A Beginner's Guide to Chicken Alfredo,

 

Creamy, cheesy and oh so comforting, is the pasta dish we turn to time and time again. If you've never made pasta sauce from scratch before—this Alfredo recipe is where you should start. Fair warning: No jarred pasta sauce may compare after you've made this homemade recipe. This one-pot dinner comes together in 30 minutes, making it the easiest weeknight dinner when you need something quick, filling and super satisfying. 

Tips for perfect chicken Alfredo:   

1.If you're looking for a thicker, richer sauce, substitute heavy cream or half and half for the milk—never a bad move.  

2.Big fan of dark meat? Swap in thighs for breasts! Just make sure you give them ample cooking time. Thighs take much longer in the pan, and actually cook best with a quick trip to the oven. If you want to change the protein all together, check out our recipe for shrimp fettuccine alfredo.  

3.Get experimental with the noodles: fettuccini is a classic, but angel hair or spaghetti would work just fine! Just make sure whatever pasta you choose can be completely submerged in your cooking liquid.  

4.Feel like you need some veg? After the pasta is cooked, stir in a couple of big handfuls of spinach and some halved grape  tomatoes.  

5.If you're missing crunch, toast up some panko bread crumbs in a skillet with butter and garnish with a handful. This trick works for any pasta, the added texture really takes it over the top.  

6.Need some heat? Sprinkle in some red pepper flakes or Cajun seasoning.  

7.Avoid grainy sauce! Using freshly grated (not shredded) Parm will help turn your sauce into a luscious, creamy dream.  Pre-shredded cheeses are usually dusted with anti-coagulants that will prevent the cheese from getting smooth and melty.

What should I serve with chicken Alfredo? 

This indulgent pasta dish pairs well with a classic veggie side like roasted asparagus, but you also can't go wrong with garlic bread to sop up all of that delicious Alfredo sauce. Check out our favorite side dishes for pasta for even more inspo!

How do I store it? 

If you have any leftovers, store them in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months.

Made this? Let us know how it went in the comment section below!

Ingredients

• 2 tbsp. 

  extra-virgin olive oil

• 2 

  boneless skinless chicken breasts

• Kosher salt

• Freshly ground black pepper

• 1 1/2 c. 

  whole milk

• 1 1/2 c. 

  low-sodium chicken broth

• 2 

  cloves garlic, minced

• 8 oz. 

  fetuccini

• 1/2 c. 

  heavy cream

• 1 c. 

  freshly grated Parmesan

• Freshly chopped parsley, for garnish

Directions

1. Step 1In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice. 
2. Step 2Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more. 
3. Step 3Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. 
4. Step 4Remove from heat and stir in sliced chicken. Garnish with parsley.