This creamy Chicken Alfredo is a classic dish that the whole family will love.
Fettuccine Alfredo, that creamy, comforting pasta dish, has a sweet backstory. Alfredo di Lelio was an Italian restaurateur and devoted husband. In the early 1900s, while caring for his wife, who was weak and struggling to eat after giving birth to their son Armando, he began preparing simple meals she could tolerate. One of them was fresh fettuccine tossed with lots of butter and Parmesan cheese.
Though this was a common dish in Italy, Alfredo’s particular version caught the attention of diners at his restaurant in Rome. In the 1920s, celebrities such as Douglas Fairbanks fell in love with the dish and helped popularize it in the United States, where it evolved into the heavier, creamy version we know today. Fettuccine Alfredo is simple and tasty. Not to mention rich, filling, and comforting.
Chicken Alfredo is not only a delicious variation of this beloved recipe, but also a wonderful dish to have in your weeknight rotation, as it’s family-friendly and easy enough to make on a busy Tuesday night. Made entirely on the stovetop, this is a meal that you can put together in about 40 minutes from start to finish. The garlicky, creamy sauce is probably one of the easiest homemade sauces to make. Once tossed with the cooked pasta, it pairs so well with the pan-seared boneless, skinless chicken breast, making for a hearty meal.
Parmesan 101
The hallmark nutty flavor of Parmesan cheese is a given in any Alfredo sauce. In the U.S., Parmesan is often associated with the green plastic can and its shaker top. This is a far cry from the traditional cheese that dates back to at least the Middle Ages and was once dubbed “the king of cheese.”
Legend has it that medieval monks in northern Italy made a salty, firm cheese that became very popular. It was made in the grana style, so named because during the cheesemaking process, the curds were cooked and broken down to the size of a grain of rice, producing a low-moisture, firm cheese with a grainy texture.
In the United States, “Parmesan” is a generic term and can refer to any cheese made in this style. In the European Union, however, strict rules apply, and only cheese made in specific regions of Italy using traditional methods can be labeled Parmigiano Reggiano. For this recipe, avoid the canned stuff and opt for the real deal.
How do I store leftovers?
To store leftovers in the fridge, keep the sauce-covered pasta and the chicken separate. Refrigerate them for up to 3-4 days in airtight containers. Reheat on low in a nonstick skillet, adding a splash of cream or milk to the pasta to loosen it. Alternatively, you can freeze leftovers. Transfer the leftovers to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Serving suggestions
For a regular weeknight dinner, our family enjoys chicken Alfredo with a simple side like a Caesar Salad. If you’re having a dinner party or hosting a big family gathering, you may want to round it out with more sides. Favorites include make-ahead Garlic Breadsticks or your favorite garlic bread and Green Beans Almondine for something special. If you want to end the meal on a sweet note, consider serving a delicious Tiramisu as dessert.
Chicken Alfredo
Ingredients
- 8 ounces fettuccine pasta
- Salt to taste
- Pepper to taste
- 2 boneless, skinless chicken breasts
- 2 1/2 teaspoons olive oil
- 3 tablespoons butter
- 3 cloves garlic minced
- 1 1/4 cups heavy cream
- 1 cup grated Parmesan cheese
- Fresh parsley optional
Instructions
- Fill a large pot with salted water and bring it to a boil. Add the fettuccine pasta and cook for 8 to 10 minutes, or until al dente. Drain the pasta and keep it aside.
- Sprinkle salt and pepper on both sides of the chicken breasts.
- In a large skillet over medium-high heat, heat olive oil. Add the chicken and cook for 6 to 8 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes. Slice into strips.
- In the skillet over medium heat, melt butter. Add minced garlic and cook for 1 minute until fragrant.
- Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese, stirring until melted and smooth. Season the sauce with salt and pepper to taste. If the sauce is too thick, add an extra splash of heavy cream.
- Combine the cooked fettuccine with the sauce and toss to evenly coat the pasta.
- Divide the pasta among serving plates. Top with sliced chicken. Garnish with fresh parsley if desired.
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