How to Make Creamy, Decadent Chicken Alfredo Pasta

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Ingredients



  • 1 1/2 pounds skinless, boneless chicken breasts

  • 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) penne rigate or ziti

  • 1 1/2 cups heavy (whipping) cream or half-and-half, warmed

  • 1 cup freshly grated Parmesan, plus more for serving

  • 1/4 cup chopped fresh flat-leaf parsley (optional)




Preparation



  1. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.

  2. Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes.

  3. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Add the chicken broth and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken. Cover and simmer until the pasta is tender.

  4. Stir in the Parmesan until well incorporated, and adjust the seasonings.

  5. Serve hot and sprinkle with parsley, if desired. Pass extra Parmesan at the table.




Recipe information



  • Yield: 6–8 servings




Cookbook Cover

Excerpted from, Dinner Solved! by Katie Workman (Workman Publishing). Copyright © 2015. Photographs by Workman Publishing Co., Inc. Buy the full book from Amazon.




Tags



  • Pasta

  • Ziti

  • Penne

  • Italian American

  • Italian

  • European

  • Chicken Breast

  • Chicken

  • Poultry

  • Parmesan

  • Cheese

  • Dairy

  • Main

  • Dinner

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  • Weeknight Meals

  • Simmer

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