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Best Ever Chicken Alfredo

A family favorite meal doesn’t have to be reserved for special occasions, I make this anytime I have guests staying over because it’s easy, requires minimal prep, and looks impressive! Friends and family can attest that it tastes better than the chicken alfredo dishes from sit down restaurants. The sauce is made from scratch, but before that intimidates you, I promise it’s simple and you won’t want to go back to the store bought versions. Try my Best Ever Chicken Alfredo for your next family dinner!


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Best Ever Chicken Alfredo
Author: 
Recipe type: Pasta, Baked
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Chicken Alfredo with a homemade sauce.
Ingredients
  • 4 herb dijon seasoned chicken breasts
  • 1 tsp coconut oil
  • 3 cups dry penne pasta
  • 6 cups water
  • 1 tsp salt
  • FOR THE ALFREDO SAUCE
  • 1 tsp butter
  • 2 tbs flour
  • 16 fl oz heavy whipping cream
  • 2 cups shredded Italian Cheese
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Bring skillet to high heat, just until pan starts to smoke, and add coconut oil.
  3. Place 2 chicken breasts at a time and sear for 3 minutes on each side, just until chicken is browned.
  4. Place chicken breasts in oven safe dish, and bake in oven for 15 - 20 minutes. Chicken is fully cooked at 165 degrees Fahrenheit.
  5. Remove from oven and cover with foil for 5-10 minutes prior to cutting.
  6. Meanwhile bring 6 cups of water to a boil in large pot, add 1 tsp salt. Add pasta and boil according to package directions.
  7. Drain and set aside.
  8. FOR THE ALFREDO SAUCE
  9. Bring medium sauce pan to medium high heat.
  10. Add butter, once melted, add flour and whisk quickly.
  11. Flour and butter will clump together, lower heat and whisk for a couple minutes.
  12. Add heavy whipping cream and bring to a soft boil, stirring often.
  13. Once no clumps are visible, add Italian cheese and lower heat.
  14. Continue to stir and remove from heat, sauce will thicken as it cools. Add salt, pepper, and fresh herbs to your liking.

Nutritional Content Source: Best Ever Chicken Alfredo
MACROSCaloriesCarbsFatProteinCholestSodiumSugarsFiber
Best Ever Chicken Alfredo61329g33g51g179mg1267 mg0g3g

A good tip for the sauce is to taste as you go, some cheese packages are saltier than others, and you don’t want to over-salt the sauce. I usually stick to a blend of Italian cheeses and fresh Parmesan, which is salty enough to where I don’t need to add any more.  I also love to integrate fresh herbs, such as rosemary or thyme, not only does it make the sauce look like it’s from a 5 star restaurant, but it adds a fresh taste that store bought jars don’t quite capture. There are so many ways to “save” a sauce that it’s hard to get it wrong.  If you run out of whipping cream or the sauce is too thick, don’t panic, you can always add milk or a little water. If you like it spicy, add red pepper flakes and always add freshly ground pepper. If the flour isn’t cooked through, it’ll taste like flour, simply bring it to a soft boil for a few minutes longer. Do you like your sauce chunky? Add chopped tomatoes after the heavy whipping cream. Stir often and see what it looks like once it cools, which is the final consistency of the sauce.

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