Chicken Alfredo is a classic Italian-American favorite that brings creamy, comforting flavors to any table. When serving a large crowd, like 100 guests, it can be challenging to maintain that rich taste and perfect texture without spending hours in the kitchen. That’s why we’ve crafted this Chicken Alfredo recipe designed specifically for big gatherings, ensuring every bite is just as delicious as a single serving.
Whether you’re hosting a wedding, corporate event, or family reunion, this recipe scales up seamlessly without sacrificing flavor or quality. We’ll guide you through the process with tips on prepping, cooking, and serving so you can focus on enjoying the event, not stressing over the meal. Get ready to impress your guests with creamy, tender chicken and perfectly cooked pasta in a luscious Alfredo sauce made just right for a crowd.
Ingredients
To prepare our Chicken Alfredo recipe for 100 servings, precise quantities and quality ingredients are essential. Below we break down the ingredients into clear categories for efficient organization and easy procurement.
Chicken Ingredients
- 50 pounds boneless skinless chicken breasts, trimmed and cut into 3-ounce portions
- 2 tablespoons olive oil (for sautéing the chicken)
- Salt and black pepper, to taste (adjust in seasonings section)
- Fresh parsley (optional, for garnish after cooking)
Alfredo Sauce Ingredients
- 12 pounds unsalted butter
- 15 quarts heavy cream (use fresh for best flavor and texture)
- 48 ounces cream cheese, softened
- 5 pounds grated Parmesan cheese (preferably fresh grated)
- 10 cloves garlic, minced finely
- Salt and white pepper, to taste (refer to seasonings section for details)
Pasta Ingredients
- 20 pounds dried fettuccine pasta
- Water (for boiling pasta, salted generously)
Seasonings and Garnishes
- Salt – approximately 1 cup, plus more for pasta water
- Freshly ground black pepper – ¼ cup
- White pepper – 2 tablespoons (for Alfredo sauce balance)
- Chopped fresh parsley – 2 cups (for garnishing plates)
- Grated Parmesan cheese – extra for serving as desired
| Ingredient Category | Main Ingredients | Quantity |
|---|---|---|
| Chicken Ingredients | Chicken breasts | 50 pounds |
| Olive oil | 2 tablespoons | |
| Alfredo Sauce | Unsalted butter | 12 pounds |
| Heavy cream | 15 quarts | |
| Cream cheese | 48 ounces | |
| Parmesan cheese | 5 pounds | |
| Garlic | 10 cloves | |
| Pasta | Dried fettuccine | 20 pounds |
| Seasonings & Garnishes | Salt | 1 cup + for pasta water |
| Black pepper | ¼ cup | |
| White pepper | 2 tablespoons | |
| Fresh parsley | 2 cups | |
| Extra Parmesan cheese | As desired |
“Using fresh Parmesan and quality cream ensures our Chicken Alfredo remains rich, creamy, and full of flavor even at this large scale.”
Our ingredient selections will guarantee a consistent and delicious result — every plate satisfying even the largest crowds.
Equipment Needed
To execute our Chicken Alfredo Recipe for 100 Servings flawlessly, having the right equipment is paramount. Proper tools streamline the cooking process and help maintain the authentic flavor and texture that make this dish a crowd favorite.
Cooking Equipment
For cooking large quantities of Chicken Alfredo, we recommend the following robust and efficient equipment:
| Equipment | Purpose | Notes |
|---|---|---|
| Industrial-sized stock pots | Boil 20 pounds of dried fettuccine | Use at least two pots to cook pasta evenly |
| Commercial burners | Sauté 50 pounds of chicken breasts | High heat control ensures even cooking |
| Large sauté pans/woks | Prepare sauces and cook chicken | Non-stick preferred for easy cleanup |
| Heavy-duty mixers | Blend Alfredo sauce thoroughly | Ensures smooth, creamy consistency |
| Large mixing bowls | Combine pasta and sauce | Must be heat resistant |
| Food thermometers | Check chicken internal temperature | Confirm 165°F for safe cooking |
| Stainless steel ladles | Stir and serve sauce and pasta | Durable for repeated use |
| Sheet pans with racks | Rest cooked chicken before slicing | Keeps chicken tender and moist |
| Commercial refrigeration | Store prepped ingredients and leftovers | Maintain food safety standards |
We emphasize using commercial-grade equipment to meet the volume requirements as well as consistency for flavor and texture.
