If you’re searching for a comforting and easy dinner idea, look no further than this Ultimate Chicken Alfredo Pasta. Using rotisserie chicken, this dish becomes a quick, creamy delight perfect for any night of the week. With its rich sauce and tender chicken, it’s a meal that promises satisfaction without the hassle. Get ready to indulge in a pasta dish that’s equal parts simple and delicious!
Steps
- Begin by boiling a large pot of salted water and cook the fettuccine until al dente, which should take about 8 to 10 minutes. Save half a cup of the pasta water before draining the fettuccine.
- While the pasta cooks, dry the chicken breasts with paper towels and season them with salt and pepper. Heat oil in a large pan over medium-high heat until it shimmers.
- Place the chicken in the hot pan and cook for 5 to 7 minutes without moving, until the bottom is golden brown. Flip the chicken, add a tablespoon of butter, and continue cooking until the internal temperature reaches 165°F.
- Once done, transfer the chicken to a cutting board, let it rest for 3 minutes, then slice into 1/2-inch pieces. Cover the slices with foil to keep warm.
- Melt the remaining butter in the same pan used for the chicken, then add minced garlic and sauté until fragrant. This should take about 30 seconds to a minute.
- To make the Alfredo sauce, whisk in the heavy cream, grated Parmesan, nutmeg, and additional salt and pepper. Simmer for 3 to 4 minutes, thinning with reserved pasta water if necessary.
- Combine the drained pasta with the sauce in the pan, tossing to coat thoroughly. Serve the pasta in bowls, topped with chicken slices, and garnish with parsley, extra Parmesan, and black pepper if desired.
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Ingredients
- 8 ounces dried fettuccine pasta
- 2 boneless, skinless chicken breasts (approximately 1 pound total)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons canola oil
- 8 tablespoons (1 stick) European-style unsalted butter, divided
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese (about 2 1/2 ounces), plus extra for serving
- 1/4 teaspoon freshly grated nutmeg
- Coarsely chopped fresh parsley leaves, for garnish
FAQ
- Can I use a different type of pasta for Chicken Alfredo?
- Absolutely! While fettuccine is the classic choice, you can opt for other pasta shapes, whether long or short, to suit your preference.
- What should I do if the Alfredo sauce becomes too thick?
- If your sauce turns out thicker than you’d like, simply add a few tablespoons of the reserved pasta cooking water to achieve the desired consistency.
- Is it necessary to use European-style butter?
- European-style butter is recommended for its higher fat content, which contributes to a richer sauce. However, regular unsalted butter can be used if that’s what you have available.
- How can I ensure the chicken is cooked properly?
- Cook the chicken until it reaches an internal temperature of 165°F. This ensures it is thoroughly cooked and safe to eat while remaining juicy.
- Can I prepare Chicken Alfredo Pasta in advance?
- This dish is best enjoyed fresh, but you can cook the chicken a day ahead and add it to the sauce when ready to serve. Store leftovers in an airtight container in the refrigerator for up to three days.
Tips
- Use European-style Butter: Opt for European-style butter for its higher fat content, which can enhance the richness and creaminess of your Alfredo sauce.
- Cook Chicken to the Right Temperature: Ensure the chicken reaches an internal temperature of 165°F for safe consumption and optimal juiciness.
- Adjust Sauce Consistency: If your Alfredo sauce is too thick, incorporate a few tablespoons of reserved pasta cooking water to achieve your desired consistency.
- Synchronize Cooking Steps: Start boiling the pasta as you begin cooking the chicken to streamline the process and reduce overall cooking time.
