Learning how to make chicken Alfredo sauce is a quick and easy method to please any dinner guest. It can be made quickly in under 15 minutes and is far more flavorful than store-bought versions. You can use it to top pasta dishes, as a white pizza topping, or even mix it with other ingredients to make a tasty casserole or baked ziti. It also makes a great addition to salads and sandwiches.
To prepare chicken Alfredo, start by cooking the chicken. It takes a little more time than boiling the chicken, but it cooks much faster. Using cooked chicken breast strips is another way to save time. If you buy pre-cooked chicken, you can skip the first step if you wish to use it. Alternatively, you can cook a fresh, boneless chicken breast in a 12-inch skillet over medium-high heat.
Chicken Nutrition Facts
What Is Chicken Alfredo Sauce?
You can make this dish ahead of time and freeze it. It is best to use it within a month, but you can also thaw it in the fridge overnight. If you need a quick and easy chicken alfredo, you can substitute frozen chicken strips. You can also cook the chicken strips in a large skillet on medium-high heat. When the chicken is ready, add the garlic and stir well until the garlic is fragrant. To store leftover alfredo sauce, you can place it in the fridge. It is best to use it within three to four days. After that, you can reheat the sauce in a microwave or stovetop. To thin it, add a few teaspoons of cream or milk. You can also serve it with roasted vegetables. But do not forget to eat it right away. Your family will love it!
How To Make Chicken Alfredo Sauce?
To make a chicken alfredo sauce, melt the butter and cream. Next, add the parmesan cheese. If you do not want to make your chicken alfredo, you can use jarred alfredo sauce. Although you can buy pre-made alfredo sauce, it is best to make it yourself to save time. The sauce is straightforward to prepare and is excellent for one-pot pasta. You can combine heavy cream and half-and-half for a richer version of the recipe.
Only Parmesan cheese, butter, cream, and salt are used in most Alfredo sauces. However, we took the liberty of adding some garlic and additional ingredients to make it even more delectable. You’ll never need another recipe after this! Here’s how it works:
Parmesan Cheese: Use authentic Parmigiano-Reggiano straight from the block for best results. Pre-shredded cheese in shaker-style containers or tubs should be avoided. They don’t melt properly, resulting in the gritty sauce, and they also don’t taste as nice as they do when they’re fresh.
Butter: It doesn’t matter if it’s unsalted or salted. If you’re using salted butter, I recommend skipping the extra salt until you’ve had a chance to taste the sauce and then adding more if necessary.
Heavy Cream: For the utmost luxury, we use heavy whipping cream. You’ll get the creamiest, wealthiest results if you do it this way. Isn’t it true that if you don’t go large, you’ll never go home? However, you may use regular heavy cream, and it will still be delicious!
Garlic: We use a combination of garlic powder and raw garlic that we believe is ideal. You could reduce one of the other if you want a more faint garlic flavor.
Seasonings: Season with salt, pepper, and dried Italian spice, and this combo of spices elevates the sauce to new heights. We’re only adding a pinch of salt because parmesan cheese is already salty.
Here are the steps of making chicken alfredo sauce:
Melt butter over medium heat in a big, deep skillet (or saute pan). Cook for 30 seconds, stirring constantly, then add the garlic and cook for another 30 seconds, or until the flour and garlic are golden.
Add Dairy Liquids:
Slowly pour in the heavy cream and milk while whisking. Cook, stirring regularly until the sauce thickens slightly and simmers.
Stir In Cheese:
Remove from heat stir in Parmigiano-Reggiano. Return to low heat, stir until cheese has melted through.
Cover and keep warm over low heat until pasta is done, stirring occasionally.
Toss With Pasta:
Toss fettuccine or other pasta with sauce. The sauce will thicken as it sits, but it can be diluted with warm pasta water if desired.
- After making the chicken alfredo sauce, you can freeze it and use it within one to two months. Then, reheat it gently on the stovetop.
- To avoid the sauce from drying out, add some liquid. You can also add smoked paprika to the chicken, and it adds subtle flavor and color to the chicken. Finally, if you’re serving this dish to your family, you can add it to the sauce after frying.
- Chicken alfredo sauce is one of the most versatile sauces. You can use it in countless ways to prepare a delicious meal. You can use leftover chicken alfredo to top pasta or to use in sandwiches and pizzas.
- You can also freeze it for later use. It will get thick and harden very quickly if you make too much. You can reheat it using the microwave or the stovetop to make it thinner or thicker.
How Healthy Is Chicken Alfredo Sauce?
