September 1, 2024 -

When it comes to indulgent comfort food, nothing on the **Fazoli menu** beats **Chicken Alfredo**. Picture this: tender **fettuccine pasta**, drenched in a luscious, creamy **Alfredo sauce**, and topped with juicy, seared chicken strips. It’s the kind of dish that’s impossible to resist—trust me, I’ve tried. And now that I’ve discovered just how simple it is to whip up a **homemade Chicken Alfredo** at home, this might just become my go-to for those special occasions. And yes, in my world, surviving the workweek definitely counts as a special occasion. 😉

Can You Substitute Heavy Cream?

Authentic Alfredo sauce doesn’t actually call for heavy cream, but the Americanized version we know and love does. **Creamy Chicken Alfredo** uses heavy cream as the perfect base, allowing the Parmesan to melt seamlessly into the sauce without clumping or sticking to the pan. Other dairy products or substitutes typically have too much water content, which can interfere with the melting process, so I wouldn’t recommend swapping out the heavy cream.

**Fresh vs. Grated Parmesan**

There’s no denying that freshly shredded Parmesan takes the crown over the grated stuff from a can, but let’s face it, we’re all about cooking on a budget here. I’ve made sure this **Chicken Alfredo recipe** still tastes phenomenal, even if you’re using the more affordable grated Parmesan. But if you’ve got some wiggle room in your budget, go ahead and splurge on a wedge of the fresh stuff—it’s worth it! Just know that you can still create a mouthwatering **classic Chicken Alfredo** even if you stick with the budget-friendly option.

**What to Serve with Chicken Alfredo**
Given the richness of this dish, I love pairing it with a light and refreshing side salad. The crisp, fresh flavors of a simple salad perfectly complement the creamy, indulgent Alfredo sauce. Some Lemon Garlic Roasted Asparagus or Lemon Pepper Zucchini would also make a fantastic pairing. And let’s be honest, what’s a **Chicken Alfredo dinner** without a side of homemade garlic bread?

How Are the Leftovers?

This sauce is rich, so it tends to thicken up quite a bit as it cools, which means you’ll want to enjoy this **easy Chicken Alfredo recipe** while it’s hot and fresh from the skillet. But don’t worry—I’d never say no to leftovers of something this creamy and delicious! Just keep in mind that the texture might be a bit thicker and less silky when reheated.

Chicken Alfredo

This Chicken Alfredo features pasta drenched in an ultra-rich and creamy sauce, topped with juicy strips of seared chicken.

Ingredients
2 boneless (skinless chicken breasts (about 1.3 lb. total) ($6.49))
2 tsp Italian seasoning ($0.20)
1 Tbsp cooking oil ($0.04)
2 Tbsp butter ($0.22)
4 cloves garlic (minced ($0.32))
1 cup heavy cream ($1.25)
3/4 cup grated Parmesan ($1.08)
1/4 tsp salt ($0.02)
1/4 tsp pepper ($0.02)
1 Tbsp chopped parsley (optional garnish ($0.10))
8 oz. fettuccine ($0.88)

Instructions

1. Season both sides of the chicken breasts with Italian seasoning and a pinch of salt.
2. Heat a large skillet over medium heat. Once hot, add the cooking oil and swirl to coat the surface. Place the chicken in the skillet and cook for about 7-8 minutes per side, or until the chicken is browned and cooked through.
3. Transfer the chicken to a clean plate, and reduce the heat under the skillet to medium-low.
4. Add the butter and minced garlic to the skillet. Stir and cook the garlic in the melted butter for about two minutes, making sure to scrape up any browned bits from the bottom of the skillet as you stir.
5. Pour in the heavy cream and whisk to combine, ensuring any remaining browned bits are dissolved. Allow the cream to come up to a gentle simmer.
6. While the cream is warming, bring a pot of water to a boil for the fettuccine. Once boiling, add the pasta and cook until tender (about 7 minutes). Just before draining, reserve about ½ cup of the starchy cooking water.
7. As the cream simmers, add the grated Parmesan to the skillet. Whisk and stir until the Parmesan has fully melted into the sauce and the mixture begins to thicken slightly. Season the sauce with salt and pepper to taste.
8. Drain the pasta and add it to the skillet with the creamy sauce, tossing to coat the pasta evenly. If the sauce is too thick, stir in a tablespoon or two of the reserved pasta water until the sauce reaches your desired consistency.
9. Slice the cooked chicken breasts and serve them atop the creamy pasta. Garnish with chopped parsley, if desired.

Enjoy your indulgent, **homemade Chicken Alfredo**—a dish that’s not only perfect for any special occasion but could also easily find its place among the favorites on the **Fazoli menu**. With its rich, satisfying flavors and simple preparation, this **easy Chicken Alfredo recipe** is sure to become a staple in your kitchen.

Chewy chocolate cookies have claimed the top spot as the most popular recipe. The secret? Melted butter, a higher ratio of brown sugar to white sugar, cornstarch, and an extra egg yolk, all combine to create the chewiest texture imaginable. If you are yearning for a big, thick, bakery-style cookie with a soft and chewy center, this recipe is your go-to!

Chocolate chip cookie recipes abound, with everyone having their favorite. But for me, this one takes the cake—or cookie, as it were. A quick look at the hundreds of glowing reviews in the comments section reveals that many others agree! If you asked me which recipe to keep tucked away in your apron pocket, this would be it. (Along with a classic cut-out sugar cookie and a flaky pie crust recipe, of course!) Just browse through the posts in our Facebook group—these cookies are adored by all. But be warned: they vanish quickly.

Chewy Chocolate Cookies are my best

– The chewiest of chewy and the softest of soft.
It’s extra thick, just like my favorite peanut butter cookies!
– Bakery-style BIG.
– Overflowing with chocolate.

