Chicken Alfredo Pasta is a creamy and comforting dish of silky pappardelle noodles, butter, garlic, Parmigiano Reggiano, and heavy cream, topped with blackened chicken. This pasta is stick-to-your-ribs good!Chicken Alfredo Pasta with egg pappardelle is one of my go-to’s when I’m craving a simple pasta that’s also hearty and creamy.This version deviates from authentic Fettuccine Alfredo because it includes a few non-traditional ingredients, like garlic, and blackened chicken.The addition of the blackened chicken turns this dish into more of a meal than a side dish and while not traditional, I think you’ll love it!
Ingredients
For the chicken:
- 1 pound chicken breast - filleted and pounded to ½" thick cutlets
- 2 ½ teaspoons blackened spice - or use 1 teaspoon salt and 1/2 teaspoon pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
For the pasta:
- 16 ounces egg pappardelle - or egg fettuccine
- 14 tablespoons unsalted butter
- 6 cloves garlic - minced
- 2 ½ cups Parmigiano Reggiano - grated, plus more for serving
- 2 ½ cups heavy cream
- salt - to taste
- pepper - to taste
- 6 tablespoons Italian parsley - minced
- 2 cups reserved pasta water - for thinning, will not need it all
Instructions
Cook the chicken:
- Dry the chicken cutlets with paper towels then season with the blackened spice on both sides.
- Heat a stainless steel or cast iron pan to medium heat and wait 3 minutes.
- Coat the pan with olive oil and add the chicken to the pan.
- After 2 minutes add the butter. The chicken should take about 3 minutes per side to cook.
- Place the cooked chicken on a cutting board and tent with foil.
Make the pasta:
- Begin cooking the pasta to al dente.
- While the pasta is cooking heat a large clean pan to medium-low heat and add the butter and garlic.
- Cook the garlic until golden (about 2 minutes).
- Add the cream and cheese and bring to a simmer. The sauce will begin to thicken after a couple of minutes of simmering.
- Add the al dente pasta to the alfredo sauce and mix or toss to coat. If the pasta is too dry add some of the reserved pasta water, a bit at a time, to get a perfect consistency.
- Remove the pan from the heat.
- Season with salt and pepper to taste and add the parsley.
- Cut the chicken into slices and top on individual plates or mix it straight into the pasta in the pan.
- Serve with more grated Parmigiano Reggiano on the side.