How to Cut Chicken for Alfredo: A Step-by-Step Guide

Chicken alfredo is a delicious creamy pasta dish that is popular worldwide. While the sauce is key properly preparing the chicken is also important for maximizing flavor. When it comes to cutting chicken for alfredo, there are a few techniques you can use depending on the texture and shape you want to achieve.

This detailed guide will show you how to cut chicken breasts, thighs, or tenders for chicken alfredo. I can give you strips, chunks, or slices, no matter what you want!

Overview of Cutting Chicken for Alfredo

When making chicken alfredo, you have a few options for the type of chicken to use:

• Boneless, skinless chicken breasts – The most common choice. Can be cut into strips, chunks, or slices.

• Boneless, skinless chicken thighs – Provides more fat/flavor. Best for cutting into chunks.

• Chicken tenders/tenderloins – Pre-cut into long, thin strips.

In general, strips are ideal for tossing into the alfredo sauce and coating thoroughly. Chunks add more texture and meatiness. Slices lay flat to absorb sauce.

The way you cut will depend on your personal taste and the shape you want to achieve. Here are some tips:

• Aim for uniform, evenly-sized pieces to cook evenly.

• Strips are great for saucy dishes like alfredo. They maximize surface area for soaking up sauce.

• Chunks add hearty texture. Go for 1-inch chunks.

• Slices are best for flat chicken dishes like chicken parmesan. Slice against the grain for tenderness.

• Use a sharp chef’s knife and cutting board to neatly cut the chicken.

• Cut chicken when still slightly frozen for cleaner cuts.

• Pat chicken dry before cutting to prevent slipping.

Now let’s get into the step-by-step cutting methods!

Cutting Chicken Breasts for Alfredo

Boneless, skinless chicken breasts are affordable, versatile, and easy to find. Here’s how to cut them for alfredo:

Into Strips

Chicken breast strips are ideal for mixing into alfredo sauce. Follow these steps:

1. Start with 1-2 boneless, skinless chicken breasts. Pat dry with paper towels.

2. Place chicken smooth-side down on a cutting board. Hold steady with your non-dominant hand.

3. With a sharp chef’s knife, slice the chicken horizontally into 1/2-inch thick cutlets.

4. Stack the cutlets and slice into 1/2-inch wide strips.

5. Cut the strips into 2-3 inch pieces.

6. Transfer the chopped strips to a bowl. They are now ready to cook and add to alfredo!

Into Chunks

For heartier texture, cut chicken breasts into chunks:

1. Start with 1-2 boneless, skinless chicken breasts. Pat dry.

2. Place chicken smooth-side down on a cutting board. Hold steady.

3. Slice the chicken horizontally into 1-inch thick cutlets.

4. Stack the cutlets and cut into 1-inch wide strips.

5. Hold strips together and cut crosswise into 1-inch chunks.

6. Transfer the chopped chunks to a bowl. Ready for cooking and adding to alfredo!

Into Slices

For flat slices, perfect for chicken parmesan, follow these steps:

1. Start with 1 boneless, skinless chicken breast. Pat dry.

2. Place chicken smooth-side down on the cutting board. Hold steady.

3. Slice the breast against the grain into 1/4-inch thick oval slices.

4. Layer the sliced chicken between sheets of plastic wrap. Gently pound with a meat mallet until 1/8-inch thick.

5. Remove plastic and transfer slices to a plate. They are ready for breading and baking!

Cutting Chicken Thighs for Alfredo

Chicken thighs offer juicy flavor and tender texture. Here’s how to cut them up:

Into Chunks

Chicken thigh chunks have hearty, meaty texture:

1. Start with 2-3 boneless, skinless chicken thighs. Pat dry.

2. Place 1 thigh on a cutting board. Hold steady.

3. Slice the thigh across the grain into 1-inch wide strips.

4. Stack the strips and cut into 1-inch chunks.

5. Repeat with remaining thighs.

6. Transfer the chopped chunks to a bowl. Use them to make saucy alfredo!

Into Strips

For lighter strips that soak up sauce, follow these steps:

1. Start with 2 boneless, skinless chicken thighs. Pat dry.

2. Place 1 thigh on a cutting board. Hold steady.

3. Slice lengthwise with the grain into 1/2-inch wide strips.

4. Stack the strips and cut crosswise into 2-3 inch pieces.

5. Repeat with the other thigh.

6. Move the chopped strips to a bowl. Cook and add them to alfredo pasta!

Cutting Chicken Tenders for Alfredo

Chicken tenders offer a head start, since they are already cut into long, thin strips. To use them in alfredo:

1. Start with 1 pound chicken tenders. Pat dry.

2. On a cutting board, slice the tenders crosswise on an angle into 1-2 inch pieces.

3. For shorter pieces, slice again perpendicular to the first cut.

4. Transfer the chopped tenders to a bowl. Sautée and mix into creamy alfredo!

Cooking the Chicken for Alfredo

Once cut, the chicken needs to be cooked before combining it with alfredo sauce and pasta. Here are some cooking methods to try:

• Pan-fry: Heat olive oil in a skillet over medium-high heat. Add chopped or sliced chicken in a single layer. Cook 4-6 minutes per side until browned and 165°F internal temperature.

• Bake: Place chicken on a baking sheet. Brush with oil. Bake at 400°F 15-18 minutes until 165°F internal temperature.

• Sauté: Heat oil in a skillet over medium-high heat. Add chicken. Cook 4-6 minutes, stirring occasionally until browned and cooked through.

• Poach: Add chicken to gently simmering broth or water. Cook 10-15 minutes until 165°F internal temperature.

Cook just until the center reaches 165°F, so it doesn’t overcook. Then combine with your favorite alfredo sauce and pasta!

Serving Ideas for Chicken Alfredo

Once you’ve mastered cutting and cooking chicken for alfredo, get creative with serving ideas!

• Toss sliced chicken and alfredo sauce with fettuccine or linguine

• Stir chicken strips into creamy alfredo and spoon over penne

• Layer chicken chunks, sauce, and pasta in a casserole dish and bake

• Stuff chunks of chicken and alfredo into jumbo pasta shells

• Top chicken slice “cutlets” with alfredo and bake with parmesan breadcrumbs

• Mix tenders, roasted veggies, and alfredo and serve over spiralized zucchini noodles