Chicken Alfredo Pasta

Ingredients

• Fettuccine Pasta 10 oz
• Chicken fillet 15 oz
• Vegetable Oil 0 fl oz
• Butter 5 oz
• Garlic 2 cloves
• Heavy cream 10 fl oz
• Grated Pecorino Pepato Cheese 0 oz
• Parsley to taste
• Nutmeg to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Bring 2.5 liters of salted water to a boil, add the fettuccine, and cook for 1-2 minutes less than the package instructions suggest. Then drain the water, reserving half a cup as you will need it later. Leave the pasta in the colander.

Step 2

Pat the chicken breasts dry with a paper towel.

Step 3

Season with salt and pepper.

Step 4

Heat vegetable oil over medium heat in a large skillet. Add the chicken and cook for 5–7 minutes on one side, until it reaches a caramelized color.

Step 5

Then flip the fillet, add 15 grams of butter, and cook for another 5–7 minutes, until the internal temperature of the meat reaches 165°F.

Step 6

Transfer the cooked chicken to a cutting board and let it rest for 3 minutes. Then, slice it into pieces about one centimeter thick and cover with foil to keep it warm while the sauce is being prepared.

Step 7

Melt the remaining butter in the skillet used for the chicken over medium heat. Sauté the minced garlic for 30 seconds.

Step 8

Add the cream, Parmesan cheese, nutmeg, salt, and pepper, whisking continuously.

Step 9

Simmer over low heat for 3–4 minutes. If the sauce seems too thick, add a little pasta water. Add the fettuccine to the sauce and stir.

Step 10

Arrange the pasta on individual plates, top with a few pieces of chicken, and garnish with parsley, Parmesan cheese, and black pepper to taste.