Gourmet Roasted Eggplant Chicken Alfredo Recipe
Make Gourmet Roasted Eggplant Chicken Alfredo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Eggplant
Chicken
Pasta
Alfredo Sauce
Finish & Garnish
Method
Roasted Eggplant
- 1
Preheat and Prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- 2
Slice and Season
Trim the eggplant stem and slice the eggplant into 1/2-inch thick rounds or 1-inch cubes (your choice). Place pieces on the baking sheet, brush or toss with 2 tbs olive oil, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.
- 3
Roast
Roast in the preheated oven for 20–25 minutes, flipping halfway, until the eggplant is golden brown and tender. Remove from the oven and let cool slightly, then roughly chop (if sliced) or leave cubes as is. Set aside.
Chicken
- 4
Season and Sear
While the eggplant roasts, pat the chicken dry. Rub both breasts with 1 tbs olive oil, 1 tsp Italian seasoning, 3/4 tsp kosher salt and 1/2 tsp black pepper. Heat a large skillet over medium-high heat and add the oiled chicken. Sear 4–5 minutes per side until golden and an instant-read thermometer registers 160°F (71°C).
- 5
Pasta
- 6
Cook Pasta
Bring a large pot of water to a rolling boil. Add 1 tbsp salt and the fettuccine. Cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.
Alfredo Sauce
- 7
Make Roux
In the same skillet used for the chicken (wipe out only if there are burnt bits), melt 4 tbs unsalted butter over medium heat. Add 2 tsp minced garlic and cook 30 seconds until fragrant. Sprinkle in 1 tbs flour and whisk continuously for 1 minute to cook the raw flour taste.
- 8
Add Liquids
Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue to whisk until the sauce begins to thicken, about 3–5 minutes.
- 9
Finish Sauce
Lower the heat to low and whisk in 1 cup grated Parmesan, 2 oz softened cream cheese, 1/8 tsp grated nutmeg, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time until desired consistency is reached.
Assemble & Serve
- 10
Combine Pasta and Sauce
Add the drained fettuccine to the skillet with the Alfredo sauce and toss gently over low heat so the pasta is evenly coated. Add reserved pasta water as needed to loosen the sauce.
- 11
Fold in Eggplant and Chicken
Gently fold in the roasted eggplant pieces and sliced chicken, warming everything together for 1–2 minutes so flavors meld and protein is heated through.
- 12
Garnish and Serve
Divide the pasta among plates or a large serving bowl. Sprinkle with 2 tbs chopped fresh basil, 1/4 cup extra Parmesan, and red pepper flakes if using. Serve immediately.