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Creamy chicken pasta in a ceramic bowl

Chicken Alfredo

Fettuccine with chicken, butter, cream and parmesan for a comforting pasta supper. Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g fettuccine
  • 500 g chicken breasts cut into thin cutlets
  • 1 tbsp olive oil
  • 40 g butter
  • 2 garlic cloves minced
  • 250 ml heavy cream
  • 80 g parmesan finely grated
  • 1 tbsp parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 1 Large pot
  • 1 Skillet
  • 1 Food thermometer

Method
 

  1. Cook fettuccine in salted boiling water according to the package directions. Reserve 250 ml pasta water, then drain.
  2. Season the chicken with salt and pepper. Heat olive oil in a skillet and cook cutlets for 4–5 minutes per side, until the center reaches 74°C / 165°F.
  3. Transfer the chicken to a clean board and slice.
  4. Lower the heat. Melt butter in the skillet and stir in garlic for 30 seconds. Add cream and simmer gently for 3 minutes.
  5. Take the pan off the heat and stir in parmesan. Toss in fettuccine, adding pasta water as needed to loosen the sauce.
  6. Top with chicken and parsley and serve immediately.

Notes

Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
Grate parmesan finely so it melts evenly. This cream-based version is an Italian-American variation, and the sauce is best served freshly made.