Monday, November 22, 2021

Homemade Chicken Alfredo + Video

This homemade chicken alfredo is rich and creamy, velvety, and comes together all in one pot! Make this recipe for an easy dinner in just 30 minutes.

Although it’s simple, this dish does not lack in the flavor department! The combination of tender pasta, juicy bites of meat, and a knock-out sauce will surely become a favorite.

On top of that, it’s a one pot recipe which means minimal clean up - perfect for busy weeknights or packed weekends.

If you love this chicken fettuccine alfredo, you’ll love this creamy one pot tortellini. Cheesy pasta and tender thighs tossed in a luscious and flavorful cheese coating? Say no more!

Or if you’re in the mood for some “south of the border” flavor, my Mexican spaghetti is another easy, tasty option with extra kick from spicy sausage.

Homemade Chicken Alfredo in a skillet

Homemade Chicken Alfredo - Tips and Tricks

  • Thin it out. If the consistency is too thick for your liking, stir in a splash of wine or broth to loosen it up a bit.
  • Use a wine you love! I always recommend cooking with something you would drink on its own, especially a recipe like homemade chicken alfredo where the flavor really comes through.
  • Alcohol-free substitute: White grape juice or extra broth can be used in place of the wine if needed. However, I highly recommend using Chardonnay if you can.
  • Want extra sauce? The fettuccine soaks up a lot, so reduce the amount of noodles if you want your dish to be saucier. This won’t change the flavor or quality, just the consistency!

chicken fettuccine alfredo ingredients

Video: Chicken Fettuccine Alfredo 

To see us make this recipe from start to finish, check out the video at the top of this post.

Serving Suggestions

You can serve this homemade chicken fettuccine alfredo with a side of vegetables or garlic knots to round out the plate.

No matter what you decide - sides or no sides, I can almost assure you that everyone will be scrambling to get their hands on a second plate, leaving you with no leftovers!

homemade chicken alfredo with chicken in skillet

Kitchen Tools You Will Need


  • Large Skillet - To help everything cook evenly, a wide skillet works best. Ideally it should be more than 12 inches in diameter.
  • Heat resistant spoon or spatula - Perfect for cooking, stirring, and serving.
  • Cheese Grater - Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

FAQ - Common Recipe Questions

How do I thicken up homemade alfredo sauce?

It will naturally thicken as it cools. If it is still not the consistency you want it to be, adding more cheese or heavy cream should do the trick.

chicken fettuccine alfredo in a skillet

How do I keep the sauce from separating?

First, allow the cream to come to room temperature before adding it to the pan. Measure it out and let it sit on the counter before starting the recipe.

Once the mixture comes to a boil, reduce the heat so it stays at a simmer and stir frequently to prevent any scorching.

How long does homemade chicken alfredo last in the refrigerator?

Once cooled, transfer leftovers to an airtight container and refrigerate for 3 to 5 days.

Reheat on the stove over low heat, adding a splash of wine or broth as needed.

homemade chicken alfredo in a stainless steel skillet

Enjoy!

With love from our simple kitchen to yours. 

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>Homemade Chicken Alfredo wide photo




Yield: 4
Author: Donna Elick
Homemade Chicken Alfredo

Homemade Chicken Alfredo

This homemade chicken alfredo is rich and creamy, velvety, and comes together all in one pot! Make this recipe for an easy dinner in just 30 minutes.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound boneless skinless chicken breast, cut into bite-size pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup (8-ounces) Chardonnay (white wine)
  • 1 cup (8-ounces) chicken stock
  • 1 cup heavy cream
  • 8 ounces uncooked fettuccine pasta (or whatever pasta you prefer)
  • 4 ounces fresh grated Parmesan cheese, about 2 cups
  • 1/4 teaspoon ground nutmeg
  • (optional) chopped fresh parsley to garnish

Instructions

  1. Warm a large skillet over medium-high heat, add butter. Once butter is melted add chicken and sprinkle with salt and pepper. Cook until browned, about 10 minutes. Add wine to skillet, use a rubber spatula to scrape the browned bits from the bottom of the skillet. Add broth and cream. Stir to combine.
  2. Add uncooked pasta to skillet. Stir to combine and coat pasta in the sauce (the pasta will cook right in the sauce absorbing the sauce and becoming incredibly flavorful). Bring to a boil.
  3. Once boiling, cover and cook 7-9 minutes until pasta is cooked al dente (with a bite to it). If you are using long pasta (spaghetti, fettuccine, etc) you will need to stir every minute or so after 7 minutes to make sure the pasta is combined and cooking in the sauce.
  4. Once pasta is cooked al dente, remove from heat. Stir in Parmesan cheese and nutmeg. If necessary, add salt and pepper to taste. Garnish with fresh parsley (or basil would be good too).
  5. Serve and enjoy!
DONNA'S NOTES
  1. The sauce will thicken as it cools. If sauce gets too thick, you can add a splash of wine or chicken broth and give it a stir. It will loosen the sauce up.
  2. If you are sensitive to alcohol, you can substitute white grape juice or chicken stock. But, I highly recommend using entwine Chardonnay.

Homemade Chicken Alfredo closeup

Originally published December 2015, updated and republished November 2021

https://amzn.to/2npi3zd

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9 comments:

  1. One pot meals, nothing better on the busy days.

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  2. I appreciate you supplying substitutes for the wine!

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    Replies
    1. I am so happy to hear that helps, Anna. One of my dear friends makes it all the time and prefers not to use wine. She swears it is amazing! Enjoy dinner and let us know how it goes.

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  3. Great recipe! I, however would take the chicken out of the pan after the initial cooking. That is only because I dislike overlooked or dry chicken. Your thoughts please.

    ReplyDelete
    Replies
    1. I traditionally do the same. I chose to follow this verbatim. Keeping in mind it would continue to cook while browning. It really enhanced the flavor of the chicken and noodles. I have been pretty attached to the same alfredo receipe for twenty years. I REALLY LOVED this spin and the simplicity!!

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  4. Added garlic and red chillies. Yum.

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  5. Are you suggesting that 3 cups of liquid would cook dried fettuccine? Or are you referring to the soft fettuccine found in the cold case????

    ReplyDelete
  6. Yo, can I just say my Italian husband loved, loved, loved this alfredo! First time I've done it with chardonnay and bonus got to drink the rest of the bottle!

    ReplyDelete

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