Chicken Alfredo Pasta holds a soft spot in my heart. When I got married it was my go to dinner almost every night. My hubby introduced me to alfredo sauce and I instantly fell in love. I wanted it over everything and anything. Chicken alfredo pasta + caesar salad. It was your typical store-bought dinner: jarred and bagged. But I didn’t care. It was too good to pass on. My mom would probably be ashamed knowing I had jarred alfredo sauce and bagged caesar salad considering she made everything from scratch and then I get married and do the opposite. Ha! But you know, those were some awesome memories. Now every time I have chicken alfredo pasta it takes me back to our newlywed life. Good memories.
Fast forward 12+ years and I’m happy to report that jarred alfredo sauce is no longer in existence in this house. I make my own and it’s actually super, super easy. All it is, is butter, cream, chicken broth (my homemade version), flour, parm cheese, and parsley. It’s a super easy creamy sauce that can be served over pasta, chicken, mashed potatoes or in my case quinoa.
Chicken Alfredo Quinoa is my take on my favorite pasta dish but all homemade and from scratch this time. Creamy, hearty, cheesy and just all around perfect comfort food! Plus it’s 10X tastier than jarred sauce and best part I know exactly what I’m putting in it.
All I did was combined cooked chicken with alfredo sauce and cooked quinoa then baked it in the oven with shredded cheese and little bit of sour cream to give it a little more creaminess and that’s it! I pan cooked the chicken with little bit of onions and my secret ingredient – bay leaf. I love adding bay leaf to chicken as it adds this amazing distinct taste. Reminds me of this chicken in sour cream sauce my mom used to make and she would always add a bay leaf. Another good memory 🙂
I used to think it’s so hard to make your own alfredo sauce but come to find all it takes is 15 minutes tops and you have the most creamiest sauce ever! I promise you’ll never go back to jarred sauce after this.
- 1½ lbs. chicken thighs (boneless, skinless), cut into bite size pieces
- 2 Tbsp. olive oil
- 1 onion, halved and thinly sliced
- ⅔ cup water, room temperature
- 2 dry bay leaves, whole
- 1 cup quinoa, uncooked
- sea salt and fresh ground pepper
- 2 Tbsp. butter
- 2 large cloves garlic, minced
- 2 Tbsp. AP flour
- 1 cup chicken broth, store bought or homemade
- 1 cup light cream
- ⅓ cup grated parmesan cheese
- 1 Tbsp. fresh parsley, chopped
- ⅓ cup sour cream
- 1 cup shredded white cheese (I used mixture of mozzarella and swiss)
- sea salt and fresh ground pepper
- In a large heavy-duty pan or pot, heat olive oil over high heat. Add chicken and cook until lightly browned, about 8 minutes. Add the onion and continue cooking for additional 2-3 minutes, stirring constantly. Season with salt and pepper. Add water and bay leaves. Lower the heat to low and simmer for 5 minutes. Remove from heat and discard the bay leaves.
- Cook quinoa according to package directions. Hold off on salt or pepper.
- Melt butter in a large skillet over medium heat; add garlic and cook for 1 minute. Add flour and cook for 1 minute, stirring constantly. Stir in broth and cream. Continue cooking while stirring frequently until the sauce thickens. Add parmesan and parsley. Season with salt and pepper. Stir until cheese is melted.
- Add the cooked chicken and quinoa to the sauce. Mix well. Adjust salt and pepper as needed.
- Spray a large baking dish with cooking spray. I used a large oval that's probably equivalent to a standard 9X13 dish. Spread half of chicken mixture into the dish and sprinkle with half of the shredded cheese. Add the rest of the mixture and top with the remaining cheese.
- Bake in the preheated 375F oven for 10-12 minutes or until bubbly and cheese has melted. Switch the oven to broil (high) and broil for additional 2 minutes or until lightly golden on top.
- Garnish with additional fresh parsley (optional) and serve immediately.