Quick and Flavorful: Learn the Ultimate Shortcut to Pasta Alfredo with Chicken

Indulge in the delectable flavors of a classic Italian dish with this comprehensive guide on how to make pasta alfredo with chicken. Perfect for a cozy dinner or a special occasion, this creamy and satisfying meal is sure to tantalize your taste buds.

Ingredients

For the Pasta:

• 1 pound (450 grams) dried fettuccine or other long pasta
• 1 teaspoon salt

For the Alfredo Sauce:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (60 grams) grated Parmesan cheese
• 1/4 cup (30 ml) grated Asiago cheese
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the Chicken:

• 1 boneless, skinless chicken breast (about 8 ounces / 225 grams)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Cook the Pasta:

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to the package directions until al dente (slightly firm to the bite).
3. Drain the pasta and set aside.

Prepare the Chicken:

1. Season the chicken breast with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chicken breast and cook for 4-5 minutes per side, or until cooked through.
4. Remove the chicken from the skillet and set aside to rest.

Make the Alfredo Sauce:

1. Melt the butter in the same skillet over medium heat.
2. Whisk in the heavy cream, Parmesan cheese, Asiago cheese, nutmeg, salt, and pepper.
3. Bring the sauce to a simmer and cook for 3-4 minutes, or until thickened.

Combine the Ingredients:

1. Slice the chicken breast into thin pieces.
2. Add the cooked pasta to the Alfredo sauce and stir to combine.
3. Add the sliced chicken and stir until heated through.

Serve and Enjoy

Transfer the pasta alfredo with chicken to a serving dish and garnish with additional Parmesan cheese if desired. Serve immediately with a side of crusty bread or a green salad.

Tips for a Perfect Pasta Alfredo

• Use high-quality ingredients, especially the Parmesan and Asiago cheeses.
• Don’t overcook the pasta. It should be al dente for the best texture.
• If the sauce becomes too thick, add a little bit of milk or cream.
• Don’t be afraid to experiment with different cheeses. You could try adding a touch of Gruyère or Fontina for a richer flavor.
• Serve the pasta alfredo with chicken immediately to prevent the sauce from separating.

Variations

• Shrimp Alfredo: Replace the chicken with cooked shrimp.
• Broccoli Alfredo: Add steamed broccoli florets to the pasta.
• Sun-Dried Tomato Alfredo: Stir in chopped sun-dried tomatoes to the sauce.
• Spinach Alfredo: Wilt some spinach in the skillet before adding the Alfredo sauce.
• Mushroom Alfredo: Sauté sliced mushrooms in the skillet before adding the Alfredo sauce.

FAQs

Q: Can I use any type of pasta for this recipe?
A: Yes, you can use any long pasta, such as fettuccine, linguine, or tagliatelle.

Q: How do I know when the chicken is cooked through?
A: Insert a meat thermometer into the thickest part of the chicken. It should read 165°F (74°C).

Q: Can I make this recipe ahead of time?
A: Yes, you can cook the pasta and chicken ahead of time and reheat them before serving. However, the Alfredo sauce should be made fresh.

Q: What is the best way to store leftover pasta alfredo?
A: Store leftover pasta alfredo in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze pasta alfredo?
A: Yes, you can freeze pasta alfredo for up to 3 months. However, the texture may change slightly after freezing.