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?
This post for Homemade Chicken Alfredo is sponsored by Parmigiano Reggiano. I have been compensated for my time, but all opinions are my own.
Best Parmesan cheese to make alfredo
Well, it's all about using freshly grated parmesan cheese! One of our favorites to use is Parmigiana Reggiano.
Their wedges of parmesan cheese are absolutely perfect for making the best chicken alfredo.
What kind of chicken to use
- boneless skinless chicken breasts (cooked at 350 degrees Fahrenheit for 35-40 minutes)
- rotisserie chicken shredded (for added flavor)
- grilled chicken
How to make chicken Alfredo
- Start by baking your chicken or chopping your cooked chicken and then set aside.
- Then, make your alfredo sauce.
- Cook your noodles.
- Combine everything together and give it a good stir to coat all the noodles in this rich alfredo sauce.
Making Alfredo Sauce
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 parmesan cheese, then turn your heat to medium and begin stirring constantly until smooth.
What's the best kind of noodle to use?
- fettuccine noodles
- spaghetti noodles
- or your favorite spiral noodles
Cook the noodles until tender.
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!
More delicious dinner recipes:
Homemade Chicken Alfredo
There's nothing better than homemade chicken alfredo! It's the perfect meal that your whole family will love.
- 1 16 oz pckg fettucine noodles
- 2 pounds boneless, skinless chicken breasts
- ½ teaspoon garlic salt
- ½ teaspoon minced garlic
- 4 oz cream cheese
- ¼ cup salted butter
- ¾ cup milk
- 1 teaspoon garlic salt
- ½ tsp minced garlic
- ¾ cup Parmigiano Reggiano parmesan cheese
Sprinkle minced garlic and garlic salt onto chicken breasts and place on a rimmed cookie sheet lined with parchment paper. Bake at 350 degrees Fahrenheit for 30-40 minutes or until a meat thermometer measures the chicken at 165 degrees.
When chicken is finished cooking, place the chicken breasts onto a cutting board to rest for about 5 minutes before cutting into pieces.
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, but 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.
Finally, boil the noodles in a large quart pan until tender. Afterwards, you will assemble the chicken alfredo. Place the noodles in a large bowl or serving platter, followed by the chicken. Then, pour the alfredo sauce on top. You can eat it like it is or mix before serving.