Okay, friends, gather ’round because I’m about to share a recipe that’s been an staple in my family for many years. Chicken Alfredo Pasta. This isn’t your average pasta dish. Is it easy to make this creamy, comforting soup? Think of it as the pasta equivalent of a warm hug. What is chicken Alfredo pasta? Is there a quicker and creamier solution for What is the kind of dish that makes everyone happy and it’s so good even the pickiest eaters can enjoy it. Will gobble it up. My son loves noodles but he can’t stand it. What is the best way to make it?
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What is Chicken Alfredo Pasta?
Chicken Alfredo Pasta is a celebration of simplicity and rich flavor. It’s essentially pasta, usually fettuccine, tossed in a creamy Alfredo sauce made with butter, heavy cream, and smoked salmon. What are the ingredients in this recipe? Cream, Parmesan cheese What is the ultimate comfort food? What are some of the best ways to elevate chicken? What is essentially a hug in the bowl? “Alfredo” comes from Alfredo di Lelio, an Italian restaurateur who created the dish in 1851. So, you’re basically experiencing a little piece of Italian history with every bite!
Why you’ll love this recipe?
Oh, where do I even begin? There are so many reasons to adore this Chicken Alfredo Pasta! What I love most is how incredibly flavorful it is. The creamy sauce, infused with garlic and Parmesan, is just divine. Then you add the perfectly cooked chicken, and *chef’s kiss* it’s magic. It’s so easy, you won’t believe it. Seriously, even on those nights when I’m exhausted, I can whip this up in under 30 minutes. It’s also cost-effective. You probably already have most of the ingredients in your pantry. And if you don’t, they’re all relatively inexpensive. It’s incredibly versatile. You can add different vegetables, spices, or even swap out the chicken for shrimp! If you’re a fan of creamy pasta dishes like carbonara or cacio e pepe, you’ll absolutely fall in love with this. But unlike those, Chicken Alfredo brings in a lovely element of protein with the chicken. Seriously, the versatility is just another reason why I keep this in my recipe rotation!
How do I make Alfredo Pasta?
Quick Overview
How do I make Alfredo Pasta? How do you cook pasta and chicken? How do you make Alfredo sauce? What do you serve hot? Is it so easy to cook that even a novice cook can do it? Is it like you spent hours slaving away in the kitchen? What is a weeknight lifesaver?
Ingredients
For the Chicken:
* 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. I prefer using chicken breasts, but you can also use chicken thighs if you prefer dark meat.
* 1 tablespoon olive oil. Use a good quality Olive oil here, since it really helps with flavor.
* 1 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
For the Pasta:
* 1 pound fettuccine pasta. What pasta do you use for Alfredo? I’ve made it with penne, spaghetti, and even rotini and it’s always delicious.
* 6 quarts water
* 2 tablespoons salt
What is the Alfredo sauce?
* 1/2 cup (1 stick) unsalted butter. Real butter is key here! Don’t skimp on the quality!
* 4 cloves garlic, minced. I love garlic so I sometimes add a bit more! If you’re in a pinch, you can also use garlic powder. Fresh garlic is always best.
* 2 cups heavy cream. Heavy cream is what makes the sauce so rich and decadent. Can you use half-and-half?
* 1 cup grated Parmesan cheese, plus more for serving. Freshly Grated is a must! Why doesn’t the pre-shredded stuff melt as well?
* 1/4 teaspoon salt. Seasoning is key! Don’t be afraid to add more salt to taste.
* 1/4 teaspoon black pepper. Freshly ground pepper adds a nice little kick.
How do I get step
Step 1: Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Remove from heat and set aside. Add the chicken and season with garlic powder, paprika, salt, and pepper. Cook until the chicken is cooked through and slightly browned, about 5-7 minutes. Set aside.
Step 2: Cook the Pasta
While the chicken is cooking, bring a large pot of salted water to boil. Add the fettuccine pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of pasta water. If you need to adjust the consistency of the sauce, you might need it later.
Step 3: Make the Alfredo Sauce
While pasta is cooking, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. How do you burn garlic?
Step 4: Add Cream and Cheese
Pour in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for about 5 minutes, or until the cream has thickened slightly. Stir in Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
Step 5: Combine
Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. I always do this, it’s the best way to get perfect creaminess.
Step 6: Add Chicken and Serve
Add the cooked chicken to the pasta and sauce. Toss to combine. Serve immediately, garnished with Parmesan cheese and freshly ground black pepper, if desired.
What should I serve it with?
Chicken Alfredo Pasta is a complete meal on its own, but if you want to make it scrumptious, here are some ideas.
What is a simple weeknight dinner?What are some good side dishes to serve with garlic bread and green salad?
For a More Elegant Meal: Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc. Add a side of roasted asparagus or broccoli.
For a Cozy Night In:Serve it with a warm bowl of tomato soup and crusty baguette for dipping. I like to make a big pot of this when the weather gets colder!
For a Party:What are the best potluck favors to bring with you? Is it safe to cook in a slow cooker?
