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.

Ingredients

  • 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.


The chicken

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.



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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Comments 20 comments

Silva Hayes profile image

Silva Hayes 6 years ago from Spicewood, Texas

Ho boy. I have saved this and will cook it soon. I added a couple of pounds just reading it. Well-done recipe.


L a d y f a c e profile image

L a d y f a c e 6 years ago from Canada Author

Thank you! Let me know how it goes :)


thooghun profile image

thooghun 6 years ago from Rome, Italy

My, my, you have an engaging style of writing Ladyface, it was a pleasure to read. As an Italian I am baffled by the name however. At first I thought it was a carry-over of "al freddo" or in the cold, but your cooking instruction dispelled that myth!

Obviously Alfredo pulled off a great chicken, whever he is!


L a d y f a c e profile image

L a d y f a c e 6 years ago from Canada Author

Thank you very kindly, thooghun :)


Scarlett My Dear profile image

Scarlett My Dear 5 years ago from Missouri

Have been in search of an awesome alfredo recipe myself! Nutmeg? Awesome, never thought of it. Will try this immediately. ~Bookmarked


L a d y f a c e profile image

L a d y f a c e 5 years ago from Canada Author

Wonderful! I hope you enjoy :) You'd be surprised the things you can add nutmeg to. My grandmother used it so often I swear she had an addiction to it or something lol


joleenruffin profile image

joleenruffin 5 years ago from Tracy, CA

I love Chicken Alfredo, but when I make it at home it always comes out way too thick. I am going to try this out. The addition of broccoli is great because I'm always trying to figure out how to add broccoli to my meals somehow.


L a d y f a c e profile image

L a d y f a c e 5 years ago from Canada Author

Ooo sweet! I love broccoli. When I first made this recipe I wasn't sure it would fit..but does it ever! Also, the longer you let the sauce cook, the thicker it will become. You can always add more cream, too, to thin it out. It might change the taste a little though. (Not much I don't think)

Happy cooking! :)


Scarlett My Dear profile image

Scarlett My Dear 5 years ago from Missouri

Love this recipe! I made it for supper tonight with the chicken and broccoli, over fettuccine. Kids and husband gobbled it up!

I substituted half n' half for whipping cream, simply because I picked up the wrong product in the store.

I also substituted el cheapo parmesan in a jar, because I forgot to pick up the good stuff all together!

I love cooking with the 'Italian Herb' seasoning. I discovered it a few months ago and use it constantly, instead of my old standby of garlic salt. McCormick Italian Herb Seasoning Grinder is Fabulous!

The sauce turned out thinner, but perfect for us and I'm guessing, less in fat and calories.

Thank you so much for a new family favorite, Ladyface!


L a d y f a c e profile image

L a d y f a c e 5 years ago from Canada Author

You're so welcome! Thank you so kindly for giving me some feedback! There's always the possibility that they're just being nice.. lol.

I'd say about half the time I end up using homogenized milk (have toddler. Drinks homo) or coffee cream (10% I think).. only because frequently I make this on a whim...and live 35 minutes from the nearest whipping cream.

LOVE Italian Herb mix. It goes so well in so many things. I even put a little in my scrambled eggs!

As an added note to Joleen, using a thinner milk product like 1/2 and 1/2 will make it less thick as well.


Donna Janelle profile image

Donna Janelle 5 years ago from Oklahoma

This sounds awesome! I always use the stuff from a jar because I have never found anything that really tastes any better to be worth the time it takes to make it. I will definitely try your recipe though! Thanks for sharing!


L a d y f a c e profile image

L a d y f a c e 5 years ago from Canada Author

Awesome! I hope you enjoy! Feel free to let me know how it went :)


PegCole17 profile image

PegCole17 5 years ago from Dallas, Texas

Sounds absolutely delicious. I've used the jar type too and tried recently to make some from scratch. Didn't come out as good as I'd hoped. So I'll give yours a try. You've got a great writing style that makes reading your hubs enjoyable.


L a d y f a c e profile image

L a d y f a c e 5 years ago from Canada Author

Wow thanks Peg! What a wonderful comment to start my day off with. I hope you enjoy it! Feel free to let me know what you think, or any changes you made that worked out for you! :)


Ang 5 years ago

I made this the other night and it was AWESOME! Thank you for sharing the recipe! My brother compared it to Olive Garden! YUM!


L a d y f a c e profile image

L a d y f a c e 4 years ago from Canada Author

Excellent - that is delicious news! Very happy to hear you and your brother liked it.

Cheers :)


Shesabutterfly profile image

Shesabutterfly 4 years ago from Wisconsin

I've been looking for a great homemade alfredo sauce and I think I've finally found it! Recipe sounds great, can't wait to try it.


Pinkchic18 profile image

Pinkchic18 3 years ago from Minnesota

Awesome hub and great recipe! Thanks for sharing this! I got hungry just reading :)


L a d y f a c e profile image

L a d y f a c e 3 years ago from Canada Author

Thank you very much! :)


titi6601 profile image

titi6601 3 years ago

This sounds like a great homemade alfredo sauce. I can't wait to try it. Voted Up! Thank you for sharing.

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