Chicken Alfredo Recipe

Chicken Alfredo Recipe is Fettuccine Alfredo made with chicken and homemade noodles in a thick sauce of Parmesan and Romano cheese, heavy cream, butter, garlic and finely chopped parsley.

The original recipe was developed by Alfredo di Lelis who owned an Italian Restaurant in Rome circa 1920.

He created it for his wife who had given birth to their first son, to help her appetite improve.

It was a hit immediately in his restaurant and has remained popular to this day.

His original recipe contained only Fettuccine noodles with lots of butter and Parmesan Cheese.

Today, the standard procedure for making it is to add heavy cream and other various cheeses such as Ricotta, Romano or Cream Cheese.

Some recipes include garlic and chicken or shrimp.

The secret of success with this recipe is the perfect sauce... not too dry and not too soupy.

Chicken Alfredo Recipe

• 2  1/2 - 3 lbs. bone-in chicken breasts or dark meat such as legs and thighs (can use a mix of both)
  
  
• 1 stalk celery, thinly sliced
  
  
• 1 medium onion, chopped
  
  
• 1 teaspoon salt
  
  
• 1 recipe Homemade Noodles Recipe
  
  
• 1 cup heavy cream (whipping cream)
  
  
• 1/2 stick butter
  
  
• 1/4 cup grated Parmesan Cheese
  
  
• 1/4 cup grated Romano Cheese
  
  
• 2 cloves garlic, minced
  
  
• 1 tablespoon fresh parsley, finely chopped
  
  
• water to cook chicken
  
  

Wash and cut up chicken, if it hasn't already been done.

Add to a large saucepan.

Add vegetables and salt.


Cover with enough water to cover chicken and cook on medium heat until chicken is tender and starts to pull away from the bone.


Remove from heat and set aside to cool.

When cool enough to handle, remove skin and bones.

Cut chicken into serving size pieces.

Strain broth in a coarse sieve if you don't want the larger pieces of cooked vegetables in your recipe.

Remember though, they contain healthy nutrients.

Cooking The Pasta

Place 3 quarts of broth from the cooked chicken into a large sauce pot.

Bring the broth to a rolling boil and add Fettuccine Noodles, a few at a time, stirring after each addition until they are all in the pot.

This method helps prevent them from sticking together, whether they are store-bought or homemade noodles.


Lower the heat and gently simmer until the noodles are cooked as tender as you prefer.

Takes about 12-20 minutes.


Check noodles every few minutes to see if they need stirring or more liquid added to prevent them from sticking.

Add only as much liquid as they need because you want the remaining liquid concentrated as much as possible, to retain full flavor.

Putting Together Your
Chicken Alfredo Recipe

In a large saucepan or skillet, melt butter on low heat.

Slowly stir in cream.

Stir in grated cheeses, minced garlic, and chopped parsley.

Stir constantly until all cheeses have melted, mixture has thickened, and is piping hot.


Lift cooked Fettuccine from broth in pot with tongs and place in the sauce.

Stir it all around until the noodles are thoroughly covered.

Fold in chicken pieces.


Serve immediately.

Chicken Alfredo Tips

If you have never made noodles before, I suggest that the first time you make this, you substitute 1 lb. of store-bought Fettuccine Noodles cooked as directed on the box.


You will not achieve the same excellent taste quality of fresh Homemade Chicken Noodles Recipe.


However, this allows you to test how well your family enjoys this Chicken Alfredo Recipe, before you embark on the project of making homemade noodles from scratch.

If you intend to plate servings, you may choose to place noodles on a plate and top with some or all the chicken pieces.


If you choose to serve it this way, cut the pieces of chicken into cube sizes for a great presentation!

It is very delicious sprinkled with additional grated Parmesan Cheese or chopped parsley.

It is better sprinkled with both.

Related Pages

Italian Chicken Recipe

Recipe Divan Recipe

Smothered Chicken Recipe

Return To Chicken Recipes


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