When it comes to indulgent comfort foods, I don’t know if chicken outperforms Alfredo. I just can’t say no to a big old plate of carbonated pasta dipped in an ultra-rich and creamy sauce and topped with juicy strips of fried chicken, can you? (It was a rhetorical question.) And now that I know how easy it is to prepare it at home, I have a feeling that it will become my new favorite dish for special occasions. And yes, sometimes in this house it is a special occasion to spend until the end of the week. 😉

CAN I REPLACE THE CREAM?

While The authentic Alfredo does not use heavy cream, our American Alfredo uses heavy cream as the base for the Sauce, which melts the Parmesan gently rather than clumping or sticking to the bottom of the pan. Most other dairy products or dairy substitutes contain too much water to allow the cheese to melt properly in the Sauce. Therefore, I do not suggest replacing the cream.

FRESH VS. GRATED PARMESAN CHEESE

Freshly grated Parmesan always trumps canned grated Parmesan, there is no Argument, but we cook here on a Budget, so I made sure that this recipe tastes good even when you use affordable Parmesan. If you have room in your Budget for a wedge of fresh Parmesan Cheese, use it by all means! But just know that you can still make a delicious Alfredo, even if you can’t afford the good stuff.

WHAT TO SERVE WITH CHICKEN ALFREDO

With any heavy dish like this, I like to pair it with a light and easy side salad. The delicate texture and fresh flavor of a simple side salad perfectly balance the thick and creamy Alfredo Sauce. Roasted asparagus with lemon and garlic or zucchini with lemon and pepper would also be suitable. And of course, it wouldn’t be a pasta night without homemade garlic bread!

HOW ARE THE LEFTOVERS?

The rich nature of this Sauce means that it becomes quite thick when it cools, so you will definitely want to serve and enjoy this pasta when it comes out of the pan hot. That being said, I would never refuse the leftovers of something so creamy and delicious. Just be aware that the texture is not so silky when warmed up.

Instruction

Season both sides of the chicken breasts with the Italian seasoning and a pinch of salt.

Heat a large frying pan over medium heat. Once hot, add the cooking oil and swirl to coat the surface. Add the chicken to the pan and cook for about 7-8 minutes on each side or until browned on the outside and cooked through.

Remove the chicken to a clean plate and lower the heat under the pan to medium-low.

Add the butter and chopped garlic to the pan. Stir and cook the garlic in the melted butter for about two minutes.In doing so, dissolve the browned pieces from the bottom of the pan while you stir.

Add the cream and whisk to dissolve the remaining golden pieces. Let the cream simmer.

While you are waiting for the cream to simmer, bring a pot of water to the boil for the Fettuccine. After boiling, add the pasta and continue cooking until soft (about 7 minutes). Reserve about ½ cup of starchy cooking water just before draining the pasta.

As soon as the cream simmers, add the grated Parmesan cheese to the pan. Continue beating and stirring until the Parmesan is melted into the Sauce and the Sauce begins to simmer. Simmer the Sauce for a few minutes or until it thickens a little. Add salt and pepper to the Sauce to taste.

Add the drained pasta to the pan with the Creamy Sauce and mix to combine. If the Sauce becomes too thick, add a few tablespoons of the reserved pasta water and mix to combine with the Sauce.

Slice the cooked chicken breasts and serve over the creamy pasta. Garnish with chopped persil, if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *