Description
Creamy Chicken Alfredo Pasta
Ingredients:
8 oz penne pasta
2 chicken breasts
2 tbsp olive oil
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the pasta: Boil a large pot of salted water. Cook the penne pasta according to the package directions. Drain and set aside.
Cook the chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-7 minutes per side until fully cooked. Remove from the skillet and slice into strips.
Make the creamy sauce: In the same skillet, add minced garlic and cook for 1 minute until fragrant. Add heavy cream, bring to a simmer, and cook for 3-5 minutes. Stir in Parmesan and mozzarella cheese until smooth and creamy.
Combine: Add the cooked pasta to the sauce, tossing to coat evenly. Add the sliced chicken on top and stir.
Serve: Garnish with fresh parsley and a sprinkle of extra cheese if desired. Enjoy your creamy, cheesy pasta!
A rich, cheesy pasta dish that’s perfect for any occasion!
Step-by-Step Guide
Follow these detailed instructions for a foolproof Alfredo. First, heavily salt your pasta water—it should taste like the sea. While the pasta cooks, pat your chicken breasts completely dry with paper towels before seasoning; this ensures a good sear. When cooking the chicken, avoid moving it for the first few minutes to develop a golden crust. For the sauce, keep the heat at a gentle simmer after adding the cream; boiling can cause it to separate. Remove the skillet from the heat before stirring in the cheeses; this prevents them from becoming grainy. Finally, reserve a half cup of the starchy pasta water before draining. Toss the pasta with the sauce, adding splashes of this water to create a luxuriously silky, cohesive sauce that clings to every noodle.
Serving Suggestions
This rich pasta pairs beautifully with contrasting flavors and textures. Serve it alongside a crisp Caesar salad or simple arugula salad with a lemon vinaigrette to cut through the creaminess. For vegetables, roasted asparagus, broccoli, or garlic bread are excellent choices. To elevate the presentation, serve in a warm bowl, garnish with extra parsley, a crack of black pepper, and a light drizzle of high-quality olive oil. For a restaurant-style touch, top with a few thin slices of grilled chicken arranged fan-like over the pasta.
How-to Summary
To summarize: Cook and drain the pasta, reserving some water. Sear seasoned chicken breasts until cooked through, then slice. In the same pan, sauté garlic, simmer heavy cream, then melt in Parmesan and mozzarella off the heat to create a smooth sauce. Combine pasta and sauce, using reserved pasta water to adjust consistency. Fold in chicken, garnish, and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Fettuccine is classic, but penne, rigatoni, or farfalle all work well. Choose a shape that holds the creamy sauce.
How can I make this dish lighter? Substitute half the heavy cream with whole milk or evaporated milk. For a dairy-free version, use cashew cream and nutritional yeast, though the flavor profile will change.
Why did my sauce turn out grainy? Graininess often occurs if the cheese is added while the sauce is too hot or boiled, causing it to separate. Always remove the pan from heat before stirring in the cheese.
Can I prepare this ahead of time? The sauce is best served fresh. You can prep components ahead: cook and slice the chicken, and grate the cheese. Reheating can cause the sauce to break.
What’s the best way to store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to help re-emulsify the sauce.
Common Mistakes to Avoid
- Using pre-grated cheese: These often contain anti-caking agents that prevent smooth melting. Always grate your own Parmesan and mozzarella from a block.
- Overcooking the garlic: Garlic burns quickly. Cook just until fragrant (about 30-60 seconds) to avoid a bitter taste.
- Skipping the pasta water: The starchy water is key for binding the sauce to the pasta and achieving the perfect creamy texture.
- High heat on the sauce: A rapid boil will cause the cream to curdle and the fats to separate. Maintain a gentle simmer.
Conclusion
This Creamy Chicken Alfredo Pasta is a timeless, comforting dish that is deceptively simple to master. By focusing on quality ingredients, proper technique—like grating your own cheese and using pasta water—and avoiding common pitfalls, you can create a restaurant-quality meal at home. It’s a versatile recipe that serves as a perfect canvas for your own additions, from vegetables to different proteins. With this comprehensive guide, you’re equipped to make a consistently rich, smooth, and delicious Alfredo that’s sure to become a family favorite.