"Chicken pasta dishes should be more than literally descriptive - as in, ideally, they should contain more than just chicken and pasta. Today's pasta pro tip comes from Brooklyn Peltz Beckham, who partnered with pasta-giant Barilla to celebrate the brand's new Al Bronzo line. Beckham sat down with Tasting Table to cue us into his go-to tips for whipping up a knockout batch of chicken Alfredo at home, and in true at-home-pasta-night fashion, they're as accessible as they are flavorful."
"To prepare spinach for Alfredo-infusion, Beckham tells us, "When the chicken Alfredo is almost done, you could mix the spinach in and finish it on the stove top," a convenient wilting method that doesn't require any extra prep steps. "Or," says Beckham, "sometimes I just like to [...] put the spinach in a pan really hot with a bit of water, [and] cook it down a little bit.""
Cooked zucchini or spinach adds nutrients, texture, and flavor to chicken Alfredo, making the dish more balanced. Spinach can be wilted directly in the Alfredo when it is nearly finished or quickly sautéed in a hot pan with a bit of water and cooked down. To prevent watery or slimy spinach, avoid overcooking, toss constantly, and remove leaves from heat as soon as they begin to wilt. Mature spinach leaves hold up better to separate sautéing, while baby spinach softens quickly for a stir-in finish. Grilled zucchini or charred, crispy spinach add smoky notes and toothy texture, and using both vegetables yields a more dimensional, filling dish.
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