Staying in on Valentine’s Day is the new going out! Who needs overpriced scallops and marked up fizz? Plus, taxi fare and maybe a babysitter? Awkward diners at too-close together tables? Not me! I’ll be serving the love of my life prosciutto wrapped chicken Alfredo. This special occasion worthy dish is a succulent chicken breast wrapped in crispy prosciutto ham, sliced and arranged on a bed of indulgently creamy fettuccine. To be served with our favourite (reasonably priced) wine.
And if you’re working on a proposal this year, pull out the big guns with Marry Me Chicken. They say it’s a commitment-inspiring sensation!
Chicken Alfredo
Alfre-I do! Although I’ve done no research to support this claim, Alfredo recipes (must) have led to countless engagements and contented relationships. Who could resist the luscious and buttery slip of cream sauce over pasta, heightened by the sharp tang of freshly grated Parmesan?
Serving a homemade Alfredo sauce over homemade fettuccine can be taken as a pure sign of devotion (no-one needs to know how easy it is!). I can even show you how to make it completely plant-based!
However, if your significant other is less than impressed by a meat-free meal, chicken is an easy addition to an Alfredo pasta dish.
While the prosciutto wrapped version is the fanciest, there’s a chicken Alfredo pasta recipe for every occasion:
– Chicken broccoli Alfredo is a one pan midweek-dinner winner.
– Cajun chicken Alfredo is warming and satisfying.
– Blackened Chicken Alfredo for when you’re not really sure if you’re in the mood for spicy chicken or creamy pasta. Just have both!
Prosciutto wrapped chicken
Wrapping the chicken breast in a slice of prosciutto is elevating and worth the extra effort. It seals in moisture for a super succulent mouthful. It adds a crisp texture to each bite. And it brings a savoury salty dimension that contrasts the cream so the sauce is not stifling or bland.
I favour prosciutto, it is sweeter than serrano ham and less dry. You could use speck which is very similar but is lightly smoked, or bacon. Personally, I find bacon too thick, and a little unsightly for the purpose if I’m being honest!
Recipe tips and notes
- A top tip for ensuring thoroughly cooked chicken is to slice the breasts in half lengthways first. And they’ll cook quicker too.
- As they’re sprinkled with Parmesan, I don’t season the chicken cutlets with salt. Plus the prosciutto, they’ll be salty enough.
- Place the prosciutto wrapped chicken breasts ‘seam side’ down in the pan when you fry them. This will encourage the prosciutto wrap to seal as it cooks. The cutlets will look neat and uniform.
- Overcooked or undercooked chicken is not very alluring.If you’re unsure or nervous, you can check it’s cooked using a meat thermometer. It should read 74C/ 165F at the thickest part of the breast.
- I will forever campaign for ‘freshly grated’ cheeses! Pre-grated Parmesan is dusty and dull. By nature, Parmesan is lively and tangy and you can sure as cheese taste the difference!
- You will need less Parmesan if you grate it from a block yourself. I recommend buying one as they keep in the fridge for up to about 8 weeks once opened. That’s a lot of tasty Alfredo dishes on the menu!
- Freshly grated Parmesan will melt seamlessly into your sauce making it silky, not lumpy. And I rest my case.
- It can be tempting to opt for lower fat cream, but light (single UK) or half and half cream will result in a thinnersauce. This special chicken Alfredo sauce in particular should be luxurious and decadent so go for heavy (double UK) cream!
- Make sure the heat is low when combining the ingredients, this helps the cheese to melt slowly and completely. Also, a high heat will split the cream.
- Don’t skip dusting the sauce with a few fine gratings of nutmeg for a whisper of warmth and sweetness. Pre-grated nutmeg tends to be stronger, so if using, the smallest pinch will do.
- Take care to mix the cooked pasta with the sauce so every ribbon of fettucine is coated in lip-smacking Alfredo. Plopping the sauce on top of the pasta will look more Shawshank than Love Story.
- Finish with a final sprinkle of salt. And love.
Serving suggestions
If you really want to demonstrate your commitment, make homemade pasta. All you need is eggs, flour, and dedication.
As this chicken Alfredo recipe is supremely salty and creamy-rich, it needs fresh tasting sides that will lift and brighten both the plate and palate. I’d serve a romantic red tomato salad with herb vinaigrette and feta or lemon butter green beans.
With any Alfredo recipe I would serve garlic bread, but if you’re putting together a date-night dinner, I might skip it on this occasion!
Storage and leftovers
Perfect pasta is fresh off the stovetop and al dente. Sadly, leftover pasta can go a little mushy when refrigerated, so I rarely save it. But if you can’t bear the waste, cover and keep in the fridge for up to 3 days. Reheat on the hob with a splash of water to refresh.
Alfredo chicken pasta is made with a cream sauce, so it is not one for the freezer. Thawed cream sauces come out grainy, which is not the Alfredo we love!
Other pasta recipes to try
- Creamy Mustard Chicken Pasta
- Spinach Ricotta Pasta with Lemon Butter Chicken
- Goat Cheese Pasta with Spinach and Pine Nuts
- Sun-Dried Tomato Pasta with Chicken
Prosciutto Wrapped Chicken Alfredo
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts cut in half lengthwise
- 1 lemon zest only
- 2 tbsp grated Parmesan cheese
- 4-8 prosciutto slices (Parma ham) depending on width
For the Alfredo sauce
- 3 tbsp butter
- 500ml / 2 cups double / heavy cream
- 120g / 1 ¼ cup freshly grated Parmesan cheese
- 1 pinch grated nutmeg
- Salt to taste
- 450g/1lb fettucine
Instructions
- Cut the chicken breasts in half lengthwise and place 4 cutlets on a cutting board, sprinkle with grated parmesan and lemon zest on one side, then wrap each chicken breast with 1 or 2 slices of prosciutto. How many slices you need will depend on the size of chicken breasts and the width of the prosciutto slices. Set aside till needed.
- Get the pasta cooking in large pot of salted water according to package instructions
- Heat 1 tbsp of olive oil in a frying pan and pan fry the wrapped chicken breasts for 5 minutes on one side, then flip over and cook for 3-4 minutes longer until fully cooked and the prosciutto is crispy. If unsure, check the internal temperature of the thickest part of the chicken, it should read 74C/165F. Let the chicken rest until the pasta is ready.
- Lower the heat to low and wipe the pan clean with a paper towel. Add the butter and let it melt add the double/heavy cream and let it heat for about 5 minutes, then sir the grated Parmesan and allow the cheese to melt slowly into the sauce, continue stirring until the sauce comes together, then sprinkle with the nutmeg and take it off the heat.
- Drain the pasta and reserve 125ml/½ cup of the pasta water, add the pasta to the pan with the sauce and toss gently to coat, season with salt to taste, add a splash of the reserved pasta water to loosen the sauce if it gets too thick. Top with the sliced chicken and serve.
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