No fail restaurant style alfredo pasta

Ingredients

• 250 g Chicken Breast (cut into 5‑6 cm strips (chicken sticks))
• 1 tsp Salt (for chicken seasoning)
• 1 tsp Red Chili Powder (Kashmiri or mild)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Vegetable Oil (for marinating chicken)
• 200 g Pasta (Penne or Fusilli) (dry weight)
• 2 tbsp Butter (or use oil if butter unavailable)
• 4 pcs Garlic Cloves (minced)
• 1 tbsp All-Purpose Flour (for roux)
• 240 ml Whole Milk (room temperature)
• 60 ml Heavy Cream (adds richness)
• 0.5 tsp Salt (for sauce seasoning)
• 0.25 tsp Red Chili Powder (optional for extra heat)
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 tsp Dried Oregano (adds herbal note)
• 50 g Cheddar Cheese (grated; can use mozzarella)
• 120 g Canned Mushrooms (drained; added early to avoid burning garlic)
• 240 ml Coffee (strongly brewed, for the drink)
• 2 scoops Vanilla Ice Cream (for blending with coffee)
• 4 L Water (for boiling pasta)

Instructions

1. Season and Grill Chicken Sticks

   In a bowl combine chicken strips with 1 tsp salt, 1 tsp red chili powder, 0.5 tsp black pepper and 1 tbsp oil. Mix well and let sit for 5 minutes while you prepare the pasta.

   Time: PT5M

2. Grill Chicken

   Heat the grill pan over medium‑high heat. Add the seasoned chicken sticks and grill 4‑5 minutes per side until nicely charred and cooked through (internal temp ≥ 75°C). Remove and set aside.

   Time: PT10M

   Temperature: Medium‑high

3. Boil Pasta

   Bring 4 L water to a rolling boil in a large pot, add a pinch of salt, then add the pasta. Cook according to package instructions until al dente (usually 8‑10 minutes). Drain and reserve ½ cup pasta water.

   Time: PT12M

   Temperature: Boiling

4. Prepare the Creamy Garlic Sauce

   In a saucepan melt 2 tbsp butter (or oil) over medium heat. Add minced garlic and sauté 1‑2 minutes until fragrant but not browned. Sprinkle 1 tbsp flour and stir for 1 minute to form a roux.

   Time: PT4M

   Temperature: Medium

5. Add Milk and Cream

   Gradually whisk in 240 ml milk, followed by 60 ml heavy cream. Continue whisking until the mixture thickens and is smooth, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium

6. Season the Sauce

   Stir in 0.5 tsp salt, 0.25 tsp red chili powder, 0.25 tsp black pepper and 0.5 tsp dried oregano. Beat the sauce with a whisk until fully incorporated and glossy.

   Time: PT2M

7. Add Cheese and Mushrooms

   Add 50 g grated cheddar (or mozzarella) and 120 g drained canned mushrooms. Stir until the cheese melts completely and the mushrooms are evenly distributed.

   Time: PT3M

8. Combine Pasta with Sauce

   Add the drained pasta to the sauce, tossing to coat. Cook together for 5‑7 minutes, adding reserved pasta water if the sauce becomes too thick.

   Time: PT7M

   Temperature: Medium

9. Plate and Top with Chicken

   Divide the creamy pasta onto plates and arrange the grilled chicken sticks on top. Garnish with a sprinkle of extra oregano or fresh parsley if desired.

   Time: PT2M

10. Prepare Coffee‑Ice‑Cream Drink (Optional)

    Brew 240 ml strong coffee, let it cool slightly, then blend with 2 scoops vanilla ice cream until smooth. Serve chilled alongside the pasta.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g