Chicken Alfredo
Pasta Alfredo is a timeless Italian classic. Simple, rich, and deeply satisfying. By pairing it with juicy, pan-seared chicken fillet, you turn it into a hearty, protein-packed dinner that’s both elegant and comforting. Topped with fresh parsley and cracked black pepper, this dish brings restaurant-quality flavors right to your kitchen.
Ingredients
- 14 oz tagliatelle pappardelle, or other ribbon pasta (400 g)
- 1 gallon water for boiling(4l)
- 3 tbsp salt
- 4 chicken fillets
- 1 tsp salt
- 1 tsp ground pepper
- 1 tbsp neutral oil or butter for frying
- 7 oz Parmesan cheese (200g)
Instructions
- Boil pasta water: Bring a large pot of water to a rolling boil. Add salt (it should taste like the sea!).
- Add pasta: Dried pasta: Cook until 2–3 minutes shy of package directions. Fresh pasta: Only needs 30 seconds to 1 minute. (You’ll finish cooking it in the sauce.)
- Prepare and sear the chicken: Pat chicken fillets dry with kitchen paper. Season with salt and pepper. Heat a pan over medium heat with oil, butter, or a mix. When the butter stops sizzling, sear chicken fillets for about 2 minutes per side until golden.
- Cook the chicken through: Cover with a lid or foil, reduce heat to low, and cook for 4–6 minutes more, depending on thickness. Let the chicken rest while you prepare the pasta.
- Start the Alfredo sauce: In the same pan, melt butter over medium heat. Add a couple of tablespoons of pasta water. Let simmer gently for about 1 minute.
- Finish the pasta: Transfer the partially cooked pasta directly into the pan with the sauce. Add a ladleful of pasta water and stir until absorbed. Continue adding small amounts of pasta water until pasta is cooked “al dente.”
- Add cheese and finish: Stir in the grated parmesan and mix until melted and creamy. Adjust with more pasta water if needed to keep the sauce loose and glossy.
- Serve: Slice or dice the rested chicken fillets and arrange over the creamy pasta. Garnish with chopped parsley, extra parmesan, and freshly cracked black pepper.