Description
How to make sticky sweet garlic chicken alfredo with tender chicken, creamy sauce, and caramelized garlic that creates the perfect comfort meal.
Ingredients
Scale
Chicken and Seasonings
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
Sweet Garlic Glaze
- 6 cloves fresh garlic, minced
- 1/4 cup honey
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
Alfredo Sauce Base
- 12 oz fettuccine pasta
- 4 tbsp butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp nutmeg
- 2 tbsp fresh parsley, chopped
Instructions
- Season Chicken: Pat chicken pieces dry and season with salt, pepper, and garlic powder. Let sit for 10 minutes while you prep other ingredients – this helps the seasoning penetrate.
- Cook Chicken: Heat olive oil in large skillet over medium-high heat. Cook chicken pieces until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- Make Glaze: In same skillet, add minced garlic and cook for 30 seconds until fragrant. Add honey, brown sugar, soy sauce, and vinegar. Simmer until thickened and bubbly.
- Boil Pasta: Cook fettuccine according to package directions until just shy of al dente. Reserve 1 cup pasta water before draining – you’ll need it for the sauce.
- Create Alfredo: In the same skillet, melt butter over low heat. Slowly whisk in cream, then Parmesan cheese and nutmeg. Keep whisking until smooth and creamy.
- Combine Everything: Add drained pasta to alfredo sauce, tossing with pasta water as needed. Return glazed chicken to pan and gently fold together until everything is coated.
- Serve Immediately: Garnish with fresh parsley and extra Parmesan if desired. Serve right away while the sauce is silky and the chicken is warm and sticky-sweet.
Notes
- Don’t rush the alfredo sauce; low heat and constant whisking prevent curdling.
- Reserve pasta water before draining – it’s essential for proper sauce consistency.
- Fresh Parmesan melts smoother than pre-shredded varieties.
- Chicken thighs stay more tender than breasts in this recipe.
- Serve immediately for best texture and temperature.
- Leftovers reheat well with a splash of cream or milk.
Allergy Information: Dairy, Gluten, Soy
Nutrition
- Calories: 685 calories
- Fat: 32g
- Carbohydrates: 58g
- Protein: 42g