Seriously, when I think comfort food I think chicken alfredo or just fettuccine alfredo! Alfredo sauce is the most warming and inviting sauce there is. It’s smooth creamy texture and the flavors…..who can resist those flavors. I will be honest. It’s been awhile since I have fixed chicken alfredo for my family. We love it, but for whatever reason, I just haven’t thought to fix it lately.
Last night when I was contemplating what to fix for dinner, well I guess late afternoon, and no I am not a meal planner, I’ve tried that and it doesn’t work for me!! Anyway, it was either General Taso’s Chicken or Chicken Alfredo! My husband looked at me as though I was insane, how could I be contemplating anything, when you are thinking of fixing chicken alfredo you just fix chicken alfredo! There’s no question, I guess. I should say though, tonight’s dinner is General Taso’s Chicken. I will let you know how that turns out. Back to alfredo!
As I said before chicken alfredo is such a comfort food. I don’t know many people who wouldn’t agree with me and would love to have it on a cold winter night, or any time of the year, really. This is a dish that I thought about doing in my instant pot, but wasn’t sure if I would get the flavor I was looking for and the creaminess. Next time I will have to try the instant pot, I believe it would work out fine. I also thought about getting it all fixed up and then layering it like a lasagna in a pan and throw it in the oven! I think that would be good too. I will list my thoughts on how to do that after the original recipe.
INGREDIENTS FOR CHICKEN ALFREDO
- 4 boneless skinless chicken breasts, cut into bite size piece
- olive oil
- salt and pepper to taste
Warm a skillet over medium heat. Dice or slice your chicken into bite size pieces. Cook in warmed skillet until done. Remove chicken from skillet, set aside on a plate for now.
- 10 oz box of uncooked pasta (penne, fettucine, or spaghetti noodles, whichever you prefer or have on hand)
- 2 cloves of garlic, minced
- 1/3 cup unsalted butter
- 1 1/4 cup milk (I use almond milk)
- 1 cup heavy cream
- 6 oz cream cheese
- 1 tsp italian seasoning (I make my own – I will list that below)
- salt and pepper to taste
- 1/2 cup parmesan cheese
- 1/2 Asiago cheese
- pasta water (will help to thin out your sauce if it gets too thick)
I get my pasta water going after I cook the chicken. This way everything seems to be done around the same time – so get the water going in a large pasta pot. In the same skillet used for chicken, on medium heat, add the butter. Once it has melted, add in your flour (I used my Namaste Gluten Free Flour) and garlic, whisk this until it’s fully incorporated. Don’t burn the butter, flour, and garlic (turn down the heat if necessary). Once it is all incorporated, whisk in the milk and heavy cream. Let this all combine well together, and add in your 6oz of cream cheese. This will begin to melt and the sauce will start to thicken and smell delicious! When that all happens I begin adding in my italian spice blend, salt, pepper, and any pasta water that is needed to keep the sauce from getting to thick, along with the parmesan and Asiago cheeses. Seriously, at this point it smelled so good in my kitchen! I kept tasting my alfredo sauce to check flavor and make sure seasonings were good – they were, because I kept testing it over and over again!!!
Once pasta is cooked to al dente….drain and I like to give mine a quick shot of cold water. Then back into the pot with the pasta. I also add a little olive oil at this point to the pasta. Now this is important…..don’t forget to add your chicken back into your sauce! I do this at the very end, so my chicken doesn’t get too dry and overly done. Also, the other important thing to do is take some of you noodles, in my case I used fettucine noodles, and put them into your alfredo sauce. I think you need to combine your noodles with your sauce prior to serving! They flavors have a chance to mix together and get to know each other! Plus, every single noodle is coated in that awesome sauce! Yum!!!!
Plate it, add a bit of parsley (if you have some, I did not!) and go eat it! Don’t wait just go sit down and eat some! It’s that good. I will eat mine without the chicken even. I just love the flavor of alfredo!
Okay so here are some variations/thoughts of what you could do with this dish. Like I said I eat mine without chicken so that is one variation. You could also make this a type of cheesy alfredo bake, similar to a lasagna. Take your completed dish, pour some into the bottom of a greased pan, layer with sliced or shredded mozzarella, and continue layering with alfredo, and mozzarella. Once you have your layers completed add some parmesan and Asiago cheese to the top. Pop it in a 400 degree oven for 15-20 minutes. Sprinkle with parsley and serve!
Also as promised here is my Italian Seasoning Mixture:
- 3 tablespoons dried parsley
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 1/2 tablespoons oregano
- 3 tablespoons dried basil
- 1 teaspoon rosemary
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
I use all dried ingredients for this mix. Mix it in a jar and have it all ready when you need some!