Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

For the creamiest sauce, use freshly grated Parmesan cheese rather than pre-grated. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy

Reserve some pasta water before draining - the starchy water is perfect for adjusting the consistency of your sauce later

Don't overcook the pasta; aim for al dente as it will continue to cook slightly when tossed with the hot sauce

Pat the chicken dry with paper towels before seasoning to ensure a better sear

For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won't be quite as rich

The sauce will continue to thicken as it cools, so you may want to make it slightly thinner than your ideal final consistency

For an extra layer of flavor, deglaze the pan with a splash of white wine before adding the chicken broth

If you don't have Italian seasoning, use a combination of dried oregano, basil, and thyme

Warm your serving plates in the oven for a few minutes before plating - this helps keep the pasta hot longer

Chicken Alfredo Pasta

Name: Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: For the Pasta:; 12 oz (340g) fettuccine pasta (or pasta of choice); 1 teaspoon salt (for pasta water); For the Chicken:; 1.5 pounds (680g) boneless, skinless chicken breasts (about 2-3 breasts); 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; For the Alfredo Sauce:; 4 tablespoons (56g) unsalted butter; 4 cloves garlic, minced (about 2 tablespoons); 2 tablespoons all-purpose flour; 1 cup (240ml) chicken broth, low sodium; 1.5 cups (360ml) heavy cream; 1/2 cup (120ml) whole milk; 2 cups (200g) Parmesan cheese, freshly grated; 1/4 teaspoon nutmeg, freshly grated (optional); 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; For Garnish:; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh basil, thinly sliced (optional); Extra grated Parmesan cheese; Red pepper flakes (optional)

This classic Chicken Alfredo Pasta combines tender fettuccine noodles with juicy seared chicken breast and a rich, velvety homemade Alfredo sauce. Every strand of pasta is coated in the silky sauce made from butter, garlic, fresh cream, and authentic Parmesan cheese. The gently seasoned chicken adds satisfying protein while fresh herbs brighten the dish with color and flavor. This restaurant-quality comfort food can be prepared in under 30 minutes, making it perfect for both weeknight family dinners and special occasions. The balance of creamy indulgence, tender pasta, and savory chicken creates a timeless dish that consistently delights with its simplicity and elegance.

Prep Time

10 Minutes

Cook Time

20 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pasta:

12 oz (340g) fettuccine pasta (or pasta of choice)

1 teaspoon salt (for pasta water)

For the Chicken:

1.5 pounds (680g) boneless, skinless chicken breasts (about 2-3 breasts)

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

For the Alfredo Sauce:

4 tablespoons (56g) unsalted butter

4 cloves garlic, minced (about 2 tablespoons)

2 tablespoons all-purpose flour

1 cup (240ml) chicken broth, low sodium

1.5 cups (360ml) heavy cream

1/2 cup (120ml) whole milk

2 cups (200g) Parmesan cheese, freshly grated

1/4 teaspoon nutmeg, freshly grated (optional)

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

For Garnish:

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, thinly sliced (optional)

Extra grated Parmesan cheese

Red pepper flakes (optional)

Instructions

Begin by bringing a large pot of water to a boil. Add 1 teaspoon of salt.

Meanwhile, prepare the chicken: Place chicken breasts on a cutting board and, if they're very thick, butterfly them or pound to an even thickness of about 1/2 inch.

In a small bowl, combine the Italian seasoning, garlic powder, onion powder, salt, and pepper. Season both sides of the chicken breasts with this mixture.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Transfer the chicken to a cutting board and let rest for 5 minutes before slicing into 1/2-inch strips. Cover to keep warm.

While the chicken is resting, cook the pasta according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.

Using the same skillet used for the chicken (no need to clean it), reduce heat to medium and add the butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

Sprinkle the flour over the butter and garlic, whisking constantly for about 1 minute to create a roux.

Slowly pour in the chicken broth while continuing to whisk to prevent lumps. Then gradually add the heavy cream and milk, whisking continuously.

Bring the sauce to a gentle simmer (do not boil) and cook for 3-4 minutes until it begins to thicken, stirring frequently.

Reduce heat to low and gradually add the grated Parmesan cheese, stirring until completely melted and the sauce is smooth.

Season with nutmeg (if using), salt, and pepper to taste. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until desired consistency is reached.

Add the drained pasta directly to the sauce and toss until all strands are well coated. If needed, add a splash of reserved pasta water to loosen the sauce.

Gently fold in the sliced chicken, ensuring it's distributed throughout the pasta.

Remove from heat and let the pasta rest for 2 minutes, allowing the sauce to thicken slightly and coat the pasta better.

Transfer to a serving platter or individual plates and garnish with chopped parsley, basil (if using), additional Parmesan cheese, and red pepper flakes if desired.

Serve immediately while hot.

Chicken Alfredo Pasta

JUE

Essential Ingredients Selection

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Crafting the Ultimate Beverage

Chicken Alfredo Pasta

Ingredients

Instructions