Tillie Doyle
Chicken Alfredo is a creamy, indulgent dish that can be made in an air fryer for a quick, easy, and delicious weeknight meal. This recipe is perfect for busy cooks who don't want to compromise on flavour and can be made with simple, store-cupboard ingredients. Chicken Alfredo is a versatile dish that can be adapted to your taste, with options to add vegetables like broccoli or spinach, and can even be made with shrimp for a surf-and-turf twist.
Chicken Alfredo in an Air Fryer
| Characteristics | Values |
|---|---|
| Ingredients | Chicken, Pasta, Broccoli, Olive Oil, Butter, Salt, Pepper, Garlic, Parmesan Cheese, Cream, Italian Seasoning, Steak Seasoning, Lemon Juice |
| Equipment | Air Fryer, Frying Pan, Saucepan, Meat Thermometer |
| Preparation Tips | Butterfly chicken to even thickness, season, cook pasta according to package instructions, toss pasta with olive oil, simmer sauce to thicken, cook chicken in batches if needed, add broccoli to pasta water |
| Air Fryer Settings | 380-400°F, 10-20 minutes, check internal temperature of chicken is 165°F |
| Serving Suggestions | Serve with crusty bread, garlic bread, biscuits, or a side salad |
| Storage | Refrigerate leftovers in an airtight container for 3-4 days, freeze without pasta to avoid it becoming mushy |
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What You'll Learn
Preparing the chicken
Next, prepare the seasoning for the chicken. In a large bowl, combine olive oil, salt, pepper, garlic powder, paprika, and any other desired spices or herbs. You can also add onion powder, parsley, and cayenne pepper for extra flavour. Add the chicken to the bowl and toss to coat the pieces evenly with the spice mixture. Make sure the chicken is thoroughly coated for the best flavour.
Once the chicken is seasoned, you can place it in the air fryer. Place the chicken in a single layer in the air fryer basket, ensuring no overlapping pieces. Set the air fryer to 380-400 degrees Fahrenheit. Place the chicken in the air fryer and cook for about 10-15 minutes. For a 6-ounce chicken breast, pounded to an even thickness, 10 minutes should be sufficient. Thicker pieces may require a few extra minutes.
Halfway through the cooking time, flip the chicken to ensure even browning on both sides. After the initial cooking time, check the internal temperature of the chicken with a meat thermometer. Insert the thermometer into the centre of the thickest part of the chicken breast. The chicken is cooked when it reaches an internal temperature of 165 degrees Fahrenheit. If the chicken is not yet at this temperature, continue cooking and checking the temperature in 2-minute intervals until it reaches 165 degrees F.
Once the chicken is cooked, remove it from the air fryer and let it rest for 5-10 minutes. This step is important to let the juices redistribute and ensure juicy, tender chicken. After resting, the chicken is ready to be sliced and served with the rest of your Chicken Alfredo dish.
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Making the sauce
To start, melt some butter in a large skillet or saucepan over medium heat. You can use salted or unsalted butter, but if you use salted butter, omit the salt in the rest of the recipe. Once the butter is melted, add in your minced garlic and sauté for about a minute. If you prefer, you can use fresh garlic instead of garlic powder.
Next, add your liquids and dairy. Pour in some heavy cream, milk, and/or half-and-half, depending on how rich and creamy you want your sauce to be. If you want a lighter sauce, you can substitute some of the cream with half-and-half or whole milk. Then, add in your cream cheese and whisk until the mixture is smooth and creamy.
At this point, you can add in your seasonings. Italian seasoning, salt, and black pepper are classic choices, but you can also include a squeeze of fresh lemon juice for some extra zing. If you're using dry mustard, onion powder, and paprika, you'll want to add these earlier, mixing them with a small amount of water to make a paste before adding the rest of your liquids.
Finally, stir in your grated Parmesan cheese. Keep whisking until the cheese has melted and your sauce is smooth. If you like, you can also add some extra Parmesan on top of the finished dish. Keep the sauce warm on a gentle simmer until your chicken and pasta are ready, giving it an occasional stir.
