The Best Cheeses For Chicken Alfredo: A Guide

Chicken Alfredo is a classic Italian dish that combines protein, starch, and vegetables in a single meal. The dish features a creamy white sauce made from butter, minced garlic, nutmeg, heavy cream, and parmesan cheese. The sauce is then tossed with long, flat pasta—typically fettuccine—and served with pan-seared chicken breasts.

While the traditional recipe calls for parmesan cheese, some variations include the addition of ricotta, mozzarella, or other cheeses to create a richer and smoother sauce. The dish can also be customised by using different types of pasta, such as penne, fusilli, or bowtie, and adding vegetables like broccoli, bell peppers, or mushrooms.

Chicken Alfredo is a versatile and indulgent meal that can be adapted to suit different tastes and dietary preferences.

Mozzarella, Parmesan, and Ricotta

Mozzarella

Mozzarella is a classic Italian cheese that can add a creamy stringy texture to your Chicken Alfredo. It melts beautifully and provides a delightful stretch with each bite. However, it's important to note that fresh mozzarella doesn't melt as well as the dried variety, so opt for the latter for best results. Mozzarella can be a tricky cheese to work with in an Alfredo sauce, as it tends to form goopy blobs instead of a smooth, creamy sauce. To avoid this, you can try grating it finely or pulsing it in a food processor before adding it to your sauce. Additionally, adding a small amount of acid or flour can help break up the protein chains and create a smoother sauce.

Parmesan

Parmesan is the traditional cheese used in an authentic Italian Alfredo sauce. It adds a nutty, salty flavour to the dish. When selecting Parmesan, look for hard, dry-aged Parmesan, as the older the cheese, the more granular and pungent the taste. Freshly grated Parmesan will also melt more smoothly into your sauce compared to pre-shredded varieties, which often contain additives that affect meltability. If you're looking for a more affordable alternative, Grana Padano is made in a similar style to Parmigiano Reggiano but is usually cheaper.

Ricotta

Ricotta is a special ingredient that can take your Chicken Alfredo sauce to the next level. It adds a rich and creamy texture that will make your dish irresistibly indulgent. Ricotta is a soft cheese with a mild flavour, so it blends seamlessly with other cheeses and enhances the overall creaminess of the sauce. It's an excellent choice if you want to make a smooth and luscious sauce without the hassle of dealing with stringy cheeses.

Parmesan and Romano

When making Chicken Alfredo, it is best to grate your own Parmesan and Romano cheese, as pre-grated cheese often contains additives that prevent it from melting as smoothly. You can also use a mixture of the two cheeses, as they have similar flavours and melting properties.

Chicken Alfredo is a versatile dish that can be adapted to your taste. For example, you can add other ingredients such as garlic, onion powder, or Italian seasoning to enhance the flavour of the dish. You can also use different types of pasta, such as fettuccine, penne, or zucchini noodles.

Ingredients:

• Boneless, skinless chicken breasts or thighs, cubed
• Minced garlic
• Onion powder
• Fresh ground black pepper
• Broccoli florets
• Fettuccine or your preferred type of pasta
• All-purpose flour
• Whole milk
• Chicken broth
• Parmesan cheese, freshly grated
• Sharp cheddar cheese, freshly grated
• Salt and pepper to taste

Instructions:

• Dry the chicken cubes with paper towels. Add half of the minced garlic, onion powder, salt, and pepper to the chicken and mix well.
• Heat olive oil in a large skillet. Sauté the seasoned chicken until almost cooked through.
• Add broccoli florets and continue cooking until both the chicken and broccoli are fully cooked. Set aside.
• Bring a pot of salted water to a boil. Cook the pasta until it is al dente. Drain and set aside.
• In the same pot, sauté butter. Add the remaining garlic and cook for about one minute. Stir in the flour and stir constantly for two minutes or until smooth.
• Add milk, half and half, chicken broth, and remaining onion powder. Continue to stir constantly until the sauce is smooth and creamy, about five minutes.
• Stir in the Parmesan and Romano cheeses, continuing to stir until the cheeses are melted. Add any additional salt and pepper to taste.
• Stir in sour cream and the chicken/broccoli mixture to the sauce, combining well.
• Toss the cooked pasta with the sauce and serve immediately.

Parmesan and Cream

Cream is used to form a rich, creamy sauce. Heavy cream, which contains at least 36% milk fat, is often used to create an authentic Alfredo. However, some recipes call for a mixture of milk and butter, or milk and half-and-half, to create a lighter sauce.

When making a chicken Alfredo, it is important to grate the Parmesan yourself, rather than buying it pre-grated. This is because pre-grated cheese often contains additives to stop it from clumping, which can affect the texture of the sauce.

To make a classic chicken Alfredo, you will need the following ingredients:

• Boneless, skinless chicken breasts
• Olive oil
• Fettuccine pasta
• Butter
• Minced garlic
• Nutmeg
• Heavy cream
• Parmesan cheese
• Parsley

Parmesan and Butter

A traditional Italian chicken Alfredo sauce is made with butter and Parmesan cheese. The sauce is typically seasoned with salt and pepper and sometimes nutmeg. The sauce is then tossed with fettuccine pasta and served with chicken.

Chicken Alfredo is a versatile dish that can be adapted to suit different tastes and dietary requirements. For a richer sauce, use heavy cream, or for a lighter option, use milk or half-and-half.

When making chicken Alfredo, it is important to use freshly grated Parmesan cheese. Pre-shredded cheese often contains additives that can affect the texture of the sauce, making it less smooth and creamy.

Some recipes also include other types of cheese, such as ricotta or mozzarella, for a more indulgent dish. However, it is important to note that adding mozzarella to an Alfredo sauce can result in a gooey, stringy texture rather than a smooth and creamy one.

Chicken Alfredo is a quick and easy dish to prepare, perfect for a weeknight meal. It can also be made ahead of time and gently reheated on the stovetop.

Parmesan and Pecorino Romano

When making Chicken Alfredo, it is best to grate the cheese yourself, as pre-grated cheese often contains additives to stop it from clumping, which can affect the texture of the sauce. It is also important to use fresh Parmesan, as the dried, powdered variety will not work in this dish.

Parmesan is the traditional choice for an authentic Italian Chicken Alfredo, but Pecorino Romano can be used as a substitute if you are looking for a slightly different flavour. Pecorino Romano is made from sheep's milk and has a more intense, salty flavour than Parmesan. It is also typically less expensive than Parmesan.

When making the sauce, it is important to add the cheese at the end, once the other ingredients have been combined. This will prevent the cheese from clumping and ensure a smooth, creamy sauce.

Frequently asked questions