Ramadan Recipes: Creamy Chicken Alfredo Pasta
Indulge in the rich flavors of creamy chicken Alfredo pasta this Ramadan, offering a Western culinary delight to your Iftar table. Originating from Italy, Alfredo pasta has become a global favorite, and this recipe adds a unique touch by incorporating tender chicken pieces in a luscious, homemade Alfredo sauce.
Check the following recipe brought to you by our esteemed culinary advisor, Chef Sarah. For more recipes, be the first to receive our newsletter straight to your inbox, and join our WhatsApp channel to dive into a world of real-time engagement!
This article was previously published on UAE Moments.To see the original article, click here
Ingredients
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- 15 Minutes
- 5 Serving
- 500 Calories
- 1 pound (450g) fettuccine pasta
- 2 tablespoons olive oil
- 1 pound (450g) boneless, skinless chicken breasts, cut into strips
- Salt and black pepper to taste
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- 1/2 cup (115g) unsalted butter
- Fresh parsley, chopped, for garnish
Creamy Chicken Alfredo Pasta
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Method & Directions
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- 20 Minutes
- Cook the Pasta
تم نسخ الرابطBoil the fettuccine pasta in a large pot of salted water until al dente. Drain and set aside.
- Sauté Chicken
تم نسخ الرابطSeason chicken strips with salt and pepper. In a pan, heat olive oil over medium heat, and sauté chicken until golden brown and cooked through. Remove from the pan and set aside.
- Prepare Alfredo Sauce
تم نسخ الرابطIn the same pan, add minced garlic and cook until fragrant. Add butter, heavy cream, and Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens.
- Combine Chicken and Sauce
تم نسخ الرابطReintroduce the cooked chicken to the pan, coating it evenly with the Alfredo sauce. Allow it to simmer for a few minutes.
- Toss with Pasta
تم نسخ الرابطAdd the cooked fettuccine to the pan, tossing it gently until well-coated with the creamy sauce.
- Serve
تم نسخ الرابطGarnish the dish with chopped fresh parsley. Serve hot.