Sandra This Bobby Flay Chicken Alfredo Recipe is a rich and creamy recipe, which is made with velvety heavy cream and salty Parmesan cheese. It’s the ultimate comfort food recipe, ready in about 30 minutes.
Bobby Flay Chicken Alfredo Recipe Ingredients
- 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 Bobby Flay Chicken Alfredo Recipe
- Season the chicken: Season both sides of the chicken breasts generously with the Italian seasoning and a pinch of salt.
- Cook the chicken: Heat a large skillet over medium heat and add the cooking oil. Cook the chicken for 7-8 minutes on each side, or until it is beautifully browned and cooked through. Remove the chicken from the skillet and set it aside to rest.
- Make the sauce base: Reduce the heat to medium-low. Add the butter and minced garlic to the same skillet used for the chicken. Stir and cook the garlic for about 2 minutes, using a wooden spoon to scrape up the flavorful browned bits (fond) stuck to the bottom of the pan.
- Simmer the cream: Pour in the heavy cream (double cream) and whisk to combine. Bring the mixture up to a gentle simmer while continuing to dissolve any remaining browned bits from the skillet.
- Cook the pasta: While the cream simmers, bring a large pot of salted water to a boil. Add the fettuccine and cook for 7-9 minutes until tender (al dente). Crucial Step: Before draining, reserve 1/2 cup (120ml) of the starchy pasta cooking water.
- Finish the sauce: Once the cream is simmering and slightly reduced, add the grated Parmesan cheese to the skillet. Stir constantly until melted and the sauce thickens slightly. Season with salt and pepper to taste.
- Combine pasta and sauce: Toss the drained fettuccine directly into the skillet with the sauce. If the sauce looks too thick or sticky, stir in a few tablespoons of the reserved pasta water to loosen it and create a silky consistency.
- Slice and serve: Slice the cooked chicken into strips. Place the creamy pasta on plates and top with the chicken. Garnish with fresh chopped parsley, if desired.
Recipe Tips
- Why reserve pasta water: The salty, starchy water is the secret to a cohesive sauce. It emulsifies the fat (cream/cheese) and helps the sauce cling to the noodles rather than sliding off.
- Grate your own cheese: Pre-shredded Parmesan contains anti-caking agents (like cellulose) that prevent it from melting smoothly, often resulting in a grainy sauce. Buy a block and grate it yourself for the best texture.
- Don’t wash the pan: The brown bits left behind after searing the chicken are called “fond.” They are packed with savory flavor and will infuse the white sauce with a delicious depth when you deglaze the pan with the butter and cream.
- Don’t boil the sauce: Once you add the cheese, keep the heat low. Boiling the sauce after adding cheese can cause the dairy to separate and become oily.
What To Serve With Bobby Flay Chicken Alfredo
This rich dish pairs best with sides that provide acidity or crunch to cut through the creaminess.
- Garlic bread or breadsticks
- A crisp Caesar salad with vinaigrette
- Steamed broccoli or asparagus
- A glass of crisp Pinot Grigio
How To Store Bobby Flay Chicken Alfredo Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Alfredo sauce tends to separate when cold. Reheat gently on the stove over low heat, adding a splash of milk or water to bring the emulsion back together. Avoid the microwave if possible, as high heat turns the sauce oily.
- Freeze: Freezing is not recommended for cream-based sauces as the texture can become grainy and the fat may separate upon thawing.
Bobby Flay Chicken Alfredo Recipe Nutrition Facts
- Calories: 850
- Total Fat: 55g
- Saturated Fat: 30g
- Cholesterol: 210mg
- Sodium: 950mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugar: 2g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use half-and-half instead of heavy cream?
Yes, you can use half-and-half for a lighter version, but the sauce will be thinner. You may need to let it simmer longer to reduce, or add a little more cheese to thicken it up.
Why is my sauce clumpy?
Clumpy sauce usually happens if the heat was too high when the cheese was added, or if the cheese wasn’t grated finely enough. Remove the pan from the heat before stirring in the cheese to ensure a smooth melt.
Can I cook the chicken in the oven?
Yes. You can bake the seasoned chicken breasts at 400°F for about 20-25 minutes while you make the sauce on the stove. However, you will miss out on the flavorful pan drippings (fond) in the sauce.
Try More Recipes:
- Bobby Flay Chicken Chasseur (Hunter-style Chicken) Recipe
- Bobby Flay Chicken Tacos with Grilled Poblanos & BBQ Onions Recipe
- Bobby Flay Chicken Stock Recipe
Bobby Flay Chicken Alfredo Recipe
Description
This Bobby Flay Chicken Alfredo Recipe brings restaurant-quality Italian comfort food home, featuring perfectly seared chicken served over fettuccine tossed in a rich garlic-parmesan cream sauce.
Ingredients
Instructions
- Season chicken breasts with Italian seasoning and salt.
- Heat oil in a large skillet over medium heat; cook chicken 7-8 minutes per side until browned. Remove and rest.
- Reduce heat to medium-low; add butter and garlic to the skillet. Cook 2 minutes, scraping up brown bits.
- Whisk in heavy cream and simmer.
- Meanwhile, boil fettuccine in salted water for 7-9 minutes; reserve 1/2 cup pasta water before draining.
- Stir Parmesan cheese into the simmering cream sauce until melted and thickened. Season with salt and pepper.
- Toss drained pasta into the sauce, adding reserved water if needed to loosen.
- Slice chicken, serve over pasta, and garnish with parsley.
Notes
- Fond: The brown bits on the bottom of the pan are essential flavor; do not wipe the pan out between cooking the chicken and making the sauce.
- Cheese: Use a block of Parmesan and grate it yourself for the smoothest melt.
- Timing: Time the pasta so it finishes cooking right as the sauce is ready to ensure everything is hot and fresh.
Bobby Flay Chicken Alfredo Recipe
