Chicken Alfredo
Chicken Alfredo
Chicken alfredo is always a hit!
Print Recipe
Ingredients
- 6 chicken breasts
- 3 cloves garlic (use roasted garlic for better flavor – recipe in description below)
- 4 Tbsp butter
- ½ cup all-purpose flour
- 2 cups milk
- 2 cups heavy whipping cream
- 1 cup Parmesan cheese
- salt
- black pepper
- 1 pinch white sugar (if it is bitter)
Instructions:
Bake the Chicken:
- Preheat the oven to 350°.
- Place the chicken breasts in a baking dish, liberally season with the spices, add a little water to the pan, and bake until it reaches 165.
- Remove from the oven, allow to cool slightly, then slice. (It works well to cut it with an electric knife.)
- Return to the pan and broth, cover with foil, and keep warm in the oven until serving time. (The broth keeps the chicken moist. If there is no broth, add a little water.)
Alfredo:
- In a large saucepan, brown the garlic in the butter (this takes about 7 minutes).
- While vigorously whisking, slowly add the flour.
- Cook, stirring continually, for about 5 more minutes. (Move on to the next step if the flour begins to brown.)
- Add the milk, cream, parmesan cheese, salt, and pepper.
- Stirring constantly, bring to a simmer over medium heat. Cook until thickened (it took about 45 minutes for a quadruple batch).
Notes:
Here is my roasted garlic recipe. It makes the alfredo worlds better. Plan on roasting the garlic at least a couple hours before needing to serve the alfredo.
Serving Size:
3/4 cup per person is about the right amount of sauce.
1 breast per person is the “normal”, but you might not need quite that much if you’re cooking for a crowd? Make Ahead:
You can easily cook the meat ahead of time and reheat it. I made a quadruple batch and reheated it at 425° for about 45 minutes. Just remember to add a little broth or water and to cover it with foil so it doesn’t dry out. Re-purposing:
Chicken: can be reheated or repurposed
Noodles: can be reheated by bringing to a boil again
Sauce: can be reheated (may need to add a little milk) or frozen
3/4 cup per person is about the right amount of sauce.
1 breast per person is the “normal”, but you might not need quite that much if you’re cooking for a crowd? Make Ahead:
You can easily cook the meat ahead of time and reheat it. I made a quadruple batch and reheated it at 425° for about 45 minutes. Just remember to add a little broth or water and to cover it with foil so it doesn’t dry out. Re-purposing:
Chicken: can be reheated or repurposed
Noodles: can be reheated by bringing to a boil again
Sauce: can be reheated (may need to add a little milk) or frozen
It works better to add the Parmesan cheese after it is thickened. Otherwise it is easy for it to burn and stick to the pan
As long as you allow at least 7 minutes for the parmesan cheese to melt.
This is a perfect ratio.
This is really good, but next time, I would recommend trying 3 cups cream, 1 cup milk, and 2 cups parmesan cheese. It has enough flour to make it thick enough, but it tastes a little like you tried to skimp on the creaminess by adding flour.
I 3x the recipe for 18 people and had at least 4 cups left over.