What Noodles Go Best with Chicken Alfredo? Your Guide to Pasta Bliss
Chicken alfredo is a classic Italian-American dish that combines tender chicken, creamy alfredo sauce, and noodles. But what type of noodles pair best with this beloved recipe? The options can seem endless, but some varieties lend themselves better to soaking up that velvety sauce.
Fettuccine
Fettuccine is the traditional pasta of choice for chicken alfredo. These long, flat noodles have a wide surface area that allows them to absorb a lot of sauce. The slight chewiness of the pasta also provides an enjoyable contrast to the smooth rich alfredo. Fettuccine has been the go-to noodle for this dish for decades and for good reason. If you want an authentic chicken alfredo experience, fettuccine is your best bet.
Linguine
Linguine is a great alternative if you want something slightly thinner than fettuccine but still has a nice flat surface and texture. Linguine noodles are ellipse-shaped and are just a bit narrower than fettuccine. They hold onto the alfredo sauce well. Linguine can be slightly easier to eat and twirl onto a fork for some people.
Penne
Penne pasta has angled edges that do an admirable job catching and delivering alfredo sauce. The tubular shape allows the sauce to cling to the ridges and crevices of the pasta. Penne noodle fans will enjoy this pairing. However, the texture is quite different from traditional fettuccine.
Angel Hair
Super thin angel hair pasta lacks the surface area to properly soak up alfredo sauce. The delicate strands tend to get lost in the rich creaminess. Angel hair is better suited for lighter or oil-based sauces.
Spaghetti
Spaghetti noodles are very thin, without an ample surface to adequately adhere to alfredo. The round shape allows the sauce to easily slide off. Spaghetti is not ideal for retaining thick alfredo sauce.
The Takeaway
While creativity is great, fettuccine remains the gold standard when it comes to the perfect chicken alfredo noodle. The flat, wide pasta has the ideal characteristics to soak up and savor all that delicious sauce in every bite. However, linguine and penne can also substitute nicely. Just avoid skinny pastas like angel hair or spaghetti. Follow these recommendations and you’re sure to have a chicken alfredo pasta match made in culinary heaven.
:max_bytes(150000):strip_icc()/276726-ChickenAlfredoCasserole-mfs-Step2-0045-c9049e50a39a4380bfb650ae90c64e6f.jpg)
Homemade Chicken Alfredo Pasta
- ▢ ½ teaspon garlic powder
- ▢ ½ teaspoon onion powder
- ▢ Salt and freshly ground black pepper
- ▢ 1 pound (450 g) boneless, skinless chicken breasts, about 2 breast halves
- ▢ Extra virgin olive oil
- ▢ 8 tablespoons (113 g) butter, cut into cubes
- ▢ 2 cups (475 ml) heavy whipping cream
- ▢ 1 garlic clove, grated or finely chopped
- ▢ ¼ teaspoon salt
- ▢ ¾ cup grated Parmesan cheese
- ▢ 8 ounces (225 g) fettuccine pasta, or other long pasta shape such as linguine, pappardelle or tagliatelle
- ▢ ¼ cup grated Parmesan cheese
- ▢ 2 tablespoons chopped parsley
- Bring a large pot of water to a boil for the pasta, and salt it generously (1 tablespoon salt per quart of water)
- Stir together the garlic powder, onion powder, ½ teaspoon salt and about ¼ teaspoon of fresh black pepper in a small bowl until combined. Sprinkle the mixture evenly on both sides of the chicken breasts. (The chicken can be seasoned and refrigerated up to 8 hours ahead).
- Place a large (10-12-inch) skillet over medium-high heat until a drop of water sizzles on contact. Drizzle in a layer of oil (about 1 tablespoon) and swirl it around to coat the bottom of the pan. Add the chicken breasts and cook until the first side is golden brown, 2-3 minutes. Flip the chicken over and cook on the second side another 2 minutes.
- Turn the heat down to medium and cover the pan. Cook 3-5 minutes, or until the chicken feels firm to the touch and is cooked through. Remove the chicken to a cutting board to rest while you cook the sauce. Wipe out the pan if it has any burned or dark bits in it.
- While the chicken is cooking, add the pasta to the boiling water and cook until al dente, 8-10 minutes. Pour into a colander and shake to drain excess water.
- Wipe out any browned bits from the skillet, if needed. Turn the heat up back up to medium-high. Add the butter pieces to the skillet. When the butter is melted and no longer bubbling, add the cream, garlic and salt. Bring the cream to a low boil and cook, stirring occasionally, until it begins to reduce and thicken — it should take about 5 minutes. Remove the pan from the heat and stir in the Parmesan cheese until the sauce looks smooth.
- Add the cooked, drained pasta to the skillet, using tongs to toss it around in the sauce until its coated. Transfer to a serving bowl, or keep it in the skillet for serving, if you like.
- Slice the chicken into ½-inch pieces and arrange over the pasta, adding in any juices that might have exuded while it was resting. Sprinkle the Parmesan and parsley over and serve right away.
Creamy Chicken Alfredo
FAQ
What noodles are best with Alfredo?
Fettuccine: The perfect pasta for Alfredo sauce, its wide, flat shape holds the creamy sauce beautifully. You can go with dried pasta, homemade pasta, or grab fresh noodles from the refrigerated section at the supermarket for an extra tender texture.
What kind of pasta is in chicken alfredo?
Key Ingredients in Chicken Alfredo Pasta
Fettuccine is the most classic, but you can use whichever pasta shape you prefer. Heavy cream: Though some recipes exclude heavy cream, we think it makes for the most reliable and dreamy Alfredo sauce.
What type of pasta is used to make Alfredo?
Pasta: Of course, you’ll need fettuccine pasta. Butter: This Alfredo sauce starts with two sticks of butter. Cream: The rich sauce calls for almost a cup of heavy cream.