Pasta Alfredo con Pollo

• 200 g spaghetti
• 1 chicken breast, cut into bite-sized cubes, pre-seasoned with salt and pepper
• 2 cloves garlic, minced or sliced
• 1 tablespoon flour
• 2 tablespoons oil
• 250 ml milk
• 1 teaspoon nutmeg
• 100 g grated cheese, grated, preferably aged or flavorful variety such as Manchego, Parmesan, or cured cheese
• salt, to taste
• fresh parsley, chopped

Preparation

1. Step 1

   0:07
   Heat a generous drizzle of oil in a wide pan over high heat. Add the bite-sized cubes of pre-seasoned chicken breast and cook for 3-4 minutes per side until fully cooked but not overdone. Remove the chicken to a plate, reserving the pan juices and oil.
2. Step 2

   1:06
   Return the pan to medium heat. Add the garlic and stir to distribute evenly. Cook until lightly golden and aromatic, being careful not to burn.
3. Step 3

   1:48
   Add the flour and whisk to combine with the oil and garlic. Cook for about 45 seconds over moderate heat to toast the flour and remove its raw taste.
4. Step 4

   2:21
   Gradually whisk in the milk in two additions (starting with 200-250 ml), preferably at room temperature or warmer, until a thick béchamel-like sauce forms. Continue whisking to fully incorporate.
5. Step 5

   3:30
   Stir in the grated cheese and nutmeg. Mix to combine (no additional salt is needed as the cheese and pasta provide seasoning). Simmer the Alfredo sauce gently for about 15 minutes, stirring occasionally to prevent sticking.
6. Step 6

   4:52
   Meanwhile, bring a large pot of water to a boil. Add a handful of salt, then add the spaghetti. Cook for 10-12 minutes until al dente, stirring occasionally. Do not add oil to the water.
7. Step 7

   6:01
   Drain the spaghetti, reserving some of the starchy cooking water. Add the pasta directly to the hot Alfredo sauce along with the reserved chicken and its juices. Stir in a handful of chopped fresh parsley. Mix over low heat until the pasta absorbs the sauce well.
8. Step 8

   7:03
   Serve immediately while hot.