Ultra-Creamy Chicken Alfredo With Heavy Whipping Cream

This classic creamy chicken alfredo recipe is sure to become a favorite in your house. It’s rich, flavorful, and surprisingly easy to make. Made with tender chicken, fettuccine noodles, and a decadent sauce featuring heavy whipping cream and Parmesan cheese, this dish is pure comfort food perfection.

Ingredients:

(Serves 4-6)

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon Italian seasoning

1/2 cup butter

1/2 cup chopped onion

4 cloves garlic, minced

1/2 cup dry white wine (or chicken broth)

1 cup heavy whipping cream

1 cup grated Parmesan cheese, plus extra for serving

1/2 cup grated Romano cheese

12 ounces dried fettuccine noodles

Chopped fresh parsley, for garnish (optional)

Directions:

1. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Season chicken with salt, pepper, garlic powder, and Italian seasoning. Add chicken to the pan and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from the pan and set aside.

2. Sauté the Aromatics: Add butter to the same skillet and melt over medium heat. Add onion and cook until softened, about 3-4 minutes. Stir in garlic and cook for an additional minute, until fragrant.

3. Deglaze the Pan: Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.

4. Create the Creamy Sauce: Increase heat to medium-high and whisk in the heavy whipping cream. Bring to a boil, then reduce heat to simmer and cook for 5 minutes, or until slightly thickened. Stir in Parmesan cheese and Romano cheese, whisking constantly until melted and smooth.

5. Combine and Serve: Return the cooked chicken to the pan with the sauce and stir to coat. Add cooked fettuccine noodles to the pan and toss with the sauce and chicken until well combined. Season with additional salt and pepper to taste.

6. Serve immediately, garnished with extra Parmesan cheese and chopped fresh parsley (optional).

Nutrition Facts (Per Serving)

Calories: Approximately 800-1000 (depending on specific ingredients used)

Fat: 50-60 grams

Carbohydrates: 60-70 grams

Protein: 40-50 grams

Note: These are approximate nutrition facts and will vary depending on the specific brands of ingredients used.

Conclusion

This creamy chicken alfredo recipe is a guaranteed crowd-pleaser. It’s perfect for a weeknight dinner, a special occasion, or anytime you’re craving a decadent and delicious meal. With its rich and flavorful sauce, tender chicken, and perfectly cooked noodles, this dish is sure to satisfy.

FAQs:

1. Can I use a different type of milk instead of heavy whipping cream?

Yes, you can substitute heavy whipping cream with other options, but the final product will have a slightly different texture and taste. Here are some alternatives:

Whole milk or half and half: These options will create a lighter sauce, but it won’t be as thick and creamy. You may need to thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) if using whole milk or half and half.

Coconut milk: For a dairy-free option, you can use full-fat coconut milk. Be aware that coconut milk will add a slightly sweet flavor to the sauce.

2. What type of pasta can I use instead of fettuccine?

Fettuccine is the classic choice for chicken alfredo because its flat, wide noodles provide a perfect surface for the creamy sauce to cling to. However, you can substitute other types of pasta if desired. Here are some good options:

Pappardelle: Similar to fettuccine, pappardelle is another wide, flat noodle that works well with this recipe.

Linguine: Linguine is a thin, long noodle that is a good alternative if you don’t have fettuccine on hand.