So you love to eat pasta like Chicken Alfredo Pasta, and you love to cook food that’s good for you. We chose these recipes with these basic criteria in mind, while also trying to appeal to a wide variety of dietary needs and taste buds.
Pasta is great, and there are about a million ways to make it. Here’s a healthy pasta recipe for some fun.
How To Make Chicken Alfredo Pasta
Ingredients To Make Chicken Alfredo Pasta
- 1 1/2 pounds skinless, boneless chicken breast
- Kosher or coarse salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 4 cups chicken broth, preferably low sodium
- 1 package (1 pound) penny rhugate or ziti
- 1 1/2 cups heavy (whipping) cream or half, warmed
- 1 cup freshly grated Parmesan, plus more for serving
- 1/4 cup chopped fresh flat-leaf parsley (optional)
Method To Make Chicken Alfredo Pasta
- Cut the chicken breast into 1-inch pieces. Season with salt and pepper.
- Melt the butter in a very large pan over medium-high heat. Add the chicken in batches if necessary, and fry until well browned on the outside, but slightly pink on the inside, about 4 minutes (the pieces don’t need to be browned on all sides; both sides are fine). Remove the chicken and place on a plate.
- Do not clean the pan! The brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat up to high, add the chicken broth, and scrape the bottom of the pan to loosen up all those delicious caramelized bits. Bring to a boil, over low to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta begins to soften about 8 minutes. Stir the hot cream and browned chicken along with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid is absorbed, and the chicken is cooked through, about 4 minutes longer.
- Stir in Parmesan until well incorporated, and adjust the seasoning.
- Transfer the mixture to a serving bowl and sprinkle with parsley, if desired. Serve warm and pass extra Parmesan at the table.
- When you add the parmesan in step 4, you can add any of the following to the pot, singly or in combination. Stir over medium heat for a minute or two.
- 1 tablespoon pureed chipotles in adobo sauce
- 4 cups chopped mushrooms, boiled
- 3 cups lightly cooked small broccoli florets
- 2 tablespoons fresh herbs, such as oregano, thyme, or parsley
- Or, you can serve portions of chicken alfredo pasta for those who like it plain and simple, and add proportionate amounts of any add-ins to the dish.
- While it’s certainly appropriate to indulge in leftover alfredo pasta reheated on the stove or in the microwave, this dish is best made just before serving.