Hamdi Saidani This easy chicken Alfredo recipe from Bobby Flay is a rich and creamy dish that’s perfect for a quick weeknight dinner. Tender chicken breast and fettuccine are coated in a velvety Parmesan sauce, making every bite irresistible. With simple ingredients and a few easy steps, you can enjoy a restaurant-quality meal at home.
Ingredients Needed:
- 2 boneless, skinless chicken breasts (about 1.3 lb. total)
- 2 tsp Italian seasoning
- 1 Tbsp cooking oil
- 2 Tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp chopped parsley (optional garnish)
- 8 oz. fettuccine
How To Make Chicken Alfredo?
- Season chicken: Season both sides of the chicken breasts with Italian seasoning and a pinch of salt.
- Cook chicken: Heat a large skillet over medium heat, add the cooking oil, and cook the chicken for 7-8 minutes on each side, or until browned and cooked through. Remove from skillet and set aside.
- Make sauce base: Turn heat down to medium-low, add the butter and minced garlic to the same skillet. Stir and cook the garlic for about 2 minutes, scraping up the browned bits from the bottom of the skillet.
- Add cream: Add the heavy cream (double cream) and whisk to combine. Bring the mixture up to a simmer while dissolving any remaining browned bits from the skillet.
- Cook pasta: While the cream simmers, bring a pot of water to a boil. Add the fettuccine and cook for 7-9 minutes until tender. Before draining, reserve 1/2 cup / 120ml of the pasta cooking water.
- Finish the sauce: Once the cream is simmering, add the grated Parmesan to the skillet. Stir until melted and the sauce thickens slightly. Add salt and pepper to taste.
- Combine pasta and sauce: Toss the drained fettuccine into the sauce. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water to loosen it.
- Serve: Slice the cooked chicken and place it over the creamy pasta. Garnish with chopped parsley, if desired.
Recipe Tips:
- Flatten the chicken: Make the chicken an even thickness so it cooks evenly and stays juicy.
- Grate fresh Parmesan: Fresh Parmesan melts better and gives a smoother sauce than store-bought grated cheese.
- Save some pasta water: Before draining the pasta, keep some water. It helps make the sauce creamy and cling to the pasta.
- Simmer the cream, not boil: Keep the heat low for the cream to avoid curdling and splitting the sauce.
- Let the chicken rest: After cooking, let the chicken sit for a few minutes before cutting to keep it moist.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Alfredo cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Let the Chicken Alfredo cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months.
- Reheat: Place the Chicken Alfredo in a microwave-safe dish and cover. Reheat on medium power for 2-3 minutes, stirring halfway through, until hot.
Nutrition Facts
Serving Size: 1 serving (about 2 cups / 451g)
- Calories: 1191
- Total Fat: 81g
- Saturated Fat: 49g
- Cholesterol: 235mg
- Sodium: 680mg
- Potassium: 410mg
- Total Carbohydrate: 63g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 39g
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