Calling all pasta lovers for this creamy Chicken Alfredo. I love a good creamy pasta dish and this one brings all the flavour and creaminess in a perfect bite. Serve it just as it is, no need for any fussy sides for this show stopper dinner!
Hello friends! How’s everyone doing? How’s fall treating you all? And all that good stuff. I know, it’s been a long hot minute since I’ve gotten a recipe out. Time. I just need lots more of it.
Believe it or not, “behind the scenes Blog 2020” is still carrying on. It’s takes up more hours in a day than I can count and I’m looking forward to putting it well behind me so I can focus 100% on food!
Chicken Alfredo For The Win
And with food on my mind, I’ve got this delicious Chicken Alfredo coming your way today. I can’t count how many creamy pasta dishes I have on the blog. And each and every one of them has earned their well deserved spot.
So, let’s take a look at this classic pasta dish that we all love so much.
Ingredients For The Chicken Alfredo
Shown here is all we need to make this delicious dive into Chicken Alfredo. For such a delicious and crave worthy dish, the ingredient list isn’t too bad.
Let’s Cook Something Delicious
- You can use chicken breast or chicken fillets. If you use breast, you can cut them through the middle to make them thinner. Or use a mallet to flatten them out. Either way, works just fine. You don’t want the chicken pieces too thick, about an inch would be perfect.
- season the chicken on both sides and then cook in a preheated skillet with a little olive oil. We’ll cook each side for about 6 minutes.
- Not shown here, but cook and drain the pasta while the chicken is cooking. Reserve about 1/2 cup/120 ml of pasta water
Remember, the full recipe is always found in the RECIPE CARD at the end of the post.
- Once the chicken is nice and browned on both sides and cooked through, remove it from the pan. Set it on a cutting board and let it rest for a few minutes.
- Slice the chicken into small pieces. After I slice the chicken, I like to tear it into even smaller pieces. But you can leave it big if you prefer.
- Dice the onion and crush the garlic.
- Deglaze the pan you cooked the chicken in. This isn’t shown here but I’ll explain. Deglaze the pan by adding about 1/4 cup/60 ml of the chicken stock and stirring with wooden spoon to loosen any bits that may have stuck to the bottom. Don’t skip this, as it adds so much flavour to the sauce.
- Add the onions and garlic to the pan and give a good stir.
- Cook the onions for about 5 – 7 minutes until golden in colour and soft.
- Add the cream, stock and pasta water and stir really well and bring to a simmer
IMPORTANT NOTE ABOUT PASTA WATER AND WHY WE ADD IT TO THE DISH Pasta water contains starch that is released from the pasta when it cooks. By adding this to the finished dish, we not only make the dish creamier but it also helps thicken the sauce.
- Once the sauce is simmering, add the pasta and the butter and stir really well to coat.
- Add the chicken, parmesan and parsley. Stir really well to coat completely.
And that’s one super creamy and delicious Chicken Alfredo ready to enjoy!
This recipe has been tried and tested by my family over the years. It never disappoints or fails. Don’t skip any steps or ingredients because the dish needs all that butter, cream and cheese!
If you think you’ve seen this recipe before, yes you sure did! It appeared on the blog way back in August 2015. The recipe hasn’t changed but it’s been brought back to life with lots of step-by-step instructions and much better photos. We all need a make over every now and again. Right?
If you Like This Dish, Here’s a few Other Things You Will Love
- Classic Turkey Tetrazzini
- Easy Stove Top Mac & Cheese
- One Pot Creamy Chicken Pasta
- Cajun Shrimp Alfredo
- Creamy Sun Dried Pasta with Paprika Chicken
As always friends, thanks for coming by and enjoying the recipes. I hope you like what you see today and find something for your dinner table this week.
Happy cooking and I’ll see you all soon!
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Get the recipe!
- 4 chicken fillets
- 1/2 lb fettuccine
- 1 Cup Parmesan cheese grated
- 1 1/2 Cups cream cream
- 3/4 Cup chicken stock divided
- 1/2 cup pasta water
- 2 garlic cloves crushed & divided
- 1 small onion finely diced
- 2 Tablespoons butter
- 2 Tablespoons olive oil divided
- salt and pepper to taste
- Small bunch of fresh chopped parsley
- Cook pasta in boiling water for 8 minutes. Remove, drain and set aside. Reserve about 1/2 cup/120 ml of pasta water.
- Lightly season both sides of the chicken with salt and pepper. Heat one tablespoon of olive oil in a large skillet. Add the chicken and cook each side for 4 – 5 minutes until browned and cooked through. Remove the chicken from the skillet and transfer to a cutting board to rest for a few minutes. Cut into small strips or tear into small pieces
- In the same skillet you cooked the chicken, add 1/4 cup/60 ml of the chicken to deglaze the pan. Stir quickly until the pan degalzed and the liquid evaporates. Add the remaining one tablespoon of olive oil, garlic and onions. Stir really well and cook over medium heat for 5 – 7 minutes until the onions are light brown in colour and soft.
- Add the cooking cream, stock and reserved pasta water to the skillet with the onions. Stir really well and bring to a gentle simmer. Add pasta and butter. Stir really well to coat.
- Add the chicken, parmesan cheese and chopped parsley. Stir really well to coat and for the cheese to melt.
- Serve immediately. Can top with extra parmesan cheese and parsley if desired.
- You can use chicken breast instead of chicken fillets. Chicken breast are thicker, so you can just cut them through the middle to make two fillets out of each breast. Or, alternatively, you can use a kitchen mallet to flatten out the chicken. Do this by placing it between plastic wrap or baking paper. Lightly pound the chicken until it’s flattened to about 1 inch thickness.