Chicken and Rice Alfredo
This Chicken and Rice Alfredo is the perfect comfort food! Tender, juicy chicken paired with creamy Alfredo sauce over fluffy rice creates a dish that’s rich, flavorful, and satisfying. It’s an easy-to-make, crowd-pleasing recipe that's ideal for busy weeknights or when you want to impress guests. With simple ingredients and a quick cook time, you'll have a delicious meal on the table in no time. Trust me, once you make this from scratch, you’ll never look at store-bought Alfredo the same way again!
Ingredients
Ingredients for Chicken and Rice Alfredo
- 2 boneless skinless chicken breasts (or thighs if you prefer)
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream or half-and-half for a lighter version
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth or vegetable broth for a vegetarian option
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish optional
Key Substitutions:
- Chicken breasts can be swapped for thighs for a juicier option.
- Use dairy-free cream and cheese for a dairy-free version.
- You can replace white rice with brown rice for a healthier twist.
Instructions
How to Cook Chicken and Rice Alfredo: A Step-by-Step Guide
Cook the rice
- Start by cooking the rice according to the package directions. Set it aside once it’s fluffy and ready. You’ve got this, no need to overthink it!
Prep the chicken
- While the rice is cooking, season both sides of the chicken breasts with salt and pepper. Now, let’s get cooking! Heat olive oil in a large pan over medium-high heat. When it's hot, add the chicken and cook for about 6-7 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
Garlic time!
- In the same pan, add the butter and minced garlic. Stir it around for about 30 seconds—just until it starts smelling amazing. You’re almost there!
Make the Alfredo sauce
- Pour in the heavy cream and chicken broth. Stir to combine. Now, let it simmer for a few minutes until it thickens up slightly. Then, toss in the Parmesan cheese, stirring until it melts and gets all creamy. Taste, and if you want, add more salt and pepper. Yes, more cheese is always a good idea!
Combine it all
- Cut the chicken into strips or bite-sized pieces. Toss the cooked rice and chicken into the Alfredo sauce. Stir everything together so the rice gets coated in that creamy goodness.
Garnish & Serve
- Top it with chopped parsley for a little pop of color. Serve it up and get ready for the “wow”s to roll in. You nailed it!
- Enjoy your creamy, dreamy Chicken and Rice Alfredo!
Notes
- Feel free to use brown rice for a healthier option.
- You can substitute chicken with shrimp or bacon for a different twist.
- For a lighter version, swap out cream for half-and-half, and use olive oil instead of butter.
- Leftovers store well in the fridge for up to 3 days, or freeze for up to 3 months.