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Cooking the pasta
To cook the pasta for your chicken Alfredo in an air fryer, start by boiling salted water in a large pot. You can use any type of pasta you like. Add in the pasta and cook it according to the package instructions until it is al dente. If you are adding broccoli, you can toss it into the pot during the last 2-3 minutes of cooking. Once the pasta is cooked, drain it and rinse it with cool water. You can then toss the pasta with a little olive oil to prevent it from sticking. Set the pasta aside until you are ready to serve it with the rest of the dish.
If you are making a large batch, it can be tricky to figure out the right amount of pasta to cook. It is better to make too much than too little, and you can always save and reuse any leftovers.
If you want to add extra flavour to your pasta, you can toss it with some pasta water or add a squeeze of fresh lemon juice.
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Combining the ingredients
To make chicken Alfredo in an air fryer, you'll need to combine the ingredients for the chicken and the pasta separately before bringing them together.
Chicken Ingredients:
Firstly, you'll want to cut the chicken breasts in half to create thinner fillets. Use a meat mallet or rolling pin to pound each piece to an even thickness of about half an inch. You can also butterfly the chicken to ensure even cooking.
In a large bowl, combine olive oil, salt, pepper, garlic powder, and paprika. You can also add onion powder, parsley, and cayenne pepper to taste. Add the chicken and toss to coat evenly with the spice mixture.
Pasta Ingredients:
For the pasta, you can use fettuccine or your favourite type. Cook the pasta according to the package instructions in a large pot of salted water until al dente. Drain the pasta and rinse with cold water, then set aside.
Alfredo Sauce:
While the chicken and pasta are cooking, make the Alfredo sauce. Melt butter in a large skillet over medium heat. You can use salted or unsalted butter, or even margarine. Add minced garlic and sauté for 1 minute. You can also add shallots and cook for 3 minutes before adding the garlic.
Reduce the heat and add heavy cream, half and half, or milk for a lighter sauce. You can also add cream cheese for a thicker sauce. Then, add Italian seasoning, salt, and black pepper to taste. Whisk until the mixture is smooth and creamy.
Finally, whisk in grated Parmesan cheese until melted and the sauce is smooth. Keep it warm on a gentle simmer, stirring occasionally, until the chicken is ready.
Bringing it all Together:
Once the chicken is cooked, cut it into strips. In a frying pan, combine the cooked pasta, chicken strips, and broccoli (or other vegetables). Over high heat, mix everything together, adding a bit of pasta water to make a creamy sauce. Cook for approximately 3-4 minutes, being careful not to burn anything.
Plate the dish and garnish with fresh parsley, pepper, and extra Parmesan cheese.
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Storing and reheating
Storing your chicken Alfredo is easy. If you've made too much, don't worry—leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze it, but it's recommended to do so without the pasta to prevent it from becoming mushy.
If you've made too much sauce, this can be stored separately in the fridge in a closed jar for up to 2 weeks. However, if you've already mixed the sauce with chicken, pasta, or shrimp, it will only last for about 2 days. To stretch your sauce, you can add some extra whipping cream or half-and-half, as well as some extra seasoning and Parmesan.
When you're ready to eat your leftovers, simply pop them in the air fryer and reheat them until hot. It's best to let the chicken rest for 5-10 minutes after cooking and before slicing to maximize juiciness.
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Frequently asked questions
The cooking time will depend on the thickness of the chicken breasts and the temperature of the air fryer. For example, it will take about 10 minutes to cook a 6-ounce chicken breast that has been pounded to an even thickness. Chicken breasts that are not pounded to an even thickness will take 12-15 minutes at 385°F.
Set the air fryer to 380°F-400°F.
To make the alfredo sauce, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute. Reduce the heat and add half and half, cream, cream cheese, Italian seasoning, salt, and black pepper. Whisk until the mixture is smooth and creamy. Whisk in the grated Parmesan cheese until melted and the sauce is smooth.
Toss the drained, cooked pasta with olive oil to prevent it from sticking.
Chicken alfredo will last 3-4 days in the fridge if stored in an airtight container.
