Chicken alfredo offers one of the tastiest combinations of pasta and protein out there. You have thinly sliced chicken mixed with a creamy sauce and alluringly delicious fettuccini noodles. And though every part of the recipe is vital, the chicken needs to meet proper cooking standards to qualify. So, if you’re unsure how to cook chicken for this creamy pasta sauce, this is your lucky day.
Selecting the Chicken Part
To cook chicken for chicken alfredo, you must first decide what part of the chicken to use. The most famous part selected for this recipe is the breast due to its meaty, boneless nature. But at times, some recipes use boneless thighs as well. In the end, the main objective is a part of the chicken that’s rich in fat. Also, make sure the selected chicken is skinless, as this type looks best in alfredo.
Preparing the Chicken
Once you’ve chosen the preferred chicken part for your alfredo, you’ll want to get it ready for the recipe. And here’s a brief of how to go about it.
Thaw the Chicken- Keep frozen chicken at room temperature in a bowl of water for 15 to 25 minutes. If you’re making a small amount of alfredo, try running the chicken under tap water in the sink.
Dry the Chicken- Pat the poultry dry with paper towels to remove any excess moisture. The wet chicken won’t hold the seasoning and spices pretty well, so you need to take this into notice.
For Faster Cooking of Alfredo Chicken
Chicken can take a while to cook, and you don’t want that extra time when making alfredo. So, to ensure it cooks faster, obey these tips.
For Breasts: Try butterflying the chicken breast by cutting it along the center to provide uniform cutlets. And if you want an even faster cooking chicken breast, pound the meat to even thickness with a meat hammer, rolling pin, or mallet.
For Thighs: Try to dice them into smaller bits beforehand since you’re dealing with boneless thighs. This way, the meat cooks faster and evenly without you fearing for undone pieces.
Cooking Chicken for Alfredo
You can cook the chicken for alfredo in a pan on the stovetop or grill it. Your choice depends on how you want the meat to taste.
On the Stovetop
Chicken Breasts-Divide the chicken into four cutlets and season. Then, cook in olive oil on a skillet at medium heat. When the internal temperature reaches 165F, take the breast cutlets down and slice them into half-inch pieces. Set aside to serve on the alfredo.
Chicken Thighs- Season the chicken and sear on all sides in a pan at medium-high heat. Set down when the temperature reaches 165F at the thickest part. You also want the entire surface to be golden brown. Then, slice the thighs into strips and stir them into the pasta when you’re done.
Preheat the grill after greasing the grate, and then season the chicken as desired. Roast the chicken on a hot grill for five to seven minutes on each side. Once the internal temperature reads 160F, set it aside and let it rest for about ten minutes. Then, slice thinly and toss into the pasta.
If you only have bone-in thighs for this recipe, you should consider cooking it in the oven first before you strip it into the pasta. Dry the thighs with paper towels and generously season with butter or oil-based mix. Then, roast in the oven till the thickest part registers 160F on a meat thermometer- this should take about 35 minutes. Now, you can shred it into strips and stir it into your pasta.
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Can You Cook Frozen Chicken for Chicken Alfredo?
If you don’t have fresh chicken or can’t afford the time to thaw your frozen chicken, you can still cook it for alfredo. But this technique works best for the recipe when it’s made in an instant pot.
Instant Pot Alfredo Chicken
Toss the ingredients for the recipe with the seasoned chicken on top in an instant pot. Then, pressure-cook it on HIGH for six minutes, and afterward, release the valve. Now, you can take the chicken out to rest while preparing the rest of the alfredo recipe. And once it’s ready, chop the chicken and stir it back into the pasta.Print
- Two chicken breasts, boneless and skinless
- Two tablespoons olive oil, extra virgin
- 1½ cup whole milk
- 1½ cup chicken broth, low-sodium
- 1½ cup heavy cream
- One cup Parmesan cheese, freshly grated
- Two cloves garlic, minced
- Eight ounces fettuccini
- Black pepper, freshly ground
- Kosher salt
- Parsley, freshly chopped
- Put a skillet over medium-high heat and add some olive oil. Season the chicken breasts and cook in the oil until golden brown at eight minutes per side. Once the internal temperature hits 160F, set the chicken down and leave it to rest.
- Pour the milk and broth into the skillet, along with the garlic, and season with pepper and salt. Simmer and add fettuccini and occasionally stir for three minutes. Then, cook until al dente, which takes about eight more minutes.
- Stir in the cream and heavy cream till it’s evenly mixed. Then, let the sauce simmer to thickness, and remove from heat. Slice the chicken into thin strips and stir them into the mix. Serve the alfredo with a sprinkle of freshly chopped parsley.
If you want another way to cook your chicken for chicken alfredo, you check it out here in this video recipe.