Get your pasta bowls ready, because this copycat recipe tastes just like your favorite restaurant Chicken Alfredo. Once you figure out how simply this delicious plate of creamy pasta perfection comes together, the chicken Alfredo any restaurant makes will pale in comparison.
Chicken Alfredo ingredients are easy to find! First, the chicken – I use chicken thighs in smaller pieces. Browning them in a pan first, along with careful seasoning, helps the pieces hold their own even against the heavy sauce. If you’re lucky, you may have some tasty brown bits left in the pan.
Next it’s béchamel. The basic “white sauce” starts with a roux, in this case made with butter and flour, to thicken milk or cream.
I sauté my vegetables – onions, mushrooms, and a bit of garlic – in the melted butter before adding the flour. If you want to turn this dish into a complete meal, make this Chicken Alfredo with broccoli. Cook a few handfuls of broccoli florets in a separate pan and toss them in the sauce when you add the pasta, or do what I do and throw it in with the pasta about four or five minutes before it’s done to cook them at the same time.
Rather than cream, I use a combination of milk and half and half. It creates a slightly thinner sauce but helps leave room for the richness of all the impending cheese.
There’s Parmesan, of course, to provide the salty, slightly nutty flavor. I like to add plenty of mozzarella for that gooey quality we love and that makes all those beautiful strings on its way from plate to mouth. 🧀
The secret ingredient I add, which I think makes this the best Chicken Alfredo recipe, is cream cheese. There’s just a small amount, but I find it not only ups the creamy factor but it also helps stabilize the sauce.
If you’re used to classic chicken Alfredo penne may seem like an odd choice. Penne works because the pasta pieces are roughly the size of the chicken, so each bite has a perfect balance of the two. There’s also that hole in the middle, a tiny cave to hold tons of Chicken Alfredo sauce. But if you want to go for classic go ahead and make chicken fettuccine Alfredo
You can bake the pasta as well, but I have had baked chicken Alfredo, I think it dries out the sauce, and nothing’s coming between me and that velvety magic I’ve worked so carefully to craft. 🍝
Boneless Chicken - 1 1/2 Pounds
Salt-Divided - 3 teaspoon
Black Pepper-Divided - 1 1/2 teaspoon
Italian Seasoning - 1 teaspoon
Vegetable Oil - 2 tablespoons
Penne - 1- (16 Ounce) Box
Butter - 4 tablespoons
Onion, Minced - 1 Cup
Garlic, Minced - 4 Cloves/ 1 tablespoon
Mushrooms, Sliced - 8 Ounces
All Purpose Flour - 1/3 Cup
Milk - 3 Cups
Half and Half - 1 Cup
Parmesan Cheese - 3/4 Cup
Cream Cheese at Room Temperature - 4 ounces
Mozzrella Cheese - 8 Ounces