This classic chicken alfredo recipe features a creamy white sauce, tender protein, and long strands of pasta—It’s a reader favorite, with hundreds of rave reviews!.
Alfredo sauce is a creamy cheesy sauce that pairs perfectly with chicken. However the key to taking your chicken alfredo to the next level lies in properly seasoning the chicken. With the right blend of spices and herbs, you can make your chicken silky smooth and bursting with flavor.
In this comprehensive guide we will walk through everything you need to know about seasoning chicken for alfredo from essential seasonings to step-by-step instructions. Let’s dive in!
Why Properly Seasoning Chicken Matters
Seasoning is one of the most important steps in cooking flavorful chicken. Here are some key reasons why taking the time to season matters:
-
Improves Flavor: Seasonings get inside the chicken to bring out its natural flavor. This prevents bland, flavorless chicken.
-
Adds Complexity: Layering spices, herbs and aromatics creates a more complex, multi-dimensional flavor profile.
-
Keeps it Moist: Salt helps retain moisture so the chicken stays juicy when cooked.
-
Boosts Browning: Spices like paprika help achieve a flavorful sear on the chicken.
-
Complements Sauce: Properly seasoned chicken better absorbs and pairs with the alfredo sauce.
Essential Seasonings for Chicken Alfredo
These versatile, aromatic seasonings should form the base flavor layer for alfredo chicken:
Salt
- Salt is a must for enhancing overall flavor. It also helps retain moisture so the chicken stays juicy. Use kosher or sea salt.
Black Pepper
- Freshly cracked pepper provides warmth and a subtle spicy kick. It’s a classic seasoning for chicken.
Garlic Powder
- Garlic powder provides a potent garlic flavor without the fuss of fresh garlic. Use about 1/2 to 1 teaspoon.
Onion Powder
- Like garlic powder, onion powder packs a concentrated flavor punch. Use 1/2 to 1 teaspoon.
Italian Seasoning
- This herb blend provides an authentic Italian flavor. Basil, oregano, thyme are common ingredients.
Paprika
- Paprika provides a vibrant red-orange color and a touch of natural smokiness.
Complementary Seasonings and Add-Ins
In addition to the essentials, you can add extra flavors. Consider these options:
- Dried herbs like basil, rosemary, parsley
- Spices like cumin, curry powder, cayenne
- Zest from citrus like lemon, lime, orange
- Minced garlic, shallot, chives
- Grated Parmesan, Pecorino Romano or Asiago cheese
Aim for a maximum of 4 total seasonings beyond the essentials for balance.
Step-by-Step Instructions
Follow this simple process for seasoning chicken breasts for alfredo:
1. Pat the chicken dry – Remove excess moisture with paper towels before seasoning.
2. Apply seasonings generously – Rub spices thoroughly over all chicken surfaces.
3. Let it rest – Allow chicken to marinate in spices for 30 mins up to overnight.
4. Cook the chicken – Pan sear, bake or grill until cooked through and browned.
5. Slice chicken – Cut against the grain into strips or dice to mix into alfredo.
6. Add to hot Alfredo sauce and mix. Let the chicken soak up the flavors of the creamy sauce.
At this point, the chicken is fully seasoned and ready to be the star of your favorite alfredo pasta dish.
Helpful Tips and Tricks
-
Use boneless, skinless chicken breasts or thighs for easy slicing.
-
Combine spices in a small bowl first before applying to chicken.
-
For extra flavor, pound chicken to an even thickness before seasoning.
-
Aim for 1/2 teaspoon of each seasoning as a starting point. Adjust to taste.
-
For convenience, season chicken the night before. The flavors will really penetrate.
-
Cook in a hot skillet with olive oil to get a nice sear while keeping it moist inside.
-
Bake seasoned chicken at 375°F for 25-30 mins if you prefer oven cooking.
-
Season both sides evenly. The flavor should go all the way through.
-
Add fresh herbs like chopped parsley right before serving for a pop of color and flavor.
Common Questions
What’s the best cut of chicken to use for alfredo?
Boneless, skinless chicken breasts or thighs work best. The dark meat adds more flavor and moisture to the dish, while the white meat is very tender. Choose cuts that are easy to slice into strips.
Can I use frozen chicken?
Yes, but thaw it completely first and pat dry. Season as you normally would. Frozen chicken absorbs less spice flavor initially.
How much salt and pepper should I use?
Aim for 1/2 to 1 teaspoon each of kosher salt and black pepper as a starting point. Adjust to your taste preferences. Go lighter if using salted broth in the sauce.
What if I don’t have certain seasonings on hand?
The essentials (salt, pepper, garlic powder, onion powder, Italian seasoning) are most important. Substitute dried herbs and spices you have available.
Final Takeaways
And there you have it – everything you need to know to season chicken like a pro for alfredo. The key is using the essential seasonings as a base flavor layer and complementing them with herbs, spices and cheese that appeal to your personal tastes.
With flavorful, properly seasoned chicken, you’ll be ready to make the creamiest, most mouthwatering chicken alfredo of your life. From classic fettuccine alfredo to chicken alfredo lasagna or alfredo-stuffed shells, the possibilities are endless.
So take your time seasoning that chicken and your patience will be rewarded with silky, flavor-packed results! What seasonings will you be trying next? Let us know!
Jump To a Section
Now is the time to learn how to make chicken alfredo! This is a simple Italian meal that tastes like it was made by a chef. Whenever I serve this pasta dish to my family, there are never any leftovers. It’s hard to resist the many wonderful flavors and textures that come together.
The creamy sauce uses simple ingredients, so you can skip buying the goopy jarred stuff. The garlic and cheese mixture is reduced on the stovetop until it is creamy, with just the right consistency to cling to fettuccine. Pan-seared chicken breasts can be tricky because of their odd shape and uneven thickness. To solve this problem, I cut the pieces into thin cutlets to ensure uniform cooking.
- Chicken: Use boneless, skinless chicken breasts. The lean white meat cooks quickly on the stovetop. To improve the taste, I sprinkle paprika, salt, and pepper on top.
- Fruity olive oil is used to sear the chicken breast in a pan.
- Pasta: Chicken fettuccine alfredo is my top pairing. The long, flat pasta gives the creamy cheese sauce more places to stick to it.
- Sauce: Butter, minced garlic, nutmeg, heavy cream, and parmesan cheese make up the alfredo sauce. It’s really easy! Just use heavy cream (also known as heavy whipping cream) that has at least 36% milk fat.
See the recipe card below for all ingredients and measurements (US and metric).
- Alternatives to chicken: If you like dark meat, use chicken thighs that are boneless and skinless. This recipe is great for using shredded leftover roasted chicken.
- Pasta Options: If you don’t like wide pasta, you can try linguine instead. Other kinds of pasta, like cavatappi, bucatini, or penne, go well with this dish. The holes in the middle can keep the sauce inside, making the bites taste great.
- Changes to the cream: Use half-and-half or whipping cream for a lighter sauce. Alternatively, dilute some of the heavy cream with whole milk.
- Cheese: Instead of parmesan, use Parmigiano Reggiano or Pecorino Romano.
- Seasoning: For an allium taste, add more dried spices like onion or garlic powder. Add my cajun seasoning to make it bold and spicy.
- Herbs: Dried oregano or Italian seasoning gives the chicken earthy notes. Garnish the dish with fresh basil.