Creamy Chicken Alfredo | Keep It Simple

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories.

Chop the ends off the garlic to remove the skin.

Bash the side of the garlic with a knife to help remove it from the skin.

Finely chop the garlic with a knife.

Crack 1 large egg into a bowl and pass it through fingers to separate the yolk from the white.

In a bowl, whisk together the egg yolk and heavy cream.

In a pan, add unsalted butter and let it melt.

Add the minced garlic to the pan and cook for 30 to 60 seconds.

Pour the cream mixture into the pan and stir, allowing it to come to a simmer.

Cook store purchased fresh pasta according to package instructions, reserving some pasta water.

Add rotisserie chicken to the sauce in the pan.

Add the cooked pasta to the pan and let it cook for a couple of minutes, allowing the sauce to grip the pasta.

Turn off the heat and add parmesan cheese to the pasta and sauce.

Use tongs to fold in the cheese, noticing how the sauce thickens and becomes creamy.

Plate the chicken alfredo on warm plates to prevent it from locking up.

Top with additional parmesan and black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens