6 servings
Chicken Alfredo
DinnerIngredients
500 g Chicken (breast, meat and skin, raw)
375 g Pasta (dry, enriched)
1 1/2 cup, whipped Cream (fluid, heavy whipping)
3 tbsp Butter (salted)
3/4 cup Cheese (parmesan, grated)
4 clove Garlic (raw)
1 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)
1 tbsp Vegetable oil (olive)
Instructions
1
Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
2
Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6–7 minutes per side until golden and cooked through (165°F / 74°C). Let rest 5 minutes, then slice.
3
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds.
4
Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
5
Stir in the Parmesan cheese until melted and smooth. Add the cooked pasta and toss to coat, adding pasta water as needed to loosen the sauce.
6
Top with sliced chicken. Serve immediately with extra Parmesan.
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