Chicken Alfredo Pasta
Ready In - 40 MinutesAverage Reviews
Description
Level
Easy
Yield
4 person
Prep Time
20 minutes
Cooking Time
20 minutes
Total Time
40 minutes
Classic chicken Alfredo pasta is one of the best
comfort food of Italian cuisine. This dish is so creamy and so light at
the same time. Chicken Alfredo pasta is an Italian pasta-based dish. This old
and simple recipe consists of fettuccine pasta loaded with butter and parmesan
cheese.
Fettuccine is the type of pasta that is mainly used for making chicken Alfredo pasta. But, instead of fettuccine, you can use vermicelli pasta, angel hair pasta or any other kind of your choice.
Making Alfredo sauce from scratch is very simple. Alfredo sauce is made up of butter and parmesan cheese. This smooth and rich sauce is creamy and silky and its smell is so appetizing that it will make you salivate.
Ingredients
2. Fettuccine, dried - 1 cup
3. Chicken breast - 2 boneless
4. Salt - 1 teaspoon
5. Black pepper - ½ teaspoon
6. Unsalted butter - 8 tablespoons
7. Garlic, minced - 2 cloves
8. Heavy cream - 1 cup
9. Parmesan cheese, grated - 1 cup
10. Fresh parsley or coriander leaves - for serving
Directions
2. Dry the chicken breasts and sprinkle the breasts with ¾ teaspoon of salt and ¼ teaspoon of pepper.
3. In a large frying pan (it is not nonstick), heat oil over medium heat.
4. Distribute the oil evenly by swirling the pan. Add the chicken and cook it for about 5 to 7 minutes or until it is golden brown.
5. Now, turn the chicken over and add 1 tablespoon of butter in between 2 chicken breasts. Cook additionally for 5 to 7 minutes.
6. Take the cooked chicken out from a pan and place it on to a clean cutting board. Cut the chicken breast into ½-inch thick slices and cover it up to keep it warm.
7. In the same pan, melt the remaining 7 tablespoons of butter and sauté the garlic for about a minute.
8. To make the Alfredo sauce, whisk together the cream, parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper. Simmer the sauce for about 3 to 4 minutes. Upon thickening of the sauce, add few tablespoons of pasta water at a time to thin the sauce out.
9. Add the drained fettuccine pasta and chicken slices and mix it well so that the pasta is completely coated with the sauce.
10. Serve this dish immediately after garnishing it with parsley or coriander leaves.
STORAGE OF CHICKEN ALFREDO PASTA:
Store the leftovers in an airtight container and refrigerate it up to 3 days.
