New this month
Get the Allrecipes magazine

Le Marriage, Alfredo Algerie

Corey Habbas

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 886 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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


Per Serving: 886 calories; 89.3 g fat; 6.6 g carbohydrates; 17.7 g protein; 272 mg cholesterol; 833 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 26
  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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. Algeri...

Most helpful
Most positive
Least positive
Newest

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...

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...

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 spri...

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. Algeri...

will continue my search for another recipe like this, followed recipe to a T.

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 pa...

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 amo...

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 ...

i used neufchatel cheese instead of cream cheese, and evaporated skim milk instead of cream to cut down on the fat content of this dish. i also skipped the step of adding the water and cooking f...