Chicken Alfredo
Creamy parmesan pasta with pan-cooked chicken and a silky Alfredo-style sauce.
35 min · Easy · Serves 4 · ~760 kcal / serving · Italian-American
Ingredients
- 300 g fettuccine
- 500 g chicken breast · sliced
- 1 tbsp olive oil
- 25 g butter
- 3 garlic cloves · minced
- 250 ml cream
- 80 g parmesan · finely grated
- salt · to taste
- black pepper · to taste
- 2 tbsp parsley · chopped
Cook tips
- Keep the sauce below a hard boil after adding parmesan.
- Add pasta water gradually so the sauce stays silky.
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Method
- 1
Cook the pasta
Boil the fettuccine in salted water until al dente. Reserve some pasta water before draining.
- 2
Cook the chicken
Season the chicken and cook in olive oil until browned and the thickest pieces reach 75°C internally.
8 min timer · Checkpoint 75°C — read with a thermometer
- 3
Build the sauce
Lower the heat. Add butter and garlic, then stir in the cream.
3 min timer
- 4
Add parmesan
Stir in parmesan until smooth. Loosen with a little reserved pasta water if needed.
- 5
Combine and serve
Add the pasta and chicken to the sauce. Toss gently and finish with black pepper and parsley.
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