Alfredo Chicken Pasta (Print)
Velvety chicken Alfredo with noodles, herby sprinkles, and loads of Parmesan. Whips up quick for anytime comfort food cravings.
# Ingredients:
→ Garnish
01 -
Some extra grated Parmesan on top
02 -
A handful of fresh parsley, chopped up rough
→ Sauce
03 -
A pinch of nutmeg, grated fresh
04 -
1/4 teaspoon cracked black pepper
05 -
1/4 teaspoon kosher salt
06 -
2 cups (240 milliliters) heavy cream
07 -
70 grams Parmesan, very finely shredded (plus more for finishing)
08 -
A couple garlic cloves, minced small
09 -
Unsalted European-style butter, 115 grams, but keep 14 grams aside
→ Chicken
10 -
A pair of boneless, skinless chicken breasts (totaling about 450 grams)
11 -
A splash of canola oil, about 2 tablespoons
12 -
A heaping 3/4 teaspoon kosher salt
13 -
1/4 teaspoon freshly ground black pepper
→ Pasta
14 -
225 grams fettuccine noodles, dried
# Steps:
01 -
Scoop your pasta into bowls. Toss the sliced chicken over the top. Scatter parsley and a good handful of Parmesan, then maybe a little extra black pepper if that's your jam.
02 -
Pop the cooked fettuccine into the creamy pan and swirl it around so everything's totally covered in that sauce.
03 -
Whisk in the cream, Parmesan, a pinch of nutmeg, the salt and pepper. Let it bubble gently for 3-4 minutes; thin it out bit by bit with reserved pasta water if it gets too thick for your liking.
04 -
Using that same pan, get the remaining butter melting on medium. Stir in the garlic, and let it hang out till you can really smell it, should take under a minute.
05 -
Once that first side is browned, flip your chicken and toss 14 grams of butter into the pan. Move it around to coat. Let the other side go for 5 to 7 minutes or till the center's 74°C. Set the chicken on a plate for 3 minutes, slice it up about 1.3 centimeters thick, and cover it loosely with foil to keep in the heat.
06 -
Warm up the canola oil in a big frying pan on medium-high until it starts shimmering, should be 2 or 3 minutes. Drop in your chicken and don't move it for 5 to 7 minutes, so it gets nicely golden underneath.
07 -
Give the chicken breasts a good pat down with paper towels till dry. Sprinkle with the kosher salt and black pepper all over.
08 -
Boil a big pot of salty water. Drop in the fettuccine and cook till it's just tender (check at 8-10 minutes). Before draining, scoop out about half a cup (120 milliliters) of the cooking water in case you need it for the sauce.
# Notes:
01 -
Let the chicken chill a few minutes after cooking so it stays juicy when you cut it.
02 -
Mixing in saved pasta water makes your sauce smoother and glossier.