Ingredients with Measurements:
- 1 pound Spessa pasta
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking chicken and sauce
- Tongs for flipping chicken
- Whisk for stirring sauce
Step-by-step instructions:
1. Cook Spessa pasta according to package instructions until al dente. Drain and set aside.
2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until cooked through. Remove chicken from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
4. Pour heavy cream into the skillet and whisk until combined with the garlic and butter. Cook for 2-3 minutes until the sauce thickens slightly.
5. Add grated Parmesan cheese to the skillet and whisk until melted and combined with the sauce. Season with salt and pepper to taste.
6. Slice cooked chicken breasts into bite-sized pieces and add to the skillet with the sauce. Stir until chicken is coated in the sauce.
7. Add cooked Spessa pasta to the skillet and toss until pasta is coated in the sauce.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking chicken
Medium heat for making sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 600
Fat: 33g
Carbohydrates: 49g
Protein: 30g
Substitutions for ingredients:
- Spessa pasta can be substituted with any other pasta of your choice.
- Heavy cream can be substituted with half-and-half or whole milk for a lighter sauce.
- Parmesan cheese can be substituted with any other hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add cooked bacon or pancetta to the sauce for a smoky flavor.
- Add sautéed mushrooms to the sauce for an earthy flavor.
- Use shrimp instead of chicken for a seafood twist.
Tips and tricks:
- Make sure to season the chicken with salt and pepper before cooking for extra flavor.
- Reserve some pasta water before draining to add to the sauce if it becomes too thick.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
Leftovers can be stored 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 and garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Garlic bread
- Caesar salad
- White wine such as Chardonnay or Pinot Grigio
Suggested side dishes:
- Roasted vegetables such as asparagus or broccoli
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add some pasta water to thin it out.
- If the sauce is too thin, let it cook 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.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Alfredo sauce was invented in Rome by Alfredo di Lelio in the early 20th century. It was originally made with just butter and Parmesan cheese, but heavy cream was later added to make it richer.
Flavor profiles:
Creamy, cheesy, garlicky
Serving suggestions:
Serve hot as a main dish.
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