Easy Chicken Alfredo Recipe

Brian’s mom’s favorite dish is Alfredo, so my sister actually texted me because she’s visiting and she’s like, “You know, if you want you could make some Alfredo for her,” and I was like, “Yes, this will happen—she’s gonna leave a happy camper.”

The Chicken

You can buy some grilled chicken, you can grill your own, you can bake some chicken. I ended up just browning mine in a little bit of butter with salt and pepper and then baking it until it’s done through at 375 °F, covered with foil while it’s resting, and then come back to it about 20 minutes later.

The Pasta

For this recipe you can choose a pasta of your choice. I made a batch of fettuccine. Set a large pot of water to boil, salt generously, and then cook your pasta according to the directions on the package (unless you made your own pasta). Reserve one cup of that magical pasta water. You can make your pasta a little early; just add a dab of butter to it so it won’t stick and it’ll be delicious and ready for you when your sauce is done.

Garlic Prep

My recipe calls for three cloves of garlic, thinly sliced. When I prep my garlic, I like to give it a little smash—this releases the skin and wakes the garlic up, helping it release its oils. Give your garlic a thin slice (a sharp knife really helps). When cutting, use your fingernail as a guide, holding the tips of your fingers vertically so there’s no finger-chopping.

Cheese Prep

I have 1 cup of shredded fontina cheese. That’s the sort of thing you shred on your own—you don’t buy pre-shredded fontina. If you have a little extra, that’s totally fine; this is a nice, gooey cheese you’ll love in the sauce.

Making the Sauce

Place a pan over medium heat and add about 3 tablespoons of olive oil. Let it heat until you see ripples on the surface. Add the sliced garlic and stir frequently until it’s toasted and fragrant.

Start adding about 9 cups of spinach—it seems like a lot, but it wilts down to almost nothing. Add about ¼ teaspoon of chili flakes (optional) and ½ teaspoon of salt. Once the spinach is wilted, add the cup of fontina cheese along with 4 ounces (half a package) of cream cheese. Stir until everything is combined and melted.

Bringing It Together

Turn the heat to low and add the cooked pasta in batches. If the mixture becomes too thick, loosen it with the reserved pasta water a little at a time until you reach the desired consistency. Season with black pepper to taste.

Remove the pan from the heat and stir in ¼ cup of Greek yogurt. Thin with a bit more pasta water if needed. Taste and adjust seasoning with additional salt and pepper.

Serving

Plate the pasta and top with the prepared chicken. Enjoy with a glass of white wine if desired.