Dill Pickle Chicken Alfredo Pasta
Creamy Alfredo pasta meets tangy dill pickles and juicy grilled chicken in this flavorful twist on a comfort classic. Easy, unexpected, and perfect for pickle lovers.
Ingredients
- 8 oz fettuccine or linguine pasta
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts (grilled or pan-seared, diced)
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1¼ cups heavy cream
- ½ cup dill pickle juice from the jar
- ¾ cup grated parmesan cheese
- ½ teaspoon black pepper
- 1 teaspoon dried dill
- ½ cup chopped dill pickles about 3 medium pickles
- 2 tablespoons fresh dill optional, for garnish
- Salt to taste
Instructions
- Boil salted water, cook pasta until al dente (8–10 mins), drain, set aside.
- Season chicken with salt and pepper. Sear in 1 tbsp olive oil over medium-high heat, 4–5 mins per side. Rest, then dice.
- Lower heat, melt 2 tbsp butter. Add minced garlic, sauté 1 min. Stir in 1 tbsp flour for 1 min.
- Slowly whisk in 1¼ cups heavy cream + ½ cup pickle juice. Simmer 2–3 mins.
- Stir in ¾ cup parmesan, 1 tsp dried dill, ½ tsp black pepper. Adjust salt if needed.
- Add diced chicken and ½ cup chopped dill pickles. Simmer 2 mins.
- Toss pasta in sauce until coated evenly.
- Serve warm with extra parmesan and fresh dill on top.