This rich creamy joanna gaines chicken alfredo is made with heavy cream, fresh parmesan cheese, and garlic, and ready in 40 minutes. Watching the finely grated cheese melt into the bubbling butter and cream to create a glossy sauce is incredibly satisfying. I love making this comforting pasta when I need a guaranteed crowd-pleaser for weekend family dinners.
Jump to RecipeRestaurant-Quality At Home
The first time I attempted a cream-based sauce from scratch, I had the heat up too high and got a greasy mess. I quickly learned that patience is absolutely non-negotiable when making this dish.
Keeping the pan on low heat allows the butter and cream to marry properly before the cheese enters the picture. Now, I always take my time whisking the parmesan in gradually for a professional result.
Joanna Gaines Chicken Alfredo Ingredients
- 2 large boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 pound dried fettuccine pasta
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 2 cups grated Parmesan cheese
- 1/4 teaspoon ground white pepper
How To Make Joanna Gaines Chicken Alfredo
- 1. Cook the pasta: Boil the fettuccine in a large pot of salted water according to the package directions until al dente, then drain well.
- 2. Sear the chicken: Season the chicken breasts with salt and black pepper, then heat olive oil in a large skillet over medium-high heat and cook for 6 minutes per side.
- 3. Sauté the garlic: In a separate pan, melt the unsalted butter over low heat and cook the minced garlic for 1 minute until fragrant.
- 4. Build the sauce: Pour the heavy cream into the garlic butter, keeping the heat low, and simmer gently for 5 minutes while whisking constantly.
- 5. Melt the cheese: Gradually whisk the grated Parmesan cheese and white pepper into the cream mixture until the sauce becomes entirely smooth.
- 6. Combine and serve: Toss the cooked fettuccine in the creamy sauce to coat, then top with the sliced golden chicken breasts.
Recipe Tips
- Use a block of cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, so always grate your Parmesan from a fresh block.
- Control your heat: Boiling heavy cream or cheese at high temperatures will cause the dairy to separate, leaving you with a grainy texture.
- Save the pasta water: Keep a half cup of the starchy boiling water before draining your fettuccine to help thin the sauce if it gets too thick.
What To Serve With Chicken Alfredo
A crisp Caesar salad with homemade croutons cuts through the rich, heavy cream sauce beautifully. You can also pair this comforting pasta with roasted asparagus or warm garlic bread to soak up any leftover sauce on your plate.
How To Store
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the cream-based sauce will separate and become grainy when thawed. When reheating, add a splash of milk and warm gently on the stove.
FAQs
Can I use milk instead of heavy cream?
While you can use milk to save calories, the sauce will be significantly thinner and less rich. If you make this swap, you may need to add a small amount of flour to thicken the mixture.
Why did my alfredo sauce curdle?
Curdling usually happens when the heat is too high or the cheese is added too quickly. Always keep your stove on a low setting and whisk the Parmesan in small, gradual handfuls.
Can I make this recipe gluten-free?
Yes, you can easily adapt this dish by substituting the traditional fettuccine for your favorite gluten-free pasta alternative. The homemade cream sauce itself is naturally gluten-free.
Nutrition
- Calories: 850
- Total Fat: 58g
- Saturated Fat: 33g
- Cholesterol: 220mg
- Sodium: 890mg
- Total Carbohydrate: 42g
- Protein: 45g
Try More Recipes:
- Joanna Gaines Bow Tie Pasta Recipe
- Joanna Gaines Beef Tenderloin Recipe
- Joanna Gaines Lasagna Recipe
joanna gaines chicken alfredo
6
servings15
minutes25
minutes40
minutesRich, creamy joanna gaines chicken alfredo combines heavy cream, fresh garlic, and grated Parmesan cheese for a perfect meal. Ready in just 40 minutes, this comforting fettuccine dish is a simple yet restaurant-quality option for busy weeknight family dinners.
Ingredients
2 large boneless skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 pound dried fettuccine pasta
1/2 cup unsalted butter
2 cloves garlic, minced
2 cups heavy cream
2 cups grated Parmesan cheese
1/4 teaspoon ground white pepper
Directions
- 1. Cook the pasta: Boil the fettuccine in a large pot of salted water according to the package directions until al dente, then drain well.
- 2. Sear the chicken: Season the chicken breasts with salt and black pepper, then heat olive oil in a large skillet over medium-high heat and cook for 6 minutes per side.
- 3. Sauté the garlic: In a separate pan, melt the unsalted butter over low heat and cook the minced garlic for 1 minute until fragrant.
- 4. Build the sauce: Pour the heavy cream into the garlic butter, keeping the heat low, and simmer gently for 5 minutes while whisking constantly.
- 5. Melt the cheese: Gradually whisk the grated Parmesan cheese and white pepper into the cream mixture until the sauce becomes entirely smooth.
- 6. Combine and serve: Toss the cooked fettuccine in the creamy sauce to coat, then top with the sliced golden chicken breasts.
