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Easy Chicken Alfredo Recipe

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4 from 4 reviews

This Easy Chicken Alfredo recipe features tender seared chicken breasts and a creamy homemade Alfredo sauce tossed with perfectly cooked linguine. Ready in just 40 minutes, it’s a comforting Italian-American classic that’s simple enough for weeknight dinners yet rich enough to impress guests.

Ingredients

Pasta

  • 8 oz linguine pasta (or preferred cut of noodle)

Chicken

  • 1 lb chicken breast
  • Salt and pepper, to taste
  • 2 Tablespoons olive oil

Alfredo Sauce

  • 6 Tablespoons unsalted butter
  • 1 ½ Tablespoons minced garlic
  • 1 ½ cups heavy cream
  • 1 cup grated parmesan cheese
  • ½ teaspoon table salt
  • ¼ teaspoon ground pepper
  • Pinch of nutmeg

Garnish

  • Parsley for garnish (optional)

Instructions

  1. Prepare the noodles: Bring a large pot of well-salted water to a boil. Add the linguine pasta and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside, keeping it warm.
  2. Cook the chicken: Season the chicken breasts generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 3-4 minutes on each side, until golden brown and cooked through with an internal temperature of 165°F (74°C). Remove the chicken to a plate and cover with foil to keep warm.
  3. Make the Alfredo sauce: If needed, wipe out the skillet used to cook the chicken. Add 6 tablespoons of unsalted butter to the pan and melt it over medium heat. Add 1 ½ tablespoons of minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
  4. Add the cream: Slowly whisk in 1 ½ cups of heavy cream, stirring continuously. Cook on medium heat, whisking frequently, until the sauce starts to thicken slightly, about 5 minutes. Avoid letting the sauce boil to prevent curdling.
  5. Incorporate cheese and seasonings: Stir in 1 cup of grated parmesan cheese, ½ teaspoon of salt, ¼ teaspoon ground pepper, and a pinch of nutmeg. Continue stirring until the cheese has fully melted and the sauce is smooth and well combined. Taste and adjust the seasoning if necessary.
  6. Combine pasta and sauce: Add the cooked linguine to the Alfredo sauce along with 2 to 4 tablespoons of the reserved pasta water. Stir well to coat the noodles evenly with the sauce. Cook over low heat, stirring gently, until the sauce clings to the pasta.
  7. Return chicken to the pan: Slice or keep the chicken breasts whole as preferred and return them to the skillet with the pasta and sauce to warm through for a minute.
  8. Serve: Plate the creamy chicken Alfredo and garnish with freshly chopped parsley if desired. Serve immediately while warm for the best flavor and texture.

Notes

  • Reserve pasta water to adjust sauce consistency for a silky texture.
  • Do not let the cream sauce boil to avoid separation.
  • Use freshly grated parmesan for the best melting and flavor.
  • You can substitute heavy cream with half-and-half mixed with cream cheese for a lighter option.
  • Ensure chicken is cooked to 165°F (74°C) for food safety.
  • Adding a pinch of nutmeg enhances the flavor without overpowering the sauce.

Find it online: https://cookedbysarah.com/easy-chicken-alfredo-recipe/