Ingredients for Alfredo With Angel Hair Pasta And Chicken
- 1 pound chicken tenders
- 2 cups heavy cream
- 2 sticks (8 tablespoons) unsalted butter
- 1 1/2 cups grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
- 8 ounces angel hair pasta
- 1/4 cup grated Asiago cheese
- 3-4 tablespoons all-purpose flour
- Salt, to taste
- Fresh parsley, for garnish (optional)
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How to Make Alfredo With Angel Hair Pasta And Chicken
- Cook 8 ounces of angel hair pasta according to package directions until al dente. Drain and set aside, keeping warm.
- Boil 1 pound of chicken tenders until cooked through. Let cool slightly, then dice into bite-sized pieces.
- In a large saucepan, melt 1 1/2 sticks (6 tablespoons) of unsalted butter over medium heat. Set aside the remaining 1/2 stick (2 tablespoons) of butter.
- Add 2 cups of heavy cream and 1 1/2 cups of grated Parmesan cheese, 1/2 cup grated Pecorino Romano cheese, and 1/4 cup grated Asiago cheese to the saucepan. Stir constantly until the cheese is melted and the sauce is smooth.
- In a microwave-safe bowl, melt the remaining 1/2 stick (2 tablespoons) of butter.
- Whisk in 3-4 tablespoons of all-purpose flour until smooth, ensuring no lumps remain.
- Gradually whisk the butter-flour mixture into the cream sauce, stirring constantly until the sauce thickens slightly.
- Season the sauce generously with salt and freshly ground black pepper to taste.
- Stir in the diced chicken until heated through.
- Serve the creamy chicken Alfredo sauce immediately over the warm angel hair pasta. Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
6g
Fat
322g
Carbs
16g
