Homemade Chicken Alfredo Pasta
Pasta and Pizza • Italian
Description
It is best to use fresh pasta, which is sold in vacuum packaging. Since Neuchâtel cheese is nearly impossible to find in the U.S., it can be substituted with cream cheese, including low-fat options like Philadelphia, Nature, Milkana, etc.
Ingredients
- Skin-On Chicken Breasts 2 pieces
- Fettuccine Pasta 10 oz
- Vegetable Oil 2 tablespoons
- Butter 1 tablespoon
- Wheat Flour 2 tablespoons
- Milk 10 fl oz
- Garlic 1 clove
- Citrus Zest Mix 1 teaspoon
- Semi-soft cream cheese 3 tablespoons
- Spices 1 teaspoon
- Grated Pecorino Pepato Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves 1 tablespoon
Step-by-Step Guide
Step 1
First, prepare your favorite pasta. Fettuccine is traditionally served with Alfredo sauce. Boil the pasta in lightly salted water until al dente. Drain the water into a separate container.
Step 2
Meanwhile, cut the chicken breast into pieces. Sauté the chicken for 5-7 minutes with your favorite spices in vegetable oil.
Step 3
In a skillet (sauté pan) with high sides, melt the butter, add the minced garlic clove and zest, and sauté for about 20 seconds until the garlic and zest release their aromas into the butter. Add the flour and cook for 1 minute, stirring constantly. Gradually whisk in 240 ml of milk (you can use low-fat if desired), continuing to stir. You can adjust the amount of milk to achieve the desired sauce consistency. Add the Neuchâtel cheese and stir until it melts into the sauce. Add the Parmesan cheese and mix with a whisk.
Step 4
Combine the pasta with the sauce, adding half a cup or more of the drained water to loosen the sauce. Add the sautéed chicken breast and gently mix.
Step 5
Serve in a deep warm plate, garnished with grated Parmesan cheese, chopped fresh parsley, or basil. Optionally, add pumpkin seeds or pine nuts.
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