Recipe pasta Alfredo sauce with chicken
Pasta Alfredo with chicken and zucchini is a creamy, aromatic dish that combines the classics of Italian cuisine with a delicate, vegetable accent. A velvety cream-based sauce envelops ribbons of tagliatelle pasta, and the additions of juicy chicken and fried zucchini make the whole thing filling, but still light. It's the perfect idea for a quick, yet impressive dinner - ready in less than 30 minutes. A perfect dish for a family meal, a romantic dinner or simply when you feel like something creamy and delicious in the style of Italian comfort food.
Recipe for pasta Alfredo sauce with chicken
Ingredients
- 400 g tagliatelle pasta
- 400 g chicken breast fillets
- 1 medium zucchini
- 2 cloves of garlic
- 250 ml cream 30%
- 2 tablespoons olive oil
- 2 butters
- salt and freshly ground pepper to taste
- grated parmesan for sprinkling
Preparation
Cook tagliatelle al dente in salted water according to package instructions. Drain, reserving a little of the cooking water.
Clean the chicken fillets and cut into small cubes. Sprinkle with salt and pepper. Heat the olive oil and butter in a large frying pan, add the meat and fry over medium heat for a few minutes until golden and cooked through.
Dice the zucchini. Peel and finely chop the garlic. Add the garlic and zucchini to the chicken, fry together for 2-3 minutes, until the zucchini is slightly softened.
Pour in the cream, stir and simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper. Add a little pasta cooking water if necessary.
Add the cooked pasta to the sauce and mix thoroughly to combine. Serve immediately, optionally sprinkling with grated parmesan.
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