I have a little asparagus obsession, so I can't wait to try this recipe!
Everytime we go to a restaurant if I see Chicken Alfredo on the menu, I will hear from across the table “I am going to get the chicken alfredo!”. My husband loves chicken alfredo but often enough he is so disappointed when he starts eating. Something is always off, it’s too salty or too bland. I always check it because I assume he is just being picky, and without a doubt it tastes nothing like real chicken alfredo. Then we go on to salvage it when the waiter comes by with parmesan!!
I haven’t made this in a really long time just because it is very rich and I am always trying to avoid something so decadent for our dinners. However, I think it is good to have this recipe on hand, especially if hosting or doing a special dinner. It is really so much easier than we realize. I add chilli flakes to this because I like a little heat but it is optional. You can use whatever pasta you would like, generally, fettucine is used. I had shells so that is what I used.
Preparation Time – 15 Minutes
Cook Time – 15 Minutes
Serves – 4
Chicken breast – 2 cubed
Garlic powder – 1 Tablespoon
Onion powder – 1 Tablespoon
Salt – 1/4 Teaspoon
Pepper – 1/4 Teaspoon
Chilli Flakes – 1/4 Teaspoon
Butter – 4 Tablespoons
Cream – 1 1/2 Cups
Milk – 1 1/2 Cups
Parmesan – 1 1/2 Cups
Salt and Pepper to taste
Pasta – 4 Cups dry
Parsley – To garnish
In a bowl add your chicken, garlic powder, onion powder, salt, pepper and chilli flakes. Mix well and keep aside. While the mix settles prepare your pasta as the directions on the pasta box and keep aside.
In a skillet melt the butter and spread the chicken so that pieces are not overlapping. Fry this on medium heat and flip them at the 3 minute mark.
Cook a total of about 6 minutes or until fully cooked. Remove from the skillet and keep aside.
In the same skillet, add the cream and milk and bring to a boil. Reduce for about 5 minutes and add the parmesan, stir well. The sauce will be thick, add salt and pepper to taste and remove from heat. Remember, the parmesan is salty and sharp so taste before you salt!
Go ahead and mix the pasta, sauce and the chicken. Garnish with the parsley and mix well. The Chicken Alfredo is ready! Serve while hot.
See how easy that was!! If you end up with leftovers you will notice it thickens and the pasta absorbs a lot of the sauce. Reheat with half a cup of milk and that will make it saucier.
Now keep in mind this is a rich meal. If you would like to lighten this up, trade the cream for milk and the butter for olive oil. Pair this with a light salad and believe me you will never see those restaurant chicken alfredo’s the same.