This delicious Chicken Alfredo recipe, inspired by Gordon Ramsay, is a creamy and comforting dish perfect for a quick and hearty dinner. Made with tender chicken, rich Parmesan sauce, and fettuccine, it’s both simple and satisfying. Plus, you can easily tweak the recipe with everyday ingredients to suit your taste. A classic meal everyone will love!
Ingredients Needed:
- 2 boneless, skinless chicken breasts (about 1.3 lb. total)
- 2 tsp Italian seasoning
- 1 Tbsp cooking oil
- 2 Tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp chopped parsley (optional garnish)
- 8 oz. fettuccine
How To Make Chicken Alfredo Recipe?
- Season the chicken: Pat dry the chicken breasts and season both sides with Italian seasoning and a pinch of salt.
- Cook the chicken: Heat a large skillet over medium heat, add the cooking oil, and swirl to coat. Cook the chicken for 7-8 minutes on each side until browned and cooked through. Remove the chicken and set aside.
- Prepare the sauce base: Reduce heat to medium-low. Add butter and minced garlic to the skillet, stirring and cooking for 2 minutes to scrape up browned bits.
- Add cream and simmer: Pour in heavy cream and whisk until combined. Let it come to a gentle simmer while dissolving any remaining browned bits.
- Cook the pasta: Boil the fettuccine in a pot of water until tender about 7 minutes. Reserve 120ml of pasta water before draining.
- Finish the Alfredo sauce: Stir grated Parmesan into the simmering cream and whisk until melted. Let the sauce thicken for a few minutes, then season with salt and pepper to taste.
- Combine pasta with sauce: Toss the drained fettuccine in the sauce until fully coated. Add a splash of reserved pasta water if the sauce becomes too thick.
- Serve: Slice the chicken and arrange it over the pasta. Garnish with chopped parsley if desired.
Recipe Tips:
- Use fresh Parmesan: Freshly grated Parmesan melts better and gives the sauce a smooth, creamy texture. Avoid pre-shredded cheese, which doesn’t melt as well.
- Cook the chicken evenly: Pound the chicken breasts to an even thickness before seasoning to ensure they cook evenly and stay juicy.
- Don’t boil the sauce: Keep the cream at a gentle simmer to prevent it from curdling. High heat can ruin the sauce’s smooth texture.
- Reserve pasta water: Save some starchy pasta water before draining to adjust the sauce’s thickness later if needed.
- Serve immediately: Chicken Alfredo is best served fresh. If you let it sit, the sauce may thicken too much or lose its creaminess.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the Chicken Alfredo to room temperature. Put it in a sealed container and keep it in the fridge for up to 3 days.
- Reheat: Warm the Chicken Alfredo in a pan over low heat. Add a little milk or cream and stir until heated and creamy.
Nutrition Facts:
- Calories: 833 kcal
- Total Fat: 27.2g
- Saturated Fat: 11g
- Cholesterol: 232mg
- Sodium: 404mg
- Potassium: 866mg
- Total Carbohydrate: 95.8g
- Dietary Fiber: 0.2g
- Sugars: 1g
- Protein: 48.2g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Baked Chicken Recipe
- Gordon Ramsay Grilled Chicken Recipe
- Gordon Ramsay Chicken Pie Recipe
Gordon Ramsay Chicken Alfredo Recipe
Description
This delicious Chicken Alfredo recipe, inspired by Gordon Ramsay, is a creamy and comforting dish perfect for a quick and hearty dinner. Made with tender chicken, rich Parmesan sauce, and fettuccine, it’s both simple and satisfying. Plus, you can easily tweak the recipe with everyday ingredients to suit your taste. A classic meal everyone will love!
Ingredients
Instructions
- Season the chicken: Pat dry the chicken breasts and season both sides with Italian seasoning and a pinch of salt.
- Cook the chicken: Heat a large skillet over medium heat, add the cooking oil, and swirl to coat. Cook the chicken for 7-8 minutes on each side until browned and cooked through. Remove the chicken and set aside.
- Prepare the sauce base: Reduce heat to medium-low. Add butter and minced garlic to the skillet, stirring and cooking for 2 minutes to scrape up browned bits.
- Add cream and simmer: Pour in heavy cream and whisk until combined. Let it come to a gentle simmer while dissolving any remaining browned bits.
- Cook the pasta: Boil the fettuccine in a pot of water until tender about 7 minutes. Reserve 120ml of pasta water before draining.
- Finish the Alfredo sauce: Stir grated Parmesan into the simmering cream and whisk until melted. Let the sauce thicken for a few minutes, then season with salt and pepper to taste.
- Combine pasta with sauce: Toss the drained fettuccine in the sauce until fully coated. Add a splash of reserved pasta water if the sauce becomes too thick.
- Serve: Slice the chicken and arrange it over the pasta. Garnish with chopped parsley if desired.
Notes
- Use fresh Parmesan: Freshly grated Parmesan melts better and gives the sauce a smooth, creamy texture. Avoid pre-shredded cheese, which doesn’t melt as well.
- Cook the chicken evenly: Pound the chicken breasts to an even thickness before seasoning to ensure they cook evenly and stay juicy.
- Don’t boil the sauce: Keep the cream at a gentle simmer to prevent it from curdling. High heat can ruin the sauce’s smooth texture.
- Reserve pasta water: Save some starchy pasta water before draining to adjust the sauce’s thickness later if needed.
- Serve immediately: Chicken Alfredo is best served fresh. If you let it sit, the sauce may thicken too much or lose its creaminess.
Gordon Ramsay Chicken Alfredo Recipe