Chicken Alfredo Recipe

Cook fresh pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add the fresh pasta and cook 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

Prepare and grill chicken

Pound chicken breasts to even thickness (about 1/2 inch) or slice in half horizontally. Pat dry. In a bowl, toss chicken with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Preheat a grill or grill pan to medium-high heat. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and exterior has nice char marks. Transfer to a cutting board and let rest 5 minutes, then slice thinly on the bias. Reserve juices on the board to stir into sauce if desired.

Cook Argentinian shrimp (if substituting)

If substituting shrimp for chicken, toss shrimp with 1 tbsp olive oil, 1/4 tsp kosher salt and 1/4 tsp black pepper. Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from heat and keep warm. Do not overcook.

Make the base roux

In a wide sauté pan over medium heat, melt 6 tbsp unsalted butter. Add the minced garlic (3 cloves) and cook 30–45 seconds until fragrant but not browned. Sprinkle 1 tbsp flour over the butter and garlic, whisk constantly 1 minute to cook the flour and form a light roux.

Add dairy and cheese

Slowly whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring the mixture to a gentle simmer, whisking frequently so it thickens slightly, about 3–5 minutes. Reduce heat to low and whisk in 1 1/2 cups freshly grated Parmigiano-Reggiano until melted and silky. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta cooking water a few tablespoons at a time to reach a luscious coating consistency.

Season and finish

Season sauce with 1/2 tsp fine sea salt, 1/2 tsp freshly ground black pepper, and 1 tsp fresh lemon juice (optional) to brighten. Keep sauce warm on the lowest heat setting, whisking occasionally so it stays smooth.

Prepare chimichurri

Combine 1/2 cup chopped cilantro, 1/4 cup chopped parsley, 2 sliced green onions, 1 minced garlic clove, 1 tsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp lime juice, 3 tbsp neutral oil, 1/4 tsp chili flakes and 1/4 tsp fine sea salt in a bowl. Stir to combine and taste; adjust salt or acidity as needed. Let sit 10 minutes to allow flavors to meld.

Toss pasta with sauce

Return the drained fresh pasta to the empty warm sauté pan (off direct heat). Pour in enough house Alfredo sauce to coat the pasta, then toss gently to combine. If needed, add reserved pasta cooking water, 1–2 tbsp at a time, to loosen the sauce so it clings smoothly to the pasta.

Plate and top

Divide sauced pasta between two plates (recipe serves 2). Arrange sliced grilled chicken on top of the pasta (or place cooked Argentinian shrimp if substituting). Spoon 2–3 tbsp Asian chimichurri over the chicken (or shrimp) and a little around the pasta for contrast.

Garnish and serve

Finish each plate with 2 tbsp grated Parmigiano-Reggiano, a light sprinkle of freshly ground black pepper, and 1 tbsp chopped chives or parsley if using. Serve immediately while hot.