This unique contemporary North African pasta dish combines Algerian, French, and Italian culinary sensibilities into one beautiful pasta featuring a white sauce with bite-sized chicken pieces. Serve over bow-tie, rotini, cheese ravioli, or tortellini pasta.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Warm olive oil in a large skillet over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper, and garlic. Pour in water, and cook until the chicken is done and the water has evaporated, about 30 minutes.

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  • Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmesan, and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.

Nutrition Facts

886 calories; 89.3 g total fat; 272 mg cholesterol; 833 mg sodium. 6.6 g carbohydrates; 17.7 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2006
This was one of the best recipies I have ever made. My husband thought it tasted like a "dairy farm" but agreed that it was exceptional. And yes it is extremely fattening (although this really does end up being more than 4 servings). A few things: I don't undertand why it says to cook the chicken for 30 mins...I think the adding watert and cooking the chicken step can me totally omitted(this recipe does not take nearly as long as it says). The cream cheese and butter don't blend well I was worried I had done something wrong but adding the cream completely remedied the problem. Also more chicken is definitely neccesary to give more substance. I might try lamb next time. A decadent meal...but certainly worth the (very rare) treat. Read More
(20)

Most helpful critical review

Rating: 3 stars
03/22/2011
This was so-so. The flavor was strongly overpowered by the cream cheese. As another reviewer put it "not worth the fat." And don't be fooled by the pretentious title and description. Algerian French and Italian? Gimme a break. It's alfredo sauce with saffron. Read More
(4)
30 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/01/2006
This was one of the best recipies I have ever made. My husband thought it tasted like a "dairy farm" but agreed that it was exceptional. And yes it is extremely fattening (although this really does end up being more than 4 servings). A few things: I don't undertand why it says to cook the chicken for 30 mins...I think the adding watert and cooking the chicken step can me totally omitted(this recipe does not take nearly as long as it says). The cream cheese and butter don't blend well I was worried I had done something wrong but adding the cream completely remedied the problem. Also more chicken is definitely neccesary to give more substance. I might try lamb next time. A decadent meal...but certainly worth the (very rare) treat. Read More
(20)
Rating: 5 stars
04/01/2006
This was one of the best recipies I have ever made. My husband thought it tasted like a "dairy farm" but agreed that it was exceptional. And yes it is extremely fattening (although this really does end up being more than 4 servings). A few things: I don't undertand why it says to cook the chicken for 30 mins...I think the adding watert and cooking the chicken step can me totally omitted(this recipe does not take nearly as long as it says). The cream cheese and butter don't blend well I was worried I had done something wrong but adding the cream completely remedied the problem. Also more chicken is definitely neccesary to give more substance. I might try lamb next time. A decadent meal...but certainly worth the (very rare) treat. Read More
(20)
Rating: 5 stars
10/19/2007
This was amazing! I just couldn't bring myself to add 1/2 cup of butter though so I only added 1/4 cup. I also couldn't bring myself to add 1 1/2 cups of cream. Instead I used 1/2 cup of cream and 1/2 cup of whole milk. As a last-minute decision I steamed some broccoli chopped it and added it in as well. The outcome was fabulous! Definitely a five star dish. The garlic white pepper and cayenne was especially nice on the chicken. Believe it or not it gets away with five cloves of garlic and tastes just right. Hubby couldn't believe it when I told him there were five cloves in it. Alright I think I better go do some stomach crunches now. (yeah right.) Read More
(13)
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Rating: 5 stars
01/27/2006
Although this recipe has enough calories to feed a small village for a week it was delectable!!!! I used another half of chicken breast for more 'substance'and added a bit more saffron and sprikled fresh parsley on top for a bit more flavoring. Next time I would use a little less butter. Next time we want a great 'resturant' meal we'll make this again. Read More
(13)
Rating: 5 stars
03/08/2006
The flavor of this is wonderful. I even had all the ingredients available (due to a prior investment in the costly saffron threads!) This dish is tasty as long as you can overlook an obscene amount of fat. You can feel your arteries clogging as you consume it so I would have to call this an occasional or perhaps rare treat! Read More
(4)
Rating: 4 stars
11/21/2008
After reading all the reviews I made the following revisions: 3 chicken breast halves 1/4 c butter light cream cheese 1 c fat free half and half and a half cup evaporated milk and Kraft parmesan cheese. Even with all the modifications this was still very good. After dousing this with pepper at the table I realized I couldn't taste the saffron so I would avoid adding additional pepper. I served this over vegetable pasta to mitigate the unhealthyness of the sauce. If I made this again I would cut back on the cream cheese and possibly add some extra half and half or milk to make this sauce a little thinner. Read More
(4)
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Rating: 3 stars
12/06/2008
will continue my search for another recipe like this followed recipe to a T. Read More
(4)
Rating: 3 stars
03/22/2011
This was so-so. The flavor was strongly overpowered by the cream cheese. As another reviewer put it "not worth the fat." And don't be fooled by the pretentious title and description. Algerian French and Italian? Gimme a break. It's alfredo sauce with saffron. Read More
(4)
Rating: 4 stars
06/23/2009
I was looking for an interesting dish to use with saffron. I haven't tried this recipe yet but it looks great. Recipe resembles an alfredo sauce and to cut calories I just use a block of fat free cream cheese...with the other ingredients I don't lose the texture or taste...just less time to spend at the gym Read More
(3)
Rating: 5 stars
12/30/2008
This was very good. I liked the addition of saffron (to the look and taste). I may try this next time with some shrimp - although I'll definitely reduce the initial cooking time. Read More
(3)