Chicken alfredo is a creamy, cheesy pasta dish that is popular worldwide. While fettuccine is the most traditional pasta to use, the sauce pairs well with many other types of noodles. The key considerations when choosing pasta for chicken alfredo are the shape, size, and texture of the noodle.
In this article, we’ll discuss the factors to keep in mind when selecting pasta for chicken alfredo and provide recommendations of the best pasta shapes and sizes to complement the rich velvety sauce.
Traditional Pairing: Fettuccine
Fettuccine is the classic pasta shape used in chicken alfredo. This long, flat noodle has delicately ruffled edges that allow it to hold creamy sauces exceptionally well. Fettuccine’s substantial width also stands up to the heartiness of chicken and provides an indulgent texture when coated in alfredo sauce.
The name fettuccine comes from the Italian word “fetta” meaning ribbon or band, Fettuccine originated in Rome in the 19th century and became forever linked to alfredo sauce when Roman restaurateur Alfredo Di Lelio named his signature butter and Parmesan sauce after himself in the early 1900s
For the richest, most authentic chicken alfredo experience, fettuccine remains the top choice. The flat noodles wrap around tender morsels of chicken and cling to each ounce of the velvety alfredo sauce.
Factors to Consider When Selecting Pasta
While fettuccine may be the gold standard, chicken alfredo sauce also complements many other types of pasta. Here are some factors to keep in mind when choosing a pasta shape and size for chicken alfredo:
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Sauce-holding ability – Alfredo is a dense, creamy sauce. Pasta shapes with ridges, ruffles, or hollows that can grab and hold sauce are ideal. Smooth, sleek pastas may lead to the sauce slipping off.
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Pairing with chicken – Chicken alfredo is hearty, so the pasta should have some substance as well. Thin, delicate pastas may get lost while extra wide noodles may overwhelm the chicken.
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Fork-twirling potential – Many diners like to twirl pasta noodles around their fork when eating. Long pastas with some width or heft make the best “twirlable” option.
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Texture – The luxuriously smooth sauce calls for a toothsome, indulgent noodle. Fragile or extra firm/brittle pastas are less fitting.
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Cooking time – The pasta should have a similar cooking time as chicken breasts to synchronize finish times.
Recommended Pasta Shapes for Chicken Alfredo
Based on the considerations above, here are some of the top pasta varieties to pair with chicken in an alfredo sauce:
Ribbons & Wide Strands
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Pappardelle – These fat, fluted ribbons are an exceptional match for alfredo. The wavy edges cling to sauce and the 2-inch width stands up well to chicken.
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Tagliatelle – Slightly narrower than pappardelle, these 1/2-inch-wide ribbons have ruffled edges for scooping up sauce. A great fettuccine alternative.
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Mafalda – Long, flat noodles with delicately ruffled edges. Their dainty width provides balance to the hearty chicken and sauce.
Short Pastas
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Garganelli – These penne-shaped tubes have defined ridges and shallow crevices perfect for catching creamy alfredo sauce.
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Mezze Rigatoni – Petite, ridged, tube-shaped pastas ideal for holding sauce. Their small size contrasts nicely with chicken.
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Conchiglie – These seashell-shaped pastas scoop up ample sauce. Medium shells provide ideal heft.
Fresh & Stuffed Pastas
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Agnolotti – Delicate filled pastas that meld beautifully with alfredo sauce. Opt for smaller shapes over ravioli.
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Tortellini – Tiny ring-shaped pastas enveloping cheese fillings. Their numerous folds and crevices grab sauce.
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Cappelletti – “Little hats” with wavy edges that retain sauce. Fillings like ricotta or prosciutto complement alfredo.
No matter what pasta you choose, be sure to cook it al dente so it has a nice firmness to stand up to the rich sauce and chicken. Pair your chicken alfredo pasta with a leafy green salad, garlic bread, and a glass of wine for a satisfying and savory dinner.
Buon appetito!
Tips and Possible Variations
- Avoid pre-shredded cheese. For best results, use real Parmigiano-Reggiano right off the block. Pre-grated cheeses don’t melt properly, making your sauce grainy. And they simply don’t taste nearly as good.
- Don’t over-cook the chicken. Take the guesswork out of knowing when the chicken is done cooking by using an instant-read thermometer. Chicken is safe to eat when it reaches an internal temp of 165 degrees F (and keep in mind it will continue to cook a bit more as it rests.)
- The pasta. A long, flat noodle like Fettuccine is perfect here, providing more surface area for the sauce to cling to. Linguini is another great choice, or penne which is able to catch the sauce in its ridges. Honestly though, any pasta works.
- Have everything ready before you start: The list of ingredients is somewhat long, but it comes together fast – similar to a stir fry. So have everything prepped and ready to go before you start cooking.
- Sauce too thin? We think the consistency of the sauce is on point, but if you find it too thin, no worries. You can either simmer for a few extra minutes or take it off the heat and let it sit for a minute or two before tossing with the pasta. It will thicken up. Alternatively, if you find it too thick, you can stir in a bit of the reserved pasta water to loosen it up.
- Want to lighten it up? Let’s not kid ourselves – this is a rich, creamy, high calorie meal. But you can cut back a little by using half-n-half or whole milk instead of the heavy whipping cream. Just keep in mind that the lower the fat content, the thinner the sauce.
- ▢ 16 ounces dry fettuccine pasta
- ▢ 1 pound boneless, skinless chicken breasts
- ▢ 1 teaspoon Italian seasoning
- ▢ 3/4 teaspoon kosher salt
- ▢ 1/4 teaspoon pepper
- ▢ 2 tablespoons extra-virgin olive oil
- ▢ 1 tablespoon butter
- ▢ 1/2 cup butter, , cut into large cubes or slices
- ▢ 2 cups heavy whipping cream
- ▢ 1 clove garlic, , minced
- ▢ 3/4 teaspoon garlic powder
- ▢ 3/4 teaspoon Italian Seasoning
- ▢ 1/4 teaspoon salt
- ▢ 1/4 teaspoon pepper
- ▢ 2 cups freshly grated Parmesan cheese
- Make the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually 10 minutes. Reserve 1/2 cup of the cooking water, then drain well. Set aside.
- Make the chicken: Season chicken breasts with the Italian seasoning, salt, and pepper.
- Warm the olive oil over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown. Flip over and add in 1 tablespoon of butter between them, picking up the pan to give it a gentle swirl to distribute. Continue cooking for another 5-7 minutes (or an internal temperature reaches 165 degrees F.)
- Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.
- Make the Alfredo sauce: In the same pan, over medium-low heat, add the butter and cream; whisk until butter has melted.
- Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
- Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
- Stir in the parmesan cheese just until melted and the sauce is smooth. (If the sauce ends up too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.)
- Assemble: Take sauce off the heat and immediately toss with the cooked fettuccine noodles.
- Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
- Make Ahead. Chicken Alfredo is ideally made and served right away, however the chicken can be cooked up to 1 day in advance. I don’t recommend making the sauce ahead of time.
- Leftovers. Any leftovers should be stored in an airtight container in the refrigerator. It will keep up to 3 days.
- How to reheat Chicken Alfredo. Reheat on the stovetop, gently over low heat until it’s incorporated again, keeping in mind the sauce will probably separate.
What Goes with Chicken Alfredo?
With chicken, pasta, and a cream sauce, this is high calorie, indulgent, and filling! But the following are great Alfredo side dishes:
Creamy Chicken Alfredo
FAQ
What kind of pasta goes with Alfredo?
What pasta is best to use for Alfredo pasta? Any long pasta works well in Alfredo dishes; however, the wider the noodle, the better it holds the pasta. For this reason, fettuccine noodles are the most popular choice.
What kind of noodles should you use for chicken alfredo?
- 8 ounces. dried fettuccine pasta.
- boneless, skinless chicken breasts (about 1 pound total)
- 1 teaspoon. kosher salt, divided.
- 1/2 teaspoon. freshly ground black pepper, divided.
- 2 tablespoons. canola oil.
- 8 tablespoons. (1 stick) European-style unsalted butter, divided.
- 2 cloves. garlic, minced.
- 1 cup. heavy cream.