Chicken Alfredo – This easy chicken alfredo pasta with juicy tender chicken breasts and noodles in a creamy sauce made in less than 30 minutes.
Chicken Alfredo – Tips
- Don’t overcrowd the pan! Cook the chicken in batches to ensure it browns evenly and cooks through quickly.
- Use freshly grated cheese! Pre-shredded cheese often contains anti-caking agents that can prevent a smooth sauce.
- Reserve some pasta water! The starchy pasta water is magic for thickening your sauce if it gets too thin.
Recipe Variations
- Add your favorite chopped vegetables like broccoli, mushrooms, or peas to the pan with the garlic.
- Swap the chicken for cooked shrimp and add a splash of lemon juice for a lighter, seafood twist.
- Add a pinch of red pepper flakes to the sauce.
How to Serve This Best Chicken Alfredo Pasta?
- Serve over cooked fettuccine pasta and garnish with fresh parsley and a sprinkle of additional Parmesan cheese.
- No Chicken Alfredo meal is complete without some crusty garlic bread for dipping!
- Balance out the richness of the dish with a simple green salad with a light vinaigrette.
Chicken Alfredo – FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are naturally more flavorful and juicy, so they’re a great substitute.
What if I don’t have heavy cream?
You can use a mixture of milk and cream cheese for a slightly lighter sauce. Just whisk together 1 cup of milk with 4 ounces of softened cream cheese until smooth.
Is this gluten-free?
No, not traditionally. However, you can easily use gluten-free pasta to make this dish gluten-friendly.
Yield: 4
Chicken Alfredo
Chicken Alfredo - This easy chicken alfredo pasta with juicy tender chicken breasts and noodles in a creamy sauce made in less than 30 minutes.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 2 skinless, boneless chicken breast halves - cooked and cubed
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1 (8 ounce) package cream cheese
- 6 tablespoons butter
- 6 ounces dry fettuccine pasta
- 2 small zucchini, julienned
- salt and pepper to taste
- 1/2 cup chopped red bell pepper
- 2 cups chopped fresh broccoli
Instructions
- In a large pot boil water (lightly salted). Add pasta, and cook for 8 to 10 minutes, and drain.
- In a skillet, over low heat melt butter and cream cheese while pasta is cooking. Stir until smooth.
- Stir in milk, and season with salt, garlic powder, and pepper. Simmer until thickened, for 3 minutes, stirring constantly.
- Mix in chicken, zucchini, broccoli, and red pepper. Over medium heat, Cook for 3 minutes and then simmer for 5 more minutes until vegetables are tender.
- Serve over fettuccine.
Nutrition Information
Serving Size
4Amount Per Serving Calories 448Total Fat 29gSaturated Fat 16gCholesterol 119mgSodium 1517mgCarbohydrates 23gSugar 6gProtein 23g
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