My kids love garlic bread and I make a whole loaf every time! Is it also good with roasted vegetables – the freshness complements the richness of the dish. If you are making this for a party, I’d suggest serving it buffet-style so everyone can enjoy it. How can I learn at my own pace
How do I make Alfredo Pasta?
What are some insider secrets to make chicken Alfredo Pasta truly exceptional?
Chicken Prep: Don’t overcrowd the pan when cooking the chicken. Cook it in batches if necessary, to ensure it gets a nice sear. It will help the chicken retain its juices.
Pasta Choice: While fettuccine is traditional, feel free to experiment with other pasta shapes like linguine, penne, or even rigatoni. Each shape will offer a slightly different texture and sauce-to-pasta ratio.
Garlic Magic: Be careful not to burn the garlic when making the Alfredo sauce. Burnt garlic will make the sauce bitter. Cook it over low heat until it’s fragrant, but not browned.
Cheese Quality: Use freshly grated Parmesan cheese for the best flavor and melting. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
Sauce Consistency: If the Alfredo sauce is too thick, add a little bit of the reserved pasta water to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.
Cream Choice: While heavy cream is traditional, you can use half-and-half for a lighter sauce. Just be aware that it won’t be as thick or rich.
Seasoning is Key: Don’t be afraid to season the sauce generously with salt and pepper. Taste as you go and adjust the seasoning to your liking. Remember, salt brings out the flavors!
Don’t Overcook the Pasta: Be sure to cook the pasta al dente, meaning it should be slightly firm to the bite. Overcooked pasta will become mushy in the sauce.
One time, I was in a rush and accidentally used salted butter. Let me tell you, that was a mistake! The sauce was way too salty. Now, I always double-check that I’m using unsalted butter. I’ve also tried adding a pinch of nutmeg to the sauce, and it adds a subtle warmth that’s really lovely. Feel free to experiment!
Storing and Reheating Tips
So, you’ve made a delicious batch of Chicken Alfredo Pasta, but you have leftovers? No problem! Here’s how to store and reheat it to maintain its creamy goodness:
Room Temperature: I would not recommend leaving this dish at room temperature for more than two hours, especially with the cream in the sauce.
Refrigerator Storage: Store the Chicken Alfredo Pasta in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before storing it, otherwise condensation will form. I prefer using glass containers, as they help keep the food fresh for longer.
Freezer Instructions: While you can freeze Chicken Alfredo Pasta, the sauce may separate slightly when thawed. To minimize this, let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. When thawing, place it in the refrigerator overnight.
Reheating: To reheat, you can use the microwave or the stovetop. For the microwave, heat it in 1-minute intervals, stirring in between, until heated through. For the stovetop, add a splash of milk or cream to the pasta while reheating to help restore the creamy texture. Heat over medium-low heat, stirring frequently, until heated through.
It’s important to note that the glaze can sometimes get a little bit clumpy after being stored, so make sure to stir it well before serving. Also, if you’re planning on freezing this, I would recommend holding off on adding the glaze until after you thaw and reheat it.
Frequently Asked Questions
Final Thoughts
So there you have it, folks! My go-to Chicken Alfredo Pasta recipe. It’s creamy, comforting, and surprisingly easy to make. This recipe is worth a try because it’s a crowd-pleaser and a weeknight lifesaver. It’s the perfect way to satisfy those pasta cravings without spending hours in the kitchen. If you love this recipe, be sure to check out my other pasta dishes, like my creamy tomato pasta or my shrimp scampi. Seriously, both are amazing. Happy cooking, everyone! I can’t wait to hear how yours turns out! Don’t forget to leave a comment and let me know what you think. And if you try any variations, please share them with me – I’m always looking for new ideas!
Creamy Chicken Alfredo Pasta
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts about 1.5-2 lbs total
- 2 tablespoons olive oil
- 12 tablespoons salted butter high quality
- 6 cloves garlic minced
- 4 tablespoons all-purpose flour
- 6 cups half-and-half or 3 cups milk + 3 cups heavy cream
- 1.5 cups Parmesan cheese freshly grated
- 1 cup Romano cheese freshly grated
- 1.5 lbs Fettuccine pasta
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Slice each chicken breast horizontally into 2-3 thinner cutlets. Pat the cutlets dry with paper towels and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until a golden-brown crust develops and the chicken is cooked through. Remove the chicken from the skillet and set aside to rest.
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta water. Drain the pasta.
- In the same skillet used for the chicken, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.
- Whisk in the flour to create a smooth roux. Cook for 1-2 minutes, stirring constantly.
- Gradually pour in the half-and-half, whisking continuously to prevent lumps.
- Bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer for 5-7 minutes until slightly thickened.
- Remove the skillet from the heat. Stir in the freshly grated Parmesan and Romano cheeses until melted and smooth. Season with salt and pepper to taste.
- Add the drained pasta to the skillet with the Alfredo sauce. Toss to coat, using reserved pasta water to adjust the sauce consistency.
- Add the sliced chicken back to the skillet and toss gently. Heat through for 1-2 minutes.
- Garnish with freshly chopped parsley and serve immediately.
