Description
Originally made from just three simple ingredients – melted butter, emulsified with cheese and hot pasta water – this modern version uses cooking cream and chicken thighs to add extra scrumptiousness. Perfect for a date night dinner or a wholesome family meal.
Ingredients
Scale
- 400g/14oz boneless, skinless chicken thighs
- olive oil, for cooking
- 3–4 cloves garlic, minced
- 1 cup white wine
- 200ml/6.8 oz cooking cream
- 1 cup grated parmigiano-reggiano
- 1 cup pasta water, or more as needed (retain this after cooking your pasta)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly cracked black pepper, or to taste
- about 400g/14 oz pasta of your choice (this is handmade tagliatelle)
- arugula, for garnishing
- fresh parsley, for garnishing
Instructions
- In a chef pan or pot, cook pasta in salted boiling water according to package instructions. Undercook it by 1-2 minutes for al dente. Retain about 2 cups of the pasta water. Set aside.
- Cut chicken thighs into bite-sized chunks. Season with salt and pepper.
- Heat up the same chef pan or pot on medium heat, drizzle some olive oil and sear the chicken about 4-5 minutes each side, or until browned.
- Sauté garlic.
- Deglaze the pan with white wine, being sure to scrape up any yummy brown bits.
- Pour in the cream, cheese and 1 cup of pasta water or more as needed. Add herbs, salt and black pepper to taste.
- Add the pasta and toss to combine. Turn the fire off and serve immediately. Garnish with arugula or fresh parsley. Best enjoyed with some white wine!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: One Pot
- Method: Stove
- Cuisine: American Italian
Nutrition
- Serving Size: 1
- Calories: 788
- Sugar: 6.5g
- Sodium: 1,083.3mg
- Fat: 29.4g
- Saturated Fat: 13.5g
- Trans Fat: 0.3g
- Carbohydrates: 79.3g
- Fiber: 4g
- Protein: 43.3g
- Cholesterol: 115mg
Keywords: pasta, Alfredo, Italian, American Italian, chicken pasta, one pot meals, date night dinners, family meal