The Sauce: Alfredo Sauce – Light cream and butter sauce with Parmigiano-Reggiano cheese, garlic and parsley plus chicken stock.
‘Great Sauces Transform Good Food into Gourmet’
Alfredo Di Lelio
Alfredo is a rich cream and butter sauce made famous a century ago by Roman restauranteur, Alfredo Di Lelio. Traditionally served with fettuccini, a long flat pasta, this version is made with frilly campanelle pasta which captures the cream and butter sauce inside the ruffly horns.
These days it’s often served with a thickened sauce. This wispy one is barely densified with the addition of Parmigiana-Reggiano as is the original. What I also love about this version is it only has 1/2 cup cream rather than 2 cups, employing chicken broth as the base. That translates into a lighter cream sauce which still has enough richness for a full-bodied, fabulous sauce. It’s delicious without the chicken, too.
Company worthy, it’s easy and fast enough for a busy weeknight supper. I love to serve this with a fork and spoon so diners can enjoy the pasta and chicken but capture every drop of sauce. It’s that good.
Recipe: Chicken Alfredo Campanelle
Prep Time: 5 Minutes | Cook Time: 22 Minutes | Yield: 4 Servings | Level: Easy
- 8 oz campanelle pasta
- 2 Tbsp butter
- 3-4 chicken tenders
- freshly ground black pepper
- 1 small clove garlic, minced
- 2 cups chicken broth
- 1/2 cup skim milk
- 1/2 cup cream
- 1 cup grated Parmigiana-Reggiano cheese, divided
- dash freshly grated nutmeg
- 1 Tbsp minced fresh parsley
Special Equipment – large pot and large skillet
2 Meanwhile, heat a large skillet on medium and melt the butter.
3 Season the chicken with salt and pepper. Add to the skillet and brown on both sides until cooked through, about 3 minutes on each side. Remove from the pan and allow to stand for 5 minutes.
4 Add the garlic and stir for 15 seconds. Add the chicken broth and deglaze the pan by loosening the browned bits on the bottom of the pan. Add the milk and cream. Bring to a simmer and continue cooking for 6-8 minutes.
5 Meanwhile, slice the chicken into chunks or short strips.
6 Stir 3/4 cup parmigianna-regiano cheese and nutmeg into the cream sauce. Cook for 1 minute to melt the cheese. Add the pasta and stir to coat with the sauce. Add the chicken and toss. Season with salt and pepper to taste.
Use a microplane to finely grate the garlic.
Make this dish without the chicken.
Serve with garlic bread or toasted baguette and Feta Bruschetta.
Omit the chicken for a no-meat dish.
- Exchange campanelle for other small pasta such as rotini, wagon wheels, penne or even elbows.
- Exchange chicken tenders for a large chicken breast half.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: April 27, 2013