Get ready to transform your ordinary dinner into an extraordinary culinary experience! This Pasta Alfredo with Chicken and Kielbasa is not just another pasta dish - it's a creamy, flavor-packed journey that will make your taste buds dance with joy. Imagine twirling your fork into a plate of perfectly cooked fettuccine, coated in a rich, velvety Parmesan sauce, studded with tender chicken and smoky kielbasa. This recipe is your ticket to restaurant-quality comfort food that you can easily create right in your own kitchen, impressing family and friends with minimal effort and maximum deliciousness!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces fettuccine pasta
- 1 cup cooked chicken, diced
- 1 cup kielbasa, sliced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons butter
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Begin by gathering all your ingredients: 8 ounces of fettuccine pasta, 1 cup of cooked chicken (diced), 1 cup of kielbasa (sliced), 1 cup of heavy cream, 1 cup of grated Parmesan cheese, 2 tablespoons of butter, salt, pepper to taste, and parsley for garnish.
- Fill a large pot with water and bring it to a boil over high heat. Add a generous pinch of salt to the boiling water.
- Once the water is boiling, add the fettuccine pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add the 2 tablespoons of butter and allow it to melt, swirling the pan to coat the bottom evenly.
- Add the sliced kielbasa to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the kielbasa is browned and heated through.
- Once the kielbasa is cooked, add the diced cooked chicken to the skillet. Stir to combine and heat the chicken for about 2-3 minutes.
- Reduce the heat to low and pour in the 1 cup of heavy cream. Stir well to combine all the ingredients.
- Gradually add the 1 cup of grated Parmesan cheese to the skillet, stirring continuously until the cheese has melted and the sauce is creamy. If the sauce is too thick, you can add a splash of pasta cooking water to reach your desired consistency.
- Once the pasta is cooked, reserve about ½ cup of the pasta water, then drain the fettuccine in a colander.
- Add the drained pasta to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly with the sauce. If needed, add a bit of the reserved pasta water to help the sauce adhere to the pasta.
- Season the dish with salt and pepper to taste, mixing well to ensure the flavors are evenly distributed.
- Remove the skillet from heat and serve the Pasta Alfredo with Chicken and Kielbasa hot. Garnish with freshly chopped parsley for a pop of color and added flavor.
- Enjoy your delicious meal!
Tips
- Always salt your pasta water generously - it's your first opportunity to add flavor to the dish.
- Reserve some pasta cooking water before draining. The starchy water helps create a smoother, more cohesive sauce.
- Cook the kielbasa until it's nicely browned to enhance its smoky flavor.
- Add Parmesan cheese gradually and off the heat to prevent it from becoming grainy.
- Use freshly grated Parmesan for the best melting and flavor.
- Don't overcook the pasta - aim for al dente to maintain the perfect texture.
- If the sauce becomes too thick, thin it out with a splash of pasta water or cream.
- Garnish with fresh parsley just before serving to add a bright, fresh element to the rich dish.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 35g
Protein: 38g
Fat: 42g
Saturated Fat: 24g
Cholesterol: 160mg
