Description
The coziest, creamiest spaghetti alfredo made with tender grilled chicken and the simplest homemade alfredo sauce. Perfect for family dinner or date night at home.
Ingredients
chicken
- 1 lb chicken breast
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons mayo
- 2 teaspoons all-purpose seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
spaghetti alfredo
- 3 tablespoons butter
- 1 teaspoon garlic paste
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 4oz parmesan cheese, freshly grated (about 1 1/4 cup)
- 8oz spaghetti
- 1-2 cups reserved starchy pasta water
Instructions
- In a large bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 tablespoons mayo, 2 teaspoons all-purpose seasoning, 1 teaspoon smoked paprika, 1 tablespoon brown sugar, ½ teaspoon salt and ½ teaspoon pepper. Use a knife to slice the chicken breast in half lengthwise (butterflying it) to get thin, flat pieces. Pat the chicken breast dry with a paper towel and trim away any visible pieces of fat.
- Add the chicken to the marinade, making sure it is very well coated on all sides. If you can marinate for 20-30 minutes great, if not, proceed to cook.
- Heat a grill or cast iron skillet over medium-high heat and oil the grill grates (or add a swish of oil if using a skillet). Grill for 5 minutes per side, until the internal temperature reads 165°F. Set aside and let rest.
- Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and stir to dissolve. Cook spaghetti according to the package instructions. Reserve at least 2 cups starchy pasta water during the last minute of cooking time.
- In a skillet, heat 3 tablespoons of butter over medium-low heat. When the butter is hot, add 1 teaspoon garlic paste, whisking until fragrant, 60 seconds. Pour in the heavy cream, whisking until well combined. Season with ½ teaspoon of kosher salt. Bring to a simmer.
- Stir in 1 cup of grated Parmesan cheese, whisking until fully melted. Reduce heat to low. Add the cooked spaghetti directly to the skillet with the sauce, tossing to combine. Gradually add splashes of pasta water until the sauce is glossy and coats every noodle. I generally use between 1-2 cups, but start conservatively! See pasta water note*
- Thinly slice the chicken breast and serve over the hot spaghetti alfredo, top with remaining parmesan cheese, lots of fresh basil and cracked black pepper! Pair with your favorite veggie or salad and a hunk of garlic bread.
Notes
Pasta water: the sauce really thickens up as it sits so when I put away the leftovers, I add several more big splashes of pasta water so it stays saucy.
Kosher salt: I use kosher salt in my recipes, if you are using finer variety of salt (like table salt) you will need less, start with half the amount listed and adjust per your taste.
If you accidentally add too much pasta water and the sauce seems thin, let the spaghetti sit for a few minutes to thicken.
I usually don’t even bother to drain the spaghetti, I use tongs to transfer it from the pasta pot to the alfredo sauce. Saves you from getting a colander dirty!
Refer to above blog post for ingredient information, expert tips and answers to frequently asked questions.
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Nutrition
- Serving Size: 1/4 recipe
- Calories: 756
- Sugar: 5.9 g
- Sodium: 1463.7 mg
- Fat: 41.8 g
- Carbohydrates: 48.1 g
- Fiber: 2.1 g
- Protein: 45.6 g
- Cholesterol: 193.3 mg