Categories: Classic Comfort Foods

Creamy Chicken Alfredo: A Restaurant-Style Recipe

Few dishes rival the rich, indulgent comfort of a perfectly executed Chicken Alfredo. This classic Italian-American creation combines tender chicken, al dente pasta, and a silky, parmesan-infused cream sauce that has earned its place as a restaurant favorite worldwide. Today, we’re bringing this luxurious dish from restaurant kitchens into your home with a foolproof recipe that delivers professional results.

The History Behind Chicken Alfredo

While many assume Chicken Alfredo has ancient Italian roots, the original Fettuccine Alfredo was created in 1908 by Roman restaurateur Alfredo di Lelio. His version was simply pasta tossed with butter and Parmesan cheese – no cream or chicken. The Americanized creamy version with chicken became popular in the United States during the mid-20th century and has since become a staple on Italian-American restaurant menus.

Key Ingredients for Restaurant-Quality Results

The secret to achieving that restaurant-quality taste lies in selecting the right ingredients:

  • Fettuccine pasta – Traditional and perfect for holding the rich sauce
  • Boneless, skinless chicken breasts – For tender, juicy protein
  • Heavy cream – The foundation of an authentic Alfredo sauce
  • Parmigiano-Reggiano cheese – Freshly grated for optimal flavor and texture
  • Unsalted butter – Adds richness and helps emulsify the sauce
  • Fresh garlic – For aromatic depth
  • Salt and white pepper – For seasoning without black specks in your white sauce
  • Fresh parsley – For a bright garnish

Creamy Chicken Alfredo Recipe

Follow these steps to create a restaurant-worthy Chicken Alfredo in your own kitchen:

Ingredients

  • 1 pound fettuccine pasta
  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups freshly grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon salt, plus more for pasta water and to taste
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden and cooked through (internal temperature of 165°F). Remove from pan, let rest for 5 minutes, then slice into strips.
  2. Cook the pasta: Bring a large pot of generously salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  3. Start the sauce: While pasta cooks, use the same skillet you cooked the chicken in. Reduce heat to medium-low and add butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant (be careful not to brown it).
  4. Create the cream base: Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
  5. Add cheese: Reduce heat to low and gradually whisk in the grated Parmigiano-Reggiano cheese until melted and smooth. Season with salt, white pepper, and nutmeg if using.
  6. Combine: Add the drained pasta directly to the sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  7. Finish the dish: Gently fold in the sliced chicken, allowing it to warm in the sauce. Taste and adjust seasoning if necessary.
  8. Serve: Transfer to warmed plates or a large serving platter. Garnish with additional grated cheese and chopped parsley.
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Chef’s Tips for Perfect Chicken Alfredo

  • Never substitute pre-grated cheese – it contains anti-caking agents that prevent proper melting
  • Keep your sauce at a gentle simmer, never a boil, to prevent the cream from breaking
  • Cook pasta just until al dente – it will continue cooking slightly in the hot sauce
  • For extra flavor, marinate chicken in Italian herbs, garlic, and olive oil before cooking
  • Serve immediately after combining pasta with sauce for the best texture

Variations to Try

Once you’ve mastered the classic recipe, consider these delicious variations:

  • Seafood Alfredo: Substitute shrimp or scallops for chicken
  • Primavera Alfredo: Add sautéed bell peppers, broccoli, and cherry tomatoes
  • Cajun Chicken Alfredo: Season chicken with Cajun spices before cooking
  • Mushroom Alfredo: Add sautéed cremini or portobello mushrooms to the sauce

With this recipe in your culinary arsenal, you can create a restaurant-quality Chicken Alfredo that rivals any dining establishment. The combination of perfectly cooked pasta, tender chicken, and that incomparably rich, creamy sauce makes this a dish worth mastering for special occasions or whenever you crave a little culinary luxury at home.

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