This isn't your average Alfredo sauce. We're taking the classic creamy delight and adding a touch of tangy cream cheese for an extra layer of richness and flavor that will leave you craving more. This recipe focuses on simplicity and deliciousness, perfect for a weeknight dinner or a special occasion. Forget the jarred stuff; let's make something truly special!
What Makes This Chicken Alfredo Sauce Unique?
The secret ingredient? Cream cheese! It adds a velvety texture and a subtle tang that beautifully complements the richness of the Alfredo sauce and the savory chicken. This recipe avoids heavy cream, relying instead on a combination of milk and cream cheese for a lighter, yet incredibly decadent sauce. We'll also explore some variations to cater to different preferences and dietary needs.
Ingredients You'll Need:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (8 ounce) package cream cheese, softened
- 1 cup milk (whole milk recommended for richness)
- 1 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese (optional, but highly recommended!)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1 pound pasta (fettuccine, linguine, or your favorite shape)
Step-by-Step Instructions:
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Cook the Chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
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Sauté Aromatics: In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic and cook for another minute until fragrant.
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Create the Sauce: Reduce heat to low. Add softened cream cheese and stir until melted and smooth. Gradually whisk in milk until smooth and creamy. Stir in Parmesan and Pecorino Romano cheeses until melted and well combined.
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Combine and Simmer: Return chicken to the skillet. Stir in parsley, salt, and pepper. Simmer for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld.
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Serve: Cook pasta according to package directions. Drain pasta and add it to the skillet with the chicken and sauce. Toss to coat. Serve immediately, garnished with extra Parmesan cheese and parsley, if desired.
FAQs (People Also Ask):
Can I use different types of cheese?
Absolutely! While Parmesan and Pecorino Romano are traditional choices, you can experiment with other hard cheeses like Asiago or even a blend of your favorites. A sharp cheddar could add an interesting twist, although it will alter the flavor profile.
How can I make this sauce thicker?
If your sauce is too thin, you can simmer it for a longer period to reduce the liquid. Alternatively, you can whisk in a tablespoon or two of cornstarch mixed with a little cold water. Just be sure to stir constantly to prevent lumps.
Can I make this sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before adding the cooked pasta and chicken.
Is this recipe gluten-free?
To make this gluten-free, simply use gluten-free pasta. Ensure all other ingredients are also gluten-free certified if needed.
What kind of pasta works best with this sauce?
Fettuccine and linguine are classic choices, but you can use any long pasta you prefer, like spaghetti or tagliatelle. Even wider noodles like pappardelle would work well, providing a good surface area for the creamy sauce to cling to.
Tips for the Perfect Chicken Alfredo:
- Use high-quality cheese for the best flavor.
- Don't overcook the chicken; it should be juicy and tender.
- Taste and adjust seasoning as needed.
- For a richer flavor, use full-fat milk and cream cheese.
- Garnish with fresh herbs for an extra touch of freshness.
This cream cheese chicken Alfredo sauce recipe is a guaranteed crowd-pleaser. Its simplicity, incredible flavor, and versatility make it a go-to recipe for any occasion. Enjoy!
