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Chicken Alfredo Mafaldine
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Chicken Alfredo Mafaldine

35 minServes 4Nutri-Score D€€
from @culinaryhijabi2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breasts (boneless, skinless)Meat2 pieces
  • smoked paprika (ground)Spices5 g
  • cayenne pepper (ground)Spices1 g
  • bouillon powder (divided between chicken and sauce)Pantry8 g
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • mafaldine pasta (dried)Grains400 g
  • salt (for the pasta water)Spices10 g
  • butterDairy56 g
  • garlic (minced)Produce3 pieces
  • flour (all-purpose)Pantry8 g
  • heavy creamDairy720 ml
  • parmesan cheese (grated)Dairy30 g
  • mozzarella cheese (shredded)Dairy60 g
  • oil (for pan frying)Pantry15 ml

per serving

Nutrition

1,035kcal

Carbs
80 g
Proteins
33 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Tongs

step by step

Method

  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.
    Step 1

  2. Season the chicken

    • Pat the chicken breasts dry and coat them with smoked paprika, cayenne pepper, bouillon, garlic powder and onion powder.
    Step 2

  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.
    Step 3

  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.
    Step 4

  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.
    Step 5

  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.
    Step 6
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