By Chloe L
Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain and set aside.
Cut the chicken breast into bite-sized strips. Season with a pinch of salt and pepper.
Melt half of the butter in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining butter and the chopped onion. Sauté until onions are translucent, about 3-4 minutes.
Stir in the flour and cook for 1-2 minutes, forming a paste, then gradually whisk in the milk to create a creamy sauce. Stir continuously to avoid lumps.
Add the egg yolks slowly into the sauce, whisking constantly to prevent scrambling, and let the mixture thicken slightly.
Dice the tomato and add it to the sauce along with the sugar, salt, and pepper. Let it simmer for 2-3 minutes.
Return the cooked chicken to the skillet, stirring to coat it with the sauce. Simmer for another 2 minutes.
Combine the cooked pasta with the sauce and chicken, tossing gently to combine, ensuring the pasta is well-coated with the sauce.
Serve the chicken Alfredo pasta hot, garnished with extra ground black pepper if desired.
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This Main Course Italian Pasta recipe is ready in 30 minutes and features pasta, chicken breast, butter and other delicious ingredients. Contains 680 calories total.
Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain and set aside.
Cut the chicken breast into bite-sized strips. Season with a pinch of salt and pepper.
Melt half of the butter in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining butter and the chopped onion. Sauté until onions are translucent, about 3-4 minutes.
Stir in the flour and cook for 1-2 minutes, forming a paste, then gradually whisk in the milk to create a creamy sauce. Stir continuously to avoid lumps.
Add the egg yolks slowly into the sauce, whisking constantly to prevent scrambling, and let the mixture thicken slightly.
Dice the tomato and add it to the sauce along with the sugar, salt, and pepper. Let it simmer for 2-3 minutes.
Return the cooked chicken to the skillet, stirring to coat it with the sauce. Simmer for another 2 minutes.
Combine the cooked pasta with the sauce and chicken, tossing gently to combine, ensuring the pasta is well-coated with the sauce.
Serve the chicken Alfredo pasta hot, garnished with extra ground black pepper if desired.
Calories per Serving: 680
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