Hamdi Saidani Bobby Flay’s Chicken Alfredo is made with chicken breasts, Italian seasoning, butter, garlic, heavy cream, Parmesan, fettuccine, and parsley. This delicious Chicken Alfredo recipe creates a creamy and satisfying dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- 2 boneless, skinless chicken breasts (about 1.3 lb. total)
- 2 tsp Italian seasoning
- 1 Tbsp cooking oil
- 2 Tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp chopped parsley (optional garnish)
- 8 oz. fettuccine
How To Make Chicken Alfredo?
- Season chicken: Season both sides of the chicken breasts with Italian seasoning and a pinch of salt.
- Cook chicken: Heat a large skillet over medium heat, add the cooking oil, and cook the chicken for 7-8 minutes on each side, or until browned and cooked through. Remove from skillet and set aside.
- Make sauce base: Turn heat down to medium-low, add the butter and minced garlic to the same skillet. Stir and cook the garlic for about 2 minutes, scraping up the browned bits from the bottom of the skillet.
- Add cream: Add the heavy cream (double cream) and whisk to combine. Bring the mixture up to a simmer while dissolving any remaining browned bits from the skillet.
- Cook pasta: While the cream simmers, bring a pot of water to a boil. Add the fettuccine and cook for 7-9 minutes until tender. Before draining, reserve 1/2 cup / 120ml of the pasta cooking water.
- Finish the sauce: Once the cream is simmering, add the grated Parmesan to the skillet. Stir until melted and the sauce thickens slightly. Add salt and pepper to taste.
- Combine pasta and sauce: Toss the drained fettuccine into the sauce. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water to loosen it.
- Serve: Slice the cooked chicken and place it over the creamy pasta. Garnish with chopped parsley, if desired.
Recipe Tips:
- Flatten the chicken: Make the chicken an even thickness so it cooks evenly and stays juicy.
- Grate fresh Parmesan: Fresh Parmesan melts better and gives a smoother sauce than store-bought grated cheese.
- Save some pasta water: Before draining the pasta, keep some water. It helps make the sauce creamy and cling to the pasta.
- Simmer the cream, not boil: Keep the heat low for the cream to avoid curdling and splitting the sauce.
- Let the chicken rest: After cooking, let the chicken sit for a few minutes before cutting to keep it moist.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Alfredo cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Let the Chicken Alfredo cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months.
- Reheat: Place the Chicken Alfredo in a microwave-safe dish and cover. Reheat on medium power for 2-3 minutes, stirring halfway through, until hot.
Nutrition Facts
Serving Size: 1 serving (about 2 cups / 451g)
- Calories: 1191
- Total Fat: 81g
- Saturated Fat: 49g
- Cholesterol: 235mg
- Sodium: 680mg
- Potassium: 410mg
- Total Carbohydrate: 63g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 39g
Try More Bobby Flay Recipe:
- Bobby Flay Chicken Rub
- Bobby Flay Chicken Fajitas
- Bobby Flay Pasta Dough Recipe
- Bobby Flay Chicken Thigh Recipe
Bobby Flay Chicken Alfredo
Description
Bobby Flay’s Chicken Alfredo is made with chicken breasts, Italian seasoning, butter, garlic, heavy cream, Parmesan, fettuccine, and parsley. This delicious Chicken Alfredo recipe creates a creamy and satisfying dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Season chicken: Season both sides of the chicken breasts with Italian seasoning and a pinch of salt.
- Cook chicken: Heat a large skillet over medium heat, add the cooking oil, and cook the chicken for 7-8 minutes on each side, or until browned and cooked through. Remove from skillet and set aside.
- Make sauce base: Turn heat down to medium-low, add the butter and minced garlic to the same skillet. Stir and cook the garlic for about 2 minutes, scraping up the browned bits from the bottom of the skillet.
- Add cream: Add the heavy cream (double cream) and whisk to combine. Bring the mixture up to a simmer while dissolving any remaining browned bits from the skillet.
- Cook pasta: While the cream simmers, bring a pot of water to a boil. Add the fettuccine and cook for 7-9 minutes until tender. Before draining, reserve 1/2 cup / 120ml of the pasta cooking water.
- Finish the sauce: Once the cream is simmering, add the grated Parmesan to the skillet. Stir until melted and the sauce thickens slightly. Add salt and pepper to taste.
- Combine pasta and sauce: Toss the drained fettuccine into the sauce. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water to loosen it.
- Serve: Slice the cooked chicken and place it over the creamy pasta. Garnish with chopped parsley, if desired.
Notes
- Flatten the chicken: Make the chicken an even thickness so it cooks evenly and stays juicy.
Grate fresh Parmesan: Fresh Parmesan melts better and gives a smoother sauce than store-bought grated cheese.
Save some pasta water: Before draining the pasta, keep some water. It helps make the sauce creamy and cling to the pasta.
Simmer the cream, not boil: Keep the heat low for the cream to avoid curdling and splitting the sauce.
Let the chicken rest: After cooking, let the chicken sit for a few minutes before cutting to keep it moist.
Bobby Flay Chicken Alfredo