Chicken Alfredo Pastina

20 mins
Serves 1
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Directions

  1. 1Add olive oil and butter to a pan.
  2. 2Sear the chicken breast on both sides until cooked through.
  3. 3Remove the chicken from the pan.
  4. 4Add garlic to the pan and sauté.
  5. 5Add pastina to the pan and toast it.
  6. 6Deglaze the pan with white wine.
  7. 7Scrape up any brown bits from the bottom of the pan.
  8. 8Pour in chicken broth and stir until smooth.
  9. 9Bring the pastina to a boil, then simmer for 10 to 12 minutes, stirring occasionally.
  10. 10Once the pastina is tender, add heavy cream and simmer for another minute or two.
  11. 11Season with freshly grated nutmeg.
  12. 12Add plenty of Parmesan cheese and Pecorino Romano (optional).
  13. 13Add lemon juice.
  14. 14Finish with fresh herbs for color.
  15. 15Adjust salt and pepper to taste.

Ingredients

  • 1 lb boneless, skinless chicken breast or thighs
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic, grated or minced
  • 1 cup pastina
  • 0.25 cup dry white wine
  • 3 cups chicken broth
  • 0.5 cup heavy cream
  • 1 cup Parmesan, finely grated
  • 0.25 cup Pecorino Romano
  • 1 pinch freshly grated nutmeg
  • Kosher salt
  • black pepper
  • 2 tbsp fresh parsley, chopped
  • 0.25 lemon lemon juice

Equipment

skilletthermometerwooden spatulagraterlemon squeezer

Tips

  • Use a thermometer for cooking chicken to ensure it's properly cooked, especially if you're particular about chicken.
  • Stir the pastina and broth mixture well to ensure everything is nice and smooth and to prevent sticking.
  • Adjust the amount of lemon juice to taste for desired tanginess.