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Creamy Alfredo Pasta Recipe

Creamy Alfredo Pasta Recipe
Creamy Alfredo Pasta Recipe
Creamy alfredo pasta is that one fancy meal that you would want to serve at the table to impress your kids and put a smile on their faces. To make that job more comfortable for you, we bring you the simplest chicken alfredo recipe that you can easily make at your home in no time. You can use any shape of pasta, but preferably it is linguine, which is mostly used for alfredo.
Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins

Ingredients
  

Marination

  • 1 cup Chicken (cubed)
  • ¼ tbsp Salt
  • ½ tbsp Black Pepper
  • 1 tbsp Paprika Powder
  • 1 tbsp Tomato Ketchup

Pasta

  • 4 cup Water
  • ½ tbsp Salt
  • 1 ½ tbsp Cooking Oil
  • 1 ½ cup Pasta
  • 3 tbsp Butter
  • 1 tbsp Garlic (minced)
  • 1 tbsp Ginger (minced)
  • 1 Carrot (julienned)
  • 1 Yellow Onion (sliced)
  • 3 Cherry Tomatoes (chopped)
  • 3 Sweet peppers (chopped)
  • 1 cup Heavy cream
  • ½ cup Parmesan cheese (shredded)
Nutrition Facts
Creamy Alfredo Pasta Recipe
Amount Per Serving
Calories 2710 Calories from Fat 1512
% Daily Value*
Fat 168g258%
Saturated Fat 89g556%
Trans Fat 2g
Polyunsaturated Fat 15g
Monounsaturated Fat 51g
Cholesterol 443mg148%
Sodium 6764mg294%
Potassium 2402mg69%
Carbohydrates 240g80%
Fiber 19g79%
Sugar 46g51%
Protein 69g138%
Vitamin A 16915IU338%
Vitamin C 324mg393%
Calcium 853mg85%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Equipment

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Instructions
 

Chopped the Vegetables:

  • Start by chopping all the vegetables and keep them aside, ready for use.
    1 Carrot, 1 Yellow Onion, 3 Cherry Tomatoes, 3 Sweet peppers

Marinate the Chicken:

  • Now take a suitable glass bowl and add chicken cubes, ketchup, salt, black pepper, and paprika bowl. Mix the chicken well to coat and let it marinate until all other ingredients are ready.
    1 cup Chicken, ¼ tbsp Salt, ½ tbsp Black Pepper, 1 tbsp Tomato Ketchup, 1 tbsp Paprika Powder

Cook the Pasta:

  • Take a suitable-sized cooking pot and fill it with 4 cups of water. Place it over medium heat and add ½ tablespoon salt, 1 ½ tablespoon cooking oil. Allow the water to boil then add pasta. Cook until the pasta is cooked, then drain and rinse under tap water. Avoid overcooking the pasta.
    4 cup Water, ½ tbsp Salt, 1 ½ tbsp Cooking Oil, 1 ½ cup Pasta
  • Place a medium-sized wok over medium heat and add 3 tablespoons butter. Stir in 1 teaspoon garlic and 1 teaspoon ginger. Sauté for 30 seconds, then add marinated chicken and sauté on medium-low heat until golden brown.
    3 tbsp Butter, 1 tbsp Garlic, 1 tbsp Ginger
  • Now add all the veggies to the chicken and stir cook for 1 minute. Pour in heavy cream and let the chicken mixture boil on medium heat. Finally, add the cooked pasta and ½ cup parmesan cheese then mix well.
    1 cup Heavy cream

Garnish and Serve:

  • Garnish with cheese and basil leaves. Serve warm and fresh.
    ½ cup Parmesan cheese

Video

Notes

  • The longer you marinate the chicken, the better it will taste. I usually leave it in the refrigerator for 1-2 hours for good marination.
  • The white alfredo sauce gets thicker once cooked; it is essential to serve it immediately to preserve its texture as well as taste.
  • While reheating alfredo, add 2 tbsp of milk or water to regain the saucy texture of the recipe.
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