Creamy Chicken Alfredo
A classic Italian-inspired comfort dish featuring rich, cheesy homemade Alfredo sauce, tender Parmesan-baked chicken, and perfectly cooked fettuccine.
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Servings: 4
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Garnish with fresh parsley and extra Parmesan cheese if desired.
If using a microwave, heat in 30–40 second intervals at low power, stirring in between.
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Ingredients
Pasta- 16 oz fettuccine
- 1.5 lbs chicken breasts or thighs
- ½ cup grated Parmesan cheese
- 2½ tsp dried oregano
- Salt, to taste
- Fresh cracked black pepper, to taste
- 2 tbsp unsalted butter
- 2 garlic cloves, minced or pressed
- 1 tbsp all-purpose flour
- 2 cups heavy whipping cream
- ¼ cup sour cream
- ½ cup freshly grated Parmesan cheese
- ½ cup dry Parmesan cheese
- Salt and black pepper, to taste
Instructions
1. Cook the Pasta Cook fettuccine according to package directions until al dente. Avoid overcooking to keep it firm. Drain and set aside. 2. Bake the Chicken- Preheat oven to 450°F (232°C). Grease a rimmed baking sheet.
- Trim excess fat from chicken. Season both sides with salt, pepper, and oregano.
- Generously coat both sides with grated Parmesan cheese.
- Arrange chicken on the baking sheet and bake for 15–20 minutes, depending on thickness.
- Let the chicken rest for 5 minutes, then slice against the grain.
- While the chicken and pasta cook, prepare the sauce. Measure all ingredients before you start.
- In a medium heavy-bottomed saucepan, melt the butter over medium heat.
- Add the minced garlic and cook until fragrant.
- Sprinkle in flour and stir until combined.
- Gradually whisk in the heavy whipping cream, stirring constantly.
- Warm gently (do not boil). Once hot, whisk in sour cream, both types of Parmesan, salt, and pepper.
- Reduce heat to medium-low and cook for about 5 minutes, stirring often, until the cheese melts and the sauce thickens.
Garnish with fresh parsley and extra Parmesan cheese if desired.
Tips & Notes
Gluten-Free Options- Flour: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Pasta: Use your favorite gluten-free fettuccine. Tinkyada is an excellent brand with a great texture.
Storage
Store Alfredo sauce in an airtight glass jar in the refrigerator for up to 3–5 days.Reheating
Reheat gently in a saucepan over medium-low heat, stirring often.If using a microwave, heat in 30–40 second intervals at low power, stirring in between.