Easy Chicken Alfredo
from kristineskitchenblog.comThis easy chicken alfredo recipe has a creamy, cheesy sauce tossed with your pasta noodle of choice and topped with tender pan-cooked chicken breast. It's an easy meal the whole family will love!
Servings: 4 servings
Calories: 633kcal
Ingredients
- 8 ounces dry pasta such as farfalle (bowtie) or fettuccine
- 1 tablespoon olive oil
- 4 boneless skinless chicken breast cutlets* or thin-sliced chicken breasts
- salt and pepper to season chicken
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk see note
- ½ teaspoon Italian seasoning
- ½ teaspoon salt plus more, to taste
- ¼ teaspoon garlic powder
- black pepper to taste
- ¾ cup freshly grated Parmesan cheese
- finely chopped fresh parsley optional, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain (do not rinse.)8 ounces dry pasta
- Meanwhile, season chicken cutlets with salt, pepper and 1 teaspoon Italian seasoning. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 4-7 minutes per side, until cooked through. (The center should read 165° F on an instant read thermometer.) Transfer chicken cutlets to a clean plate and cover with foil to keep warm. (Optional: wash out the skillet.)1 tablespoon olive oil, 4 boneless skinless chicken breast cutlets*, salt and pepper, 1 teaspoon Italian seasoning
- Add the butter to the pan and cook until melted. Add the minced garlic and flour and cook for 30 seconds, stirring. Stir in the milk, remaining ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon garlic powder and a bit of black pepper.2 tablespoons unsalted butter, 3 cloves garlic, 2 tablespoons all-purpose flour, 1 ½ cups whole milk, ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon garlic powder, black pepper
- Bring to a gentle simmer. Simmer for 2-3 minutes, stirring often, until slightly thickened. Do not let the sauce boil.
- Remove pan from the heat and stir in the grated Parmesan, a little at a time, until it melts into the sauce. Then stir in the cooked pasta. Taste and add more salt and pepper if needed.¾ cup freshly grated Parmesan cheese
- Slice chicken into ½-inch thick slices. Serve chicken over pasta, with a sprinkle of fresh parsley if desired.
Video
Notes
- You can buy thin-sliced chicken breasts or chicken cutlets at many grocery stores or make them yourself by slicing boneless skinless chicken breasts in half horizontally.
- I make this with whole milk and it makes a rich and creamy sauce. For an even richer dish, you can substitute heavy cream. 2% milk may be used for a lighter sauce, but I wouldn't recommend using 1% or nonfat milk.
Nutrition
Calories: 633kcal | Carbohydrates: 51g | Protein: 54g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 148mg | Sodium: 828mg | Potassium: 936mg | Fiber: 2g | Sugar: 6g | Vitamin A: 534IU | Vitamin C: 3mg | Calcium: 374mg | Iron: 2mg
