I believe that a homemade alfredo recipe is a staple in every home. This recipe is a family recipe that was given to me by someone very dear to me who just so happens to be one of the best cooks I know, so I had to pass this recipe on to others, with her permission of course.

Also, as I like to mention, the chicken is made in the air fryer, which makes cooking and the clean up process so much easier.

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients for alfredo:

• 1/2 cup butter
• 2 cups heavy whipping cream
• 4 oz of cream cheese
• 1 tsp Italian seasoning
• 1 1/2 tsp garlic powder
• 1 tsp minced garlic
• 1 cup shredded parmesean cheese
• salt & pepper to taste

Ingredients for chicken:

• 1 pack chicken breast tenderloins, boneless & skinless
• 1 tsp paprika, garlic powder, & onion powder
• salt & pepper to taste
• non-stick cooking spray

Begin by boiling water in a medium pot for the noodles. For this recipe, I used Fettucine noodles, but I enjoy Angel Hair also. Add your noodles to the boiling water and cook until done (fettucine noodles usually take 8-12 minutes to fully cook). Add about 1 tablespoon of butter or vegetable oil to the pasta to prevent it from sticking.

To prepare the chicken, preheat your air fryer to 375 degrees and spray the bottom with non-stick cooking spray. Cut the tenderloins into 1 inch pieces and season with the ingredients. Add the chicken to the air fryer for 10-12 minutes, flipping halfway through.

Next, add the heavy whipping cream, butter, and cream cheese to a large skillet or pot. Whisk together until everything is melted and evenly mixed. Add in your seasonings and minced garlic and whisk together. Lastly, whisk in the parmesean cheese until it thickens. Bring to a low simmer and whisk occassionally. Serve.

Additional: serve with a fresh house salad or garlic bread sticks to get the true Olive Garden feel.

Nutrition Information:

Nutrition Information is unavailable for this recipe.