Creamy Chicken Alfredo

Creamy Chicken Alfredo


1539 people made this

Classic comfort food, chicken is simmered in a milk and cream sauce and served over fettuccini. Serve with garlic bread.


Serves: 8 

  • 6 skinless, boneless chicken breast halves - cut into cubes
  • 6 tablespoons butter, divided
  • 4 cloves garlic, minced, divided
  • 1 teaspoon Italian herbs
  • 500g fettuccine
  • 1 onion diced
  • 250g sliced mushrooms
  • 1/3 cup (40g) plain flour
  • 1 tablespoon salt
  • 3/4 teaspoon ground white pepper
  • 3 cups (750ml) milk
  • 1/2 (125ml) cup of cream
  • 90g grated Parmesan
  • 250g grated Cheddar cheese
  • 3 roma tomatoes, diced
  • 1/2 cup sour cream

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. In a large frypan over medium heat combine chicken, 2 tablespoons butter, garlic and Italian herbs. Cook until chicken is no longer pink inside. Remove from frypan and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt 4 tablespoons butter in the frypan. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and cream, stirring until smooth and creamy. Stir in the Parmesan and grated Cheddar; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over the cooked fettuccine.

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