Chicken Alfredo Recipe (For Beginners/College Students)

Uncooked tortillas from this recipe! Chicken Alfredo is not the only thing that I have learned how to make. Someone taught me how to make that Alfredo step by step, but this new recipe is something I learned to make by watching a video on TikTok actually. Very different yet tastes amazing: buttery flour tortillas. A complete switch-up, but I absolutely love this recipe. It only takes about 30 minutes to make and has very little ingredients. I learned this recipe when I was a sophomore in high school, and I had my parents try it (spoiler: they liked it a lot). This really gave me confidence in cooking, and this recipe especially tested my kneading and rolling skills. I also love baking, so I really love making things from scratch. Ironically, I am a good baker, despite my cooking disparities.  My beautiful mixing bowl and sifter The first step to making these tortillas is to mix 3 cups of flour, 2 teaspoons of salt, and 1 tablespoon of baking powder. It helps that the portions of ea...

The easiest thing to substitute in Alfredo is the noodles. Normal pasta noodles are made with a refined white flour, which takes away those healthy fibers and grains. Also, those types of pastas pack a lot of calories, ranging from about 200-230 calories per cup. This makes it difficult to have a good sized meal with a smaller amount of calories, especially for those who are wanting to eat healthier without having to cut their portion sizes way down.  Picture By Healthy Fitness Meals Vegetables are the best substitute for pasta.  Using a spiral cutter, or cutting your vegetables into a spiral, you can use those as your noodles. Zucchini is the most popular vegetable that is used for noodles, and they contain a lot of vitamin A and C, both antioxidants , which help to prevent unstable atoms from mutating into cancer in your body. Another good vegetable option is squash, also containing a lot of vitamin C. Called spaghetti squash, if you bake the inside of it, scraping out ...

The Things You Need The equipment and other utensils I used to make this Alfredo are not set-in-stone, but I recommend using them. The most important thing I think you should use is a flat pan for the sauce itself. This Alfredo sauce needs to be cooked all the way through in order for it to become thicker and more sauce-like rather than a watery liquid. A flat pan allows for the same amount of heavy whipping cream you would put in a pot, but, because of how thin in height the heavy whipping cream is in the pan, heat can easily reach all of the heavy whipping cream. In a pot, only the edges of the heavy whipping cream would receive heat, and, to fully cook it, would take much more time to have heat reach the middle. Below is a good example of a pan I would use to cook the sauce in. Photo By Serious Eats The second most important utensil I think you should use is a spatula for stirring the Alfredo sauce. The flat edge really helps to be able to stir the bottom of the pan. Doing this wi...

Cook the sauce until you get a thick consistency , as shown on the picture to the left. To tell if it's thick enough, I slowly slide my spatula along the bottom of the pan in order to see if a gap will show. The gap on the left shows that the heavy whipping cream has thickened up from its watery consistency. If there is no gap showing or it feels too watery for your personal preference (a lot of these cooking steps are based on your preference), then continue cooking it until you get your desired thickness. Also shown in the picture is a pot on a burner in the top left. I started boiling water right after I put the spices in the heavy whipping cream so that the noodles can cook at a boiling temperature right after your sauce becomes thicker.  Next, I add my parmesan cheese. I use shredded parmesan because I like the consistency of the sauce after the cheese has melted. You can use the more powder-like cheese, but you may have to use more of it. I typically use about as much cheese ...

    Next, I add salt to the mix. I don't do as much salt as the garlic powder or onion powder, but I typically do the same amount of salt and pepper, then reassess later. It's hard to determine really how much of each ingredient you want, because it all depends on your own personal likes. But, I might as well show pictures to give people a start. It's hard to see, but the salt takes up the right side of the garlic and onion powder mixture, and it only fills about an eighth of the space that the garlic and onion powder do. The bottom of the salt, and to the right is a picture of the pepper, which you can see a little more clearly Last, the nutmeg is added to the mix. I use the least amount of this spice, so I typically do it last to gauge how much mix I already have and try to do about an eighth of that amount of mixture in nutmeg. You don't need a lot of nutmeg since it has a strong flavor, but just a little bit of it really gives the sauce that signature Alfredo tast...

My Alfredo Experience I actually learned this recipe from my boyfriend's aunt. I went her house for the day, and she stood with me in her kitchen, talking me through how to make the Alfredo sauce. She taught me 2 ways to make it; one with a  roux  (which is using flour and butter to make a thick base for the sauce) and one with just using heavy whipping cream to make a thick sauce. I prefer the heavy whipping cream because not only is it way easier, but I think it gives it a better taste. Using a roux can make a sauce taste gritty, especially if the roux isn't done correctly, and it makes the texture feel like chalk. So the heavy whipping cream way of making the sauce is definitely the beginner way to go.  It doesn't take many ingredients to make: only heavy whipping cream,  parmesan cheese , garlic powder, onion powder, salt, pepper, and a little bit a  nutmeg . The nutmeg surprised me the most, because you typically, but it actually gives it that signature tas...