Chicken alfredo is a creamy, irresistible pasta dish that has become a favorite comfort food for many But what exactly goes into this Italian-American classic? Here, we’ll explore the core components, common additions, and possible substitutions that make up this iconic recipe.
The Core Ingredients: The Keys to Authentic Chicken Alfredo
While variations abound, three key ingredients form the foundation of true chicken alfredo
Tender Chicken
Boneless, skinless chicken breast is most commonly used. The white meat is mild in flavor and cooks quickly either by grilling, pan-frying, baking or boiling. Chicken thighs can also be used for a richer, deeper chicken taste.
Creamy Alfredo Sauce
This is the heart of the dish. An authentic alfredo sauce contains just three ingredients:
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Butter – Unsalted butter provides a smooth, creamy texture and rich flavor.
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Heavy Cream – The higher fat content of heavy whipping cream gives the sauce body and a luxurious, velvety feel.
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Parmesan Cheese – Freshly grated parmesan adds a nutty, salty punch and enables the sauce to cling nicely to the pasta.
Ribbon Pasta
Long pasta shapes like fettuccine or linguine are traditional. Their flat, wide surfaces grab the decadent sauce in each bite.
Customize It: Variations for Different Tastes
While the classic trio delivers an indulgent experience, small tweaks can make chicken alfredo your own.
Boost Flavor
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Garlic – Sauteeing minced garlic in the butter adds depth.
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Herbs – Basil, oregano, thyme lend fresh herbaceous notes.
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Spices – Nutmeg or paprika subtly enhance the sauce.
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Vegetables – Onions, mushrooms, broccoli add texture.
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Protein – Shrimp or salmon swap nicely for chicken.
Lighten It Up
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Milk/Half-and-Half – Using less heavy cream cuts calories while retaining richness.
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Low-Fat Cream Cheese – Provides thickness without the high fat content.
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Cauliflower Rice – Replaces heavier traditional pasta.
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Greek Yogurt – Adds creaminess and protein without much fat.
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Chicken Broth – Thins and flavors the sauce when used sparingly.
Bringing It All Together: How to Make Chicken Alfredo
Now that you’re familiar with the components, let’s discuss the method for putting it all together into an incredible plate of chicken alfredo.
Step 1: Cook the Protein
Season chicken breast cutlets with salt, pepper and any other spices. Pan fry, grill or bake until cooked through. Set aside and keep warm.
Step 2: Boil the Pasta
Cook ribbon pasta like fettuccine according to package directions until al dente. Drain, reserving some starchy pasta water.
Step 3: Make the Sauce
Melt butter over medium heat. Saute garlic briefly, then whisk in heavy cream. Simmer until thickened. Remove from heat and stir in grated parmesan. Thin with pasta water if needed.
Step 4: Put It All Together
Add cooked pasta to sauce and toss to coat. Top with sliced chicken and garnish with parsley if desired.
Frequently Asked Questions
Still hungry for more details? Here are answers to some common questions about making chicken alfredo.
What can I substitute for heavy cream?
milk, half and half, light cream, plain yogurt, cream cheese
What herbs go well with chicken alfredo?
basil, oregano, thyme, rosemary, parsley
What type of chicken is best?
Chicken breast or thighs both work well. Breast is milder and more traditional, thighs offer deeper flavor.
Can I use jarred alfredo sauce?
Certainly, though flavor won’t be quite as complex as homemade. Doctor it up with garlic, spices and cheese.
What should I serve with chicken alfredo?
Breadsticks, salad and steamed veggies all pair nicely.
Can I prep chicken alfredo ahead of time?
Yes! Cook completely then refrigerate up to 5 days. Gently reheat over medium-low heat.
Satisfy Your Creamy Pasta Craving
With its simple ingredients, easy preparation and limitless possibilities for customization, chicken alfredo is the ultimate comfort food. Follow this guide to turn out a luscious, restaurant-worthy version in your own kitchen. Just be prepared for requests for seconds!
Homemade Chicken Alfredo Pasta
- ▢ ½ teaspon garlic powder
- ▢ ½ teaspoon onion powder
- ▢ Salt and freshly ground black pepper
- ▢ 1 pound (450 g) boneless, skinless chicken breasts, about 2 breast halves
- ▢ Extra virgin olive oil
- ▢ 8 tablespoons (113 g) butter, cut into cubes
- ▢ 2 cups (475 ml) heavy whipping cream
- ▢ 1 garlic clove, grated or finely chopped
- ▢ ¼ teaspoon salt
- ▢ ¾ cup grated Parmesan cheese
- ▢ 8 ounces (225 g) fettuccine pasta, or other long pasta shape such as linguine, pappardelle or tagliatelle
- ▢ ¼ cup grated Parmesan cheese
- ▢ 2 tablespoons chopped parsley
- Bring a large pot of water to a boil for the pasta, and salt it generously (1 tablespoon salt per quart of water)
- Stir together the garlic powder, onion powder, ½ teaspoon salt and about ¼ teaspoon of fresh black pepper in a small bowl until combined. Sprinkle the mixture evenly on both sides of the chicken breasts. (The chicken can be seasoned and refrigerated up to 8 hours ahead).
- Place a large (10-12-inch) skillet over medium-high heat until a drop of water sizzles on contact. Drizzle in a layer of oil (about 1 tablespoon) and swirl it around to coat the bottom of the pan. Add the chicken breasts and cook until the first side is golden brown, 2-3 minutes. Flip the chicken over and cook on the second side another 2 minutes.
- Turn the heat down to medium and cover the pan. Cook 3-5 minutes, or until the chicken feels firm to the touch and is cooked through. Remove the chicken to a cutting board to rest while you cook the sauce. Wipe out the pan if it has any burned or dark bits in it.
- While the chicken is cooking, add the pasta to the boiling water and cook until al dente, 8-10 minutes. Pour into a colander and shake to drain excess water.
- Wipe out any browned bits from the skillet, if needed. Turn the heat up back up to medium-high. Add the butter pieces to the skillet. When the butter is melted and no longer bubbling, add the cream, garlic and salt. Bring the cream to a low boil and cook, stirring occasionally, until it begins to reduce and thicken — it should take about 5 minutes. Remove the pan from the heat and stir in the Parmesan cheese until the sauce looks smooth.
- Add the cooked, drained pasta to the skillet, using tongs to toss it around in the sauce until its coated. Transfer to a serving bowl, or keep it in the skillet for serving, if you like.
- Slice the chicken into ½-inch pieces and arrange over the pasta, adding in any juices that might have exuded while it was resting. Sprinkle the Parmesan and parsley over and serve right away.