Here are some health benefits of chicken alfredo sauce:
- Made with butter, heavy cream, and cheese, Alfredo sauce is excellent over fettuccine pasta and even better with chicken. However, according to Tao, it’s not a healthy option because of the high sodium, fat, and calorie content.
- Alfredo sauce contains a lot of saturated fat and white flour because it’s created with butter and cheese. While this sauce can be eaten and savored occasionally, doing so daily may increase the risk of high blood cholesterol, especially in individuals with hereditary ties to the disease.
- For many of us, this is merely a psychological issue. Still, it’s all too easy to be duped into believing that Alfredo sauce over whole wheat or vegetable-inspired pasta is a nutritious dinner compared to fast food.
- The fat and calorie content of Alfredo, vodka, and pesto sauces is higher than most tomato-based sauces.
How To Thicken Alfredo Sauce?
If you’re having trouble thickening your favorite store-bought or homemade Alfredo Sauce, I’ve got some ideas and tactics for you. You shouldn’t wind up with a thin Alfredo sauce, but I hope these simple tips come in handy if you do. Making homemade Alfredo Sauce takes approximately 15 minutes. SO much better than store-bought, but I understand if the homemade version doesn’t work out properly for whatever reason, or if the store-bought version isn’t quite what you were looking for, such as Olive Garden or your favorite Italian restaurant.
A sauce can be thickened in a variety of ways. Here are a few of my personal favorites. Some may suit you better than others, so you’ll have to experiment a little or check what you have on hand. Troubleshooting isn’t always straightforward, but I’m confident you’ll find at least one solution here.
Toss in some freshly grated, high-quality Parmesan cheese. The most acceptable option is freshly grated full-fat Parmesan cheese, and I prefer to get a large block of Parmesan and grate it myself from Costco. If you get what I mean, it’s a lot better than anything you’ll find already grated in the pasta section on the grocery store shelf.
It’s also a good idea to add some good quality cheese that you’ve shredded yourself. If you must, use pre-shredded cheese; however, pre-shredded cheese does not always melt nicely in sauces, so stick with a brand you know and trust. Use a box grater or even a food processor to shred your cheese if possible. Depending on your preferences, mozzarella, provolone, or even white cheddar are good options.
In a saucepan over medium heat, whisk a little heavy cream into the sauce and bring to a simmer or a little more thickness. However, thickening a considerable quantity of sauce with cream might be expensive, so it’s not always a good idea.
How Can I Make Jar Alfredo Sauce Taste Better?
There are numerous options for improving jar Alfredo sauce. To take your store-bought Alfredo sauce to a whole new taste level, combine a few other ingredients. You can increase the flavor by adding more fresh garlic or garlic powder to the already great canned Alfredo sauce. You can also experiment with ingredients that aren’t listed on the back of the container to make this creamy white sauce more interesting.
Brands Of Alfredo Sauce In A Jar
Check out the Italian sauce aisle the next time you’re at the grocery store. Every time I go to the store, it seems like this aisle expands a little more. You’ll find national names like Bertolli Alfredo sauce, Rao’s handmade Alfredo sauce, Classico Alfredo sauce, Ragu Alfredo sauce, and generic store brands of Alfredo sauce among the options.
I’ve discovered that all of these Alfredo sauces are of good quality. Classico and Raos, on the other hand, are two of my favorites. However, you could like one of the others.
It’s all a matter of personal preference, just like anything else. Even though they all taste different, they’re all great, in my opinion. I recommend trying them all… one by one, of course. Many manufacturers provide you with the option of a creamy white sauce or a tomato-based Italian sauce. More particular varieties, like Bertolli’s creamy basil Alfredo, are also available. My personal favorite is usually the one that’s on sale because I know I’ll be adding a bunch of tasty stuff to make it my sauce.
Here are some things you can add to your own Alfredo sauce to make it delicious:
- Garlic in any form
- Parmesan cheese
- Romano cheese
- Heavy cream
- Cup of milk
- Jarred minced garlic or fresh garlic
- Garlic powder
- Onion powder
You can use a prepared chicken alfredo sauce for a quick and easy dinner. If you’re using refrigerated chicken breast strips, you can skip step one and substitute them for fresh chicken. If you’re using fresh, you can roast them in a 12-inch skillet over medium-high heat. Alternatively, you can chop them and keep them warm in the refrigerator. This is a delicious and healthy way to prepare homemade chicken alfredo.
The first step in making chicken alfredo sauce is to cook the chicken. It should be cooked until it’s no longer pink. If you’re using chicken, you can remove the skin. Then, please remove it from the chicken and discard it. Once the chicken is cooked, add the remaining ingredients. Add the remaining ingredients, including salt, if you’re using canned food. After a few hours, the sauce should be ready to serve.