Chicken Alfredo is a classic Italian-American pasta dish, celebrated for its velvety sauce and savory chicken. While it might seem like a sophisticated restaurant dish, creating it at home is simpler than you might think. This recipe for Chicken Alfredo Pasta can be ready in under 20 minutes! To enhance the taste of this traditional Alfredo sauce, I incorporated sun-dried tomatoes and spinach.
Table of Contents
INGREDIENTS FOR CHICKEN ALFREDO PASTA
- Fettuccine: The foundation of the chicken Alfredo dish, ensuring a perfect base for the creamy sauce.
- Chicken Breast: Sliced chicken breast serves as the primary protein in this recipe.
- White Wine & Chicken Stock: Enhancing flavors in a well-balanced combination.
- Parmesan Cheese: Aged Parmesan contributes to the richness and savory depth of the sauce. Use fresh grated parmesan. Using freshly grated Parmesan cheese improves the flavor and ensures the cheese melts through the sauce.
- Heavy Cream: The main component in the Alfredo sauce, responsible for its creaminess.
- Butter & Garlic: A duo adding an aromatic richness to the base of the sauce.
- Sun-Dried Tomato & Spinach: For a delightful tangy and earthy twist.
- Salt & Pepper: The reliable seasonings to bring the ingredients together harmoniously.
- Olive Oil: For sautéing the chicken
HOW TO COOK CHICKEN ALFREDO PASTA
- Prepare the Pasta: Boil a pot of salted water and cook the fettuccine according to package instructions until al dente. Drain the pasta but reserve some of the pasta water.
- Sauté the Chicken: Sear chicken breast in a pan until golden brown. Set aside.
- Create the Sauce: Melt butter in the pan and sauté garlic. Add a splash of white wine, chicken stock, cream, and Parmesan. Simmer until the sauce thickens.
- Combine Ingredients: Toss in the sun-dried tomatoes, spinach, and the cooked chicken.
- Final Touch: Mix the cooked pasta into the sauce, adding pasta water if necessary. Season with salt and pepper.
HOW TO MAKE CHICKEN BREAST JUICY AND CRISPY WITH GOLDEN EXTERIOR
For best results, use a frying pan that is wide and deep enough to prevent oil splashing. Heat some olive oil in the pan over medium-high heat. Add the chicken breast and make sure there is enough space between them.
Once the chicken is in the skillet, refrain from poking, stirring or turning it for at least five minutes. If you cannot easily turn the chicken with tongs, it is not ready to be turned yet. Avoid turning it over prematurely, as it may not become crispy and golden. Turn the chicken breast only once, aiming for a golden-brown color on each side. Finally, add some butter to the pan. This will enhance the flavor and provide some color towards the end of cooking.
COOKING TIPS
- Don’t overcook the pasta; it’s best al dente for a perfect texture.
- Opt for fresh and high-quality Parmesan for the best flavor.
- Stir the Alfredo sauce frequently to avoid clumps and ensure a smooth consistency.
- Use the reserved pasta water sparingly to adjust the creaminess of the sauce.
SUBSTITUTIONS AND VARIATIONS FOR THE CHICKEN ALFREDO RECIPE
- Swap chicken for shrimp or Italian sausage for diverse flavors.
- For a vegetarian twist, substitute the chicken with sautéed mushrooms, peas, or roasted vegetables.
- Use whole wheat or gluten-free pasta for a healthier twist.
- Make it dairy-free by replacing the butter with ghee or olive oil, heavy cream with Cashew Nut Cream, and parmesan with vegan parmesan or nutritional yeast, or use my Vegan Alfredo Sauce instead.
- Incorporate herbs like basil or parsley for an added depth of flavor.
- Experiment with different cheeses for unique taste variations.
STORAGE OF CHICKEN ALFREDO
Store any leftovers of Chicken Alfredo Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently over the stove to retain its creamy texture.
This Chicken Alfredo Pasta recipe is a culinary triumph that delights the palate with its rich creaminess and perfect blend of flavors. Whether you’re a seasoned chef or an amateur cook, this recipe will surely impress and satisfy your cravings. Enjoy the luxury of Italian dining right in the comfort of your home!
Chicken Alfredo Pasta
Equipment
- Frying pan cast iron, stainless or carbon steel
- Spatula
- Tongs
- Aluminum foil
Ingredients
PASTA:
- 300g/10oz fettuccine pasta
- Salt, to your taste
CHICKEN:
- 2 (500g/1lb ) chicken breasts
- ¾ tsp of salt
- ¼ tsp black pepper
- 2 tbsp of olive oil
- 1 tbsp (15g/0.5oz ) butter, or ghee
ALFREDO SAUCE:
- 1 tbsp (15g/0.5oz) butter, or ghee
- 2 garlic cloves, chopped
- ½ cup dry white wine, (or substitute with chicken broth)
- ½ cup chicken broth, low sodium
- 1 ¼ cup heavy cream
- ¾ cup (75g/2.6oz) parmesan, grated
- 100g/3.5oz dried tomato strips, (optional)
- ¼ tsp of salt
- ¼ tsp black pepper
- 70g/2.5oz spinach leaves, (optional)
DECORATING (optional):
- More parmesan
- Parsley
Instructions
PASTA:
- Cook the pasta in a large pan of boiling salted water for the time indicated on the package instructions.
- Just before draining the pasta, remove a mug full of water. Then drain the pasta.
CHICKEN:
- Dry both sides of the chicken breasts with paper towels. Season with salt and pepper.
- Heat the oil in a large skillet over medium-high heat for 2 to 3 minutes.
- To distribute the oil evenly, shake the pan immediately before adding the chicken. Once the oil is distributed, add the chicken and let it fry for 5 to 7 minutes until the bottom turns golden. If you try to flip the chicken and it gets stuck, it's an indication that it's not ready to be flipped yet. Turn the chicken and add the butter. Gently shake the pan to distribute the melted butter evenly. Continue cooking the chicken until it reaches an internal temperature of 70°C, which should take another 5 to 7 minutes.
- Transfer the chicken to a plate or cutting board and let it rest for 3 minutes. Cut into 2cm thick slices. Cover with aluminum foil while preparing the sauce.
ALFREDO SAUCE:
- In the same frying pan, add the butter and garlic. Cook the garlic for 30 seconds until golden and add the wine. Cook quickly, stirring to scrape up any brown bits from the bottom of the pan.
- After the wine has evaporated, add the chicken broth, cream, parmesan, sun-dried tomatoes, salt and black pepper.
- Lower the heat to medium and cook for 3-5 minutes, stirring constantly, until reduced and thickened.
ASSEMBLY:
- Add spinach, chicken, and cooked pasta to the sauce.
- Mix for 1½ to 2 minutes on the stove, until the sauce thickens and coats the pasta strands. If the sauce is too thick, use the water you cooked the pasta in to dilute.
- Serve immediately with freshly grated parmesan on top and freshly chopped parsley.