I meticulously tested this cookie recipe over and over to ensure they were perfect. These Soft Chocolate Chip Cookies still hold a special place in my heart (and stomach), but today’s version takes the chewiness to a new level.

Key Ingredients for Chewy Chocolate Chip Cookies

The dough is built from the usual suspects: flour, leavening agents, salt, sugar, butter, egg, and vanilla. But it’s the ratios and the temperature of these ingredients that make this recipe stand out.

– **Melted butter**: Using melted butter creates the chewiest cookies. While it can make the cookies greasy, I’ve balanced that with just the right flour. Plus, melted butter means no need for a mixer—just like with my pumpkin chocolate cookies and M&M cookie bars.

– **More brown sugar than white sugar**: The moisture in brown sugar guarantees an extra soft and chewy cookie. White sugar is still necessary, though—it’s drier and helps the cookies spread just a bit, which is a good thing.
– **Cornstarch**: This ingredient gives the cookies that ultra-soft texture we all crave. It also helps keep them thick, a trick I use in my shortbread cookies as well.

– **Egg yolk**: An extra egg yolk ensures a super chewy texture, adding richness and binding the dough together. You’ll need one egg plus an extra yolk, both at room temperature (check the recipe notes for a quick way to bring eggs to room temp).

The dough will be soft, and the chocolate chips might resist sticking due to the melted butter. Keep stirring—it will come together. Because of the butter and extra yolk, the dough might not look like typical cookie dough, but trust the process.

Major Success Tips

1. **Chill the dough**: Chilling the dough is crucial! Unless you want flat, spread-out cookies, chilling is non-negotiable. It allows the ingredients to meld and, most importantly, results in thicker cookies. Cover and chill the dough for at least 2–3 hours, or up to 3–4 days.

After chilling, the dough will be quite firm, so let it sit at room temperature for about 10 minutes to soften slightly before shaping. (No time to chill? Try making my soft & chewy chocolate chip cookie bars instead!)

2. **Roll the dough balls extra tall**: Once chilled, scoop out 3 tablespoons of dough for XL cookies, or about 2 heaping tablespoons (50g) for medium/large cookies. Make sure the dough balls are taller rather than wide—this trick creates thick, textured cookies with wrinkly tops. The dough should resemble lumpy columns more than smooth balls.

**Another Success Tip**: The dough might be slightly crumbly when you take it out of the fridge. Warm hands will help shape it and keep it intact.

### Tools I Recommend for This Recipe

After extensive testing, these are the baking tools I trust and recommend:

– Baking sheets
– Silicone baking mats or parchment paper
– Medium cookie scoop
– Cooling racks

Can I Freeze This Cookie Dough?

Absolutely! After chilling, you can roll the dough into balls and freeze them in a large zip-top bag. Bake straight from the freezer, adding an extra minute to the baking time. This way, you can satisfy that chewy chocolate chip cookie craving whenever it strikes—a craving that’s hard to ignore!

In Short, Here Are the Secrets to Soft & Chewy Chocolate Chip Cookies:

– Cornstarch helps produce soft and thick cookies.
– Using more brown sugar than white sugar results in a moister, softer cookie.
– An extra egg yolk increases chewiness.
– Rolling the cookie dough balls tall and lumpy gives the cookies a bakery-style textured thickness—a trick I also use for cake batter chocolate chip cookies.
– Using melted butter (and slightly more flour) increases chewiness.
– Chilling the dough results in thicker cookies, almost as thick as peanut butter oatmeal chocolate chip cookies or their gluten-free counterparts, flourless peanut butter oatmeal cookies.

Description

These super soft and chewy chocolate chip cookies have earned their place as the most popular recipe on my website for good reason. With melted butter, more brown sugar than white, cornstarch, and an extra egg yolk, they deliver the absolute chewiest texture. The dough is slick and requires chilling before shaping the cookies. Be sure to review the recipe notes before you begin.

Chewy Chocolate Cookies

Ingredients
– 2 and 1/4 cups (280g all-purpose flour (spooned & leveled))
– 1 teaspoon baking soda
– 1 and 1/2 teaspoons cornstarch*
– 1/2 teaspoon salt
– 3/4 cup (170g / 12 Tbsp unsalted butter, melted & cooled for 5 minutes*)
– 3/4 cup (150g packed light or dark brown sugar)
– 1/2 cup (100g granulated sugar)
– 1 large egg + 1 egg yolk (at room temperature)
– 2 teaspoons pure vanilla extract
– 1 and 1/4 cups (225g semi-sweet chocolate chips or chocolate chunks)

In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg and egg yolk, then the vanilla extract. The mixture will be thin. Pour into the dry ingredients and mix with a large spoon or rubber spatula until combined. The dough will be soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips might resist sticking due to the melted butter, but keep at it—they’ll eventually mix in.
Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. For best results, chill overnight to minimize spreading.
Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly.
Preheat the oven to 325°F (163°C)—line large baking sheets with parchment paper or silicone baking mats. Set aside.
Using a cookie scoop or tablespoon, measure out 3 scant tablespoons (about 2 ounces or 60g) of dough for XL cookies, or 2 heaping tablespoons (about 1.75 ounces or 50g) for medium/large cookies. Roll into a ball, ensuring the shape is taller rather than wide, like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough, placing 8–9 balls on each baking sheet.
Bake for 12–13 minutes, or until the edges are lightly browned. (XL cookies may take closer to 14 minutes.) The centers will appear very soft but will set as they cool. Cool on the baking sheet for 10 minutes, pressing a few extra chocolate chips into the tops of the warm cookies if desired. After 10 minutes, transfer the cookies to a wire rack to cool completely.
Cookies stay fresh and covered at room temperature for up to 1 week.