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Easy Chicken Alfredo Recipe

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★★★★★

5 from 118 reviews

This Easy Chicken Alfredo recipe features tender chicken cooked to perfection and tossed in a rich, creamy homemade Alfredo sauce made with butter, garlic, half and half, and Parmesan cheese. Served over classic fettuccine pasta, this comforting and satisfying dish is perfect for a quick weeknight dinner or a cozy meal any time of year.

Ingredients

Scale

Chicken

  • 1 pound boneless skinless chicken breast (diced into 1-inch cubes or whole)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon minced garlic (about 1 clove)

Pasta

  • 1/2 pound fettuccine

Alfredo Sauce

  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups half and half
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon salt (or to taste)
  • 2 cups grated Parmesan cheese

Garnish

  • 1 tablespoon chopped fresh parsley

Instructions

  1. Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. If using whole chicken breasts, cook them for approximately 5 to 7 minutes per side depending on size and thickness. Season with 1 teaspoon salt and 1 teaspoon black pepper, adding 1 teaspoon minced garlic during the last few minutes of cooking. If using diced chicken, add it to the skillet, sprinkle with salt, pepper, and minced garlic, and cook until golden brown, about 6-8 minutes. Once cooked, remove the chicken from the skillet and lower heat to low.
  2. Cook the Pasta: Meanwhile, prepare 1/2 pound fettuccine according to package directions. Reserve some pasta water to thin the sauce if needed.
  3. Make the Sauce Base: In the same skillet, melt 1/4 cup salted butter over low heat. Stir in 1/4 cup all-purpose flour, increase heat to medium, and whisk continuously until the mixture turns a light golden color, about 2 minutes.
  4. Add Liquids and Seasoning: Gradually whisk in 2 1/2 cups half and half, followed by 1 teaspoon granulated garlic and 1/2 teaspoon salt. Bring the mixture to a simmer while whisking continuously.
  5. Melt the Cheese: Once the sauce begins to simmer, stir in 2 cups grated Parmesan cheese until fully melted and smooth.
  6. Combine Chicken and Sauce: Return the cooked chicken to the sauce and let it simmer for 2 more minutes. If the chicken breasts are whole, slice them before returning to the sauce. Adjust sauce consistency with additional half and half or reserved pasta water if desired.
  7. Serve: Serve the creamy chicken Alfredo sauce over the cooked fettuccine pasta. Garnish with additional grated Parmesan cheese and freshly chopped parsley.

Notes

  • You can use either whole or diced chicken breasts depending on your preference.
  • Reserve pasta water to thin out the Alfredo sauce if it becomes too thick.
  • For a richer sauce, you may substitute heavy cream for half and half.
  • Make sure to continuously whisk the sauce to avoid lumps and ensure smooth texture.
  • Freshly grated Parmesan provides better flavor and texture than pre-grated cheese.
  • This recipe can be adjusted for gluten-free pasta and butter substitutes to accommodate dietary needs.

Keywords: chicken alfredo, creamy chicken pasta, easy chicken dinner, fettuccine alfredo, homemade alfredo sauce

Find it online: https://thefoodrecipe.com/easy-chicken-alfredo-recipe/