Be sure to try my Chicken Pot Pie and Chicken and Orzo recipes next!
Chicken Alfredo Pasta
There are few things better than Chicken Alfredo Pasta, and what makes it even better, is that it’s all prepared in a single skillet and is a breeze to make. (And it really tastes like it’s from a restaurant!) You’ll want to measure out the ingredients before you start (“Mise en place“), because this one goes super-duper fast, it takes just about 35 minutes from start to finish. Be sure to check out my pro tips below to ensure you have the smoothest, most delicious alfredo sauce ever!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season the chicken with salt and pepper and sear in olive oil. Set aside and let it rest for 10 minutes, then cut into strips. Melt butter in the same skillet. Add garlic and cook for 1 minute. Whisk in the flour.
Add the half and half in splashes, stirring continuously. Bring to a gentle bubble, then reduce heat to low. Gradually sprinkle in the grated cheese. Taste, and season with salt/pepper if desired. Add the cooked pasta and toss to combine.
Add the chicken and toss, heat through for 1-2 minutes. Garnish with parsley and serve.
Storing/Reheating
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency. Adding reserved pasta water to leftovers really helps to smooth the sauce back out. A little milk or chicken broth can also be used if you don’t have pasta water. Frozen Alfredo sauce should be thawed overnight in the fridge before reheating.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier. Pasta Strainer– I have this one and love it. Kitchen Tongs– Easy for handling/flipping the chicken.
