We’ve all had those big occasions where feeding a crowd is key and our Chicken Alfredo recipe for 100 servings delivers just that. This Italian-American favorite pairs tender chicken with creamy Alfredo sauce creating a comforting dish that’s perfect for weddings parties or family reunions.
It’s versatile and satisfying so you can impress guests without the hassle. We’re excited to share how simple it is to whip up this crowd-pleaser ensuring every bite is full of flavor.
Ingredients
To create our crowd-pleasing Chicken Alfredo for 100 servings, we start by assembling high-quality ingredients that ensure a creamy, flavorful dish perfect for large events. We’ll list them in the order they’re used, with precise measurements scaled for this generous yield. Remember to prepare items like chopping chicken or grating cheese ahead of time for smooth cooking.
Main Protein
- 12.5 kg (about 27.5 lbs) boneless, skinless chicken breasts, cut into bite-sized pieces for even cooking and tender texture.
Pasta Base
- 25 kg (55 lbs) fettuccine pasta, dried and ready to boil for the classic base that absorbs the rich sauce.
Sauce Components
- 2.5 kg (5.5 lbs) unsalted butter, softened to room temperature for melting into a silky base.
- 1 kg (2.2 lbs) fresh garlic cloves, minced finely to infuse bold, aromatic flavor into the sauce.
- 18 liters (about 4.75 gallons) heavy whipping cream, chilled to maintain its creamy consistency when heated.
- 5 kg (11 lbs) freshly grated Parmesan cheese, ensuring it’s finely grated for smooth melting and authentic taste.
Seasonings and Enhancements
- 250 g (8.8 oz) salt, for seasoning the chicken and pasta water to enhance overall flavors.
- 100 g (3.5 oz) ground black pepper, freshly ground for a subtle kick that balances the creaminess.
- Optional: 500 g (1.1 lbs) fresh parsley, chopped coarsely for a vibrant garnish that adds a pop of color and freshness to the finished plates.
For nutritional reference, we’ve compiled key data per 100 servings in the table below. This helps you plan for dietary needs or event logistics.
| Nutrient | Per Serving (approx.) | Total for 100 Servings |
|---|---|---|
| Calories | 750 kcal | 75,000 kcal |
| Protein | 35 g | 3,500 g |
| Fat | 45 g | 4,500 g |
| Carbohydrates | 55 g | 5,500 g |
These ingredients combine to deliver the comforting essence of Chicken Alfredo, making it a versatile hit for any gathering. Next, we’ll move into preparation steps for seamless execution.
Equipment Needed
Before we dive into the preparation steps for our Chicken Alfredo recipe for 100 servings, let’s ensure we have the right tools on hand. Proper equipment makes scaling up this classic dish seamless and efficient, allowing us to handle large quantities without compromising quality.
We recommend the following essential items, organized by category for clarity:
- Large Stock Pots: Two 40-quart stock pots for boiling 25 kg of fettuccine pasta. These ensure even cooking and prevent overflow, keeping our pasta al dente and ready for the creamy sauce.
- Heavy-Duty Skillets or Woks: At least two 14-inch stainless steel skillets for sautéing 12.5 kg of boneless, skinless chicken breasts. We find that non-stick surfaces help achieve a golden sear while minimizing sticking.
- Mixing Bowls: A set of three large 20-quart stainless steel mixing bowls for combining ingredients like the Alfredo sauce. This allows us to whisk 18 liters of heavy whipping cream smoothly without spills.
- Cutting Boards and Knives: Two extra-large cutting boards (at least 24×18 inches) and sharp chef’s knives for prepping the chicken. We emphasize safety and efficiency here to handle the volume quickly.
- Colanders or Strainers: One or two 16-inch metal colanders for draining pasta. This step is crucial to remove excess water, ensuring our sauce clings perfectly to the noodles.
- Measuring Tools: A combination of large measuring cups and spoons, including a 4-cup liquid measure and a set of dry measures. Accurate measurements are key to our recipe’s success, especially for seasonings and liquids.
- Whisks and Utensils: Sturdy wire whisks and long-handled spoons for stirring the sauce. We rely on these to create that velvety texture in the Alfredo without lumps.
- Oven or Grill (Optional): If grilling or baking the chicken, a commercial oven or large grill pan. This adds a smoky flavor to our 12.5 kg of chicken, enhancing the dish’s appeal for big events.
