Homemade Chicken Alfredo

Name: Homemade Chicken Alfredo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 people
Ingredients: 1 16 oz pckg fettucine noodles; 2 pounds boneless, skinless chicken breasts; 1/2 tsp garlic salt; 1/2 tsp minced garlic; 4 oz cream cheese; 1/4 cup salted butter; 3/4 cup milk; 1 tsp garlic salt; 1/2 tsp minced garlic; 3/4 cup Parmigiano Reggiano parmesan cheese

October 24, 2018 by Joanna Stephens 36 Comments

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Creamy Chicken alfredo that is completely homemade

This post for Homemade Chicken Alfredo is sponsored by Parmigiano Reggiano. I have been compensated for my time, but all opinions are my own.

The key to a good chicken alfredo recipe is the alfredo sauce.

Without it, you would simply have chicken and noodles. So, what makes a good chicken alfredo sauce?

Well, it’s all about using freshly grated parmesan cheese!

Parmigiano Reggiano is known as the King of Cheese, and with good reason.

Their wedges of parmesan cheese are absolutely perfect for making the best chicken alfredo.

Chicken Alfredo

Ingredients:

2 lbs boneless, skinless chicken breasts

1/2 tsp garlic salt

1/2 tsp minced garlic

1 pckg fettuccine noodles

for the chicken alfredo sauce:

4oz cream cheese

1/4 cup salted butter

3/4 cup milk

1 tsp garlic salt

1/2 tsp minced garlic

3/4 cup finely grated Parmigiano Reggiano parmesan cheese

Directions:

Chicken:

When we buy chicken it is usually boneless, skinless and is frozen.

This is truly a preference, but I like the fact that it lasts a lot longer and in my opinion is a lot less messy.

You will want to take roughly 2 pounds of frozen chicken breast and thaw it (overnight or in the microwave).

Then, sprinkle the chicken breasts with garlic salt and minced garlic, and place them on a rimmed cookie sheet with parchement paper.

Bake at 350 degrees Fahrenheit for 30-40 minutes or until a meat thermometer reads 165 degrees. (It’s always best to check the thickest piece of chicken.)

After the chicken is done, let it rest on a cutting board for about 5 minutes before cutting into pieces.

Alfredo Sauce:

While the chicken is baking, you can then work on the sauce for the chicken alfredo.

It is best to have your Parmigiano Reggiano parmesan cheese already grated and measured out so you don’t need to waste time.

When you have all of your ingredients measured out and ready, turn your stove on low.

Then, in a medium saucepan, add the milk butter and cream cheese, stirring frequently.

When the butter and cream cheese have mostly melted, you can then add in the garlic salt and minced garlic.

Give it a quick stir before adding in your Parmigiano Reggiano parmesan cheese.

Once you have added in all of the grated cheese, you can turn your heat up to medium.

Just make sure to start stirring constantly to prevent any burning of the sauce.

Once all the chunks of cheese have melted and become smooth, you can remove the saucepan from the heat.

Then, in a quart pan, boil the fettuccine noodles. When the noodles have become tender, you can drain them with a strainer.

The next step to this homemade chicken alfredo recipe is to assemble!

Start off by adding the cooked fettucine noodles to a large mixing bowl. Next, you will then add the chicken.

Finally, pour your alfredo sauce on top.

You can eat it like it is or mix well before serving yourself a huge plate of this decadent Chicken alfredo!

This homemade chicken alfredo recipe makes roughly 8 servings, and tastes delicious even when you re-heat it then next day!

Feeling confident enough to try this recipe?

Leave me a comment below and let me know how it turned out for you!

Also, don’t forget to share and pin this to your food board on Pinterest so you can find the recipe again and again! Thanks!!

5 from 6 votes