What pasta is used in chicken alfredo?

Alfredo sauce is thick and creamy, so the best pasta to use is long, and wide like fettuccine, pappardelle. Other great choices are shorter pasta that will be able to soak up the sauce, like casarecce, rotini or campanelle.

What can be used instead of chicken?

Instead of chicken, you can also use sausage, pork chops or shrimp. You can also keep it vegetarian and use only vegetables and the Alfredo sauce with the pasta.

How to cook chicken for Chicken Alfredo Pasta?

I usually saute the chicken until golden brown in a skillet. (See above.) You can cook the chicken in one piece and then slice before serving, or cut into cubes before sauteing. Roasting the chicken in the oven is another option. I recommend roasting chicken breast or chicken thighs, with the bone-in and skin on, to get the best flavor and so that the chicken is as juicy as possible. In all cases, season the chicken on both sides with salt, ground black pepper and your favorite herbs and spices, such as paprika, dry herbs, coriander, cumin, chili powder, garlic powder, onion powder, etc. Cook the chicken until it reaches 165 degrees Fahrenheit in the center. You can also use rotisserie chicken or grilled chicken for this recipe. Add it to the pasta after you cook the vegetables and sauce.

What vegetables go with Chicken Alfredo?

My favorite are broccoli and bell peppers, but there are so many other delicious options. Try spinach, kale, zucchini, cauliflower, carrots, mushrooms, peas, asparagus, grape or cherry tomatoes.

How to reheat Alfredo sauce?

Keep the sauce in the warm saucepan and you can gently warm it up on low heat if you have to. I wouldn't recommend reheating it the next day, (although it can be done) but you can easily reheat it within a few hours and the sauce will still be just as smooth and silky. If you have family members who will be eating dinner later than the rest of the family, they can still enjoy it just as much. If reheating it the next day, for best results, reheat the Alfredo sauce separately, on low heat, just until it's warm. Do not bring to a boil.

How to reheat Chicken Alfredo Pasta if it's all combined?

Place the pasta with chicken, veggies and sauce in a skillet and heat on really low heat, covered, just until it warms through. Again, do not boil. Add some water, broth or cream to loosen it up a bit.

Chicken Alfredo Pasta

Name: Chicken Alfredo Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 2 Tablespoons oil (olive, avocado, grapeseed, etc.); 1 1/2 – 2 lbs boneless skinless chicken breast or thighs; salt, ground black pepper, to taste; optional, dry herbs and spices to flavor the chicken (dry parsley, chives, basil, rosemary, thyme, granulated garlic/onion, paprika, etc. Italian seasoning, poultry seasoning); 1 – 2 sweet bell pepper, julienned; 1 lb broccoli florets; 3-6 garlic cloves, minced; optional, 1/4 – 1/2 cup chicken broth, to steam the vegetables (or just use water); 1 lb pasta (fettuccine, linguine, casarecce, rotini, campanelle, etc); fresh parsley, to garnish; 8 Tablespoon (1/2 cup) butter; 4 oz cream cheese; 1 pint heavy cream (2 cups); 1 – 1 1/2 cups Parmesan cheese, finely shredded; 1 teaspoon garlic powder, optional; salt, ground black pepper, to taste

Chicken Alfredo Pasta

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Chicken Alfredo Pasta is an American favorite dinner with good reason. The rich, luxurious and flavorful alfredo sauce coats the pasta, with juicy morsels of chicken and crisp broccoli and peppers.

Author: Olga's Flavor Factory
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 8 1x
Category: Entree

Ingredients

Scale

2 Tablespoons oil (olive, avocado, grapeseed, etc.)
1 1/2 – 2 lbs boneless skinless chicken breast or thighs
salt, ground black pepper, to taste
optional, dry herbs and spices to flavor the chicken (dry parsley, chives, basil, rosemary, thyme, granulated garlic/onion, paprika, etc. Italian seasoning, poultry seasoning)
1 – 2 sweet bell pepper, julienned
1 lb broccoli florets
3–6 garlic cloves, minced
optional, 1/4 – 1/2 cup chicken broth, to steam the vegetables (or just use water)
1 lb pasta (fettuccine, linguine, casarecce, rotini, campanelle, etc)
fresh parsley, to garnish

Alfredo Sauce:

8 Tablespoon (1/2 cup) butter
4 oz cream cheese
1 pint heavy cream (2 cups)
1 – 1 1/2 cups Parmesan cheese, finely shredded
1 teaspoon garlic powder, optional
salt, ground black pepper, to taste

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Instructions

Prep all your ingredients first. It makes the time you spend in the kitchen so much easier. Put a pot of water on to boil for the pasta and cook it according to how you like your pasta, al dente, firm or soft.
Meanwhile, cut the broccoli into florets. Julienne the bell pepper(s). Prep the chicken breast by cutting it horizontally and pounding it out gently so it has an even thickness.
Season the chicken breast with salt and ground black pepper. I will often sprinkle some dry herbs and my favorite chicken seasoning mix on top of the chicken for extra flavor.
Heat about 1-2 Tablespoons of oil in a large skillet over high heat. When the skillet is hot, add the chicken and cook until golden brown on both sides. Set the chicken aside and cover to keep it warm.
Use the same skillet that you used to cook the chicken. Add more oil, if needed, turn the heat to medium-high, add the broccoli, seasoning with salt and ground black pepper, cook for 1-2 minutes, just until the broccoli gets a bit of color. Add the bell peppers and garlic. Season with salt and pepper.
Pour in about 1/4 – 1/2 cup water or broth. Scrape the bottom of the skillet to deglaze the skillet. Cover the skillet, reduce heat to medium and cook for about 3 minutes, until the broccoli softens, or as long as you like, so the vegetables are as tender as you prefer.
For the sauce, combine the butter, cream cheese and heavy cream in a medium pot. Cook on medium-low heat, whisking frequently, until the butter and cream cheese are melted and the sauce has an even consistency.
Off the heat, or at a simmer, add the Parmesan cheese and whisk until it melts too. Season with a bit of salt and pepper. I also like to add some garlic powder for extra flavor.
Toss the pasta with the sauce. Add some of the pasta water if you want to thin out the sauce. Cut the chicken into strips and serve with the broccoli and peppers over the pasta.
Garnish with more Parmesan cheese and fresh minced parsley.

Notes

This recipe makes a large portion (8 servings). Feel free to halve the ingredients if you want less servings. Another option is to make the full portion of Alfredo sauce, halve everything else and serve the other half of the Alfredo sauce as a dipping sauce with bread sticks or any sliced bread.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/chicken-and-vegetable-fettuccine-alfredo/