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5 from 33 votes

Chicken Alfredo Pasta

Silky ribbons of pappardelle are tossed with a garlicky Alfredo style sauce and blackened chicken in this ultra comforting and hearty dish.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: James Delmage and Tara

Ingredients

For the chicken

  • 1 pound chicken breast filleted and pounded to 1/2" thick cutlets
  • 2 1/2 teaspoons blackened spice optional, otherwise use 1 teaspoon salt and 1/2 teaspoon pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil

For the pasta

  • 8 ounces egg fettuccine or egg pappardelle
  • 7 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 1/4 cups Parmigiano Reggiano grated, plus more for serving
  • 1 1/4 cups heavy cream
  • salt and pepper to taste
  • 3 tablespoons Italian parsley minced
  • 1 cup reserved pasta water for thinning, will not need it all

Instructions

  • Bring a large pot of salted (2 tablespoons kosher salt per gallon) water to boil.
  • Dry the chicken cutlets with paper towels then season with the blackened spice on both sides.
  • Heat a stainless steel or cast iron pan to medium heat and wait 3 minutes. Coat the pan with olive oil and add the chicken to the pan. After 2 minutes add the butter. The chicken should take about 3 minutes per side to cook. Place the cooked chicken on a cutting board and tent with foil. Begin cooking the pasta to al dente.
  • While the pasta is cooking heat a large clean pan to medium-low heat and add the butter and garlic. Cook garlic until golden (about 2 minutes) then add the cream and cheese and bring to a simmer. The sauce will begin to thicken after a couple of minutes of simmering.
  • Add the al dente pasta to the alfredo sauce and mix or toss to coat. If the pasta is too dry add some of the reserved pasta water, a bit at a time, to get a perfect consistency.
  • Remove the pan from the heat. Season with salt and pepper to taste and add the parsley. Cut the chicken into slices and top on individual plates or mix it straight into the pasta in the pan. Serve with more grated Parmigiano Reggiano on the side. Enjoy!

Video

Notes

  • Substitute blackened spice for salt and pepper or whatever seasoning you like.
  • Buy thin-sliced chicken cutlets or fillet 1 pound of chicken breasts.  Pound out cutlets to about 3/8 to 1/2" thick for even cooking that will only take approximately 3 minutes per side.
  • Use the reserved pasta water to thin out the pasta if it is too thick or dries out.  Just add a couple of ounces at a time to get a perfectly creamy consistency.
  • Leftovers can be saved for up to 3 days in the fridge.  Reheat in a pan over medium heat.  

Nutrition

Calories: 801kcal | Carbohydrates: 43.9g | Protein: 50g | Fat: 48.3g | Saturated Fat: 27.1g | Cholesterol: 210mg | Sodium: 1101mg | Potassium: 242mg | Fiber: 2g | Sugar: 2.1g | Calcium: 298mg | Iron: 3mg