Pasta With Alfredo + Grilled Or Fried Chicken Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook 12 oz dried fettuccine or linguine according to package until al dente (typically 8–10 minutes). Before draining, reserve 1 cup of the pasta cooking water. Drain pasta and set aside.

In a wide sauté pan over medium heat, melt 6 tablespoons unsalted butter. Add the 3 minced garlic cloves and cook 30–60 seconds until fragrant but not browned.

Sprinkle 1 teaspoon all-purpose flour into the butter-garlic and stir for 30 seconds to form a light roux — this helps thicken slightly and stabilizes the sauce.

Reduce heat to medium-low. Pour in 1 cup whole milk and 1 cup heavy cream slowly while whisking to combine and avoid lumps. Heat until small bubbles form around the edges but do not boil.

Whisk in 1.5 cups freshly grated Parmesan cheese a handful at a time until melted and smooth. If the sauce is too thick, add reserved pasta cooking water 2–4 tablespoons at a time until you reach a silky consistency that will coat the pasta (use up to the reserved 1 cup as needed).

Season the sauce with 3 teaspoons salt (taste and adjust — Parmesan is salty so you may want less), 1 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg if using. Keep sauce warm on the lowest heat setting; do not boil.

Add drained pasta to the pan with the Alfredo sauce and toss gently for 1–2 minutes until the pasta is evenly coated. If needed, loosen with additional reserved pasta water to reach desired sauciness.

If you choose grilled chicken, butterfly or pound 2 boneless skinless chicken breasts to an even thickness (~1/2 inch). Pat dry with paper towels.

In a small bowl whisk 2 tablespoons olive oil, juice of 1/2 lemon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Brush or rub the mixture evenly over both sides of the chicken breasts and let rest 10 minutes at room temperature (or up to 30 minutes refrigerated).

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates lightly. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly against the grain.

Arrange sliced grilled chicken on top of the plated Alfredo pasta and garnish with chopped parsley.

If you choose fried chicken, start by pounding 2 boneless skinless chicken breasts to 1/2-inch thickness and pat dry. Place them in 1 cup buttermilk (or milk + 1 tablespoon lemon) and refrigerate for at least 15 minutes (or up to 2 hours) to tenderize and help the coating stick.

While chicken soaks, combine 1 cup all-purpose flour, 3/4 cup panko breadcrumbs, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow dish.

Heat about 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (350–360°F / 175–180°C on a thermometer). Dredge each chicken breast first in flour mixture, then dip back into buttermilk, then press into the flour-panko mixture to form an even coating.

Carefully place the coated chicken in the hot oil. Fry 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain and rest 3–5 minutes. Slice into strips or cutlets to serve over the Alfredo pasta.

Portion the Alfredo-coated pasta onto plates or a large serving platter. Top with either sliced grilled chicken or fried chicken pieces, as prepared.

Finish with an extra sprinkle of freshly grated Parmesan and the chopped fresh parsley. Add a crack of black pepper and a small squeeze of lemon over the chicken if desired to brighten flavors.

Serve immediately while hot.