Can I use milk instead of cream in Chicken Alfredo?

Absolutely! Jake often swaps in whole milk or half-and-half when he’s aiming for a lighter version. “Just don’t forget to stir low and slow — you want creamy, not curdled,” he says.

What’s the best type of pasta for Alfredo sauce?

Fettuccine is a classic, but Jake’s used everything from penne to spaghetti. “If it holds sauce, it works,” he grins. He even likes zucchini noodles from the garden when he’s feeling extra healthy.

Can I freeze Chicken Alfredo?

Jake prefers to keep Alfredo fresh, but if you do freeze it, store it in a freezer-safe container. “When reheating,” he says, “add a splash of milk and warm it slow to bring back the creaminess.

What’s the secret to keeping Alfredo sauce smooth?

Jake’s golden rule: no rushing. Keep the heat low, add cheese gradually, and always stir gently. And never let it boil! “Boiling ruins everything,” he warns.

Is this recipe good for picky eaters or kids?

Jake’s daughter is picky about a lot — but never Alfredo. “Creamy pasta and tender chicken? That’s kid-approved every time,” he laughs.

Farmhouse Favorites: 5 Justalittlebite Recipes You’ll Love

Simply Tasty: Discover the Top Justalittlebite Recipes for Any Time of Day

Print Recipe

Creamy, comforting, and full of flavor—this Justalittlebite Chicken Alfredo is a farmhouse favorite. Made with love by Jake Miller, it’s the perfect small-batch recipe for cozy dinners, busy nights, or a warm gathering around the table.

Author: Chef Alex
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 boneless, skinless chicken thighs or breasts
6 oz fettuccine or pasta of choice
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons butter
¾ cup heavy cream (or half-and-half for lighter version)
¾ cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Optional: pinch of red pepper flakes or Cajun seasoning
Optional add-ins: peas, spinach, or steamed broccoli

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Instructions

Cook pasta according to package instructions until just al dente. Drain and set aside, reserving ¼ cup pasta water.
Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown and cooked through, about 4–5 minutes per side. Remove and let rest.
In the same skillet, lower heat and melt butter. Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and stir gently. Let simmer on low heat, never boiling, for 2–3 minutes.
Gradually add Parmesan, stirring constantly until smooth. Add a splash of pasta water if sauce is too thick.
Slice rested chicken and return to the pan along with cooked pasta. Toss everything together to coat in sauce.
Taste and adjust with salt, pepper, or optional spices. Stir in greens if using.
Serve warm with garlic bread or fresh salad on the side.

Notes

Use freshly grated Parmesan for a smooth, creamy sauce. To lighten things up, substitute cream with half-and-half or use zoodles instead of pasta. For leftovers, reheat gently in a skillet with a splash of milk. This recipe makes about 2 hearty servings — perfect for a weeknight dinner with someone you love (or with Lucky at your feet).

Nutrition

Serving Size: 1 plate
Calories: 540
Sugar: 1g
Sodium: 410mg
Fat: 36g
Saturated Fat: 17g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 30g
Cholesterol: 155mg

Find it online: https://www.adorarecipes.com/justalittlebite-recipes-2/