Plat
Chicken Alfredo Mafaldine
35 minPour 4Nutri-Score D€€
D
35 min
35 minChicken Alfredo Mafaldine
ce qu’il vous faut
Ingrédients
chicken breasts (boneless, skinless)Viandes2 morceaux
smoked paprika (ground)Épices5 g- cayenne pepper (ground)Épices1 g
bouillon powder (divided between chicken and sauce)Épicerie8 g
garlic powderÉpices3 g- onion powderÉpices3 g
mafaldine pasta (dried)Céréales400 g
salt (for the pasta water)Épices10 g
butterProduits laitiers56 g
garlic (minced)Fruits et légumes3 morceaux
flour (all-purpose)Épicerie8 g
heavy creamProduits laitiers720 ml- parmesan cheese (grated)Produits laitiers30 g
- mozzarella cheese (shredded)Produits laitiers60 g
oil (for pan frying)Épicerie15 ml
par portion
Nutrition
1 035kcal
- Glucides
- 80 g
- Protéines
- 33 g
- Lipides
- 65 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Pince de cuisine
pas à pas
Préparation
- Étape 1
Boil the pasta
- Bring salted water to a boil in a stockpot.
- Cook the mafaldine until al dente, then drain, reserving a little pasta water.
- Étape 2
Season the chicken
- Pat the chicken breasts dry and coat them with smoked paprika, cayenne pepper, bouillon, garlic powder and onion powder.
- Étape 3
Pan-fry the chicken
- Heat a little oil in a frying pan and sear the chicken on each side until golden and cooked through.
- Transfer the chicken to a board and slice it.
- Étape 4
Make the roux
- In the same pan, melt the butter with the minced garlic.
- Stir in the flour and cook until the roux takes on a light golden color.
- Étape 5
Build the Alfredo sauce
- Pour in the heavy cream and add the bouillon.
- Stir in the parmesan and mozzarella and simmer until the sauce thickens.
- Étape 6
Combine and serve
- Add the drained mafaldine to the sauce and toss to coat, loosening with pasta water if needed.
- Top with the sliced chicken and serve.
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