Chicken Alfredo

Name: Chicken Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: fettuccine 180 g; chicken breast 250 g; heavy cream 220 ml; Parmesan cheese 60 g; butter 2 tbsp; garlic 2 ea; salt 1 tsp; black pepper 0.5 tsp

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Chicken breast browned deeply in butter, 4-5 minutes a side, carries its roasted flavor into the Parmesan cream sauce that goes on the fettuccine.

Two things sour or split that sauce: garlic left to brown, and cheese added over strong heat, so the burner goes low before the Parmesan goes in. Pasta moves into the sauce straight from the water, while its surface starch still helps the sauce cling; reserved pasta water loosens it if it turns stiff. Plenty of black pepper cuts the richness.

Ingredients

servings

IngredientAmount

garlic2 ea

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Instructions

6 steps

1

Press the thick part of 250g chicken breast lightly to even the thickness and pat it dry.
2

Heat a pan over medium heat and melt 1 tablespoon of butter.

Add the chicken breast and cook each side for 4-5 minutes, until the outside is deeply golden and the browned bits collect in the pan.
3

Let the chicken rest briefly before cutting it into bite-size pieces, so the juices do not run out.

Meanwhile, boil 180 g fettuccine in well-salted water until al dente and reserve 120 ml pasta water.
4

Lower the same pan to low heat, then add the remaining 1 tablespoon butter and the 2 minced garlic cloves.

Cook for about 30 seconds, just until fragrant, and avoid browning the garlic because it turns bitter quickly.
5

Pour in 220 ml heavy cream and simmer over medium heat for about 2 minutes, until only the edges bubble gently.

Reduce the heat to low before adding 60 g Parmesan, then stir until it melts smoothly.
6

Add the fettuccine and sliced chicken directly to the sauce and toss right away.

If it feels too thick, loosen it with reserved pasta water a little at a time, then finish with black pepper and serve when glossy.