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Ingredients
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Pasta & Chicken
Alfredo Sauce
Add-ins & Finish
Method
Pasta & Chicken
- 1
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the ziti and cook until al dente according to package directions (about 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.
- 2
Prepare the chicken
While pasta cooks, pat chicken dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side, until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.
Alfredo Sauce
- 3
Build the roux and aromatics
In the same skillet used for chicken (wipe out any burnt bits but leave drippings for flavor) reduce heat to medium and add 4 tbsp unsalted butter. When butter melts, add the minced garlic and cook 30–45 seconds until fragrant but not brown. Stir in 2 tsp all-purpose flour and cook, stirring, 1 minute to eliminate raw flour taste.
- 4
Add dairy
Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until slightly thickened, about 3–5 minutes.
- 5
Finish the sauce
Lower heat to medium-low and whisk in 1 cup grated Parmesan and 2 oz softened cream cheese until smooth. Stir in 1 tsp Italian seasoning, a pinch of freshly grated nutmeg, 1 tsp salt, and 1/2 tsp black pepper. If sauce becomes too thick, thin with up to 1/2 cup reserved pasta water, a tablespoon at a time, until desired consistency is reached.
Add-ins & Finish
- 6
Combine pasta and sauce
Add the drained pasta to the skillet with the Alfredo sauce and toss gently to coat, adding reserved pasta water as needed to help the sauce cling (use up to the reserved 1 cup, typically 2–4 tbsp).
- 7
Add chicken and vegetables
Stir in the sliced cooked chicken, halved cherry tomatoes, and baby spinach. Cook 1–2 minutes, just until spinach wilts and tomatoes warm. Taste and adjust seasoning with additional salt and pepper if needed.
- 8
Bake (optional) and finish
If you prefer a bubbly, cheesy top, transfer the mixture to a 9x13" baking dish, sprinkle 1 cup shredded mozzarella evenly over the top, and broil or bake at 425°F (220°C) until cheese is melted and lightly golden, about 3–6 minutes under broil or 8–10 minutes baking. Alternatively, skip baking and serve directly from skillet.
- 9
Garnish and serve
Sprinkle chopped fresh parsley and 1/4 tsp crushed red pepper flakes over the finished dish. Serve hot, dividing into 4 portions.