What Is Alfredo Sauce
Now, some could contend that Alfredo sauce is more American than Italian. I’ll give you a quick history lesson. This sauce was created in Rome by Alfredo. His sauce was just pasta, butter, and Parmesan cheese emulsified. For a saucier consistency, the version we know and love today adds cream and garlic. We could therefore refer to this updated sauce as the lovechild of Italian and American.
Ingredients for Spaghetti with Alfredo Sauce (with Chicken!)
- 6 oz. dry Spaghetti
- 8 oz. Chicken Breast*
- pinch each of Salt + Black Pepper
- 1 tsp. Italian Seasoning
- 1 tbsp. Olive Oil
- 1 tbsp. Unsalted Butter
- 1 clove fresh Garlic (minced)
- 1/3 cup Heavy Cream (heavy whipping cream)**
- 2 tbsp. Whipped Cream Cheese (OR 1 oz. cream cheese, room temperature).
- 1 cup Reserved Pasta Water***
- 1/3 cup finely grated Parmesan****
- finely chopped fresh Parsley (for garnish)
*If you are working with one large chicken breast (which most of us are), you can cut it in half lengthwise to create two thin chicken breasts. *If you happen to have two small chicken breasts for this recipe, great! Cutting it in half results in twice as much surface area that gets seasoned and cooked, which directly translates to more flavor (see the photos in this blog post to see what I mean).
**For optimal results, heavy whipping cream is recommended in this recipe. Although I have used half and half as well, I find that it separates more easily than heavy cream. Since milk lacks the fat content required to keep this sauce creamy, I do not advise using it. Half and half works well if that’s what you want to use, but stir it often to prevent the sauce from separating. To keep the sauce together, you’ll also need to set aside a lot of pasta water!
***Save the pasta water after the noodles are done boiling. This produces an ingredient that is starchy and salty, which will be combined with the creamy sauce just before serving!
**** A quality, recently-picked parmesan cheese is a crucial component in this recipe. Get a little wedge of Parmigiano Reggiano if you can find it at the store. Another option that would be ideal in this situation is to search for pre-grated parmesan cheese that is packaged in containers at your local grocery store.
How to Make Spaghetti with Alfredo Sauce (with Chicken)
- Heat olive oil in a medium pan over medium heat. Season the chicken breasts with Italian seasoning, salt, and pepper on both sides.
- For 4 ounces of chicken breasts, cook for 2 to 3 minutes on each side, or until browned and cooked through. chicken breasts; larger breasts should be cooked for 4–5 minutes on each side, or until they are browned and the internal temperature reaches 165 F. After moving the chicken to a chopping board, cover it with foil.
- Bring a large pot of salted water to a boil. Add the dry spaghetti and cook it as directed on the package, deducting approximately one minute, until it reaches al dente. The pasta should be cooked until it’s about the same time as the Alfredo sauce; if it cooks faster, save one cup of the pasta water, drain, and set both aside.
- Restart the medium-low heat in the pan where the chicken was cooked while the pasta is boiling.
- Use two tablespoons of butter instead of one when making a recipe without chicken. Melt the butter in the pan and then add the minced garlic. Add any browned bits from the pan to the melted butter by scraping it in. In the event that this recipe calls for no chicken, melt two tablespoons of butter in a pan over medium-low heat. Then, add the minced garlic, a pinch of each of the salt and pepper, and half a teaspoon of Italian seasoning. Make sure the pasta is boiling as well.) Fry the garlic in the melted butter for about a minute, or until it becomes fragrant and soft. ).
- Stir in heavy cream. Simmer on low heat until slightly thickened (about 2-3 minutes. ).
- Slowly stir in cream cheese until melted and fully combined.
- Pasta should be moved straight from the water pot into the pan of Alfredo sauce using tongs. Toss to mix it in with the alfredo sauce.
- Turn the heat off from under the pan. Add a small pinch of salt and pepper, along with the parmesan cheese, and toss until thoroughly mixed. Two tablespoons at a time, add a small amount of pasta water, and toss until the sauce is smooth and the consistency suits your taste. (It’s not necessary to use all of the pasta water. ) Season with more salt and pepper to taste.
- Serve the chicken breast over the pasta after slicing it into thin strips. Garnish with a sprinkling of fresh parsley (if desired).
