How to Make Chicken AlfredoEveryone should learn how to make chicken Alfredo. Why? It's a classic Italian recipe, its creamy richness is irresistible, and even the picky eaters in your family (you know, the ones who are in the phase of only eating "white" food?) will love it. In fact, that's sort of how Alfredo sauce was invented: Italian chef Alfredo di Lelio created the sauce to appeal to his pregnant wife who had lost her appetite for most foods. It soon became a top seller at his restaurant, Alfredo alla Scrofa. The restaurant, located in Rome, is still doing business today, and still serves their signature Alfredo sauce over chicken and pasta.
While you can absolutely poach or saute your own chicken, this recipe is particularly friendly for busy moms because it calls for canned chicken breast in water which cuts down on the time you would be poaching or sauteing the chicken. The whole recipe is ready in about 10 minutes.
-Hey everybody, it's Chef Lovely, and today we are going to make Chicken Pasta Alfredo, so here are the ingredients: 4 ounces cream cheese, cut into cubes; 1-1/2 cups of milk; 3/4 cups of grated parmesan cheese; 1 can premium 1 white chunk chicken breast in the water, drained; 1 cup frozen peas, thawed; 1/2 of a 1-pound package fettuccine, cooked and drained, that's about 4-1/2 cups. So, let's get started on this Chicken Pasta Alfredo. First things first, I'm gonna heat up my saute pan, medium heat, just like this, fantastic, step 1 done. Next thing, we're gonna add in our cream cheese. Now, here's a Chef Lovely tip. Don't walk away. We're gonna stir this constantly. We don't want our milk to boil over, and then miss up or entire stove. Nobody wants to be in the kitchen cleaning. We rather eat and enjoy with our friends and family. So, we're gonna stir this constantly, and then when it's all melting and combined, we're gonna go in with our parmesan cheese. The parmesan cheese is going to thicken it up, and of course it's gonna add tons and tons of flavor. So, let's get started. I'm gonna go in with my milk, take your time, and then we have our cream cheese. This is gonna add body. It's gonna add flavor. It's gonna thicken our sauce, and it's gonna be that classic Alfredo that we all know and enjoy. So, slowly take your time. As the pan gets little bit warmer, the cream cheese is gonna start to melt and in the beginning is gonna look a little weird. It's gonna look like cottage cheese and liquid, but don't afraid that's okay. What we wanna do is melt everything down, and then in a few minutes, you're gonna see this all going to come together nice and smooth. So, let's keep on mixing here, keeping eye on it. Don't wanna rush it, so take your time. Fantastic, so for another few minute, we're gonna let these creams together in completely melt. When we come back, I'm gonna show you how we're gonna add in our parmesan cheese, make our sauce, add in all our wonderful ingredients, and we're gonna be eating in no time. Okay, as you can see, our cream cheese has completely melted. It's made a nice smooth sauce. So, let's go in with our parmesan cheese. I wanna save a little bit for the end of little garnish, and let's go ahead and mix this in well, and as you can see, it's getting nice and thick, creamy, delicious, just right here. Okay, next step, I wanna go ahead and I wanna add in my chicken. Let's just put that in. We're gonna add our peas. These have been thawed up. So we're adding some color and some sweetness, and we're gonna go in with our fettuccine just like that. Now, I'm gonna use a pair tongs. It's gonna help me out and I'm just going to coat all these beautiful sauce with our peas and our chicken until it's evenly distributed. This is going to be fantastic. And what's great about this dish, the longer it sits, the better it's gonna taste. So, have it on dinner for Sunday, gonna take it's a lunch on Tuesday, and it's gonna be even better. Okay, so there we go, and as you can see, it's nice and thick, and all we're doing is heating up that pasta. We're heating up our chicken and our peas. Look at that how gorgeous. Okay. So, as you can see, it's really simple and it's really easy. So, guess what, what it's time to eat up, to plate this dish up. So here we go, we have a plate here. We're gonna turn off the heat, and I'm gonna go in some of these beautiful, beautiful pasta here. Look at that, I think I should add a little bit more making sure we got a little bit if everything all of our ingredients on the plate just like that, yum, yum, yum. Fantastic, okay, remember that little bit of parmesan cheese that I saved. We're gonna right on top just like that adding more of that nutty, cheesy flavor from our parmesan just like that and look at that creamy, rich, delicious for any day of the week, and this is how you make Chicken Pasta Alfredo.
What You'll Need
- 4 ounces cream cheese, cut into cubes
- 1 1/2 cups milk
- 3/4 cup grated Parmesan cheese
- 1 12 1/2 ounce can * Swanson® Premium White Chunk Chicken Breast in Water, drained
- 1 cup frozen peas, thawed
- 1/2 1 pound package fettuccine, cooked and drained (about 4 1/2 cups)
Step By Step
Heat the cream cheese and milk in a 10-inch skillet over medium heat to a boil, stirring constantly. Stir in 1/2 cup Parmesan cheese. Reduce the heat to low. Cook for 5 minutes.
Add the chicken, peas and fettuccine to the skillet and toss to coat. Heat through. Sprinkle with the remaining cheese and serve immediately.
For a more traditional Alfredo sauce, substitute 2 tablespoons butter and 1 1/2 cups heavy cream for the cream cheese and milk. Proceed with the recipe as directed above.
*Or 3 cans (4.5 ounces each)
Not big on peas? You can substitute frozen broccoli florets for the peas and get a great result too.