Get ready to dive into a flavor adventure with our Creamy Chicken Alfredo! Picture this: tender chicken thighs, seasoned to perfection and nestled in a dreamy sauce made with creamy cream cheese, garlic, basil, and oregano. But here's the twist - instead of heavy cream, we use canned evaporated milk for that same lusciousness without the guilt! It's like a cozy hug for your taste buds. And let's not forget about the fettuccine pasta, perfectly twirled and coated in all that creamy goodness. Finish it off with a sprinkle of shredded Parmesan cheese and fresh parsley, and you've got a dish that's not only delicious but also a feast for the eyes. So, whether you're enjoying a laid-back dinner or hosting a dinner party, our Creamy Chicken Alfredo is guaranteed to be the star of the show!
How to make the best Creamy Chicken Alfredo with Cream Cheese from scratch!
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Ingredients:
Creamy Chicken Alfredo with Cream Cheese
Creamy Chicken Alfredo Ingredients:
2 tablespoons olive oil
4 oz cream cheese, softened
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 cups canned evaporated milk
1 cup shredded Parmesan cheese
8 oz fettuccine pasta
Fresh parsley, chopped for garnish (optional)
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How do you make Homemade Creamy Chicken Alfredo with Cream Cheese
Note: Don't forget the golden rule of seasoning: salt and pepper make everything better! Be sure to sprinkle a pinch of salt and a crack of pepper over every part of this dish, from the sauce to the chicken. It's the little touch that elevates the flavors and brings out the best in every bite.
Instructions:
Prepare the Chicken:
Season both sides of the chicken thighs with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs and cook until golden brown on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.
Cook the Pasta:
Cook the fettuccine pasta according to package instructions in a pot of salted boiling water until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Make the Sauce:
In the same skillet used for the chicken, add minced garlic and sauté for about 1 minute until fragrant.
Reduce the heat to medium-low and add the softened cream cheese to the skillet. Stir until the cream cheese is melted and smooth.
Add dried basil and dried oregano to the skillet, stirring to incorporate the herbs into the sauce.
Gradually pour in the canned evaporated milk, stirring constantly until the sauce is smooth and heated through.
Stir in the shredded Parmesan cheese until melted and well combined with the sauce.
Combine Chicken, Sauce, and Pasta:
Slice the cooked chicken thighs into strips and return them to the skillet with the sauce. Stir well to coat the chicken with the creamy sauce.
If the sauce is too thick, gradually add some of the reserved pasta water until desired consistency is reached.
Add the cooked fettuccine pasta to the skillet with the chicken and sauce. Toss everything together until the pasta is evenly coated.
Serve:
Serve the creamy chicken Alfredo topped with chopped fresh parsley.
Enjoy!
Serve hot and enjoy your delicious homemade creamy chicken Alfredo with cream cheese, basil, oregano, and Parmesan cheese!
In wrapping up, our Creamy Chicken Alfredo recipe is like a flavor party waiting to happen in your kitchen! It's the perfect blend of savory chicken, creamy sauce, and al dente pasta that'll have your taste buds doing a happy dance. And let's not forget about the secret ingredient – canned evaporated milk – giving it that extra oomph without the heaviness. Whether you're cooking for a weeknight dinner or a fun gathering with friends, this dish is sure to steal the spotlight. So, why wait? Give it a try and get ready to impress everyone at the table with this delicious and oh-so-satisfying meal!
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