Description
Creamy Chicken Alfredo Pasta with Vegetables
Ingredients:
300 g fettuccine pasta
2 chicken breasts, diced
1 cup carrots, diced
1 cup green peas
2 tbsp olive oil
2 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 tsp black pepper
1/2 tsp salt
2 tbsp parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta: Boil the fettuccine in a pot of salted water according to package instructions. Drain and set aside.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until golden brown and fully cooked. Remove from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the carrots and sauté for 2-3 minutes. Add the peas and cook for another 2 minutes. Remove and set aside with the chicken.
4. Prepare the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Gradually stir in the Parmesan cheese until smooth. Season with salt and black pepper.
5. Combine Everything: Add the cooked pasta, chicken, and vegetables to the skillet. Toss everything together to coat with the creamy Alfredo sauce.
6. Serve: Garnish with chopped parsley and serve immediately.
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure all ingredients are prepped (chicken diced, vegetables chopped, garlic minced). Begin by boiling a large pot of generously salted water for the pasta—this is your only chance to season the pasta itself. While the pasta cooks, start the chicken in your skillet. The key is to get a good sear without overcrowding the pan; cook in batches if needed. After removing the chicken, sauté the harder carrots first before adding the more delicate peas. For the sauce, keep the heat at a gentle simmer after adding the cream to prevent scalding. When adding the Parmesan, remove the skillet from direct heat and stir continuously to ensure a smooth, lump-free melt. Finally, combine all components off the heat, tossing thoroughly to coat.
Serving Suggestions
This rich and creamy pasta is best served immediately. For a complete meal, pair it with a simple side salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For a wine pairing, a crisp white like Pinot Grigio or a light Chardonnay complements the dish beautifully. If you have leftovers, store them in an airtight container in the refrigerator and reheat gently on the stovetop with a splash of milk to restore the sauce’s creaminess.
How-to Summary
Boil and drain fettuccine. Sear diced chicken in olive oil until cooked, then set aside. Sauté diced carrots, then peas, in the same pan. Remove vegetables. In the same skillet, sauté garlic, then simmer heavy cream. Off heat, stir in Parmesan until smooth. Season. Combine pasta, chicken, and vegetables with sauce. Toss to coat, garnish with parsley, and serve.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. While fettuccine is classic, penne, rigatoni, or linguine work well. Choose a shape that holds the creamy sauce.
How can I make this dish vegetarian? Simply omit the chicken. You can add more vegetables like broccoli or mushrooms, or use a plant-based chicken alternative.
My sauce turned out grainy. What happened? Graininess usually occurs if the cheese is added while the cream is too hot or stirred too vigorously. Always remove the skillet from heat and stir the cheese in gradually.
Can I prepare any components ahead of time? You can dice the chicken and vegetables ahead. However, the sauce is best made fresh as it can separate when reheated.
What can I use instead of heavy cream for a lighter version? For a lighter sauce, substitute half-and-half or whole milk mixed with a tablespoon of flour. The sauce will be less rich but still creamy.
Common Mistakes to Avoid
- Overcooking the Garlic: Sauté minced garlic for only 30 seconds until fragrant. Burnt garlic will make the sauce bitter.
- Adding Cheese to Boiling Cream: This causes the cheese to clump and the sauce to break. Always simmer cream gently and remove from heat before adding Parmesan.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent smooth melting. For the creamiest sauce, grate a block of Parmesan yourself.
- Neglecting Pasta Water: Salting the pasta water adequately is crucial for flavor. Reserve a cup of starchy pasta water before draining; it can help thin the sauce if it becomes too thick.
Conclusion
This Creamy Chicken Alfredo Pasta with Vegetables is a quintessential comfort dish that balances rich, cheesy sauce with tender protein and fresh veggies. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal at home. Remember the keys to success: proper prep, controlled heat for the sauce, and serving immediately. This versatile recipe serves as a fantastic foundation for your own culinary twists, making it a reliable and delicious addition to your weekly dinner rotation.