Chicken Alfredo Pasta

Chicken alfredo pasta is a classic pasta dish made with a simple cream and cheese sauce, topped with tender chicken. It does not take too much time to prepare, making it a perfect nourishing meal.

For our recipe we have used the PastaZARA Penne Rigate, provided to us by one of our partners, Sosun Fihaara. This pasta is very nice and chewy once cooked, and holds the cream sauce well together. It can also be used for various other pasta dishes.

Yield: 2

Ingredients:

For cooking pasta

• 4 cups water
• 1 tsp salt
• 200g PastaZARA Penne Rigate

For cooking chicken

• 1 large chicken breast (around 280-300g)
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp chilli powder
• ½ tsp garlic powder
• 2 tbsp unsalted butter

For the alfredo sauce

• 2 tbsp unsalted butter
• ½ cup finely diced onion
• 1 tbsp minced garlic
• 1 tsp chilli flakes
• ½ tsp dried oregano
• ¾ cup cooking cream/heavy cream
• 1/3 tsp salt
• ¼ tsp ground black pepper
• ½ cup grated mozzarella cheese
• 2 tbsp grated parmesan cheese
• 2 tbsp finely chopped fresh parsley

Instructions:

1. To start off, add 4 cups of water and 1 tsp salt to a large pot and bring to a boil on high heat. This will take around 7 to 8 minutes. Then add in 200g PastaZARA Penne Rigate   and cook for 12 to 13 minutes until the pasta is soft and chewy. Turn off the heat and save ¼ cup of the pasta water and drain the rest. Set the pasta and pasta water aside.
2. Slice 1 large chicken breast evenly from the middle horizontally to make two thin chicken breasts. Then make shallow cuts on top of each, around 1/2-inch spaced out.
3. Season the chicken with ½ tsp salt, ½ tsp ground black pepper, ½ tsp chilli powder, and ½ tsp garlic powder.
4. On medium-low heat, melt 2 tbsp unsalted butter on a large pan for around 1 minute. Place in the chicken breasts and cook for 7 to 8 minutes on medium heat on each side. Make sure to move the chicken breasts every once in a while, so it doesn’t burn. Adjust the heat if it gets too hot or low.
5. Remove the chicken breasts and set aside in a plate. Cover the plate with some food wrap so that the chicken stays moist.
6. To the same pan, add in 2 tbsp unsalted butter and melt on medium heat for around a minute. Then add in ½ cup finely diced onion and 1 tbsp minced garlic. Cook for 5 to 6 minutes until they start to brown.
7. Then add in 1 tsp chilli flakes and ½ tsp oregano and cook for another minute or so. Add in ¾ cup cooking or heavy cream along with the pasta water that was set aside, 1/3 tsp salt, and ¼ tsp ground black pepper. Stir and cook the sauce on medium low heat for 2 more minutes.
8. Add in ½ cup grated mozzarella cheese, 2 tbsp grated parmesan cheese, and 2 tbsp finely chopped fresh parsley. Stir and cook for another minute on low heat.
9. Lastly, add in the cooked pasta, stir cook for another minute. Serve the pasta on a plate with chicken on the side.