For reference, here’s a quick comparison of equipment capacities we often use for large-scale recipes:
| Equipment Item | Recommended Size/Capacity | Why It’s Essential for 100 Servings |
|---|---|---|
| Stock Pots | 40 quarts each | Handles bulk pasta cooking to avoid multiple batches |
| Skillets | 14 inches | Accommodates large chicken portions for even browning |
| Mixing Bowls | 20 quarts | Facilitates easy mixing of sauces without overflow |
| Cutting Boards | 24×18 inches | Provides ample space for safe, efficient prep work |
With this equipment assembled, we’re fully prepared to move on to the cooking process, ensuring our Chicken Alfredo turns out perfectly every time.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through the step-by-step process to create our flavorful Chicken Alfredo recipe for 100 servings. Each stage ensures a seamless preparation for large gatherings.
Prepare Ingredients
Before cooking begins, we organize and prep our ingredients to streamline the process. Start by rinsing 12.5 kg of boneless skinless chicken breasts under cold water and patting them dry with paper towels—cut the chicken into even 1-inch cubes for uniform cooking and tender texture. Next, measure out 25 kg of fettuccine pasta and set it aside in large mixing bowls. For the Alfredo sauce, grate 5 kg of Parmesan cheese and 2.5 kg of fresh mozzarella to achieve a creamy melt—mince 1.5 kg of garlic cloves finely for robust flavor and chop 2 kg of fresh parsley for garnish. Finally, measure 18 liters of heavy whipping cream, 2.5 liters of whole milk, and 1 kg of butter into separate containers. This preparation sets the stage for our rich Chicken Alfredo dish by ensuring all components are ready and measured accurately.
Cook the Chicken
We begin cooking the chicken to lock in its juicy tenderness, forming the hearty base of our Chicken Alfredo recipe. Heat two large heavy-duty skillets over medium-high heat and add 500 ml of olive oil to each—once the oil shimmers, add half of the cubed chicken (about 6.25 kg) to each skillet. Season generously with 500 g of salt and 100 g of black pepper, then sauté for 8-10 minutes, stirring frequently until the chicken turns golden brown and reaches an internal temperature of 75°C (use a meat thermometer for precision). Remove the chicken from the skillets and let it rest in a large mixing bowl—the aroma of seared chicken will build anticipation for the creamy sauce ahead.
Make the Alfredo Sauce
Creating the velvety Alfredo sauce is where our Chicken Alfredo recipe gains its signature richness and comforting allure. In a large stock pot over medium heat, melt 1 kg of butter until it foams, then add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in 18 liters of heavy whipping cream and 2.5 liters of whole milk, stirring constantly to combine—bring the mixture to a gentle simmer and gradually whisk in the grated Parmesan and mozzarella cheeses until they melt smoothly, forming a thick, glossy sauce that coats the back of a spoon. Season with 250 g of salt, 50 g of nutmeg, and 100 g of black pepper for a balanced flavor profile—the sauce’s creamy texture and savory notes will make your Chicken Alfredo irresistible.
Cook the Pasta
Boiling the pasta is a crucial step to achieve the perfect al dente texture that pairs seamlessly with our Chicken Alfredo. Fill two 40-quart stock pots with water, adding 500 g of salt to each for enhanced flavor, and bring to a rolling boil. Add 12.5 kg of fettuccine to one pot and the remaining 12.5 kg to the other, stirring immediately to prevent clumping—cook for 10-12 minutes or until al dente, then drain using large colanders and rinse briefly under cold water to stop the cooking process. The pasta’s firm yet tender bite will absorb the creamy sauce beautifully, elevating the overall dish.
Assemble the Dish
Finally, we bring all elements together to create the cohesive, mouthwatering Chicken Alfredo for 100 servings. In a large mixing bowl or directly in the stock pots, combine the cooked chicken and pasta, then pour the warm Alfredo sauce over the top—toss gently with tongs until every strand of fettuccine is evenly coated in the creamy mixture, and the chicken is fully incorporated for a harmonious blend of flavors and textures. Sprinkle the chopped parsley on top for a fresh, vibrant finish, and serve immediately while hot—the dish’s rich creaminess and savory chicken will delight your guests at any large gathering.
Make-Ahead Instructions
To streamline our Chicken Alfredo recipe for 100 servings, we often prepare components in advance, allowing us to focus on serving a flawless dish at large gatherings. This approach saves time and ensures everything comes together seamlessly without compromising flavor or texture.
