EASY CHICKEN ALFREDO PASTA with silky creamy sauce RECIPE
LIFE IS A COMBINATION OF MAGIC AND PASTA
This is how to make a EASY CHICKEN ALFREDO PASTA RECIPE and a silky creamy sauce.
The secret? Simple. Add the cream and parmesan at the end to avoid gluggy sauce and unevenly cooked pasta.
This is not meant to be an authentic Italian pasta.
It’s a quick mid-week meal that you can get on the table in just over 15 minutes and is stellar for effort vs output.
For fellow food nerds out there, here was my thinking: With the classic way of cooking pasta,
the sauce and just-under-cooked EASY CHICKEN ALFREDO PASTA with silky creamy sauce RECIPE is tossed in the same pan with a splash of the pasta cooking water.
What happens is that the oil in the sauce and starch in the pasta cooking water transforms into a glossy sauce that clings to every strand of pasta (it’s called emulsification).
So when you serve it, there is no watery pool of sauce on the bottom of the bowl, it’s all in your mouth via the pasta!
If you dump cream with milk/broth/water into a large pot / skillet with the pasta,
the reason you end up with a gluey rather than silky sauce at the end is because you’ve been emulsifying the sauce for the entire pasta cooking time (i.e. fat in cream, starch in pasta).
Plus, the cream makes the cooking liquid thicker which makes the pasta cook unevenly.
Solution: Cook the EASY CHICKEN ALFREDO PASTA with silky creamy sauce RECIPE in just
milk + chicken broth, add cream at the end.
End result: Near perfectly* cooked EASY CHICKEN ALFREDO PASTA with silky creamy sauce RECIPE + silky sauce.
* I say “near perfect” because the fact is, pasta cooks more evenly in a large pot of boiling water than in a skillet with the sauce. Just being honest!
- 200 g / 7oz chicken breast, cut in half horizontally
- Salt and pepper
- 1 tbsp olive oil
- 250 g / 8 oz fettuccine
- 2 cups milk, any fat %
- 1 1/2 cups chicken stock / broth
- 1 large garlic clove, minced
- 1/2 cup thickened / heavy cream (Note 1)
- 3/4 cup freshly grated parmesan (Note 2)
- Parsley, for garnish
- Sprinkle both sides of the chicken with salt and pepper.
Use a skillet large enough to fit the pasta.
- Heat oil over medium high heat. Add chicken and cook for 2 minutes on each side until golden and cooked through. Remove onto plate and rest for 5 minutes, then slice while pasta is cooking.
Add milk, chicken broth and garlic. Bring to simmer then add pasta.
Move pasta around every 30 seconds or so until it is softened (around 3 minu
- tes) so it doesn’t stick. Once pasta is softened, reduce heat to medium and stir every couple of minutes.
At about 9 – 10 minutes, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add cream and parmesan and mix.
Simmer, stirring occasionally, for ~2 minutes, until sauce is thickened and pasta is cooked. If you cook it too long and the sauce goes gluggy, add a splash of hot tap water – will go back to silky with a few tosses.
This recipe does actually work with any type of cream, even light cream. It just affects the richness of the sauce.
2. Using fresh grated parmesan ensures it melts into the sauce.
You can use store bought but it tends to be larger grains so some of it may not melt into the sauce completely. Reduce to 1/2 cup (because that equates to about 3/4 cup freshly grated).
3. The key to this recipe is taking it off the stove while it’s still quite saucy because the sauce evaporates quite quickly as you toss a bit, adjusting the salt and pepper,
getting plates out, serving etc. See video and photos for amount of sauce in the finished dish.
4. COOKING WITH CHICKEN: You could dice the chicken, brown just the outside then leave it in the pan to cook with the pasta.
But cooking the chicken separately yields a juicier chicken + prettier because it’s golden brown.
5. If you have large brown bits stuck on the pan (e.g. if it’s not non stick), scrape off the larger bits if you want a pretty white sauce.
Also, the whiteness of the sauce is affected by how clear the chicken stock is. Better value brands can be a bit cloudy. I use Campbells.
6. This recipe is very forgiving. If the sauce gets too gluggy / thick, add a splash of hot water.
I like my pasta al dente, but if the pasta is still not tender enough for your taste, add 1/4 – 1/2 cup hot tap water and keep cooking.
7. EASY CHICKEN ALFREDO PASTA with silky creamy sauce RECIPE nutrition per serving.