This Easy Chicken Alfredo is better than at your favorite restaurant! You’ll be amazed at how quick and easy it is to make, and once you taste homemade Alfredo you will never go back to store-bought!
1 pound boneless skinless chicken breast diced into 1-inch cubes or whole
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic minced
1/2 pound fettuccine
1 tablespoon parsley chopped (optional for garnish)
For the Sauce:
1/4 cup butter salted
1/4 cup all-purpose flour
2 1/2 cups half-and-half
1/2 teaspoon salt adjust to taste
1 teaspoon garlic granulated
2 cups parmesan cheese grated
Chicken broth optional for thinning sauce
1️⃣ Heat olive oil in a large skillet over medium-high heat. If using whole chicken breasts, cook for approximately 5 to 7 minutes per side, depending on size and thickness. Season with salt and pepper, adding minced garlic during the last few minutes of cooking. If using diced chicken, add to the skillet, sprinkle with salt, pepper, and minced garlic, and cook until golden brown, about 6-8 minutes. Once cooked, remove chicken from the skillet and set the heat to low.
2️⃣ Meanwhile, prepare the fettuccine according to package directions.
For the Sauce:
1️⃣ In the same skillet, melt butter over low heat. Stir in flour, increase heat to medium, and whisk until the mixture turns a light golden color, about 2 minutes.
2️⃣ Gradually whisk in half-and-half, followed by granulated garlic and salt.
3️⃣ Bring the mixture to a simmer, whisking continuously. Once it begins to simmer, stir in grated parmesan cheese until melted.
4️⃣ Return cooked chicken to the sauce, let simmer for 2 more minutes. If using whole chicken breasts, slice them before returning to the sauce. The sauce will thicken upon simmering and standing. For a thinner sauce, add extra half-and-half or chicken broth as desired, or more parmesan cheese for a thicker consistency.
5️⃣ Serve the chicken and sauce over cooked pasta. Garnish with additional grated parmesan cheese and fresh parsley, if desired.