The Best Recipe For Easy Homemade Chicken Alfredo Sauce
The Hunt For The Perfect Alfredo Sauce
My husband loves chicken alfredo. So naturally, when I started dating him I wanted to make it for him. And of course, since I’m his new girlfriend, I have to make the best he’s ever had… Never having made homemade chicken alfredo I set out ('out' meaning 'online' ...) in search for the best alfredo sauce recipe I could find. I'm a huge fan of homemade food, so a jar wasn't really the way I wanted to go. Plus, what's more impressive to your boyfriend? "Oh thanks, glad you like it. I got it at the grocery store", OR "Glad you like it, I made it myself!". So I found a recipe online and followed it to a T, but it wasn't really the 'omygodthat'sgood' I was looking for.
I eventually crumbled to the allure of the jar. I threw it in the pot, the contents that is, added some things of my own like cream and cheese, and yes it did taste pretty great. However, there was already this accepted challenge taunting me from the sidelines for me to beat the jar with my own kitchen pot. Bring it, I say.
It's 1 year into our marriage.
My mother is over for dinner.
I have the chicken, noodles, broccoli, mushrooms, but no sauce.
I live 40 minutes from the nearest saving grace.
After a few years of experimenting I feel more confident. So, while bantering on to my mom while my 1 year old runs madly around the area, I get to it. When I brought a spoonful out to the workshop for my husband to try, he had a more enthusiastic 'mmm' than I've ever heard. No sense in keeping it to myself. Here it is for anyone who wants to make it.
- 1 c of butter (don't substitute with margarine, it won't turn out the same)
- 2 c of whipping cream - the 35%, full of awesome, deliciousness stuff
- 2 1/2 c of grated parmesan cheese. Whatever you do, don't use the powder parmesan cheese that is commonly used for spaghetti. Actual Parmigiano-Reggiano is the ultimate, but I just use regular parmesan cheese. Either grated from a block, or a bag of pre-grated from a block.
- a Dash of nutmeg
- 3-4 T of sour cream
- S&P to taste
- 2 cloves of garlic, pressed or minced (I use a garlic press. So much faster and easier)
- 1/2 T of parsley
- 1 head of broccoli - torn up into little florets
- 6 or so mushrooms, sliced or chopped (this is really to your taste)
- 2 boneless, skinless chicken breasts
- fettuccine noodles - about half - 3/4 of a small box.
It's up to you whether or not you want 'alfredo', or 'chicken alfredo'. If you're just here for the sauce, scroll down just a bit to get right to the point. If you're in it for the chicken, read away. I'm a huge fan of moist chicken, and there are a few ways to achieve this.
1 - use a perforated baking pan either in your oven or your toaster oven, and put water into the pan that it sits in.
2 - use a baking dish in the oven and pour a small amount of water into the dish and cover with tinfoil (tinfoil optional).
Usually I put some herbs onto the top of the chicken breasts. A dash of thyme, dash of sage, a little salt and pepper, and a little oregano and basil... or maybe just some Italian herb mix that you can buy at the grocery store with the spices. (It's very good. Very good for lots of dishes)
Cook your chicken at 350oF until it's no longer pink inside - usually about 35 - 45 minutes. Take it out, cut it up into bite sized pieces, maybe sample a piece, or two, and throw it into the pot with the sauce.
Ok. Put the butter in a larger saucepan, on low heat until the butter melts completely. Low heat, so it doesn't even think about burning.
When the butter is melted add the whipping cream and stir (with a whisk is best) until completely combined.
Turn the heat to med.
Add the rest of the ingredients except the chicken, noodles, mushrooms and broccoli.
Cook for about 5 - 10 minutes on medium, stirring (or whisking) until the cheese is melted, everything is combined and the sauce has thickened a little. Make sure you don't let it sit too long, the cheese would love to stick to the bottom of your pot.
Reduce the heat back down to low-med and add in the cooked chicken, broccoli and mushrooms. Let it sit on low-med heat, stirring often, until the broccoli and mushrooms are tender and the sauce has thickened. About 15 minutes or so.
Add your drained fettuccine noodles to the sauce, mix it all together and voila! Super awesome fantastic homemade chicken alfredo sauce! This will serve about 4 people.
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