Creamy Dreamy Chicken Alfredo
Every now and then, I forget every health-conscious thought I’ve ever had, and I start craving chicken alfredo. Oh yes, I’m cooking the really good stuff today.
I’m Italian, and that means I frickin’ love pasta. I could probably eat pasta every day if I had to, and sometimes I do. Okay, I know fettucine alfredo isn’t exactly Italian (a sentiment that is heavily debated in the pasta community, by the way), but I’m Italian-American, so I eat what I want, whatever, who cares?
The rich and creamy sauce coating the tender pieces of chicken and perfectly cooked pasta. It’s a meal that brings comfort and satisfaction with every bite. And trust me, my recipe for Creamy Dreamy Chicken Alfredo will make all your cravings go away. My stomach is growling just thinking about it.
Ingredients
- 8 oz fettucine or linguine pasta
- 8 oz boneless skinless chicken breast
- 8 oz parmesan cheese shredded or grated
- 1 stick of butter 8 tablespoons
- 1 cup heavy cream or half-and-half
- 2 oz chopped fresh parsley
- 1/2 medium onion
- 2 garlic cloves
- 4 oz white mushrooms optional
- 1/2 cup broccoli florets optional
For Seasoning:
- 1 tsp creole seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes optional
Instructions
- Wash and dry all veggies, and chop garlic, onion, and parsley. Slice mushrooms if using, and chop all large pieces of stem off the broccoli florets; cut into smaller pieces if desired. Boil water in a medium saucepan. Cook pasta according to package directions. Reserve pasta water when straining.
- Melt 2 tablespoons of butter in a medium skillet. Pat chicken breast dry with a paper towel and season on both sides with creole seasoning, salt, and black pepper. Once the butter is melted and bubbling, turn heat up to medium-high and cook chicken approximately 3 minutes on each side, or until golden brown. Turn heat to medium, cover, and continue cooking about 5 minutes.
- Once chicken is fully cooked, remove from skillet and set aside. Add in 2 more tablespoons of butter and melt on medium heat. Add in onion and optional mushrooms and/or broccoli. Season with a pinch of salt and garlic powder. Let cook until the veggies have released their moisture. Then, add the remaining butter and reduce the heat to low. Add chopped garlic.
- Let garlic and veggies continue to simmer until the butter has melted. Add in heavy cream, and stir until combined. Be sure to keep the heat low, otherwise the cream will curdle. Let the butter, cream, and veggies come to a low simmer, and then add in half of the parmesan cheese. Continue to stir, and add pasta water as needed until it reaches the desired consistency.
- Once the cheese has fully melted into the sauce, add in the strained pasta, cooked chicken, remaining parmesan cheese, and remaining seasonings. Finish with chopped parsley, and serve hot.
Notes
Leftovers: Store any leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, warm the Chicken Alfredo in a skillet over medium-low heat with a splash of milk or cream, stirring occasionally until heated through and creamy. Alternatively, reheat in the microwave in short intervals, stirring in between to ensure even heating.
Servings: This recipe technically serves 4, but you can adjust the quantities to suit your needs. Double or halve the ingredients depending on the number of servings desired.