Recipe By Corey Habbas
Published Apr 4th
Le Marriage, Alfredo Algerie
Prep 15m Cook 1h 5m Additional - Ready In 1h 20m
Servings 4 servings Calories 886.3

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.

Recipe Ingredients

  • 3 tablespoons olive oil
  • 1 boneless, skinless chicken breast, cubed
  • ¼ teaspoon cayenne pepper, or to taste
  • ½ teaspoon ground white pepper
  • 5 cloves garlic, pressed
  • ⅓ cup water
  • ½ cup butter
  • 5 saffron threads
  • 1 (8 ounce) package cream cheese
  • 1 ½ cups cream
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon salt, or to taste
  • splash of milk

Cooking Directions

  1. 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. 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

  • Calories 886.3
  • Carbohydrate 6.6 g
  • Cholesterol 272 mg
  • Fat 89.3 g
  • Fiber 0.2 g
  • Protein 17.7 g
  • Saturated Fat 50.9 g
  • Sodium 833 mg
  • Sugar 1.1 g


  1. 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.
  2. 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 - Read more ...
  3. 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 for 30 minutes just browned the chicken pieces until they were cooked through. it was still very very good.
  4. will continue my search for another recipe like this followed recipe to a T.
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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 - Read more ...
  9. 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 - Read more ...