Chicken Alfredo Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
801 kcal
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Course
Main Course
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Cuisine
American
Chicken Alfredo Pasta
Description
In this recipe, chicken breasts are pounded to an even thickness and seasoned with blackened spice or a salt and pepper mixture. They are then cooked quickly in olive oil and butter until lightly browned. Separately, egg fettuccine is cooked al dente in salted water.
The Alfredo sauce is made by gently cooking minced garlic in butter, followed by simmering heavy cream and Parmigiano Reggiano to thicken. Once the pasta is drained, it is tossed in this rich sauce, with reserved pasta water gradually added to achieve the desired creaminess without heaviness. Sliced chicken is served alongside or atop the sauced pasta, garnished with minced Italian flat-leaf parsley.
This dish balances rich, cheesy flavors with tender chicken and silky pasta. It is suited for a satisfying dinner that can be prepared with attention to seasoning and texture. Leftovers can be refrigerated and gently reheated to maintain sauce consistency.
The recipe allows substitution of blackened spice with other preferred seasonings and emphasizes even chicken thickness for uniform cooking. Keeping reserved pasta water handy is key for proper sauce texture.
Ingredients
For the chicken
- 1 pound (454g) chicken breast filleted and pounded to 1/2" thick cutlets
- 2 1/2 teaspoons blackened spice optional, otherwise use 1 teaspoon salt and 1/2 teaspoon pepper
- 1 tablespoon (15g) olive oil
- 1 tablespoon (14g) butter unsalted
For the pasta
- 8 ounces (227g) egg Fettuccine or egg pappardelle
- 7 tablespoons (98g) butter unsalted
- 3 cloves garlic minced
- 1 1/4 cups (113g) Parmigiano Reggiano cheese plus more for serving, grated
- 1 1/4 cups (300g) heavy cream
- salt to taste
- black pepper to taste
- 3 tablespoons Italian flat-leaf parsley minced
- 1 cup (240g) pasta water for thinning, will most likely not need all of it, reserved
Instructions
- Bring a large pot of salted (2 tablespoons kosher salt per gallon) water to boil.
- Dry the chicken cutlets with paper towels then season with the blackened spice on both sides.
- Heat a stainless steel or cast iron pan to medium heat and wait 3 minutes. Coat the pan with olive oil and add the chicken to the pan. After 2 minutes add the butter. The chicken should take about 3 minutes per side to cook. Place the cooked chicken on a cutting board and tent with foil. Begin cooking the pasta to al dente.
- While the pasta is cooking heat a large clean pan to medium-low heat and add the butter and garlic. Cook garlic until golden (about 2 minutes) then add the cream and cheese and bring to a simmer. The sauce will begin to thicken after a couple of minutes of simmering.
- Add the al dente pasta to the alfredo sauce and mix or toss to coat. If the pasta is too dry add some of the reserved pasta water, a bit at a time, to get a perfect consistency.
- Remove the pan from the heat. Season with salt and pepper to taste and add the parsley. Cut the chicken into slices and top on individual plates or mix it straight into the pasta in the pan. Serve with more grated Parmigiano Reggiano on the side. Enjoy!
Notes
- Use thin-sliced chicken cutlets or pound chicken breasts to about 3/8 to 1/2 inch thick for even, quick cooking.
- Reserve pasta water to adjust sauce consistency, adding a little at a time until creamy but not runny.
- Stored leftovers can be kept in the refrigerator up to 3 days and reheated gently in a pan to maintain sauce texture.
- Blackened spice may be substituted with salt, pepper, or other preferred seasonings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 801 kcal
% Daily Value*
| Calories | 801kcal | 40% |
| Carbohydrates | 43.9g | 15% |
| Protein | 50g | 100% |
| Fat | 48.3g | 74% |
| Saturated Fat | 27.1g | 136% |
| Cholesterol | 210mg | 70% |
| Sodium | 1101mg | 46% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2.1g | 4% |
| Calcium | 298mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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