Preparing Ingredients Ahead
We suggest prepping the chicken and other elements the day before to reduce stress. Start by cubing the 12.5 kg of boneless, skinless chicken breasts into uniform 1-inch pieces, then season them with salt and pepper. Sauté the chicken in batches using heavy-duty skillets until fully cooked, which takes about 6-8 minutes per batch over medium heat. Once cooled, store the cooked chicken in airtight containers in the refrigerator for up to 24 hours. For the Alfredo sauce, combine the butter, garlic, 18 liters of heavy whipping cream, and cheeses in advance. Heat the mixture gently on the stove until it thickens, then let it cool and transfer to sealed containers. This sauce holds well in the fridge for 1-2 days, maintaining its creamy consistency.
Cooking Pasta in Advance
While fresh pasta is ideal, we can prepare the 25 kg of fettuccine pasta ahead for efficiency. Boil the pasta to al dente as outlined in the main recipe, then immediately rinse it under cold water to stop the cooking process. Toss the pasta with a light coating of olive oil to prevent sticking, and store it in large, sealed plastic bags or containers in the refrigerator. It will stay fresh for up to 24 hours, ready for reheating.
Storage and Reheating Tips
Proper storage is key to preserving quality for large-scale preparations. We recommend the following guidelines to ensure safety and taste:
- Refrigerate promptly: Cool all components to room temperature within 2 hours of cooking, then refrigerate at or below 40°F (4°C) to avoid bacterial growth.
- Freezing options: For longer storage, freeze the cooked chicken or sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before use.
- Reheating instructions: When ready to assemble, reheat the chicken and sauce separately over low heat, stirring occasionally to restore creaminess. For the pasta, briefly immerse it in boiling water for 1-2 minutes until warmed through, then combine everything for serving.
To highlight optimal storage times, we’ve compiled the details in the table below:
| Component | Refrigerator Storage (Up to) | Freezer Storage (Up to) | Key Notes |
|---|---|---|---|
| Cooked Chicken | 24 hours | 3 months | Reheat to an internal temperature of 165°F (74°C) for food safety. |
| Alfredo Sauce | 48 hours | 3 months | Stir well after reheating to maintain smooth texture. |
| Cooked Pasta | 24 hours | Not recommended | Avoid overcooking during reheating to keep al dente bite. |
By following these make-ahead strategies, we ensure our Chicken Alfredo for 100 servings is both efficient and delicious, allowing us to impress guests with minimal last-minute effort.
Conclusion
We’ve loved crafting this Chicken Alfredo recipe for 100, showing how it turns big events into effortless wins.
It’s a reliable crowd-pleaser that delivers creamy goodness without the hassle, letting you focus on what matters most—your guests.
Give it a go and you’ll see why it’s our favorite for celebrations; we’re confident it’ll exceed your expectations every time.
Frequently Asked Questions
What is Chicken Alfredo?
Chicken Alfredo is a comforting Italian-American dish featuring tender chicken mixed with creamy Alfredo sauce and fettuccine pasta. It’s versatile and perfect for large gatherings, offering a rich, flavorful meal that combines simplicity with impressive results.
How many people does this recipe serve?
This Chicken Alfredo recipe is designed to serve 100 people, making it ideal for events like weddings or parties. It uses scaled-up ingredients to ensure everyone gets a generous portion without compromising on taste or quality.
What ingredients are needed for this recipe?
Key ingredients include 12.5 kg of boneless, skinless chicken breasts, 25 kg of fettuccine pasta, and 18 liters of heavy whipping cream, along with butter, garlic, cheeses, and seasonings. Precise measurements are provided for a creamy, flavorful outcome.
What equipment is required to prepare this dish?
You’ll need two 40-quart stock pots for boiling pasta, heavy-duty skillets for cooking chicken, large mixing bowls, and sturdy cutting boards with knives. This equipment ensures efficient prep and cooking for large-scale batches.
How do I make Chicken Alfredo step by step?
Start by preparing ingredients: cube and cook chicken until tender. Make Alfredo sauce by melting butter with garlic, adding cream and cheeses for a velvety texture. Boil pasta to al dente, then combine everything and garnish with parsley for a vibrant finish.
Can I prepare Chicken Alfredo in advance?
Yes, you can make components ahead. Cube and sauté chicken a day before, store in airtight containers. Prepare sauce and cook pasta in advance, rinsing pasta and tossing with oil to prevent sticking, reducing stress for large events.
How should I store and reheat this dish?
Refrigerate leftovers in airtight containers for up to 3 days or freeze for up to 3 months. Reheat gently on the stove with a splash of cream to maintain creaminess, ensuring food safety by reaching 165°F internally. Always cool food before storing.