Description
Tuscan Chicken Alfredo Pasta
Ingredients:
300g fettuccine pasta
2 chicken breasts (grilled and sliced)
2 tbsp olive oil
3 garlic cloves (minced)
2 cups heavy cream
1 cup grated parmesan cheese
1 cup fresh spinach leaves
1/2 cup sun-dried tomatoes (chopped)
Salt and black pepper to taste
Instructions:
1. Cook the fettuccine pasta according to package instructions, drain, and set aside.
2. Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, then grill until golden and cooked through. Slice into strips and set aside.
3. In the same skillet, sauté minced garlic until fragrant. Add heavy cream and simmer for 2 minutes. Stir in parmesan cheese until melted and smooth.
4. Add spinach and sun-dried tomatoes to the sauce, cooking until the spinach wilts. Season with salt and black pepper.
5. Toss the cooked fettuccine in the sauce, then plate. Top with grilled chicken slices and serve warm.
#TuscanChicken #CreamyPastaDelight
Step-by-Step Guide
Begin by preparing all ingredients: mince garlic, chop sun-dried tomatoes, grate parmesan, and slice chicken breasts for even cooking. Bring a large pot of salted water to a boil for the pasta. In a heavy skillet, heat olive oil over medium-high heat. Season chicken breasts liberally with salt and pepper. Grill for 5-7 minutes per side until internal temperature reaches 165°F. Remove, let rest for 5 minutes, then slice into strips. While chicken rests, cook the fettuccine to al dente according to package directions, reserving 1/2 cup of pasta water before draining.
Using the same skillet (do not clean it), reduce heat to medium. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, bring to a gentle simmer, and let it reduce slightly for 2 minutes. Reduce heat to low and gradually whisk in grated parmesan until fully melted and the sauce is smooth. If the sauce is too thick, thin it with a splash of the reserved pasta water. Stir in spinach and sun-dried tomatoes, cooking just until the spinach wilts. Add the drained pasta and toss thoroughly to coat. Plate the pasta, top with sliced grilled chicken, and garnish with extra parmesan and black pepper.
Serving Suggestions
This rich pasta pairs beautifully with a crisp side salad dressed with a light vinaigrette to cut through the creaminess. For a complete Tuscan-inspired meal, serve with garlic bread or focaccia. A glass of Chardonnay or Pinot Grigio complements the dish perfectly. For a lighter version, substitute the heavy cream with half-and-half and add a tablespoon of flour to the garlic to create a roux before adding the liquid.
How-to Summary
To make Tuscan Chicken Alfredo: Cook pasta and grill seasoned chicken. In the same pan, make the sauce by sautéing garlic, simmering cream, and melting in parmesan. Wilt spinach and sun-dried tomatoes in the sauce. Toss with pasta, top with chicken, and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Penne, rigatoni, or linguine all work well as they hold the creamy sauce effectively.
How can I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to restore the sauce’s consistency.
Is there a substitute for heavy cream? For a lighter option, use full-fat evaporated milk. For a dairy-free version, cashew cream or a high-quality store-bought vegan Alfredo sauce can be used.
Can I add other vegetables? Yes. Sliced mushrooms, artichoke hearts, or roasted red peppers would be excellent additions. Sauté them with the garlic before adding the cream.
Why let the chicken rest before slicing? Resting allows the juices to redistribute throughout the meat, ensuring it stays moist and tender when sliced and added to the pasta.
Common Mistakes to Avoid
- Overcooking the garlic, which will make it bitter. Sauté only until fragrant.
- Adding cheese to a boiling sauce, which can cause it to clump or become grainy. Always reduce the heat to low first.
- Using pre-grated parmesan from a canister. It often contains anti-caking agents that prevent smooth melting. Freshly grated is best.
- Skipping the pasta water. The starchy water is key for helping the sauce adhere to the pasta.
- Crowding the pan when grilling the chicken, which steams it instead of creating a golden sear.
Conclusion
This Tuscan Chicken Alfredo Pasta is a restaurant-quality dish that is deceptively simple to make at home. By following the detailed steps and avoiding common pitfalls, you can create a creamy, flavorful, and satisfying meal that brings the rustic charm of Tuscany to your table. Its versatility with ingredients and reliable process makes it a perfect recipe for both weeknight dinners and special occasions.