Pasta with Alfredo Sauce
4 servings
60 minutes
Pasta with Alfredo sauce is a classic dish of Italian cuisine that has won the hearts of gourmets worldwide. Its history dates back to the early 20th century when Roman chef Alfredo di Lelio first made a creamy sauce for his wife. The sauce, made from butter, Parmesan cheese, and spices, gives the pasta a rich creamy flavor and velvety texture. This version includes chicken fillet, sautéed bell peppers, and garlic, making the dish heartier and more aromatic. The ease of preparation and harmonious combination of ingredients make pasta with Alfredo sauce an ideal choice for a cozy dinner. It is served hot, garnished with fresh herbs, and pairs well with white wine or a fresh salad.
1
Boil the pasta in salted water.
- Penne: 300 g
- Salt: 1 teaspoon
2
Wash the chicken fillet, cut it into small pieces. Fry in a small amount of oil under a closed lid until cooked.
- Chicken breast fillet: 1 piece
3
For the sauce, pour 3 tablespoons of oil and 2 cups of boiled water into a pan and bring to a boil. Add minced garlic, salt, pepper mix, and spices to taste (I add dried onion and dill). Add cheese, cover with a lid, and simmer for about 7 minutes, stirring occasionally.
- Garlic: 1 head
- Salt: 1 teaspoon
- Mixed peppercorns (four peppers): 1 teaspoon
- Grated Parmesan cheese: 3 tablespoons
4
Now cut the bell pepper into strips, fry in vegetable oil for 6 minutes, stirring. Add chicken fillet and sauce to the pepper, mix, cover with a lid and simmer for 5 minutes.
- Red sweet pepper: 1 piece
- Chicken breast fillet: 1 piece
5
Place the pasta on a plate. Top with chicken sauce. Garnish with greens.
- Penne: 300 g
