Ina Garten Chicken Alfredo is made with fettuccine pasta, boneless chicken breasts, butter, heavy whipping cream, garlic, Italian seasoning, salt, pepper, and freshly grated Parmesan cheese. This creamy Barefoot Contessa Chicken Alfredo recipe creates a dinner that takes about 40 minutes to prepare and can serve up to 4 people.
Try More Ina Garten Recipes:
🧡 Why You’ll Love This Chicken Alfredo Recipe:
- Creamy and Smooth: This Alfredo has a rich, creamy sauce made with heavy cream and real Parmesan cheese. It tastes very special and fancy.
- Juicy Chicken: The chicken is soft and juicy, flavored with Italian herbs. It makes the meal tasty and filling.
- Easy to Make: The steps are simple, and you use common ingredients. Anyone can make this, even if you’re new to cooking.
- Loved by Everyone: Both children and grown-ups enjoy this meal. It’s great for family dinners or when you have guests.
🍗 Ina Garten Chicken Alfredo Ingredients
For the Noodles:
- 16 ounces dry fettuccine pasta
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
For the Sauce:
- 1/2 cup butter, cut into large cubes or slices
- 2 cups heavy whipping cream
- 1 clove garlic, minced
- 3/4 teaspoon garlic powder
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups freshly grated Parmesan cheese
🍲 How To Make Ina Garten Chicken Alfredo
- Make the noodles: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions or until al dente, about 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the noodles and set aside.
- Make the chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes until golden brown on the bottom. Flip the chicken, add 1 tablespoon of butter between them, and cook for another 5-7 minutes or until the internal temperature reaches 165°F (74°C). Rest the chicken on a chopping board for 3 minutes, then slice it 1/2-inch thick. Cover with foil while preparing the sauce.
- Make the Alfredo sauce: In the same skillet, add the butter and cream over medium-low heat, stirring until the butter is melted. Whisk in minced garlic, garlic powder, Italian seasoning, salt, and pepper, and simmer gently (avoid boiling) for 3-4 minutes, whisking continuously until the sauce thickens. Stir in the Parmesan cheese until just melted and the sauce is smooth. If needed, thin the sauce with a few tablespoons of the reserved pasta cooking water.
- Assemble: Toss the cooked fettuccine with the Alfredo sauce in the pan. Serve the pasta in bowls and top with sliced chicken. Garnish with parsley, extra Parmesan, and black pepper if desired.
💭 Recipe Tips:
- Use freshly grated Parmesan cheese for the best flavor and texture in your Alfredo sauce.
- Avoid overcooking the pasta to maintain its al dente texture, ensuring a perfect balance with the creamy sauce.
- Season the chicken generously with Italian seasoning, salt, and pepper for enhanced flavor before cooking.
- Opt for heavy whipping cream to achieve a rich and velvety consistency in the Alfredo sauce.
- Be cautious with garlic powder – a little goes a long way. Adjust according to your taste to avoid overpowering the dish.
🥗 What To Serve With Chicken Alfredo?
Eat chicken Alfredo with garlic bread, Caesar salad, or cooked broccoli. These sides make the meal better. For a drink, white wine like Pinot Grigio goes nicely. For dessert, try something light like lemon sorbet or tiramisu to go with the creamy pasta.
🎚 How To Store Leftovers Chicken Alfredo?
- Refrigerator: To store Leftovers Chicken Alfredo place it in an airtight container and refrigerate for up to 3 days.
- Freezer: To freeze transfer Leftovers Chicken Alfredo into freezer-safe bags or containers, removing excess air and store for up to 3 months.
🥵 How To Reheat Leftovers Chicken Alfredo?
- Microwave: Place Leftovers Chicken Alfredo in a microwave-safe dish, cover with a damp paper towel and heat for up 4-6 minutes stirring in between, until heated through.
- Oven: Transfer Leftovers Chicken Alfredo to an oven-safe dish cover it with foil and bake at 350°F (175°C) for up 5-8 minutes until warmed.
FAQ’S
Is It Necessary To Marinate Chicken Before Adding It To Alfredo Sauce?
No, you don’t have to marinate the chicken, but using Italian herbs makes it tastier.
Can I Substitute Heavy Cream With Something Lighter In Chicken Alfredo?
Yes, you can use lighter options like half-and-half or milk instead of heavy cream in Chicken Alfredo.
What Herbs Can Enhance The Flavor Of Chicken Alfredo?
Parsley, basil, thyme, and oregano are good herbs to make Chicken Alfredo more flavorful.
Can You Make Chicken Alfredo With Almond Milk?
Yes, you can use almond milk for a dairy-free version, but it might taste a bit different.
Try More Ina Garten Recipes:
Ina Garten Chicken Alfredo Nutrition Facts
- Calories: 919kcal
- Carbohydrates: 45g
- Protein: 39g
- Fat: 65g
- Saturated Fat: 37g
- Trans Fat: 1g
- Cholesterol: 280mg
- Sodium: 1179mg
- Potassium: 540mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 2054IU
- Vitamin C: 2mg
- Calcium: 462mg
- Iron: 2mg
Ina Garten Chicken Alfredo
Description
Ina Garten Chicken Alfredo is made with fettuccine pasta, boneless chicken breasts, butter, heavy whipping cream, garlic, Italian seasoning, salt, pepper, and freshly grated Parmesan cheese. This creamy Barefoot Contessa Chicken Alfredo recipe creates a dinner that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
For the Noodles:
For the Chicken:
For the Sauce:
Instructions
- Make the noodles: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions or until al dente, about 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the noodles and set aside.
- Make the chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes until golden brown on the bottom. Flip the chicken, add 1 tablespoon of butter between them, and cook for another 5-7 minutes or until the internal temperature reaches 165°F (74°C). Rest the chicken on a chopping board for 3 minutes, then slice it 1/2-inch thick. Cover with foil while preparing the sauce.
- Make the Alfredo sauce: In the same skillet, add the butter and cream over medium-low heat, stirring until the butter is melted. Whisk in minced garlic, garlic powder, Italian seasoning, salt, and pepper, and simmer gently (avoid boiling) for 3-4 minutes, whisking continuously until the sauce thickens. Stir in the Parmesan cheese until just melted and the sauce is smooth. If needed, thin the sauce with a few tablespoons of the reserved pasta cooking water.
- Assemble: Toss the cooked fettuccine with the Alfredo sauce in the pan. Serve the pasta in bowls and top with sliced chicken. Garnish with parsley, extra Parmesan, and black pepper if desired.
Notes
- Use freshly grated Parmesan cheese for the best flavor and texture in your Alfredo sauce.
- Avoid overcooking the pasta to maintain its al dente texture, ensuring a perfect balance with the creamy sauce.
- Season the chicken generously with Italian seasoning, salt, and pepper for enhanced flavor before cooking.
- Opt for heavy whipping cream to achieve a rich and velvety consistency in the Alfredo sauce.
- sauce.
Be cautious with garlic powder – a little goes a long way. Adjust according to your taste to avoid overpowering the dish.
Ina Garten Chicken Alfredo, Barefoot Contessa Chicken Alfredo