Serving Equipment
Serving at scale requires organization and efficiency. We suggest the following equipment to present and serve our Chicken Alfredo for 100 guests seamlessly:
| Equipment | Function | Notes |
|---|---|---|
| Large chafer trays | Keep pasta and sauce warm | Use multiple trays to separate portions |
| Serving utensils | Portion control and easy serving | Large spoons and pasta forks |
| Buffet tables | Organized display for self-serve | Ensure enough space for 100 servings |
| Disposable or ceramic plates | Holding individual servings | Choose sturdy plates to prevent spills |
| Napkins and cutlery sets | Guest convenience | Include forks and knives matched with plates |
| Heat lamps | Maintain food temperature during service | Prevent sauce separation and drying |
| Food labels | Clearly identify dishes | Optional – helpful for dietary preferences |
Utilizing this specialized serving gear guarantees an efficient, organized, and visually appealing meal service, allowing us to maintain the high quality and rich creaminess of the Chicken Alfredo at every plate.
Prep Work
Efficient and thorough Prep Work sets the stage for flawlessly delivering our Chicken Alfredo recipe for 100 servings. Let’s break down the essential steps to get everything ready.
Preparing the Chicken
We start with 50 pounds of boneless skinless chicken breasts. To ensure even cooking and ideal texture:
- Trim all chicken breasts of excess fat or tendon.
- Slice each breast into uniform strips about 1 inch wide. Uniform size guarantees even sautéing.
- Season the chicken lightly with salt and pepper before cooking.
- Keep the chicken refrigerated until just before cooking to maintain freshness.
Tip: Using a commercial meat slicer can speed up this process significantly and ensure consistency.
Preparing the Pasta
For this recipe, 20 pounds of dried fettuccine is required. To prepare:
| Step | Description |
|---|---|
| Boil Water | Fill large stock pots with water, add 2 tbsp salt per gallon. |
| Cook Pasta | Add fettuccine and cook until al dente (about 10-12 minutes). Stir occasionally to prevent sticking. |
| Drain and Rinse | Drain pasta in commercial colanders. Rinse briefly under warm water to remove excess starch and stop cooking process. |
| Toss with Oil | Lightly toss pasta in 1 cup olive oil to prevent clumping during holding. |
Note: Cooking pasta in batches ensures even cooking and prevents overcrowding.
Preparing the Sauce Ingredients
Our rich Alfredo sauce depends on using fresh, high-quality dairy components:
- Measure and soften 12 pounds of unsalted butter at room temperature.
- Pour 15 quarts of heavy cream into large saucepans or commercial steam kettles.
- Grate 15 pounds of fresh Parmesan cheese finely. Freshly grated cheese melts smoothly and offers superior flavor.
- Mince 10 cups of garlic finely to infuse sauce with robust aroma.
- Chop fresh parsley finely for garnish (optional but recommended for presentation).
Preparation Checklist:
| Ingredient | Prep Step | Quantity |
|---|---|---|
| Unsalted Butter | Soften to room temp | 12 lbs |
| Heavy Cream | Measure accurately | 15 quarts |
| Parmesan Cheese | Finely grate fresh | 15 lbs |
| Garlic | Mince finely | 10 cups |
| Fresh Parsley | Chop finely (optional) | As needed |
By organizing these elements carefully, we maintain control over flavor and texture consistency across the entire volume of Chicken Alfredo. This attention to prep detail helps us deliver a creamy, flavorful dish that impresses all 100 guests.
Cooking Instructions
Follow these detailed steps to prepare the Chicken Alfredo Recipe for 100 Servings with precision and consistency. Each component comes together to create a rich, creamy, and flavorful dish that will delight your guests.
Cooking the Chicken
- Preheat large commercial sauté pans over medium-high heat.
- Trim and slice 50 pounds of boneless skinless chicken breasts into ½-inch thick strips for even cooking.
- Season the chicken with salt and freshly ground black pepper to taste.
- Add 6 pounds of unsalted butter to each pan and allow it to melt and foam, which enhances the chicken’s flavor.
- Sauté chicken strips in batches, avoiding overcrowding to ensure proper browning.
- Cook the chicken for 4-5 minutes per side, or until the internal temperature reaches at least 165°F as checked by a food thermometer.
- Remove cooked chicken and hold it warm in a covered container or low oven at 140°F or above.
Making the Alfredo Sauce
- Melt 12 pounds of unsalted butter in large heavy-duty saucepans over medium heat.
- Gradually whisk in 15 quarts of heavy cream, stirring constantly to prevent separation.
- Simmer the mixture for 10-15 minutes until it thickens slightly and coats the back of a spoon.
- Add 10 pounds of freshly grated Parmesan cheese gradually, stirring continuously until fully melted and the sauce turns smooth and creamy.
- Season with salt, white pepper, and a pinch of freshly grated nutmeg to enhance depth of flavor.
- Keep sauce warm on low heat, stirring occasionally to maintain its creamy texture without scorching.
Cooking the Pasta
- Bring multiple industrial-sized stock pots of water to a rolling boil; add 4 tablespoons of salt per pot for seasoning.
- Add 20 pounds of dried fettuccine pasta in manageable batches to prevent sticking.
