Strozzaperti Al Pollo Recipe

Cook pasta

Bring a large pot of salted water (about 4–5 quarts) to a rolling boil. Add strozzapreti and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Prepare and cook chicken

While pasta cooks, slice chicken breasts into 1/2-inch strips. Season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and sear 3–4 minutes per side until cooked through and golden (internal temp 165°F/74°C). Transfer chicken to a plate and tent with foil.

In the same skillet, add the remaining 1 tbsp olive oil over medium heat. Add sliced mushrooms and cook, stirring occasionally, until browned and their liquid evaporates, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Add asparagus pieces, season lightly with a pinch of salt and pepper, and sauté 3–4 minutes until bright green and tender-crisp. Transfer vegetables to the plate with the chicken.

Make the roux and sauce

In the same skillet (wipe out any burnt bits but keep fond), melt 3 tbsp butter over medium heat. Sprinkle 1 tbsp flour into the butter and whisk for 1 minute to cook raw flour taste. Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking constantly, and let thicken about 3–4 minutes.

Lower heat to medium-low. Whisk in 1 cup grated Parmesan until melted and smooth. Stir in 1 tsp Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp red pepper flakes. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1–2 tbsp at a time, until sauce reaches a silky coat consistency.

Taste and adjust seasoning. Add lemon zest and 1 tablespoon lemon juice to brighten the sauce.

Return the cooked chicken and sautéed vegetables (mushrooms and asparagus) to the skillet with the Alfredo sauce. Toss to combine and warm through for 1–2 minutes. Add cooked pasta and 1/4–1/2 cup reserved pasta water as needed to loosen and coat the pasta evenly. Gently toss until everything is well combined and heated.

Stir in chopped parsley. Divide among plates and top with extra grated Parmesan and an optional pinch of red pepper flakes. Serve immediately.