Growing up, one of my favorite family meals was always a hearty pasta dish, and Alfredo was the ultimate crowd-pleaser. I remember evenings filled with laughter, delicious aromas wafting from the kitchen, and the warmth of loved ones gathered around the dinner table. This Garlic Parmesan Chicken Alfredo recipe holds a special place in my heart as it combines rich flavors and comfort in every bite.
Not only is this dish a perfect choice for family gatherings, but it also shines during weeknight dinners when you need something quick yet satisfying. The creamy sauce, perfectly seasoned chicken, and al dente linguine come together to create a meal that feels indulgent but is surprisingly easy to prepare. Let’s dive into this delicious recipe that is sure to become a staple in your home!
Ingredients
Garlic Parmesan Chicken Marinade:
- 10g olive oil (2 teaspoons)
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 10g honey (2 teaspoons)
- 20g finely grated Parmigiano Reggiano
- 16 oz boneless skinless chicken thighs
Stealth Health Alfredo Sauce:
- 350g 2% cottage cheese
- 80g 1% milk
- 85g fresh Parmigiano Reggiano
- Pinch of salt, pepper, and garlic powder
- 320g linguine (dry weight)
Preparation:
- Marinate the Chicken: In a large bowl, combine the olive oil, garlic powder, oregano, onion powder, crushed red pepper, salt, black pepper, honey, and finely grated Parmigiano Reggiano. Add the chicken thighs, making sure they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld.
- Cook the Linguine: Bring a large pot of salted water to a boil. Once boiling, add the linguine and cook according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water for later use. Set aside.
- Prepare the Alfredo Sauce: In a blender or food processor, combine the cottage cheese, milk, Parmigiano Reggiano, salt, pepper, and garlic powder. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Cook the Chicken: In a large skillet over medium heat, add the marinated chicken thighs. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and let rest for a few minutes before slicing.
- Combine the Pasta and Sauce: In the same skillet, add the Alfredo sauce and bring to a gentle simmer. Add the cooked linguine, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
Variation
This Garlic Parmesan Chicken Alfredo is versatile and can be customized to suit various dietary preferences. Here are some ideas:
- Vegan: Substitute the chicken with sautéed mushrooms or tofu. Use a vegan cheese alternative and plant-based milk for the sauce.
- Gluten-Free: Replace linguine with gluten-free pasta, such as rice or quinoa pasta, and ensure that the sauces used are gluten-free.
- Extra Veggies: Add steamed broccoli, spinach, or sun-dried tomatoes to the pasta for added nutrients and flavor.
Cooking Note
- Tip for Best Results: To ensure your chicken is juicy and flavorful, do not overcook it. Using a meat thermometer can help achieve the perfect doneness.
- Common Mistakes to Avoid: When making the Alfredo sauce, avoid over-blending as it can lose its creamy texture. Also, be cautious with the salt; the Parmigiano Reggiano adds saltiness, so taste as you go.
Serving Suggestions
Serve your Garlic Parmesan Chicken Alfredo with a side of garlic bread or a fresh garden salad for a complete meal. For a touch of elegance, garnish with chopped fresh parsley or additional grated Parmigiano Reggiano. Pair this dish with a crisp white wine like Chardonnay or a refreshing sparkling water with lemon for the perfect dining experience.
Tips
- Ingredient Storage: Store any leftover chicken or sauce in airtight containers in the refrigerator for up to three days.
- Meal Prep Ideas: Marinate the chicken in advance and prepare the sauce ahead of time for an even quicker weeknight dinner.
- Reheating Leftovers: To reheat, gently warm the dish on the stovetop, adding a splash of milk or reserved pasta water to loosen the sauce.
Prep Time:
- Preparation Time: 10 minutes
- Marination Time: 30-120 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour (including marination)
Nutritional Information (per serving)
- Calories: Approximately 450
- Protein: 35g
- Sodium: 600mg
FAQs
1. Can I use chicken breast instead of thighs?
Yes, chicken breast can be used; just be careful not to overcook it as it can dry out.
2. Can I make this dish ahead of time?
You can prepare the marinade and sauce in advance, but it’s best to cook the chicken and pasta fresh for optimal texture.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.
4. Can I freeze the Alfredo sauce?
Yes, you can freeze the Alfredo sauce for up to two months. Thaw it in the refrigerator before reheating.
5. What can I substitute for cottage cheese in the sauce?
You can use cream cheese or a dairy-free alternative, but the texture and taste will differ slightly.
Conclusion
This Garlic Parmesan Chicken Alfredo recipe is not just a meal; it’s an experience that brings people together. The creamy sauce, tender chicken, and perfectly cooked pasta make it a dish everyone will love. I encourage you to try it out for your next family dinner or gathering and share your experiences with me! Don’t forget to leave a comment below, and explore more delicious recipes on my site. Enjoy your culinary journey!
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Garlic Parmesan Chicken Alfredo Recipe
- Total Time: 1 hour (including marination)
Ingredients
Ingredients
Garlic Parmesan Chicken Marinade:
- 10g olive oil (2 teaspoons)
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 10g honey (2 teaspoons)
- 20g finely grated Parmigiano Reggiano
- 16 oz boneless skinless chicken thighs
Stealth Health Alfredo Sauce:
- 350g 2% cottage cheese
- 80g 1% milk
- 85g fresh Parmigiano Reggiano
- Pinch of salt, pepper, and garlic powder
- 320g linguine (dry weight)
Instructions
Preparation:
- Marinate the Chicken: In a large bowl, combine the olive oil, garlic powder, oregano, onion powder, crushed red pepper, salt, black pepper, honey, and finely grated Parmigiano Reggiano. Add the chicken thighs, making sure they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld.
- Cook the Linguine: Bring a large pot of salted water to a boil. Once boiling, add the linguine and cook according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water for later use. Set aside.
- Prepare the Alfredo Sauce: In a blender or food processor, combine the cottage cheese, milk, Parmigiano Reggiano, salt, pepper, and garlic powder. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Cook the Chicken: In a large skillet over medium heat, add the marinated chicken thighs. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and let rest for a few minutes before slicing.
- Combine the Pasta and Sauce: In the same skillet, add the Alfredo sauce and bring to a gentle simmer. Add the cooked linguine, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
Notes
- Tip for Best Results: To ensure your chicken is juicy and flavorful, do not overcook it. Using a meat thermometer can help achieve the perfect doneness.
- Common Mistakes to Avoid: When making the Alfredo sauce, avoid over-blending as it can lose its creamy texture. Also, be cautious with the salt; the Parmigiano Reggiano adds saltiness, so taste as you go.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 450
- Sodium: 600
- Protein: 35