Guys, Chicken Alfredo is one of those comfort foods that my mouth literally waters for. And get this: before I was pregnant with my first child, I hated all things cheese… which included Chicken Alfredo (and all cheesy pasta dishes for that matter).

Then, this little miracle came into my belly, and immediately cheese was all I could think about. Now, we regularly enjoy dairy products together at every meal. It’s a great bonding experience.

After a little bit of experimenting, I finally came up with the PERFECT way to craft the perfect, from scratch, Chicken Alfredo.

Here’s the recipe. You’re welcome.

Homemade Chicken Alfredo

2 chicken breasts, defrosted 

8 oz egg noodles (or fettuccine… i prefer the thickness of egg noodles!)

Sauce:

1/2 cup butter 

2 cups heavy whipping cream 

4 oz cream cheese 

1/2 tsp. minced garlic 

1 tsp. garlic powder

1 tsp. Italian seasoning

Salt & pepper 

1 cup parmesan cheese 

Start your grill, OR if you don’t want to grill your chicken, place them in a skillet on med-low heat with some olive oil. 

Fill a medium or large pot with enough water for your noodles. Bring to a boil. Keep watching your chicken on the skillet OR get your breasts on the grill.

Once your water is boiling, add noodles to the water. Set a timer, then start your sauce. 

In a medium saucepan, add butter, heavy cream, and cream cheese. Cook & whisk constantly until melted.

Check on your chicken. Stir your noodles. 

Add garlic, garlic powder, Italian seasoning, salt & pepper. Whisk until smooth. Add parmesan cheese. Bring to a simmer & cook 3-5 minutes or until thick. 

Turn heat off under sauce. Drain noodles. Cut chicken into bite size pieces. 

Mix noodles, chicken and sauce together in pot of your choice. Serve with garlic bread and veggies.