For years, my alfredo was tragic. I’m talking separated, oily sauce that looked like weird soup, or cheese that would instantly turn into a literal brick in the pan. It was the embarrassing dish I could never nail. This is the chicken alfredo recipe that finally, finally worked for me, and I have to write it down so I don’t forget the magic combination. It’s rich, it’s creamy, and the sauce actually sticks to the noodles. Imagine that.
The Simple Stuff You’ll Need
The list for this chicken alfredo recipe is short, and I bet you have most of it already. It’s less about a million ingredients and more about using the good stuff.
- For the Pasta and Chicken:
- A pound of fettuccine. Any brand you like.
- About 1.5 lbs of chicken breast, chopped up.
- A couple of glugs of olive oil.
- Salt and pepper. Don’t be shy.
- For the Sauce That Won’t Break On You:
- 6 tablespoons of good unsalted butter.
- 4 cloves of garlic, minced. I usually end up adding more.
- 2 cups of heavy cream.
- 121 cups of Parmesan. I am begging you, do not use the stuff in the green can. It has stuff in it to keep it from clumping in the container, which means it won’t melt right in your sauce. Get a real wedge. It matters.
- A tiny grating of nutmeg. It sounds weird, but it’s the secret.
- A small bunch of parsley, chopped.
How I Make It Happen
This is my whole process for how to make chicken alfredo from scratch so it comes out right every single time.
Step 1: Get the Chicken and Pasta Going
I get the big pasta pot filled with water and on the heat before I do anything else. Once it’s boiling, add a ton of salt. While that’s happening, I toss my chicken pieces with salt and pepper. Get your skillet hot over medium-high heat, add the oil, and cook the chicken until it’s browned and no longer pink inside. Scoop it out onto a plate and just let it hang out for a bit. Then get your fettuccine cooking in the boiling water.
Step 2: Start Building the Sauce
Lower the skillet heat to medium. Throw the butter in there. Once it’s melted, add the garlic. Just let them get to know each other for a minute, until your kitchen starts to smell incredible. Now, pour in the heavy cream, give it a stir, and let it gently bubble for a few minutes. You’ll see it get a little thicker.
Step 3: The Part That Changes Everything
Pay attention, because this is the step that took me years to figure out. The moment you’re ready for the cheese, kill the heat. I mean it. Turn the burner completely off. Take the pan off the heat entirely if you have an electric stove. NOW you can add the Parmesan. Add it in slowly, a bit at a time, whisking it in. If you add cheese to a bubbling hot pan, you’re heading straight to Clump City. I’ve been there. It’s a sad, sad place. Once the cheese is melted and smooth, stir in the nutmeg and a little more salt and pepper.
Step 4: The Big Finale
Okay, your pasta should be done. Before you drain it, use a mug to save some of that cloudy pasta water. It’s liquid gold. Drain the noodles and dump them right into the skillet with that gorgeous sauce. Throw the chicken back in too. Use tongs to toss it all together. See how it looks. If it seems too thick, add a tiny splash of that pasta water you saved. It’ll bring it all together perfectly.
Step 5: Put It In a Bowl!
That’s it. It all just comes together into this incredible bowl of pasta. Serve it up right away. Pile it high, throw the chopped parsley on top for some color and freshness. Done.
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So, Yeah… That’s My Secret
That’s the whole thing. It’s the meal my family goes quiet for, in a good way. It feels like a big, warm hug in a bowl, and it makes me feel like I can actually cook. I really hope this chicken alfredo recipe works out for you like it did for me. If you make it, I’d love to know, so drop a comment or something.
Chicken Alfredo Recipe
Finally, a chicken alfredo recipe that works. Get my secret for a rich, creamy, homemade sauce that never breaks and is pure comfort food.
Ingredients
- A box of fettuccine, about a pound.
- Around a pound and a half of boneless, skinless chicken breasts.
- A couple big glugs of olive oil.
- Plenty of salt and freshly cracked black pepper.
- 6 tablespoons of unsalted butter, which is most of a stick.
- 4 cloves of garlic, or more if you love it.
- Two cups of heavy cream.
- A cup and a half of Parmesan cheese, and I mean the real stuff you grate yourself from a block.
- Just a tiny pinch of nutmeg.
- A good handful of fresh parsley, all chopped up for the end.
Instructions
Step 1
First get a big pot of water boiling for the pasta. Salt it good. Then chop your chicken and season it up. Cook the chicken in a hot pan till its golden then just move it to a plate. Now throw your pasta in the water.
Step 2
In the same pan lower the heat and melt the butter. Add the garlic just for a minute you dont want it to burn. Then pour the cream in and let it simmer for a bit.
Step 3
Okay important part. Kill the heat. Take the pan off the burner. Now slowly stir in the parmesan until its all smooth and creamy. Add a little nutmeg and pepper.
Step 4
Pasta should be done. Save a cup of that pasta water. Drain the pasta and dump it right in the sauce with the chicken. Give it all a good toss.
Step 5
If it looks too thick just add a splash of the pasta water you saved. That's it. Serve it up hot with some parsley.
Notes
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 533Total Fat 46gSaturated Fat 28gTrans Fat 1gUnsaturated Fat 16gCholesterol 159mgSodium 309mgCarbohydrates 12gFiber 1gSugar 3gProtein 18g