Here’s a tangy, creamy twist on classic Alfredo—Dill Pickle Chicken Alfredo Pasta! The dill pickles add a surprising zing that pairs perfectly with tender chicken and rich sauce. It’s comfort food with a punch.
🍝 Dill Pickle Chicken Alfredo Pasta
Serves: 4 | Prep Time: 15 min | Cook Time: 20 min
🛒 Ingredients
- 12 oz fettuccine or your favorite pasta
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt & pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup dill pickle juice (from jarred pickles)
- ½ cup chopped dill pickles
- 2 tbsp unsalted butter
- 1 tsp dried dill (optional, for extra dill flavor)
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
- Cook Pasta:
Cook pasta according to package instructions until al dente. Drain and set aside. - Cook Chicken:
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 5–6 minutes. Remove chicken and set aside. - Make Alfredo Sauce:
In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
Stir in heavy cream and bring to a gentle simmer.
Add Parmesan cheese and whisk until smooth.
Stir in dill pickle juice and dried dill (if using). Cook for 2–3 minutes until sauce thickens slightly. - Combine:
Return chicken to the skillet. Stir in cooked pasta and chopped dill pickles. Toss to coat everything evenly with the sauce. - Serve:
Garnish with fresh parsley and extra Parmesan if desired. Serve warm.
📝 Tips & Variations
- Use pickle relish for more texture.
- Swap chicken for shrimp or tofu for a different protein.
- For a lighter version, use half-and-half instead of heavy cream.
- Add a pinch of crushed red pepper flakes for heat.