- Cook pasta for 10-12 minutes until al dente, firm yet tender when bitten.
- Drain the pasta thoroughly in commercial strainers.
- Immediately toss the hot pasta with a small amount of butter or reserved Alfredo sauce to prevent clumping and enhance flavor.
- Transfer the pasta carefully to holding pans or chafer trays, ready to combine with the chicken and Alfredo sauce before serving.
| Component | Time | Temperature | Key Notes |
|---|---|---|---|
| Chicken Cooking | 4-5 minutes/side | Medium-high heat | Cook to 165°F internal temp |
| Alfredo Sauce Simmer | 10-15 minutes | Medium heat | Stir constantly |
| Pasta Cooking | 10-12 minutes | Boiling salted water | Cook until al dente |
By following these clear steps for Cooking the Chicken, Making the Alfredo Sauce, and Cooking the Pasta, we ensure that each element of our Chicken Alfredo Recipe for 100 Servings achieves perfect texture and flavor readiness for an exceptional event meal.
Assembling the Chicken Alfredo
Assembling the Chicken Alfredo for 100 servings requires careful timing and precise combining of all components to ensure consistency in every plate. We’ll bring together the perfectly cooked pasta, creamy Alfredo sauce, and tender chicken with a final garnish to elevate presentation and flavor.
Combining Pasta and Sauce
- Drain the cooked fettuccine thoroughly to avoid excess water diluting the sauce.
- In a large heavy-duty mixing pan or vat, gradually add the prepared Alfredo sauce to the hot pasta.
- Use a large heat-resistant spatula or paddle to gently fold and stir the pasta with the sauce, ensuring every strand is fully coated with the rich, creamy mixture.
- Maintain the pan over medium-low heat to keep the sauce warm without curdling.
- Stir continuously for 3-5 minutes until the pasta absorbs the sauce slightly but remains al dente.
- If the sauce thickens too much, add a small amount of reserved pasta water in 1-cup increments to loosen the texture while stirring.
| Step | Action | Key Tip |
|---|---|---|
| Drain Pasta | Ensure no excess water remains | Prevents watery sauce |
| Add Sauce Gradually | Pour sauce slowly onto pasta | Promotes even coating |
| Stir & Fold | Use spatula to blend | Maintains pasta texture |
| Heat & Maintain | Medium-low heat | Prevent curdling of sauce |
| Adjust Consistency | Add pasta water if needed | Ensures perfect creaminess |
Adding Chicken and Garnishing
- Layer the sautéed chicken slices evenly over the sauced pasta in the serving pans or chafer trays.
- Gently fold the chicken into the pasta to distribute flavors while maintaining the chicken’s tender texture.
- Sprinkle a generous amount of freshly grated Parmesan cheese on top to enhance the richness.
- Add a light dusting of fresh cracked black pepper for subtle heat and depth.
- Garnish each tray with chopped fresh parsley or basil for a vibrant pop of color and freshness.
- Cover trays with lids or foil and keep warm using heat lamps or warming stations until serving.
| Garnish Element | Amount per 100 Servings | Purpose |
|---|---|---|
| Parmesan Cheese | 2.5 pounds | Boosts creamy, cheesy flavor |
| Cracked Black Pepper | 1/4 cup | Adds mild spice |
| Fresh Parsley/Basil | 3 cups, chopped | Visual appeal and fresh aroma |
By carefully assembling each component, we ensure every serving of Chicken Alfredo delights with creamy sauce, tender chicken, and perfectly cooked pasta while presenting beautifully for large-scale events.
Serving Suggestions
To ensure our Chicken Alfredo Recipe for 100 Servings shines at any large event, proper serving techniques and presentation are essential. Let’s explore how to portion and present this crowd-pleasing dish perfectly.
Portioning for 100 Servings
When serving Chicken Alfredo to a large group, consistent portion sizes help maintain quality and guest satisfaction. Each serving should balance chicken, fettuccine, and Alfredo sauce to deliver that classic rich and creamy experience.
| Ingredient | Quantity per Serving | Total Quantity for 100 Servings |
|---|---|---|
| Cooked boneless chicken | 0.5 lb (8 oz) | 50 lbs |
| Cooked fettuccine pasta | 3 oz (about 85 g) | 18.75 lbs |
| Alfredo sauce | 0.4 cup (approximately 3.2 fl oz) | 40 cups (approximately 10 quarts) |
- Use measuring ladles and portion scoops to ensure each plate receives equal amounts.
- Serve pasta first, coated generously with Alfredo sauce.
- Lay sliced chicken breasts evenly atop each portion.
- Keep portions consistent to avoid leftovers and waste.
Presentation Tips
Visual appeal elevates the enjoyment of our Chicken Alfredo Recipe for 100 Servings even more. Simple presentation enhancements create an inviting buffet display.
