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Chicken Alfredo Pasta is the ultimate indulgent comfort food. Juicy seared chicken, tender fettuccine, and a rich, creamy Alfredo sauce come together to create a meal that's both luxurious and satisfying. Perfect for special occasions or when you're just craving something hearty and delicious!
Pure Italian Comfort
Making this pasta always brings me back to my first experience with real Italian cuisine. There's something magical about watching cream and Parmesan transform into that silky smooth sauce and the way it coats each strand of pasta perfectly. I love how such simple ingredients can create something that tastes so luxurious.
What You'll Need
- Chicken Breasts: 2 boneless, skinless, about 1.3 lbs, seasoned and seared to golden perfection.
- Cooking Oil: Neutral oil like vegetable or canola for frying chicken.
- Butter: Adds richness and helps sauté garlic.
- Garlic: Freshly minced for a bold, aromatic base.
- Heavy Cream: Essential for a silky, creamy sauce. Substitutions not recommended.
- Parmesan Cheese: Grated; fresh or pre-packaged for flavor and texture.
- Italian Seasoning: Adds depth to the chicken and sauce.
- Fettuccine: Preferred pasta; adjust cooking time for other types.
- Salt and Black Pepper: To taste, for seasoning balance.
- Fresh Parsley: Optional garnish for a touch of freshness.
Let's Make It Together
- Prepare the Chicken
- Season chicken breasts with salt and Italian seasoning. Heat oil in a skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden and cooked through (165°F internal temperature). Remove and let rest.
- Make the Sauce
- In the same skillet, melt butter and sauté minced garlic until fragrant. Stir in heavy cream, then gradually whisk in Parmesan cheese until smooth and creamy.
- Cook the Pasta
- Boil fettuccine in salted water according to package instructions. Reserve ½ cup of pasta water, then drain.
- Combine and Serve
- Add cooked pasta to the skillet and toss to coat in the sauce. Slice the chicken and place it on top. Garnish with parsley and serve immediately.
Making It Perfect
Through many attempts at perfecting this dish I've learned that patience is key when making the sauce. Adding the Parmesan gradually while whisking prevents any graininess and creates that silky smooth texture we're all after. I always keep a bit of pasta water on hand too it's like liquid gold for adjusting the sauce consistency if needed.
Serving Your Masterpiece
I love serving this with a bright fresh salad to balance out the richness. Sometimes I'll add some roasted asparagus or broccoli on the side and there's always crusty bread for soaking up every last drop of that incredible sauce. When reheating leftovers a splash of cream helps bring back that perfect silky texture.
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Frequently Asked Questions
- → Why reserve pasta water?
- The starchy pasta water helps thin the sauce if it becomes too thick, while maintaining its creamy texture and helping it cling to the pasta.
- → Why cook garlic in the same pan as chicken?
- Using the same skillet allows the garlic to incorporate the flavorful browned bits left from cooking the chicken, adding depth to the sauce.
- → How do I know when the sauce is thick enough?
- The sauce should simmer until it coats the back of a spoon and is slightly thickened, but can be adjusted with pasta water if needed.
- → Why let the cream come to a simmer?
- Simmering helps reduce and thicken the cream, creating a richer sauce. It also ensures the parmesan melts smoothly into the sauce.
- → Can I use pre-grated parmesan?
- While freshly grated parmesan is recommended for best melting and flavor, pre-grated can work. Avoid the shelf-stable variety for best results.