Chicken Alfredo Pasta | BlackPepper And Chef Bobby

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 adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.

While pasta is cooking, prepare the chicken free bake for 25 minutes and sauce. Season chicken with 1/2 tsp salt, 1/4 tsp black pepper. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add free baked chicken in a single layer. Remove to a separate dish to prevent overcooking.

In the same hot pan, add 2 Tbsp olive oil or any cooking oil with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.

Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and some parsley and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper to taste.

Stir in the drained pasta and cooked chicken tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens