How To Make Chicken Alfredo Pasta?

Chicken Alfredo Pasta

How To Make Chicken Alfredo Pasta?

 

 

So, you would like to find” How To Make Chicken Alfredo Pasta?”

How very 1997 of you. Just kidding! Naysayers will call this dish inauthentic, unhealthy, and #basic but at the end of the day if you can’t get behind the supreme combination of carb + fat you may want to take a good, hard look at yourself.

Here’s our method for how to make the comfiest of all comfort foods for the deep, dark days of February when you’re filled with existential dread, for when your boyfriend breaks up with you or your childhood dog has to be put down, or your betta fish has to be flushed down the toilet, or you realize you’ve never known true love, or it dawns on you that you’ve wasted the last 10 years of your life in a dead-end job. Or, you know, you could just make it on a Tuesday.

Our technique comes from a direction in Katie Workman’s book, Dinner Solved.
The best part of this method is that it doesn’t just add cooked chicken to the pasta at the end. Rather, the delicious, salty chicken flavor is layered throughout the dish by cooking the chicken and the pasta in the same skillet, and by using chicken broth to boil the pasta. And you know what’s even better about this method? It’s a totally one-pot meal.

How To Make Chicken Alfredo Pasta?

Chicken Alfredo Pasta
Chicken Alfredo Pasta

If You Want To Know About Pasta Then Click On This: Pasta.

Here’s how to do it:

1. Prep Your Chicken:

Cut boneless, skinless chicken breasts into 1-inch pieces. (For 6–8 servings, you’ll want 1½ pounds of chicken. Feel free to adjust based on the number of servings you want.) Season the chicken with salt and pepper to taste.

2. Saute Your Chicken:

Melt 2 Tbsp. unsalted butter in a very large skillet over medium-high heat.
If your pan looks messy, add your meat, work in tons.
You want to cook the chicken, stirring and flipping it occasionally, until it’s nicely browned on at least two of its sides—this should take about 4 minutes per batch. Your chicken will still be a bit pink inside, and that’s totally fine. As your chicken finishes browning, remove it from the pan with a large slotted spoon or tongs and set it aside on a plate.

(Don’t worry, it’s going to cook later!)

How To Make Chicken Alfredo Pasta?

3. Add Garlic and Chicken Broth:

Here, Workman insists that you do not clean the pan. And she’s right.
The brunet bits in your pan from preparation your chicken lend flavor to your sauce.
Add minced garlic—1 tsp. for 6–8 servings—right to the pan and saute it over medium heat, stirring constantly, until it’s got a nice garlicky aroma, about 30 seconds.

Then, add 4 cups of low-sodium chicken broth. Using chicken broth instead of water here means the pasta can cook right with the sauce, making it extra-convenient and extra-delicious.

Turn up the heat to high and use a metal spatula or a sturdy wooden spoon to scrape the bottom of the pan and loosen up all of the caramelized bits left from cooking your chicken.

Bring the broth to a simmer, then lower the heat to medium and let the broth simmer for 5 minutes so that the garlic flavor can infuse into the broth.
This silky-smooth food comes along in one pot. Hooray!

4. Cook the Pasta:

Add a 1-lb package of pasta to your broth (we like to use penne rigate or ziti here since they match the chunks of chicken and veggies).
Stir the food well, therefore, it doesn’t rest.
Let it simmer until the pasta starts to soften, about 8 minutes.

5. Add the Cream and Chicken:

You’ll want to warm your cream a bit so that it doesn’t curdle when you add it to the pot. Take 1½ cups of heavy cream and place it in a microwave-safe bowl. Microwave it until it’s just lukewarm, about 1 minute.

 

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How To Make Chicken Alfredo Pasta?

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