Chicken alfredo, a delectable dish often featuring succulent chicken pieces enveloped in a velvety, creamy alfredo sauce, is a culinary delight that captivates taste buds. This harmonious marriage of tender chicken and rich sauce makes for a flavorful and versatile meal, perfect for a quick weeknight dinner or an elegant weekend gathering. Whether you desire a classic rendition or a creative twist infused with your own culinary flair, the possibilities are endless with this versatile dish. Embark on a culinary journey as we delve into the delectable world of chicken alfredo with milk, exploring its origins, variations, and the secrets to crafting the perfect sauce that will leave you craving for more with every bite.
Here are our top 12 tried and tested recipes!
DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY
Love creamy pasta but need a dairy-free option? Try this delicious Dairy-Free Chicken Fettuccine Alfredo recipe that uses coconut milk, garlic, lemon juice, and shallots to create a rich, flavor-packed sauce. You can even make it vegan by skipping the chicken and using vegetable stock.
Provided by Katie Aubin
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
- Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
- Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
- Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
- Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
- Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
- Enjoy!
Nutrition Facts : Calories 1130 calories, Carbohydrate 90 grams, Fat 57 grams, Fiber 3 grams, Protein 60 grams, Sugar 5 grams
CHICKEN FETTUCCINE ALFREDO
We created this sauce with milk because most families have milk in the fridge. If you want to use heavy cream, then just eliminate the flour and replace the milk with heavy cream. Feel free to use any cut of pasta you have. Extra sauce: if you like extra sauce like we do, just cook less pasta. Our photos show it with extra sauce and less pasta.
Provided by Diane
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cook pasta to al dente according to package instructions, drain and set aside. Reserve some pasta water for thinning out the alfredo sauce if needed later
- Heat a sauce pan on medium-high heat. Melt 2 Tablespoons of butter. Add chicken and sear until all sides are brown and cooked, about 5-8 minutes depending on the thickness of your chicken pieces.
- Remove chicken from pan. Add remaining 2 Tablespoons of butter, then add garlic and cook translucent and fragrant (about 1 minute).
- Whisk in flour and continue whisking to remove large clumps.
- Slowly whisk in the milk. Whisking often to make sure flour lumps are smooth, bring sauce to a low boil. Then reduce heat to low.
- Add dried herbs, mustard powder, parmesan, salt and pepper. Continue whisking until sauce is smooth and begins to thicken.
- Add the pasta and the chicken in the alfredo sauce. Stir to coat everything with the sauce. Add a little pasta water to thin out the sauce if needed. Add additional salt, pepper or cheese on top if needed.
Nutrition Facts : Calories 588 kcal, Carbohydrate 63 g, Protein 37 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 155 mg, Sodium 848 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHICKEN ALFREDO
A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.
Provided by LISABERG
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
- Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.
Nutrition Facts : Calories 645.2 calories, Carbohydrate 39.7 g, Cholesterol 151.1 mg, Fat 42.7 g, Fiber 3.7 g, Protein 28.3 g, SaturatedFat 25 g, Sodium 354.6 mg, Sugar 5.3 g
CHICKEN ALFREDO
Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. -Jody Stewart, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.
Nutrition Facts : Calories 353 calories, Fat 27g fat (16g saturated fat), Cholesterol 102mg cholesterol, Sodium 268mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY
Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.
Provided by Claire Nolan
Categories Dinner
Time 33m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a pan over medium-high heat, melt butter, then add the chicken breast.
- Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
- In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
- Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
- Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
- Season with salt, pepper, oregano, and basil, and stir well to incorporate.
- Add parmesan cheese and stir until melted.
- Pour the sauce over cooked penne pasta, add the chicken and mix well.
- Add parsley and extra parmesan. Mix well.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams
EASY CREAMY CHICKEN FETTUCCINE ALFREDO
This Chicken Fettuccine Alfredo is a super simple yet delicious recipe to make for a restaurant quality dish, ready in just 30 minutes. So creamy and cheesy!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil. Drop in the pasta all at once and quickly bring the water back to boil, stirring occasionally. Cook the pasta for 8 to 10 minutes or until al dente. Drain well.
- Meanwhile, in a large saucepan melt the 2 tbsp of butter. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
- Melt the 8 tbsp of butter over medium-high heat in the same pan then add the ricotta cheese, heavy cream, Parmesan cheese and stir to combine everything together. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste the sauce for salt and pepper and season as necessary.
- Add the chicken and fettuccine back to the saucepan and toss everything together and continue cooking until heated through.
- Garnish with extra Parmesan cheese and chopped parsley and serve immediately.
