Chicken Alfredo Fettuccine
Ingredients
- 400 gFettuccine (raw)
- 500 gChicken cutlet (sliced into strips)
- 50 gUnsalted butter (in small pieces)
- 250 mlLiquid cream (full fat)
- 100 gParmesan cheese (freshly grated)
- 2 pcGarlic (finely minced)
- 10 gFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 2 days. Reheat gently in a pan with a splash of milk to loosen the cream.
