Creamy, comforting, and unapologetically indulgent, this Chicken Alfredo brings a classic Italian-American favorite up a notch with the addition of Garlic Radiators. Tender seared chicken, velvety Parmesan-Pecorino sauce, and the aromatic bite of Garlic Radiators come together in a dish that’s a crowd-pleasing meal.
MAKES FOUR - SIX SERVINGS
Place the chicken thighs on a plate, pat dry and season liberally with the 2 teaspoons of salt.
Cut the butter into 8 tablespoons following the lines on the wrapper and set aside.
Place a large sauté pan over medium heat. Add one tablespoon of butter and the olive oil and let the butter melt.
Lay the chicken thighs in the pan, and then raise the heat to medium high. Let the chicken brown, cooking until the thighs easily release from the pan, then flip. Continue to cook until the chicken thighs are cooked through, and temp at 165°F. Remove from the pan, cover the chicken with foil, and turn the heat down to low.
While the chicken is cooking, bring a pot of generously salted water to a boil. Once you remove the chicken, add the pasta to the water. Cook pasta to 1 minute under al dente, according to package instructions. Reserve 1/2 cup of pasta water before straining.
Once you drop the pasta in the water, melt the remaining 7 tablespoons of butter in the pan. Once the butter is melted, add in the garlic and cook for 1-2 minutes until fragrant, without browning. Pour in the heavy cream, and raise the heat to medium. Scrape all the browned chicken bits off the bottom of the pan as the cream comes to a low simmer. Season with the remaining 1/2 teaspoon of the salt, pepper and nutmeg, and cook for 2 minutes.
Slice the chicken and set aside.
Gently stir the grated cheeses into the sauce until they’re melted in, then fold in the cooked pasta. Add pasta water a tablespoon at a time if the sauce is too thick. Either stir the sliced chicken into the pasta, or serve on top.
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Chef’s Note: If your Alfredo thickens as it sits, loosen it with a splash of warm pasta water or a little extra cream. Garlic Radiators have deep grooves that grip creamy sauces beautifully, so aim for a consistency that glides, not glops, over each piece.
Pasta Swaps: This recipe would also work well with Sfoglini Einkorn Ziti, Radiators, or Whole Grain Trumpets.