Nutrition Facts : Calories 797 kcal, Carbohydrate 44 g, Protein 38 g, Fat 51 g, SaturatedFat 31 g, Cholesterol 250 mg, Sodium 558 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ONE POT CREAMY CHICKEN ALFREDO
A super simple, easy peasy chicken alfredo dinner! Everything - the chicken and even the pasta - all gets cooked in ONE single pot. Hello? Easiest clean up ever, right?!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside and keep warm. Melt butter in the stockpot. Add shallot, and cook, stirring frequently, until translucent, about 2 minutes. Stir in garlic until fragrant, about 1 minute. Whisk in flour and basil until lightly browned, about 1 minute. Stir in chicken broth, scraping any browned bits from the bottom of the pot. Stir in half and half, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste. Stir in pasta, chicken and parsley. If the mixture is too thick, add more chicken broth as needed. Serve immediately, garnished with parsley, if desired.
ONE POT CREAMY GARLIC PARMESAN CHICKEN ALFREDO
Creamy Garlic Parmesan Chicken Alfredo is all cooked in ONE POT! Ready and on the table in less than 20 minutes! Seared chicken is mixed through a super creamy garlic parmesan flavoured pasta with white wine and mushrooms! A favourite Chicken Alfredo recipe!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Season chicken thighs with salt and pepper.
- Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.
- Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.
- Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).
- Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.
- Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired
Nutrition Facts : Calories 578 kcal, Carbohydrate 47 g, Protein 45 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 150 mg, Sodium 943 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CHICKEN FETTUCCINE ALFREDO
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light!
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 35m
Number Of Ingredients 11
Steps:
- Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
- Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
- In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
- Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
- Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.
Nutrition Facts : Calories 509 kcal, Carbohydrate 38 g, Protein 35 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 151 mg, Sodium 491 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ALFREDO SAUCE WITH MILK (NO HEAVY CREAM)
Gluten-free: NoDairy-free: No Suitable for nut allergies: Yes
Provided by Cassie Marshall
Categories Side Dish
Number Of Ingredients 7
Steps:
- Place a pan onto your stove on a low heat.
- When the pan is warm, add ½ cup of butter and stir until melted.
- Sieve in your wheat flour and combine with the butter. When fully combined, your mixture should have a paste consistency.
- Add in one cup of milk and stir until mixture is smooth. Then add a second cup of milk and repeat the mixing process.
- Add your mozzarella cheese slowly into the pan. Ensure that it is fully incorporated into your mixture before adding your parmesan cheese.
- Add salt, pepper and oregano to the mixture to add a more authentic taste.
- Stir for 5 minutes, until the mixture has thickened and ready to serve.
Nutrition Facts : Calories 166 kcal, ServingSize 1 serving
CHICKEN ALFREDO
This is a fast & easy way to make chicken alfredo. I have change the amount of mozzarella based on the reviews.
Provided by FDADELKARIM
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta as directed on the package.
- Meanwhile, melt butter over low heat in a saucepan. Add the garlic & cook until golden.
- Pour in the cream & milk, stir until cream & butter no longer separate. Add the cheese & stir until it is melted.
- Simmer the mixture on medium-low heat for about 10-15 minutes, stirring frequently. Do not allow mixture to boil.
- Add grated parmesan then salt & pepper to taste. Pour the cheese mixture over the pasta & chicken. Serve immediately.
Nutrition Facts : Calories 788.8, Fat 44.7, SaturatedFat 25.4, Cholesterol 238.4, Sodium 665.4, Carbohydrate 54.6, Sugar 3.4, Protein 41.5
ALFREDO CHICKEN CASSEROLE
An easy, low carb Chicken Casserole with all the flavor of Alfredo!
Provided by Sarah Hardy
Categories Main Course
Time 38m
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a large bowl, beat softened cream cheese, heavy whipping cream, 1/2 cup Parmesan, basil, and salt until mixed well.
- Add chicken, minced garlic, chopped onion, frozen cauliflower, frozen spinach, and 1 cup shredded Mozzarella cheese.
- Mix until well combined.
- Pour mixture into a greased 9x13 dish and top with remaining 1/2 cup Mozzarella cheese and 2 tablespoons Parmesan cheese.
- Bake for 35-45 minutes, or until casserole is bubbly and cheese begins to brown on top.
Nutrition Facts : Calories 466 kcal, Carbohydrate 6 g, Protein 33 g, Fat 32 g, Fiber 3 g, ServingSize 1 serving
Tips:
- Always use fresh ingredients for the best flavor.
- Use a good quality Parmesan cheese. It will make a big difference in the taste of the sauce.
- Don't overcook the chicken. It should be cooked through but still tender and juicy.
- If you don't have heavy cream, you can use milk with a little bit of butter or olive oil added.
- Add some chopped fresh parsley or basil to the sauce for a pop of color and flavor.
- Serve Chicken Alfredo with a side of crusty bread or garlic bread for a complete meal.
- If you have leftover Chicken Alfredo, it can be reheated in the microwave or on the stovetop.
Conclusion:
Chicken Alfredo is a classic Italian dish that is loved by people of all ages. It is a creamy, cheesy, and flavorful pasta dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can easily make Chicken Alfredo at home. So next time you're looking for a delicious and easy meal, give this recipe a try. You won't be disappointed!
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