Homemade Chicken Alfredo
This delicious homemade chicken Alfredo recipe the whole family loves. Ready in just 30 minutes, it's perfectly seasoned, tender chicken breasts are paired with pasta that's topped with a creamy, parmesan Alfredo sauce. Add some breadsticks or a side salad for a complete meal everyone loves.
For the Chicken: 1 boneless skinless chicken breast ½ teaspoon salt ½ teaspoon black pepper ¼ teaspoon Italian seasoning ¼ teaspoon paprika ¼ teaspoon garlic powder ¼ teaspoon onion powder 1 tablespoon olive oil For the Sauce: 1 tablespoon butter 2 tablespoon or 4-6 garlic cloves minced 1 cup heavy cream 1 ½ cups grated parmesan extra for garnish (optional) Salt and pepper to taste
Combine the seasonings for the chicken and cover the chicken generously. Set aside.
Heat a large skillet to medium-high heat. Add olive oil once hot.
Add the chicken to the hot skillet and cook about 5 minutes per side, or until browned and cooked through to 165 degrees F. Place on a plate to rest.
Boil a pot of water and cook your pasta (I used fettuccine) according to package directions. Drain and set aside.
Lower the heat to medium on the skillet used to cook the chicken. Add butter and melt. Then, add garlic and cook until fragrant (about 2 minutes.)
Whisk in heavy cream and raise heat to medium-high. Whisk occasionally and cook until thickened, about 5-7 minutes.
Lower heat to medium-low. Stir in parmesan cheese. Add salt and pepper if desired. (be sure to taste test)
Add cooked pasta to your sauce and coat evenly.
Slice chicken and serve over pasta. Garnish with fresh chopped parsley and more parmesan (optional.)
Serving: 1 serving Calories: 913 kcal Carbohydrates: 16 g Protein: 38 g Fat: 78 g Saturated Fat: 44 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 23 g Trans Fat: 1 g Cholesterol: 251 mg Sodium: 2039 mg Potassium: 512 mg Fiber: 1 g Sugar: 4 g Vitamin A: 2617 IU Vitamin C: 5 mg Calcium: 768 mg Iron: 1 mg