Le Marriage, Alfredo Algerie Recipe - Allrecipes.com

Le Marriage, Alfredo Algerie

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

Most Helpful Critical Review
Mar 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.


26 Ratings

Oct 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.)

Jan 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.

Dec 06, 2008

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

Nov 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.

Mar 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!

Mar 17, 2009

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.


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  • Calories
  • 886 kcal
  • 44%
  • Carbohydrates
  • 6.6 g
  • 2%
  • Cholesterol
  • 272 mg
  • 91%
  • Fat
  • 89.3 g
  • 137%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 833 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Corey Habbas
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