Chicken Alfredo Pasta

To make Chicken Alfredo Pasta from scratch, start by boiling 100 g of pasta in salted water until al dente. In a separate pan, heat 1 tbsp of olive oil and cook 250 g of boneless chicken until no longer pink. Remove the chicken and sauté 1 clove of minced garlic in the same pan. Add 1 cup of fresh cream and bring to a simmer, then stir in 0.5 cup of grated Parmesan cheese until melted. Combine the cooked pasta and chicken with the sauce, season with salt and black pepper, and garnish with parsley before serving.

Traditional Chicken Alfredo Pasta is not gluten-free due to the pasta. However, you can easily make it gluten-free by substituting regular pasta with gluten-free pasta made from rice, quinoa, or other gluten-free grains. Just ensure to check the labels for any additional ingredients that may contain gluten.

If you're looking for a substitute for fresh cream in Chicken Alfredo Pasta, you can use half-and-half, whole milk with a bit of flour for thickness, or even a dairy-free alternative like coconut cream or cashew cream for a lighter version. Just keep in mind that the flavor and texture may vary slightly.

To store leftover Chicken Alfredo Pasta, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of milk or cream to restore the sauce's creaminess and heat gently on the stovetop or in the microwave.

Chicken Alfredo Pasta pairs wonderfully with a variety of side dishes. Consider serving it with a fresh green salad, garlic bread, or steamed vegetables like broccoli or asparagus. A light white wine, such as Pinot Grigio, can also complement the rich flavors of the dish beautifully.