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This balsamic shallot chicken Alfredo is my take on a classic comfort food dish I ate growing up.
I also keep it on the lighter side with just enough cream and butter to make it feel decadent, but not too heavy as though you’ll be in a food coma later. It was a huge hit, and I will definitely be making this again when I’m in the mood for a creamy white pasta!
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Recipe:
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Balsamic Shallot Chicken Alfredo
- Total Time: 30 minutes
- Yield: 4 1x
Description
A lighter and brighter take on the classic comfort food chicken Alfredo, this dish is balanced, flavorful, and comes together in under 30 minutes.
Ingredients
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For the Chicken:
- 1 lb boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh parsley
- 2 cloves minced garlic
- Black pepper (to taste)
For the Pasta:
- 1 lb fettuccine
- 1 shallot, finely chopped
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1/4 cup reserved pasta water
- 1/4 cup grated Parmesan cheese (plus more for dusting)
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- Black pepper (to taste)
- Pinch of red pepper flake (optional)
- 2 tablespoon chopped fresh parsley (plus more for garnish)
- 2 cloves garlic
Instructions
- Preheat the oven to 425F.
- Marinate the Chicken: In a bowl, mix all the chicken ingredients together.
- Sear the Chicken: In a sauté pan, add 1 tablespoon of neutral oil and sear the chicken on medium-high heat. Cook until browned, about 3 minutes on each side. Transfer to a baking sheet and bake for 15 minutes, or until the internal temperature reaches 165°F.
- Cook the Pasta: Boil a pot of water and add 2 tablespoons of kosher salt. Cook the fettuccine according to package instructions. Reserve 1/4 cup of pasta water, then drain the pasta.
- Prepare the Sauce: In the same pan as the chicken, add 2 tablespoons of butter. Add the chopped shallots and a pinch of salt, cooking on medium heat for 3-4 minutes, or until soft. Then add the minced garlic and red pepper flake (if using) and cook for another minute. Then, add the heavy cream and let it reduce on medium-low heat for about 5 minutes. Stir in the Parmesan cheese, kosher salt, and black pepper.
- Combine: Add the cooked pasta and reserved pasta water to the sauce. Toss thoroughly, mixing in the chopped parsley, and adjust seasoning to taste. Plate the pasta, top with sliced chicken, and garnish with more grated Parmesan cheese. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: quick and easy
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