Chicken Alfredo Pasta

Description

Chicken Alfredo Pasta

Chicken Alfredo Pasta is a comforting classic that brings together tender chicken with a rich, creamy sauce made from Parmesan, butter, and heavy cream. It’s an Italian-American favorite that’s perfect for a cozy dinner at home. A quick and satisfying dish that will surely be a hit with the whole family!

2 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup unsalted butter
12 oz fettuccine pasta
Fresh parsley, chopped

Directions:
1. Season chicken with salt and pepper. Cook in oil until golden brown. Slice.
2. Add garlic to skillet; cook 1 min.
3. Add cream, butter, and Parmesan. Whisk until creamy.
4. Cook fettuccine, drain, and combine with sauce and chicken.
5. Garnish and serve.

Prep Time: 30 mins
Kcal: 700 per serving

Step-by-Step Guide

Follow these detailed instructions for perfect Chicken Alfredo every time.

1. Bring a large pot of generously salted water to a boil for the pasta.
2. While the water heats, pat the chicken breasts dry and season liberally on both sides with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate, cover loosely, and let rest for 5 minutes before slicing into strips.
4. Add the minced garlic to the same skillet (reduce heat to medium) and sauté for about 1 minute until fragrant, being careful not to burn it.
5. Pour in the heavy cream and add the butter. Whisk constantly until the butter is melted and the mixture is simmering gently.
6. Reduce heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Do not boil after adding the cheese.
7. Meanwhile, cook the fettuccine in the boiling water according to package directions for al dente. Reserve 1/2 cup of pasta water before draining.
8. Add the drained pasta and sliced chicken to the skillet with the Alfredo sauce. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
9. Garnish with fresh parsley and serve immediately.

Serving Suggestions

Elevate your Chicken Alfredo pasta with complementary sides. A crisp Caesar salad or a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. For vegetables, try roasted asparagus, broccoli, or garlic breadsticks. Pair with a light, crisp white wine like Pinot Grigio or Sauvignon Blanc.

How-to Summary

In short: Cook and slice seasoned chicken. Sauté garlic, then make the sauce by simmering cream and butter before whisking in Parmesan. Cook pasta al dente, then combine everything in the skillet. Garnish and serve hot.

Frequently Asked Questions

Can I use milk instead of heavy cream? For a truly rich and stable sauce, heavy cream is essential. Milk can curdle or create a thin sauce. For a lighter option, half-and-half is a better substitute.

Why is my sauce grainy? Graininess usually occurs if the cheese is added to sauce that is too hot, causing it to seize. Always add Parmesan to a gently simmering sauce off direct, high heat. Pre-grated cheese with anti-caking agents can also cause graininess; freshly grate your own Parmesan for best results.

How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to help re-emulsify the sauce. Microwave reheating can cause separation.

Can I add vegetables to this dish? Absolutely. Sautéed mushrooms, spinach, or sun-dried tomatoes are excellent additions. Add spinach at the end to wilt, or cook firmer veggies like broccoli separately and stir in before serving.

What can I use instead of fettuccine? Any long pasta works well, such as linguine or tagliatelle. For a lower-carb option, try zucchini noodles (zoodles) or chickpea pasta.

Common Mistakes to Avoid

• Overcooking the garlic: Burnt garlic turns bitter. Sauté just until fragrant.
• Using pre-grated Parmesan: It often doesn’t melt smoothly. Always grate a block of Parmesan cheese yourself.
• Boiling the sauce after adding cheese: This causes the fats to separate, creating an oily, broken sauce. Keep the heat low.
• Not salting the pasta water: This is your only chance to season the pasta itself. Use water as salty as the sea.
• Skipping the pasta water: The starchy reserved water is key for helping the sauce cling to the pasta.

Conclusion

Mastering Chicken Alfredo Pasta is about technique: perfectly cooked chicken, a smooth, creamy sauce, and al dente pasta. By following this guide and avoiding common pitfalls, you can create a restaurant-quality, comforting classic that is sure to impress. It’s a versatile dish perfect for weeknights or special occasions. Enjoy your homemade creation!