Chicken alfredo is a creamy, cheesy pasta dish that is popular in Italian-American cuisine. It typically consists of fettuccine noodles, chicken, butter, cream, and Parmesan cheese. While fettuccine is the most traditional noodle used, you can make chicken alfredo with a variety of different noodles.
When choosing noodles for chicken alfredo, there are a few factors to consider:
Noodle Shape
Long, flat noodles like fettuccine or linguine are classic choices, as they can cradle the creamy sauce nicely. However, many other noodle shapes will also work well, including:
- Spaghetti
- Angel hair
- Penne
- Rotini
- Farfalle (bowtie)
- Rigatoni
- Ziti
- Campanelle
Shorter pasta shapes like penne or rotini can be great options if you want your alfredo to be a bit heartier or stick to the noodles better. Ribbon-style pastas like fettuccine allow the silky sauce to coat each strand.
Noodle Texture
The texture of the noodle can impact how well the sauce clings to it. Noodles with rougher, more porous surfaces tend to hold sauce better Some good options include
- Whole wheat noodles
- Multigrain noodles
- Fresh pasta
- Handmade pasta
Fresh pasta and handmade noodles tend to have a lovely rough texture that pairs excellently with creamy sauces.
Smooth, delicate noodles like angel hair may not grip the sauce as well. However, they can still taste wonderful in chicken alfredo if prepared properly.
Gluten-Free Noodles
Many gluten-free noodles can also work well in chicken alfredo recipes. Some popular options are
- Rice noodles
- Quinoa noodles
- Chickpea noodles
- Zucchini noodles
- Spaghetti squash
When using gluten-free noodles, keep in mind that they often cook faster than traditional wheat pasta. Be careful not to overcook them or they can become mushy.
For lower-carb options, spiralized vegetables like zucchini or spaghetti squash strands make an excellent substitute for traditional noodles.
Cooking the Noodles
No matter what noodle you choose, make sure to salt the cooking water generously and cook the pasta until just al dente. Drain the noodles well, reserving about 1/2 cup of the starchy pasta water to use in the sauce if needed.
Slightly undercooking the noodles is preferable, as they will continue to cook a bit more when mixed into the hot alfredo sauce. Overcooked, mushy noodles won’t hold the sauce well at all.
Matching Noodle Shapes and Sauces
In general, smooth, thin sauces complement long strands or ribbons, while thick, chunkier sauces pair better with shorter cuts and tube/curlicue shapes. The creamy alfredo sauce is smooth and luxurious, so longer flat noodles are recommended.
However, the beauty of chicken alfredo is that it can be adaptable to use up whatever noodles you have on hand. Don’t be afraid to experiment with different types – just keep the noodle cooking techniques in mind. With the right preparation, you can make restaurant-quality chicken alfredo with a wide variety of noodles.
Sample Noodle Pairings for Chicken Alfredo
Here are some of the most recommended noodle varieties to use in chicken alfredo recipes:
- Fettuccine – classic choice, long flat strands, delicate texture
- Linguine – similar to fettuccine, slightly thinner and more delicate
- Pappardelle – wide, flat egg noodles, hold sauce nicely
- Tagliatelle – long, flat egg noodle ribbons, good sauce catcher
- Spaghetti – versatile staple noodle, works well but strands can be messy to eat
- Penne – sturdy texture, ridges catch sauce nicely
- Rotini – short twist shape, great for kids
- Campanelle – cone-shaped, scoops up sauce in ruffles
- Farfalle – adorable bowtie shape, fun presentation
- Rigatoni – short tubes are easy to eat and sauce delivery
- Cellentani – elegant swirl shape, showy presentation
- Angel hair – very delicate thin strands, can overcook easily
So don’t feel restricted to just fettuccine when making chicken alfredo. Experiment with the many noodle varieties available to find new flavor and texture combinations your family will love. Just keep noodle shapes and preparation in mind, and you can create a heavenly alfredo dish with the pastas you have on hand.
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 type of pasta should I use for chicken alfredo?
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.