Pasta Alfredo con Pollo
A creamy pasta dish with chicken, rich in flavor and easy to prepare, perfect for any weeknight dinner.
Equipment
- Large Pot
- Frying Pan
Ingredients
- 2 cups sliced chicken breasts (cut into 2-inch slices)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1 cup milk
- 1 cup Parmesan or Romano cheese (grated)
- 8 oz fettuccine pasta (or your favorite pasta)
Instructions
- Cook the pasta in boiling water according to package instructions. Reserve some pasta water, then drain.
- Heat olive oil in a large frying pan over medium heat. Add chicken slices and cook for 2-3 minutes on each side until fully cooked and lightly browned. Remove and set aside.
- In the same pan, melt the butter over low heat. Stir in the minced garlic and sauté for 2-3 minutes until fragrant.
- Pour in the milk, stirring frequently for 3-4 minutes to warm it up.
- Gradually sprinkle in the cheese while stirring constantly until the sauce thickens to a creamy consistency.
- Return the cooked chicken to the pan and heat through. Add the drained pasta and toss to coat. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Serve warm, garnished with chopped parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk.