QUICK Chicken Alfredo Pasta | Less Than 25 Minutes

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.

Slice the chicken breast in half horizontally to create two even fillets.

Place the chicken in a bowl and season with 1 teaspoon each of onion powder, garlic powder, and smoked paprika, along with salt and cracked black pepper (about 15 cracks).

Mix the chicken with clean hands until fully coated in spices.

Run 4 cloves of garlic along a microplane to create a paste, or chop/thinly slice them.

Chop about 5 grams of flat leaf parsley into small pieces, removing large leaves or stems if necessary.

Place a pot filled with water on the stove over high heat and bring to a boil, covering with a lid to speed up the process.

In another pan over medium-high heat, add 1 tablespoon of olive oil and then add the seasoned chicken.

Cook the chicken for about 3 minutes on each side until golden brown and cooked through (internal temperature of 165°F or 74°C).

Remove the chicken from the pan and let it rest, wiping the pan with a little water if necessary.

Once the water is boiling, season it with salt and add 350 grams of orecchiette pasta, cooking it for 1 minute less than the package instructions.

In the same pan used for the chicken, over medium heat, add 1 tablespoon of unsalted butter and allow it to melt.

Add the garlic paste to the pan and cook for about 45 seconds until fragrant.

Pour in 1.5 cups of thickened cream and season with salt, cracked black pepper (about 10 cracks), and 1/4 teaspoon of fresh nutmeg.

Bring the cream mixture to a boil over high heat, then reduce the heat to low and simmer for about 5 to 6 minutes until thickened, keeping an eye on it as some creams may take longer to reduce.

Once the pasta is al dente, transfer it directly from the pot to the sauce, bringing along a little pasta water if desired.

Grate fresh Parmesan cheese into the sauce, mixing until the cheese has melted and the sauce is thick.

Slice the rested chicken on an angle for more surface area, if desired.

Plate the fettuccine Alfredo, placing the sliced chicken on top, and garnish with additional Parmesan cheese, cracked black pepper, and the chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens