Smoked Chicken Alfredo
A 5-ingredient, one-pot smoked chicken Alfredo pasta simmered to velvety perfection in just 30 minutes—every savory, smoky bite full of rich creaminess.
Servings 4 servings
Ingredients
- 8 oz pasta (fettuccine, pappardelle or your desired shape)
- 8 oz smoked chicken , cut into 1⁄2 inch pieces
- 3-4 Tbsp unsalted butter
- 2-3 garlic cloves finely minced
- 1 medium shallot finely minced
- 1 cup heavy cream
- 1/3 cup (about 2 oz) grated Parmesan cheese plus more for serving
- 1/4 tsp salt and ground black pepper
Instructions
- Cook pasta al dent (slightly undercooked) according to the package instructions, in generously salted boiling water. While the pasta cooks, prep the other ingredients. Drain the cooked pasta into a colander, reserving 1⁄2 cup of the pasta water.
- In the same pot, melt the butter over medium heat. Add shallot and cook 2-3 minutes until softened. Add the garlic and cook 1 minute.
- Add the smoked chicken and toss to warm through, about 2 minutes.
- Add the cooked pasta back to pot and stir to coat with butter. Pour in heavy cream and bring to a gentle simmer.
- Simmer for 2 to 5 minutes, stirring frequently, until the sauce thickens to coat the pasta. If it becomes too thick, add reserved pasta water 2 tablespoons at a time to reach the desired consistency.
- Remove from the heat. Stir in Parmesan until melted and smooth.
- Taste, and season with additional salt, pepper and a pinch of dry rub if desired.
- Serve immediately, garnished with fresh basil or parsley, and extra Parmesan.
Notes
- The recipe serves 3 to 4. It can be scaled up to feed more.
- Optional add-ins: Basil, sun-dried tomatoes, sweet dry rub, zucchini, mushrooms, or spinach.
- To brighten the sauce, squeeze in some lemon juice
