Entree: United States – Chicken Alfredo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 20 min

Total 32 min

Ingredients

- 12 oz (340 g) farfalle pasta
- 4 boneless skinless chicken thighs, approx. 6 oz (170 g) each
- Salt
- Freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- 1/4 tsp (1 g) freshly grated nutmeg (optional)
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Cook the farfalle in a large pot of salted boiling water until al dente; reserve 1/2 cup (120 ml) pasta water and drain.
2. Season the chicken thighs with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Sear the thighs until golden and cooked through, about 6–8 minutes per side; remove to a cutting board and let rest, then slice.
3. Reduce heat to medium, add butter to the skillet and melt. Sauté the garlic briefly until fragrant, about 30 seconds. Pour in the heavy cream and simmer gently for 3–4 minutes to slightly thicken.
4. Whisk in the grated Parmesan until the sauce is smooth; add nutmeg if using. If the sauce is too thick, loosen with reserved pasta water 1–2 tbsp (15–30 ml) at a time.
5. Add the drained farfalle to the sauce and toss to coat. Return sliced chicken to the pan, warming through and combining with the pasta. Garnish with chopped parsley and serve immediately.