Chicken Alfredo Fettuccine

Seared chicken breasts, tender and juicy, tossed in a creamy sauce that coats the pasta perfectly. The parmesan adds a bound texture and a deep umami finish.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 893
• Protein: 50 g
• Carbs: 82 g
• Fat: 41 g

Ingredients

• 400 g Fettuccine ( raw )
• 500 g Chicken cutlet ( sliced into strips )
• 50 g Minimum butter sweet ( in small pieces )
• 250 ml Liquid cream ( full fat )
• 100 g Parmesan cheese ( freshly grated )
• 2 piece Garlic ( finely minced )
• 10 g Flat-leaf parsley optional ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sear the chicken

   In a hot pan with a bit of oil, brown the sliced chicken breasts until golden. The meat should remain springy to the touch. Set aside and keep warm.

2. Cook the fettuccine

   Plunge the pasta into a large pot of boiling salted water. Remove them when they are still firm to the bite (al dente). Save a ladle of pasta water before draining.

3. Make the sauce

   In the same pan, melt the butter without browning. Add the minced garlic, then pour in the heavy cream. Let it reduce over low heat until the sauce coats the back of a spoon.

4. Bind and serve

   Stir the grated parmesan into the hot cream, whisking quickly to bind the sauce. Add the pasta and chicken. If the sauce is too thick, loosen it with a bit of the cooking water. Finish with flat parsley.

Chef's tips

• Never rinse your pasta; the surface starch is essential for the sauce to cling.
• Pasta water is your best friend to adjust the sauce texture at the very last moment.

Storage

Keep refrigerated for up to 2 days. Reheat gently in a pan with a splash of milk to loosen the cream.