as it cools, so you will definitely want to serve and enjoy this pasta right out of the skillet.
Because of the richness of this sauce, you definitely need to serve it at the very early stage of cooking. In spite of that, I would never turn down leftovers of something so delicious and creamy.
Just know that the texture will change slightly when reheated.
There is nothing quite like the taste of this Chicken Alfredo made with pasta soaked in one of the most rich and creamy sauces topped with juicy strips of chicken seared to perfection.
Prep Time: 5 mins/ Cook Time: 35 mins/ Total Time: 40 mins
- 2 boneless, skinless chicken breasts (about 1.3 lb. total) ($6.49)
- 2 tsp Italian seasoning ($0.20)
- 1 cup heavy cream ($1.25)
- 3/4 cup grated Parmesan ($1.08)
- 1 Tbsp cooking oil ($0.04)
- 2 Tbsp butter ($0.22)
- 4 cloves garlic, minced ($0.32)
- 1/4 tsp salt ($0.02)
- 1/4 tsp pepper ($0.02)
- 1 Tbsp chopped parsley (optional garnish) ($0.10)
- 8 oz fettuccine ($0.88)
- The chicken breasts should be seasoned with Italian seasoning and a pinch of salt on both sides.
- Using a large skillet over medium heat, add the cooking oil and swirl around the skillet so that the oil coats the whole surface. Add the chicken to the skillet and cook for about 7-8 minutes on each side, or until it is browned on the outside and cooked through.
- Turn the heat under the skillet down to medium-low and remove the chicken from the skillet to a plate.
- When the butter has melted into the skillet, add the minced garlic and stir until the salt and pepper have dissolved in the butter. Continue stirring until the garlic is cooked for about two minutes, as the browned bits from the bottom of the skillet dissolve in the butter and salt.
- The heavy cream should be added last to the pan, and whisked until all the browned bits have been dissolved and the cream has reached the desired temperature.
- As you wait for the cream to simmer, heat up a pot of water and add the fettuccine when the water has come to a rolling boil. Once the water has come to a rolling boil, add the pasta and cook until firm (about 7 minutes). Before draining the pasta, reserve about 1/2 cups of the starchy cooking water.
- When the cream has simmered in the skillet for a few minutes, stir in the grated Parmesan and continue stirring until all the Parmesan has melted into the sauce. Continue to stir and whisk until the sauce has begun to simmer. After a few minutes, the sauce should be simmering until it becomes slightly thick. To adjust the sauce, add salt and pepper as required.
- If the sauce becomes too thick, you may add a couple of tablespoons of the reserved pasta water and toss to combine with the sauce. The drained pasta should be added to the skillet with the cream sauce, along with a few tablespoons of the reserved pasta water.
- If desired, garnish the pasta with chopped parsley if you wish, before serving the chicken breast on top of the creamy pasta.
Serving: 1 serving ・ Calories: 756 kcal ・ Carbohydrates: 46 g ・ Protein: 47 g ・ Fat: 42 g ・ Sodium: 719 mg ・ Fiber: 2 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Are you a fan of Alfredo? You can also try our Shrimp Alfredo!
Chicken Alfredo: How to Make It – Step by Step Photos
A pinch of salt and two teaspoons of Italian Seasoning can be sprinkled over two boneless, skinless chicken breasts before they are cooked.
Heat a large skillet over medium. Once fully preheated, add 1 Tablespoon of cooking oil and swirl to coat the skillet.
Add the chicken breasts and cook on each side for 7-8 minutes, or until the chicken is well browned and cooked through. Remove the chicken to a clean plate.
Then, reduced the heat to medium-low, and added 2 tablespoons of butter and 4 cloves of minced garlic to the skillet, making sure that they were mixed together.
Cook the butter and garlic in a pan over medium heat for a few minutes, stirring continuously, until the butter and garlic melt, and the brown bits have dissolved as well.
In the skillet, add one cup of heavy cream to the pan and stir to combine it all. Increase the heat to medium high and stir, allowing the cream to simmer for about 5 minutes.
While the pasta is boiling, prepare a pot of water and add 8 ounces of pasta to the boiling water.
Once the water has reached a rolling boil, add the pasta and continue to boil until the pasta is tender.
When the pasta is finished cooking, reserve 1/2 cup of the starchy pasta water before draining it thoroughly.
The sauce should continue to simmer once the pasta is cooking, so that a simmer can be maintained throughout the process.
Once the cream has simmered for a few minutes, add 3/4 cups of Parmesan and continue to stir until the sauce comes back to a simmer again.
During the simmering process, the Parmesan will begin to melt, and the sauce will thicken slightly as we continue to cook it (3-5 minutes).
Once the sauce is thickened, add salt and pepper to taste, and continue to stir.
It may be necessary to add a small amount of pasta water if the sauce turns out to be thick or too dry, in which case you can add a few tablespoons of the reserved pasta water and stir to combine.
In the meantime, slice the chicken breasts and place them on top of the pasta, then serve. The chicken breasts can be garnished with fresh parsley, if you plan to do so.
Yes, everything about the chicken Alfredo Apronese has already been introduced to you, all that remains is for you to add the necessary spices and cook a delicious dish for the whole family this weekend.
The recipe can be changed to suit your family’s taste. Remember to let us know how you feel.