Chicken Alfredo Fettuccine

Ingredients (13)

• fettuccine pasta454 g
• boneless450 g
• salt0.75 tsp
• freshly black pepper0.25 tsp
• olive oil2 tbsp
• unsalted butter1 tbsp
• heavy cream2 cup
• unsalted butter0.5 cup
• garlic3 clove
• salt0.5 tsp
• freshly black pepper0.5 tsp
• parmesan cheese1 cup
• fresh parsley

Method

1. 1

   Bring a large pot of generously salted water to a boil.

2. 2

   Add the fettuccine and cook according to the package instructions until al dente.

3. 3

   Reserve ½ cup of the pasta cooking water.

4. 4

   Drain the pasta and keep warm.

5. 5

   Season both sides of the chicken with the salt and pepper.

6. 6

   Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

7. 7

   Cook the chicken for 7–9 minutes per side, or until golden brown and the internal temperature reaches 74°C (165°F).

8. 8

   Remove the chicken, cover loosely with foil and allow it to rest.

9. 9

   Wipe the skillet clean.

10. 10

    In the same skillet, combine the heavy cream, cubed butter and minced garlic.

11. 11

    Cook over medium heat, whisking frequently until the butter has melted.

12. 12

    Add the salt and pepper.

13. 13

    Bring to a gentle simmer (do not allow the sauce to boil).

14. 14

    Cook for about 5 minutes, whisking often, until slightly thickened.

15. 15

    Gradually whisk in the Parmesan cheese until completely melted and smooth.

16. 16

    Remove from the heat.

17. 17

    Add the cooked fettuccine to the Alfredo sauce and toss until evenly coated.

18. 18

    If the sauce is too thick, stir in a little of the reserved pasta water until the desired consistency is reached.

19. 19

    Slice the rested chicken into 1 cm (½-inch) strips.

20. 20

    Divide the pasta among serving bowls.

21. 21

    Arrange the sliced chicken on top.

22. 22

    Garnish with chopped parsley and additional Parmesan cheese if desired.