Homemade Chicken Alfredo Pasta
4 servings
30 minutes
Chicken Alfredo pasta is a delightful dish of Italian cuisine known for its tenderness and rich creamy flavor. Named after Roman restaurateur Alfredo di Lelio, this sauce has become a favorite among gourmets worldwide. Classic fettuccine pasta soaked in a velvety sauce of butter, milk, and Parmesan pairs with juicy pieces of sautéed chicken breast. Light notes of garlic and lemon zest enhance its elegance, while fresh herbs add aromatic freshness. This dish is perfect for both a cozy home dinner and a festive feast. Its rich taste and creamy texture make it true comfort food that leaves a pleasant aftertaste and the desire to try it again.
1
First, we prepare our favorite pasta. Traditionally, fettuccine is served with Alfredo sauce. Boil the pasta in slightly salted water until al dente. Drain the water into a separate container.
- Fettuccine: 350 g
- Salt: to taste
2
At this time, cut the chicken fillet into pieces. Fry the chicken with your favorite spices in vegetable oil for 5-7 minutes.
- Chicken breast fillet: 2 pieces
- Vegetable oil: 2 tablespoons
- Spices: 1 teaspoon
3
In a high-sided pan (sauté pan), melt the butter, add minced garlic and zest, and sauté for about 20 seconds until they release their aromas into the butter. Add flour and cook for 1 minute while stirring constantly. Gradually whisk in 1 cup of milk (you can use low-fat if desired), stirring continuously. You can adjust the amount of milk to achieve the desired sauce consistency. Add Neuchâtel cheese and stir until it melts into the sauce. Then add Parmesan cheese and mix with a whisk.
- Butter: 1 tablespoon
- Garlic: 1 clove
- Lemon zest: 1 teaspoon
- Wheat flour: 2 tablespoons
- Milk: 1 glass
- Cream cheese (curd cheese spread): 3 tablespoons
- Grated Parmesan cheese: 90 g
4
We combine the pasta with the sauce, adding half a glass or more of drained water to loosen the sauce. We add the fried chicken fillet and mix gently.
- Chicken breast fillet: 2 pieces
- Fettuccine: 350 g
5
Serve in a deep warm plate, garnished with grated Parmesan cheese, chopped fresh parsley or green basil. Optionally add pumpkin seeds or pine nuts.
- Grated Parmesan cheese: 90 g
- Chopped parsley: 1 tablespoon
