Chicken Alfredo Pasta Recipe

Indulge in this rich and creamy Chicken Alfredo Pasta recipe, a restaurant-quality dish you can easily make at home. Featuring tender, juicy chicken, perfectly cooked fettuccine, and a decadent homemade Alfredo sauce made with Parmesan and Romano cheeses, this classic comfort food is perfect for family dinners or special occasions. With tips for customization, variations, and serving suggestions, this recipe ensures a delicious meal every time. Whether you’re a pasta lover or looking for an easy dinner idea, this Chicken Alfredo Pasta is a must-try favorite!

Ingredients

For the Chicken:

• 1 large boneless, skinless chicken breast (or 2 small, about ¾-1 lb.)
• Salt and black pepper, to taste
• 1 tablespoon olive oil

For the Alfredo Sauce:

• 6 tablespoons high-quality salted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups half-and-half (equal parts cream and milk)
• ¾ cup Parmesan cheese, grated
• ½ cup Romano cheese, grated
• Salt and black pepper, to taste

For the Pasta:

• ¾ lb. fettuccine (see notes)

Garnish:

• Fresh parsley, chopped

Instructions

Pro Tip: Reserve 1 cup of pasta water after cooking the pasta. Use it to adjust the sauce consistency if it becomes too thick or to refresh leftovers during reheating.

1. Prep Ingredients: Measure out all ingredients before starting. Begin heating a large pot of salted water for the pasta.
2. Cook the Chicken:
   • Slice the chicken breast lengthwise into 2-3 thinner pieces. Pat dry and season both sides with salt and pepper.
   • Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and let rest for 10 minutes before slicing into strips. Leave most of the flavorful drippings (fond) in the skillet but discard any burnt bits.
3. Cook the Pasta:
   • Boil the fettuccine according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
4. Prepare the Alfredo Sauce:
   • In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
   • Whisk in the flour and cook for 1-2 minutes, stirring continuously, to form a roux.
   • Gradually add the half-and-half in small splashes, whisking constantly to avoid lumps.
   • Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the sauce to thicken slowly, stirring occasionally, while the pasta finishes cooking.
5. Finish the Sauce:
   • Over low heat, slowly stir in the grated Parmesan and Romano cheeses. Mix until fully melted and smooth. Taste and adjust with salt and pepper if needed.
6. Combine and Serve:
   • Add the drained fettuccine to the skillet and toss to coat in the sauce. Allow the pasta to absorb the sauce, thickening it further.
   • Return the sliced chicken to the skillet and toss gently to combine. Heat for 1-2 minutes until warmed through.
   • Garnish with fresh parsley and serve immediately. Enjoy!

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Why You’ll Love This Recipe

• Rich and Creamy Flavor: The homemade Alfredo sauce is buttery, cheesy, and irresistibly creamy.
• Restaurant-Quality Meal: Impress your family or guests with this elegant yet simple dish.
• Customizable: Easy to adapt with your favorite add-ins like vegetables or other proteins.
• Comfort Food Classic: Perfect for cozy dinners or special occasions.

Tips

• Pasta Water: Always reserve some pasta water; it’s the secret to achieving the perfect sauce consistency.
• Cheese Quality: Use freshly grated cheese for the best flavor and a smooth sauce. Pre-shredded cheese may not melt as well.
• Avoid Overheating: Keep the heat low when adding cheese to prevent it from clumping.
• Time Management: Cook the chicken first, then prepare the sauce while the pasta boils to save time.

Variations and Substitutions

• Protein Options: Substitute chicken with shrimp, scallops, or even grilled vegetables for a vegetarian version.
• Cheese Swaps: Use Pecorino Romano or Gruyère for a different flavor.
• Low-Fat Option: Replace half-and-half with a mixture of milk and light cream.
• Gluten-Free: Use gluten-free fettuccine and substitute the flour with a gluten-free alternative like cornstarch.

FAQs

Can I make this dish ahead of time?
The sauce is best served fresh, but you can prep the chicken and cook the pasta in advance. Reheat the sauce gently over low heat with a splash of pasta water if needed.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a bit of reserved pasta water to refresh the sauce.

What vegetables can I add?
Steamed broccoli, peas, or sautéed mushrooms make excellent additions.

Serving Suggestions

• Serve with a side of garlic bread or a fresh Caesar salad.
• Pair with a crisp white wine like Chardonnay or Sauvignon Blanc for a complete meal.
• Add a sprinkle of red pepper flakes for a touch of heat.