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Homemade Chicken Alfredo Recipe

Homemade chicken Alfredo is easier to make than you think. You’ll love this silky, flavorful Alfredo sauce paired with pan-seared chicken and fettuccini! 

Prep: 30 minutesCook: 15 minutesTotal: 45 minutes
Fat 29 Carbs 57 Protein 51
Yield 4 1x

Ingredients

Chicken

  • 1 lb. boneless, skinless chicken breast (~2 large breasts)
  • 1/4 cup white whole wheat flour
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 2 tablespoons olive oil

Alfredo Sauce

  • 1/4 cup chicken broth*
  • 3 tablespoons salted butter
  • 1/4 cup white whole wheat flour
  • 3/4 cup 2% milk (or any kind)
  • 1/2 cup 2% Greek Yogurt
  • 1/2 cup starchy pasta water
  • 1.5 teaspoons garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 cup finely grated parmesan cheese
  • 9-oz. fettuccine noodles

 

Instructions

  1. Begin by bringing a large pot of salted water to a boil. Add the fettuccine to the boiling water. Cook the pasta to al dente. Before straining the water from the pasta, remove 1/2 cup of pasta water from the pot to use for later. Set pasta aside.
  2. Next, place the chicken breasts on a cutting board and cover them with plastic wrap. Using a meat tenderizer, pound the chicken to a ½-inch thickness. Set aside. 
  3. Mix chicken breading together in a medium-sized bowl by combining white whole wheat flour, garlic powder, salt, pepper, and dried thyme.
  4. Rinse each chicken breast with water and then dredge the chicken in the flour mixture. Make sure the chicken breast is completely coated.
  5. Next, heat a large and deep skillet (or Dutch oven) over medium/high heat. Add olive oil. When olive oil is fragrant, add the chicken breasts to the pan. 
  6. Sear each breast for 4-5 minutes per side on medium heat or until golden brown and fully cooked (internal temperature of 165ºF). When the chicken is golden brown on both sides, remove chicken breasts from the pan. 
  7. Let the chicken rest for 5 minutes and then slice the chicken into 1/2 inch thick strips. Set aside. 
  8. Prepare the alfredo sauce. Deglaze the same skillet pan that the chicken breasts were cooked in with the chicken broth. Scrape the brown bits from the pan with a spatula. 
  9. Turn heat to medium/high heat and add the 3 tablespoons of butter to the pan. 
  10. When the butter is melted add flour to the pan and whisk the butter and flour together until it forms a crumble. 
  11. Slowly begin to add milk into the pan while whisking the milk, butter, and flour together consistently until all the milk has been added to the pan. 
  12. Turn the heat to medium/low and continue whisking the milk mixture until it begins to thicken. 
  13. Add Greek yogurt and whisk until it dissolves in the sauce. Slowly whisk in 1/2 cup of pasta water to the sauce and season with garlic powder, salt, and pepper. Mix well.
  14. Add 1/2 cup of the grated parmesan cheese to the sauce and whisk until the cheese has melted. Add the last 1/2 cup of the parmesan cheese and whisk again until melted. 
  15. Toss the fettuccine noodles with the alfredo sauce until all the noodles are coated in sauce. 
  16. Finally, add the chicken strips to the pan, toss, and cover the pan for 5 minutes and let everything cook for an additional 5 minutes. 
  17. Garnish with chopped parsley and enjoy. 

Tips & Notes

  • If the sauce seems too thick, feel free to whisk in more broth or starchy pasta water to thin it out.

Nutrition Facts

Serving Size: 1/4 Calories: 602 Sugar: 4 Fat: 29 Carbohydrates: 57 Fiber: 3 Protein: 51
Author: Linley RichterCategory: Main MealMethod: StovetopCuisine: Italian

Keywords: chicken alfredo, how to make chicken alfredo

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