Creamy Chicken Alfredo Pappardelle
Creamy Chicken Alfredo Pappardelle is made with a homemade classic alfredo sauce! This meal comes together in just minutes and is extra creamy and cheesy!
Servings: 8 servings
Ingredients
- 1 lb. Garofalo® No. 1-35 Pappardelle Nido
- 2 tsp. olive oil
- 1 lb. chicken tenders; cut in half (about 1/2 inch strips)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 12 Tbsp. unsalted butter
- 2 1/2 cups heavy cream
- 1 1/2 cups parmesan cheese
- 2 pinches ground nutmeg
- salt and pepper to taste pasta
- parsley; for garnishing (optional)
Instructions
To make the grilled chicken
- Cut each tender in half through the center to create two pieces- about 1/2 inch thick. Lightly season both sides with salt and pepper.
- Heat a large skillet or grill over medium heat and lightly coat with nonstick cooking spray or olive oil once heated. Add the chicken and cook for about 5 minutes. Flip over and cook until the internal temperature reaches 160 to 165 degrees F about 5 more minutes, turn off the heat and let rest until ready to add to the pasta.
To make the Alfredo sauce and pasta
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions. The pasta will be al dente- tender but still slightly firm. Drain and toss with oil to prevent the pasta from sticking.
- Add the butter to a large pan or skillet and melt for about 3 minutes, stirring occasionally. Be sure not to let the butter brown. Once melted add the cream and bring to a simmer and stirring frequently over medium heat. Scraping the sides and bottom of the pan to make sure the cream does not curdle.
- Reduce the heat to low and add the pasta and gently toss to coat. Add the remaining 1/2 cup of cream and Parmesan to the Alfredo sauce and continue to coat. Add the nutmeg, salt, and pepper to taste and toss the pasta mixture until the sauce thickens, about 2 minutes. *The Alfredo sauce should resemble melted ice cream at this point.
- Add the chicken, garnish with chopped parsley, serve and enjoy!
Notes
- It is a must that the Alfredo sauce must resemble melted ice cream. This will ensure the sauce is perfect and will be ultra creamy just as it should be.