Ingredients with Measurements:
- 1 pound of mezzapasta
- 2 tablespoons of olive oil
- 1 pound of chicken breast, sliced into thin strips
- 4 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking chicken and sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add mezzapasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
4. Add heavy cream to the skillet and bring to a simmer. Stir in grated Parmesan cheese and continue to stir until the cheese has melted and the sauce has thickened, about 5-7 minutes.
5. Add cooked mezzapasta and chicken to the skillet with the sauce. Toss until everything is coated in the sauce.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 650
- Fat: 38g
- Carbohydrates: 42g
- Protein: 35g
Substitutions for ingredients:
- Mezzapasta can be substituted with any other pasta shape.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add cooked broccoli or spinach to the skillet for a healthier version.
- Use shrimp instead of chicken for a seafood twist.
- Add sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to cook the pasta al dente so it doesn't become mushy in the sauce.
- Use freshly grated Parmesan cheese for the best flavor.
- Don't overcook the chicken or it will become tough and dry.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large pasta bowl with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or chicken broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Alfredo sauce was invented by Alfredo di Lelio in Rome in the early 20th century.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian