Joanna Gaines Chicken Alfredo Recipe

Joanna Gaines Chicken Alfredo is made with wide ribbons of fettuccine, golden pan-seared chicken breasts, and a luxurious, velvety sauce created from heavy cream, butter, and freshly grated Parmesan. The result is a decadent, restaurant-quality pasta dish where the nutty cheese and garlic infuse every bite, offering a comforting richness that makes it the ultimate family dinner or date night treat.

Joanna Gaines Chicken Alfredo Ingredients

For the Noodles:

• 16 ounces Dry Fettuccine Pasta: The wide surface area is perfect for holding the thick sauce.
• Salt: For the boiling water.

For the Chicken:

• 1 pound Boneless, Skinless Chicken Breasts: About 2 large breasts.
• 1 teaspoon Italian Seasoning: Adds a herbal crust.
• 3/4 teaspoon Kosher Salt: To taste.
• 1/4 teaspoon Pepper: Freshly ground.
• 2 tablespoons Extra-Virgin Olive Oil: For searing.
• 1 tablespoon Butter: Added at the end of searing to baste and flavor the meat.

For the Homemade Alfredo Sauce:

• 1/2 cup (1 stick) Butter: Cut into large cubes or slices.
• 2 cups Heavy Whipping Cream: Essential for the silky texture; do not substitute with milk.
• 1 clove Garlic: Minced.
• 3/4 teaspoon Garlic Powder: Adds a savory punch.
• 3/4 teaspoon Italian Seasoning: Ties the sauce flavor to the chicken.
• 1/4 teaspoon Salt and Pepper: To season.
• 2 cups Freshly Grated Parmesan Cheese: Freshly grated melts smoothly; pre-shredded will be grainy.

How To Make Joanna Gaines Chicken Alfredo

1. Boil the noodles: Bring a large pot of salted water to a vigorous boil. Add the fettuccine and cook according to the package directions until al dente (usually about 10 minutes). Before draining, carefully dip a mug in and reserve 1/2 cup of the starchy cooking water. Drain the pasta and set aside.
2. Sear the chicken: Season the chicken breasts thoroughly with Italian seasoning, salt, and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 5-7 minutes until the bottom creates a golden-brown crust.
3. Finish the meat: Flip the chicken over. Add the tablespoon of butter to the pan, swirling it around the meat as it melts. Continue cooking for another 5-7 minutes until the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and tent loosely with foil to rest for 3 minutes before slicing into 1/2-inch strips.
4. Start the sauce: In the same skillet (don’t wash it, the chicken flavor is key), reduce the heat to medium-low. Add the cubed butter and heavy cream. Whisk gently until the butter has completely melted into the cream.
5. Simmer the cream: Stir in the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer (do not let it boil violently). Cook for 3-4 minutes, whisking constantly, until the sauce reduces slightly and begins to thicken.
6. Melt the cheese: Remove the pan from the heat. Stir in the freshly grated Parmesan cheese. Whisk until melted and the sauce is perfectly smooth. Tip: If the sauce is too thick, splash in a tablespoon of the reserved pasta water to loosen it.
7. Assemble the dish: Immediately toss the hot cooked noodles into the sauce until every strand is coated. Divide among bowls and top with the sliced chicken breast. Garnish with parsley and extra black pepper.

Recipe Tips

• Grate Your Own Cheese: This is the most critical tip for Alfredo. Pre-grated cheese contains anti-caking agents that prevent melting, resulting in a gritty sauce. Buy a block of Parmesan and grate it yourself for a silky emulsion.
• Don’t Boil the Sauce: Once the cheese is added, do not let the sauce boil. High heat can cause the dairy to separate (break), leaving you with a greasy sauce rather than a creamy one.
• Reserve Pasta Water: The starchy cooking water is “liquid gold.” It helps emulsify the sauce and thin it out without losing flavor if it becomes too gluey.
• Resting the Chicken: Letting the chicken rest under foil before slicing allows the juices to redistribute. If you cut it immediately, the juices run out, leaving the meat dry.

What To Serve With Chicken Alfredo?

This is a very rich dish, so it needs crisp sides to balance the palate. A classic Caesar salad or a bowl of steamed broccoli adds necessary crunch and freshness. To mop up the incredible cheese sauce, serve with warm garlic breadsticks or slices of crusty ciabatta. A glass of oaked Chardonnay pairs well with the heavy cream sauce.

How To Store Leftovers Chicken Alfredo?

• Refrigerate: Store the pasta and chicken in an airtight container in the refrigerator for up to 3 days. The sauce will thicken into a solid mass when cold.
• Reheat: To reheat, place the pasta in a saucepan with a splash of milk or water. Heat gently over low heat, stirring constantly to re-emulsify the sauce. Do not microwave on high power or the butter will separate.
• Freeze: Freezing is not recommended for cream-based sauces as the texture changes significantly upon thawing.

Chicken Alfredo Nutrition Facts

• Calories: ~850 kcal
• Fat: 55g
• Carbohydrates: 45g
• Protein: 40g
• Nutrition information is estimated per serving based on 6 servings.

FAQs

Try More Recipes:

• Joanna Gaines Chicken Spaghetti Recipe
• Joanna Gaines Chicken Pot Pie Recipe
• Joanna Gaines Chicken and Dumplings Recipe