Creamy Chicken Alfredo

Ingredients

• 454 g (1 lb)boneless, skinless chicken breasts, cubed
• 2.5 ml (1/2 tsp)dried thyme
• 2.5 ml (1/2 tsp)onion powder
• 2.5 ml (1/2 tsp)garlic powder
• to tastesalt and black pepper
• 14 g (1 tbsp)unsalted butter
• 15 ml (1 tbsp)olive oil
• 14 g (1 tbsp)butter
• 15 ml (1 tbsp)olive oil
• 1 smallonion, finely diced
• 1 clovegarlic, minced
• 590 ml (2 1/2 cups)low-sodium chicken stock
• 240 ml (1 cup)double cream
• 340 g (12 oz)fettuccine, or pasta of your choice
• 1.25 ml (1/4 tsp)Italian seasoning
• 1.25 ml (1/4 tsp), optionalred pepper flakes
• 75 g (3/4 cup)grated Parmesan
• to tastesalt and black pepper
• 30 ml (2 tbsp), plus more for garnishchopped parsley

Instructions

1. 1

   Season the chicken

   Season the cubed chicken with the thyme, onion powder, garlic powder, and salt and pepper to taste.

2. 2

   Heat the pan

   Warm the first 14 g of butter and 15 ml of olive oil over medium heat in a large pot or deep skillet.

3. 3

   Brown the chicken

   Add the seasoned chicken and cook for about 5–7 minutes, until lightly browned and cooked through. Remove it from the pot and set it aside.

4. 4

   Soften the onion

   Reduce the heat to medium and add the second 14 g of butter and 15 ml of olive oil. Add the diced onion and cook for 2–3 minutes, until softened.

5. 5

   Cook the garlic

   Stir in the minced garlic and cook for 1 minute, stirring frequently so it does not burn.

6. 6

   Simmer the pasta

   Add the chicken stock, cream and pasta. Bring to a boil, stirring the pasta about every 30 seconds to keep it from sticking, then reduce the heat to medium-low and simmer for about 9–10 minutes, stirring occasionally.

7. 7

   Finish the sauce

   Once the pasta is cooked, return the chicken to the pot and add the Parmesan, Italian seasoning and red pepper flakes, if using. Stir to combine, then simmer over medium-low heat for 1–2 minutes, until the cheese has melted and the chicken is heated through.

8. 8

   Adjust the consistency

   If the sauce is too thick, add a little stock or cream at a time until it reaches the consistency you want. Taste and add more salt and pepper if needed.

9. 9

   Garnish and serve

   Take the pot off the heat, sprinkle with parsley and serve hot.

What is chicken Alfredo?

Chicken Alfredo is an Italian-American pasta dish built around chicken, pasta and a creamy cheese sauce. This version cooks the fettuccine directly in stock and cream, so the pasta absorbs flavour as it simmers.

One-pot method: Browning the chicken first and returning it at the end keeps the cooking sequence straightforward while bringing its savoury flavour into the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 997 calories, 56g protein, 52g carbs, 63g fat.

The pasta supplies most of the carbohydrates, while the cream, butter, oil and Parmesan contribute much of the fat; chicken and Parmesan provide protein. Pair a serving with salad or green vegetables for a more balanced plate.

Why cook the pasta in the sauce?

Direct simmering: The pasta cooks in the stock and cream rather than in a separate pan of water. Stir it about every 30 seconds at first, then occasionally as it simmers, to help prevent sticking.

Liquid check: Pasta can absorb liquid at different rates, so judge the finish by its texture. If the sauce gets too thick, loosen it gradually with a splash of stock or cream, as the method directs.

Brown the chicken first

Seasoning: Thyme, onion powder and garlic powder coat the chicken before it goes into the pan. Season with salt and pepper to taste.

Doneness: The recipe calls for 5–7 minutes of cooking, until the chicken is lightly browned and cooked through. Take it out before cooking the onion, then return it later to warm through.

Build the flavour base

Onion: Give the diced onion 2–3 minutes over medium heat to soften in the butter and oil before adding the garlic.

Garlic: Stir frequently during its 1-minute cooking time to reduce the chance of it burning. The stock, cream and pasta go into the same pot afterwards.

Get the sauce texture right

Parmesan: Stir the grated cheese in after the pasta has cooked, together with the chicken and seasonings. A further 1–2 minutes over medium-low heat gives it time to melt and warms the chicken through.

Final adjustment: Taste before serving and adjust the salt and pepper. Add stock or cream a little at a time if the sauce needs loosening.

Serving and timing

Finish: Sprinkle chopped parsley over the pasta just before serving. The recipe makes four servings and has a total cooking time of about 30 minutes.

On the side: A simple salad or cooked green vegetables provide a fresh contrast to the creamy pasta without changing the recipe itself.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces cook at a similar rate.
• Stir the pasta frequently during the first part of the simmer to help stop it sticking together.
• Keep the heat at medium-low once the pasta has come to the boil.
• Add extra stock or cream in small splashes if the sauce becomes too thick.
• Add the red pepper flakes only if you want a little heat.
• Chop extra parsley for a more generous garnish.

Variations

• Choose another pasta: Use a different pasta shape in place of fettuccine.
• Add a little heat: Include the optional red pepper flakes.
• Use fresh herbs: Finish with extra chopped parsley for a brighter garnish.
• Adjust the seasoning: Add salt and pepper to taste after the sauce is finished.
• Loosen the sauce: Use a splash of stock or cream if you prefer a thinner consistency.

Common mistakes to avoid

• Skipping the stirring: Pasta can stick together as it cooks in the liquid; stir it about every 30 seconds at the start.
• Burning the garlic: Stir it frequently and limit its cooking time to 1 minute.
• Overcooking the chicken: Remove it once it is cooked through, then return it to the pot to heat through at the end.
• Adding liquid all at once: If the sauce is too thick, add stock or cream a little at a time.
• Boiling hard during the simmer: Reduce the heat to medium-low after bringing the pasta mixture to a boil.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a saucepan, stirring and adding a splash of stock or cream if the sauce has thickened; heat until piping hot.

Frequently asked questions