Chicken Alfredo
Tender pan-seared chicken and fettuccine in a smooth, creamy sauce with parmesan and garlic — a beloved Italian-American pasta for a quick dinner.
Ingredients
- fettuccine350 g
- chicken fillet500 g
- cream300 ml
- parmesan120 g
- butter50 g
- garlic2 cloves
- olive oil1 tbsp
- pasta cooking water100 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Slice the chicken breasts into thinner cutlets or gently pound with a meat mallet to an even thickness, then season with salt and pepper on both sides.
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate, let rest for 3 minutes, then slice.
Meanwhile, cook the fettuccine in salted water until al dente according to the package instructions. Before draining, reserve 100 ml of the pasta water.
In the same skillet, melt the butter, add the minced garlic and cook over medium heat, stirring, for 30 seconds until fragrant.
Pour in the cream, bring to a gentle simmer over medium heat, then gradually whisk in the grated parmesan and stir for 2-3 minutes until the sauce is smooth and even.
Add the cooked pasta and reserved pasta water, tossing for 1-2 minutes over medium heat until the sauce coats the pasta in a creamy layer.
Top with the sliced chicken or toss it through the pasta, and serve immediately, sprinkled with grated parmesan and freshly ground black pepper.
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