Chicken Alfredo Pasta

Ingredients

• 1 lb boneless chicken breast (Cut into bite-size pieces or strips; marinate with the chicken seasonings.)
• 1 tsp paprika (For seasoning the chicken.)
• 1.5 tsp garlic powder (Divide between the chicken seasoning and sauce seasoning.)
• 1.5 tsp mixed herbs (Divide between the chicken seasoning and sauce seasoning.)
• salt (To taste; use in both the chicken seasoning and sauce.)
• black pepper (To taste; use in both the chicken seasoning and sauce.)
• 12 oz pasta (Cook according to package directions and reserve pasta water before draining.)
• 1 onion (Finely chopped; estimated as one medium onion.)
• 2 tbsp butter (Add after the onions soften and let it melt.)
• 1.5 cup double cream (Heavy or double cream; estimated amount for the sauce.)
• 0.5 tsp ginger powder (For the sauce seasoning.)
• 0.25 tsp chili flakes (Adjust to taste.)
• 1 tsp smoked paprika (For the sauce seasoning.)
• 1 tsp honey (For the sauce seasoning.)
• 1 tsp basil (Use dried basil; use fresh basil instead if preferred.)
• 1 cup grated cheese (Parmesan is the traditional choice; stir into the cream sauce until melted.)
• 0.5 cup reserved pasta water (Add gradually until the sauce is smooth and creamy.)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water, then drain the pasta and set it aside.

2. 2

   Season the chicken with paprika, garlic powder, mixed herbs, salt, and black pepper. Toss thoroughly so the pieces are evenly coated, then let them marinate briefly while you prepare the pan.

3. 3

   Heat a large skillet over medium-high heat with a small amount of cooking oil if needed. Add the seasoned chicken in a single layer and cook until golden brown and fully cooked through, turning as needed, about 6–8 minutes. Transfer the chicken to a plate and set aside.

4. 4

   In the same skillet, add the chopped onion. Cook over medium heat until softened and lightly translucent, about 3–5 minutes, scraping up any browned bits left by the chicken.

5. 5

   Add the butter to the softened onions and let it melt completely, stirring to coat the onions.

6. 6

   Pour the double cream into the skillet. Add the garlic powder, ginger powder, chili flakes, smoked paprika, honey, salt, black pepper, mixed herbs, and basil. Stir well and bring the cream to a gentle simmer; do not let it boil vigorously.

7. 7

   Add the grated cheese and stir continuously until it melts into the cream and the sauce becomes smooth. Add the reserved pasta water a little at a time, stirring until the sauce reaches a creamy, pourable consistency.

8. 8

   Add the cooked pasta to the skillet. Toss and stir until every strand or piece is fully coated in the sauce.

9. 9

   Let the pasta simmer gently for 1–2 minutes, stirring occasionally, until hot and slightly thickened. If the sauce becomes too thick, loosen it with another splash of pasta water.

10. 10

    Top the creamy pasta with the cooked chicken. Serve immediately, optionally garnished with extra grated cheese or basil.

Notes

The source did not provide measurements, so quantities are practical estimates for four servings. Cook chicken to an internal temperature of 165°F / 74°C. Reserve pasta water before draining because its starch helps emulsify and loosen the sauce.

Nutrition per serving

• main
• pasta
• Italian-inspired
• chicken
• comfort food
• stovetop
• quick meal