Do you want to learn how to make Chicken Alfredo from scratch? It’s really easy to do. I can’t believe something so easy can taste so good.
This creamy and rich Chicken Alfredo is delicious with my homemade garlic bread (recipe below). Offering many authentic Italian meal ideas at the end of the page.
BEST CHICKEN ALFREDO RECIPE
6 skinless, boneless chicken breast halves, roughly chopped
6 TBS butter, divided
4 garlic cloves, minced, divided in half
1 TBS Italian seasoning
1 pound fettuccine pasta
1 small onion, finely chopped
1 lb fettuccine pasta
1/3 cup flour
1 TBS salt
1/2 tsp freshly ground black pepper
3 cups milk
1 cup half-and-half
3/4 cup parmesan cheese, freshly grated
6 oz Colby-Jack cheese
1/2 cup sour cream
4 slices cooked bacon, crumbled
In a skillet over medium heat add the 2 tablespoons of butter, two minced garlic cloves and the Italian seasoning. When hot add the chicken and cook until it is no longer pink in the center. Remove, drain and set aside.
Bring a pot of salted water to a boil and cook pasta according to directions.
Melt the remaining 4 tablespoons of butter in a skillet and add the onion; sautéing until tender. Add the flour, salt and pepper; cooking for two minutes. Slowly pour in the milk and half-and-half and whisk until smooth and creamy.
Now add the Parmesan and Colby-Jack cheeses; whisking until melted. Now add the cooked chicken mixture and sour cream; mix well. When heated through, serve over the cooked pasta. Sprinkle crumbled bacon on top.
NOTE: You may add chopped broccoli or mushrooms.