- Use large shallow chafer trays for an elegant, uniform look.
- Garnish each tray with a sprinkle of freshly grated Parmesan cheese and a dusting of cracked black pepper.
- Add color contrast by scattering chopped fresh parsley or basil across the top.
- Arrange chicken slices flat or slightly fanned for easy serving and attractiveness.
- Provide tongs and serving forks that allow guests to transfer chicken and pasta neatly.
- Position trays under heat lamps to retain creaminess and warmth throughout service.
Make-Ahead and Storage Instructions
To serve a perfectly creamy Chicken Alfredo for a large crowd, preparing components ahead and storing leftovers properly is key. This ensures the dish maintains its rich flavor and smooth texture when served or reheated.
Storing Leftovers
We recommend cooling leftover Chicken Alfredo quickly to preserve taste and safety.
- Cool promptly within two hours after cooking.
- Divide into shallow, airtight containers no larger than 4 inches deep.
- Store in the refrigerator for up to 3 days or freeze for longer preservation.
For freezing, label containers with date and contents. The dish stays at optimal quality for up to 2 months in the freezer.
| Storage Method | Container Type | Max Storage Time | Temperature |
|---|---|---|---|
| Refrigeration | Airtight, shallow | 3 days | 34°F to 40°F (1°C–4°C) |
| Freezing | Airtight, freezer-safe | 2 months | 0°F (-18°C) |
Note: Avoid storing in deep containers which delay cooling and increase food safety risks.
Reheating Tips
To maintain the creamy consistency of our Chicken Alfredo recipe for 100 servings, gentle reheating is crucial. Follow these steps:
- Thaw frozen portions overnight in the refrigerator before reheating.
- Reheat in a large saucepan or commercial steam table pan over low to medium heat.
- Stir frequently, adding 1/4 to 1/2 cup of heavy cream or milk per 10 servings to restore sauce texture.
- Use a food thermometer to ensure the internal temperature reaches at least 165°F (74°C) for safe serving.
- For microwave reheating, cover the portions and heat in intervals of 2 minutes, stirring between, to prevent overheating or drying out.
“Reheating slowly and stirring constantly preserves the creaminess and prevents sauce separation.”
By following these make-ahead and storage guidelines, we can confidently serve our large-batch Chicken Alfredo with fresh flavor and smooth, luscious texture every time.
Conclusion
Preparing Chicken Alfredo for 100 servings might seem daunting but with the right approach, it’s absolutely achievable. By focusing on quality ingredients, proper equipment, and organized prep, we can deliver a creamy, flavorful dish that satisfies every guest.
Attention to detail in cooking and assembling ensures consistency and taste across all plates. With thoughtful serving and storage tips, we can maintain the dish’s richness from the first serving to the last.
This recipe empowers us to confidently cater large events without compromising on flavor or presentation, making our gatherings memorable and stress-free.
Frequently Asked Questions
How many servings does the large-batch Chicken Alfredo recipe make?
The recipe is designed to serve up to 100 guests, making it ideal for large events like weddings or corporate gatherings.
What are the key ingredients for making Chicken Alfredo for 100 people?
Key ingredients include 50 lbs of boneless skinless chicken breasts, 12 lbs of unsalted butter, 15 quarts of heavy cream, 20 lbs of dried fettuccine pasta, and fresh Parmesan cheese.
What equipment is needed to prepare Chicken Alfredo for a large crowd?
You’ll need industrial-sized stock pots, commercial burners, large sauté pans, heavy-duty mixers, food thermometers, chafer trays, buffet tables, serving utensils, and heat lamps.
How should the chicken be cooked for this recipe?
The chicken should be seasoned, sautéed until fully cooked, and reach a safe internal temperature to ensure tenderness and food safety.
How do you prevent the Alfredo sauce from breaking when making it in large quantities?
Gradually incorporate cream and cheese while stirring continuously to maintain a smooth consistency and prevent curdling.
What is the best way to cook pasta for a large event?
Cook the fettuccine to al dente and use methods to prevent clumping, such as stirring frequently and draining well.
How should Chicken Alfredo be assembled for a buffet?
Combine pasta with Alfredo sauce evenly, layer sautéed chicken on top, and garnish with Parmesan, black pepper, and fresh herbs for flavor and presentation.
What portion sizes are recommended per serving?
Serve approximately 0.5 lbs cooked chicken, 3 ounces cooked pasta, and 0.4 cups Alfredo sauce for each guest.
How can I keep the Chicken Alfredo warm and fresh during serving?
Use large shallow chafer trays with heat lamps to maintain temperature and preserve the creaminess of the dish.
Can Chicken Alfredo be made ahead and stored safely?
Yes, cool leftovers promptly, store in shallow airtight containers, refrigerate or freeze, and gently reheat with added cream or milk to restore sauce texture.