Easy Chicken Alfredo – The Stay At Home Chef

We have heard your many requests for this recipe, and today, we are here to deliver! Everyone loves a good alfredo sauce, but we’re always amazed at how expensive it is at the store. You’re going to not only save money, but you’ll also fall in love with this homemade sauce. It is highly requested in The Stay At Home Chef house, and your family will be begging for it too. Once you go homemade you’ll never go back! 

Originally, Alfredo was made with just pasta, butter, and parmesan. It’s evolved over the years, and the Alfredo sauces that you find at the grocery store, as well as at many restaurants are more of a bechamel-based sauce. This recipe is not the original Alfredo, but rather part of the evolution of Alfredo sauces. It is meant to be creamy, comforting, a little indulgent, and super easy to make.

Chicken Options for Alfredo

You have so many options of what chicken to use in this dish. Cook some diced chicken breasts like the recipe calls for, use pre-cooked chicken, or even add in shredded rotisserie chicken

Pasta Options

Long noodles like Fettuccini or Linguine are traditional with this dish. However, penne is also a popular noodle for this dish, and you could really use any pasta you have on hand.

Half and half substitutes

If you don’t have half and half, you can actually make it using half heavy cream and half milk. You can also simply use whole milk if you’re in a pinch, but it will not be as thick or creamy as with half and half.

Troubleshooting: My sauce is too thick!

To thin put the sauce, add in extra half and half or simply add milk until desired consistency!

Serving Suggestions

Rather than serving the cooked noodles and sauce separately, you can always add the cooked noodles straight to the pot of finished sauce and toss so the noodles are all coated in the sauce and then serve.