Smoked Chicken Alfredo

Ingredients

• 225 g (8 oz)pasta (fettuccine, pappardelle or your preferred shape)
• 225 g (8 oz), cut into 1.25 cm (½-inch) piecessmoked chicken
• 3–4 tbsp (about 42–57 g)unsalted butter
• 2–3 cloves, finely mincedgarlic
• 1 medium, finely mincedshallot
• 240 ml (1 cup)double cream
• 55 g (about 2 oz), plus more to servegrated Parmesan
• ¼ tsp, plus ground black pepper to tastesalt and ground black pepper

Instructions

1. 1

   Cook the pasta

   Boil the pasta in generously salted water, following the packet instructions and stopping when it is slightly undercooked. Prepare the remaining ingredients while it cooks. Drain the pasta in a colander, keeping 120 ml (½ cup) of the cooking water.

2. 2

   Soften the shallot

   Melt the butter in the same pot over a medium heat. Add the shallot and cook for 2–3 minutes, until softened.

3. 3

   Cook the garlic

   Stir in the garlic and cook for 1 minute.

4. 4

   Warm the chicken

   Add the smoked chicken and toss it in the pot for about 2 minutes, until warmed through.

5. 5

   Add pasta and cream

   Return the cooked pasta to the pot and stir to coat it with the butter. Pour in the double cream and bring it to a gentle simmer.

6. 6

   Thicken the sauce

   Simmer for 2–5 minutes, stirring often, until the sauce thickens enough to coat the pasta. If it gets too thick, stir in reserved pasta water 2 tablespoons at a time until it reaches the consistency you want.

7. 7

   Melt in Parmesan

   Take the pot off the heat. Stir in the Parmesan until it has melted into a smooth sauce.

8. 8

   Season and serve

   Taste and add more salt and pepper, plus a pinch of dry rub if you like. Serve straight away with fresh basil or parsley and extra Parmesan.

What is smoked chicken Alfredo?

Alfredo is an Italian-American pasta dish known for its creamy, buttery sauce and Parmesan. This version adds smoked chicken for a savoury note and makes the sauce in the same pot used to cook the pasta.

The method is simple: warm the aromatics and chicken, then let cream, pasta and cheese come together. Reserved pasta water helps adjust the sauce without losing its silky texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 29g protein, 61g carbs, 30g fat.

Most of the carbohydrates come from the pasta, while the cream, butter and Parmesan contribute much of the fat. The smoked chicken and Parmesan provide protein. Serve a moderate portion with vegetables or salad to balance the rich sauce.

The pasta and its cooking water

Pasta shape: Fettuccine and pappardelle give the sauce broad surfaces to cling to, though other shapes work too. Cook it just shy of done, as it will simmer briefly in the sauce.

Pasta water: Save the measured 120 ml before draining. Its starch helps loosen and bind the sauce if it thickens more than you want.

Building the flavour

Shallot and garlic: Give the shallot a few minutes to soften before adding the garlic. The shorter garlic cooking time helps it flavour the butter without scorching.

Smoked chicken: The chicken only needs warming, not prolonged cooking. Toss it through the buttery aromatics for about 2 minutes before adding the pasta.

Getting the sauce texture right

Gentle simmer: Keep the cream at a low simmer rather than a vigorous boil, stirring frequently as it thickens. The sauce is ready when it coats the pasta.

Parmesan: Take the pot off the heat before stirring in the cheese. This helps it melt smoothly into the sauce.

Timing and serving

Have the shallot, garlic and chicken ready while the pasta cooks, as the sauce steps move quickly. The listed simmering time is 2–5 minutes; judge it by the sauce’s coating consistency.

Serve immediately, while the sauce is loose and glossy. Fresh basil or parsley and extra Parmesan are suggested garnishes; a green salad or steamed vegetables can round out the meal.

Seasoning to taste

Salt levels vary between smoked chicken and Parmesan, so taste the finished sauce before adding extra. The recipe also suggests a pinch of dry rub if you want another layer of seasoning.

Black pepper adds a little warmth, while the reserved pasta water can soften an overly concentrated or salty sauce. Add it gradually and taste as you go.

Recipe notes & tips

• Set aside the pasta water before draining the pasta.
• Keep the pasta slightly undercooked so it can finish in the sauce.
• Stir the cream regularly as it simmers to help the sauce thicken evenly.
• Add pasta water a little at a time rather than pouring it all in at once.
• Taste before adding extra salt, as the chicken and Parmesan may already be salty.
• Serve as soon as the Parmesan has melted for the smoothest sauce.

Variations

• Change the shape: Use a different pasta shape that can hold the creamy sauce.
• Add herbs: Finish with fresh basil or parsley, as suggested in the method.
• Add more cheese: Offer extra grated Parmesan at the table.
• Adjust the seasoning: Add a pinch of dry rub if you want a more seasoned finish.

Common mistakes to avoid

• Overcooking the pasta: Stop while it is slightly underdone so it can finish in the sauce.
• Boiling the cream hard: Keep it at a gentle simmer to avoid reducing it too quickly.
• Adding all the pasta water: Stir it in 2 tablespoons at a time and stop once the sauce is the right consistency.
• Cooking the garlic too long: Add it after the shallot and cook for just 1 minute.
• Adding Parmesan over heat: Take the pot off the heat first so the cheese melts smoothly.
• Seasoning before tasting: Check the finished sauce first because the chicken and cheese bring their own salt.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or cream to loosen the sauce; avoid boiling it.

Frequently asked questions