Crispy Chicken Chestnut Garlic Alfredo

If you like creamy alfredo that behaves like a rich aunt at Thanksgiving and crispy chicken that crunches louder than your neighbor’s leaf blower, welcome home. This Crispy Chicken Chestnut Garlic Alfredo is basically everything you’d want in a midweek flex: crunchy, nutty, garlicky, and unapologetically saucy. It’s special because chestnuts show up like a classy surprise guest and garlic refuses to be subtle. Try it because life is short and noodles need this level of drama.

Once I made this for dinner and thought I’d be clever: double batch, freeze half. Husband took one bite, declared it “excellent,” and promptly served the frozen portion to our unknowing toddler as a hot lunch two days later after nuking it in a cup that was somehow still half-full of coffee. The kid ate it like a champ. Husband avoided eye contact for the rest of the week. I’m still holding auditions for a new Tupperware policy.

Time-Saving Hacks

– Shred rotisserie chicken instead of frying from scratch. Yes, it’s cheating. Yes, it still tastes glorious.
– Use pre-cooked chestnuts or vacuum-packed ones. Nobody wants to wrestle with hot shells after work.
– One-pan for sauce; another for chicken. Fewer pans than a Thanksgiving that involves relatives.
– Freeze single servings of sauce in silicone muffin tins — thaw on the counter while you pretend this was all planned.
– To avoid dishes: stack the measuring cups. I don’t recommend this for structural integrity, but it is possible.

Serving Ideas

– Serve with a simple green salad and a vinaigrette so your meal has one tiny moral victory.
– Crusty bread for sauce mopping—mandatory. Dipping is not optional.
– Serve with wine if the kids drove you nuts, sparkling water if you’re parenting sober, and coffee if you’re a thrill-seeker.
– Garnish with extra chopped chestnuts or parsley to look like you have your life together.

What to Serve It With

– Buttered pasta (fettuccine is the classic, but any noodle that holds a grudge against sauce will do).
– Roasted asparagus or steamed broccoli—something green so your plate isn’t judged by the vegetables police.
– A simple lemon wedge if you need a bright counterpoint to the creaminess.

✔Tips & Mistakes

– Pro tip: Dry your chicken well before dredging—wet chicken = sad, soggy crust.
– Don’t overcrowd the pan when crisping chicken. If the pan looks too full, the chicken will steam and sulk.
– Taste the sauce before you get fancy with salt; garlic and chestnuts change the game.
– If your sauce splits, whisk in a splash of hot pasta water or a teaspoon of cream off-heat and breathe. It happens to the best of us.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep sauce and chicken separate if you can; chicken will stay crisper that way.
– Reheat gently on low heat with a splash of milk or cream — microwave is acceptable in emergencies.
– Freeze in portion-sized containers for future “I cannot adult today” dinners.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use almond or hazelnut pieces if you can’t find chestnuts; not identical, still delicious.
– Make it vegetarian: swap crispy tofu for chicken and call it intentional.
– Lower-fat option: use half-and-half or a mix of cream and Greek yogurt (temper the yogurt so it doesn’t curdle).

Frequently Asked Questions

Crispy Chicken Chestnut Garlic Alfredo

A rich and creamy alfredo pasta dish featuring crispy chicken and roasted chestnuts.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb boneless chicken thighs skinless for less fat
• ▢ 8 oz fettuccine pasta
• ▢ 1 cup chestnuts, roasted chopped
• ▢ 4 cloves garlic minced
• ▢ 1 cup heavy cream
• ▢ 0.5 cup parmesan cheese grated
• ▢ 2 tbsp olive oil for frying
• ▢ 1 tsp salt to taste
• ▢ 0.5 tsp black pepper freshly ground

Instructions

Preparation Steps

• Cook the fettuccine in salted boiling water according to package instructions until al dente. Drain and set aside.
• Meanwhile, heat olive oil in a large pan over medium heat. Add the chicken thighs and cook for about 6-8 minutes per side, until golden brown and cooked through. Remove from pan and slice.
• In the same pan, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.
• Stir in the grated parmesan cheese and mix until smooth. Add the chopped chestnuts and season with salt and pepper.
• Combine the cooked fettuccine with the alfredo sauce. Toss to coat the pasta evenly.
• Serve the pasta topped with the sliced chicken and additional parmesan cheese if desired.

Notes

For extra flavor, try adding a pinch of nutmeg to the sauce. Serve with a side salad.