Classic Creamy Pasta Alfredo: A Comforting and Easy Recipe
Pasta Alfredo is the epitome of comforting indulgence, loved for its creamy, velvety sauce and rich flavours. This version elevates the classic Alfredo by pairing it with tender, marinated grilled chicken, adding a deliciously smoky and savoury element. The chicken, marinated in yoghurt, olive oil, and spices, adds depth and warmth, while the fettuccine pasta soaks up every bit of the luxurious cream and Parmesan sauce.
Whether you’re preparing this for a family dinner or a special occasion, Pasta Alfredo is a timeless dish that brings everyone to the table, offering a perfect balance of creamy richness and satisfying heartiness. It’s an easy yet impressive meal, ready in under 30 minutes, and guaranteed to be a crowd-pleaser.
Ingredients Used For Pasta Alfredo
Grilled Chicken Marinade:
Chicken Breast: The main protein source in this dish, chicken breast is lean and cooks quickly, making it perfect for a quick meal. It absorbs the flavours of the marinade well, enhancing the overall taste of the pasta.
Yoghurt: Acts as a tenderizer and adds moisture to the chicken, preventing it from drying out during cooking. It also adds a slight tanginess that balances the richness of the Alfredo sauce.
Olive Oil: Adds flavour and helps the spices adhere to the chicken. It also contributes to a juicy texture during grilling.
Paprika: Provides a mild sweetness and vibrant colour to the chicken, complementing the dish’s overall appearance and flavour profile.
Garlic Powder: Offers a convenient way to infuse the chicken with garlicky flavour without the need for fresh garlic, contributing to the marinade’s depth.
Dried Oregano: Adds a fragrant, herbaceous note that pairs beautifully with chicken and enhances the Mediterranean flavours of the dish.
Chilli Flakes: Introduces a hint of heat, balancing the richness of the Alfredo sauce and adding complexity to the flavour.
Salt and Black Pepper: Essential for seasoning, they enhance the natural flavours of the chicken and the overall dish.
Alfredo Sauce:
Olive Oil: Provides a base for sautéing the garlic and adds richness to the sauce.
Butter: Contributes a creamy texture and rich flavour, essential for achieving the traditional Alfredo sauce.
Fettuccine Pasta: The classic pasta choice for Alfredo, its wide shape holds the sauce beautifully, ensuring every bite is coated with creaminess.
Minced Garlic: Fresh garlic adds a pungent aroma and flavour to the sauce, enhancing the dish’s overall taste.
Cooking Cream: The star ingredient for the sauce, it creates a rich and creamy texture essential to Alfredo.
Chicken Stock or Broth: Adds depth of flavour to the sauce, enriching it with savoury notes.
Parmesan Cheese: Provides a salty, nutty flavour and is key to achieving the characteristic creaminess of Alfredo sauce. Freshly grated cheese melts better and enhances the dish’s overall quality.
Nutmeg: A pinch adds warmth and complexity, complementing the cream and cheese.
Salt and Pepper: Essential for balancing flavours in the sauce.
Freshly Chopped Parsley: Used as a garnish, it adds a pop of colour and a fresh, herbaceous note to finish the dish.
Alternative Ingredients
Grilled Chicken Marinade:
- Other Proteins: Substitute chicken breast with turkey breast or shrimp for a different flavour and texture. For a vegetarian option, consider using marinated tofu or tempeh.
- Yoghurt Alternatives: Use Greek yoghurt for a thicker consistency or dairy-free yoghurt for a vegan option.
- Oil Variations: Any neutral oil like avocado or grape-seed oil can replace olive oil.
- Spice Variations: Experiment with different spices such as Italian seasoning or lemon zest for a different flavour profile.
Alfredo Sauce:
- Pasta Alternatives: Fettuccine can be replaced with other pasta shapes like penne, rigatoni, or gluten-free pasta.
- Cream Substitutes: For a lighter version, use half-and-half or a mixture of milk and heavy cream.
- Cheese Variations: If Parmesan isn’t available, try Pecorino Romano or nutritional yeast for a vegan option.
- Broth Substitutes: Vegetable broth can be used instead of chicken stock for a vegetarian version.
Preparation Tips For Pasta Alfredo
- Marinate Ahead: For the best flavour, marinate the chicken for at least 30 minutes, but up to overnight in the refrigerator is ideal.
- Cook Pasta Al Dente: Cook the fettuccine until just al dente, as it will continue to cook slightly when mixed with the sauce.
- Reserve Pasta Water: Always reserve some pasta cooking water before draining. This starchy water helps to adjust the sauce’s consistency.
- Cook Chicken Thoroughly: Ensure the chicken is cooked through and browned on both sides for maximum flavour.
- Combine Ingredients Off Heat: When adding the pasta to the sauce, do it off the heat to prevent overcooking the noodles and to keep the sauce creamy.
Serving Tips For Pasta Alfredo
- Garnish Generously: Top with additional freshly grated Parmesan cheese and chopped parsley to enhance presentation and flavour.
- Pair with Sides: Serve with a fresh green salad or garlic bread for a complete meal.
- Use a Large Bowl: For family-style serving, toss the pasta and sauce in a large bowl, making it easier for guests to serve themselves.
- Serve Immediately: Pasta Alfredo is best served fresh, as the sauce can thicken and the pasta may become gummy if left sitting.
Storage Tips
Refrigerate Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat Gently: When reheating, add a splash of cream or milk to loosen the sauce and prevent it from becoming too thick. Heat gently on the stovetop or in the microwave.
Freezing: While it’s best to eat fresh, if you have a lot of leftovers, you can freeze the chicken and sauce separately for up to 2 months. The pasta is best enjoyed fresh.
Revitalize Leftovers: To revive leftover pasta, you can add a bit of butter and a sprinkle of cheese when reheating, which will enhance the flavour and creaminess.
Pasta Alfredo
Ingredients
Grilled Chicken Marinade
- 500 g chicken breast, thinly sliced
- 2 tbsp yoghurt
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- pinch of chili flakes
- 1 tsp salt
- ½ tsp black pepper
Alfredo Sauce
- 2 tbsp olive oil
- 1 tbsp butter
- 450 g fettuccine pasta
- 2 tsp minced garlic
- 2 cups cooking cream
- ½ cup chicken stock or broth
- 1 cup freshly grated Parmesan cheese, plus more for serving
- ¼ tsp nutmeg, freshly grated
- salt and pepper, to taste
- freshly chopped parsley, for garnish
Instructions
- In a medium-sized bowl, combine the chicken, yoghurt, olive oil, paprika, garlic powder, dried oregano, chili flakes, salt, and pepper. Mix well and marinate for at least 30 minutes.
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- In a heavy-based pan, heat the olive oil over medium heat. Add the chicken and brown on each side. Remove the chicken and set it aside.
- In the same pan, melt the butter. Add the minced garlic and sauté until fragrant. Whisk in the cooking cream, chicken stock, and nutmeg, bringing the mixture to a simmer. Stir in the grated Parmesan cheese. Add the cooked chicken. Season with salt and pepper to taste.
- Add the drained pasta to the pan, adjusting the consistency with the reserved pasta water if the sauce is too thick.
- To serve, garnish with additional Parmesan cheese and chopped parsley.
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