Chicken Fettuccine Alfredo

1. 1
   boil · ~10 min

   Boil the fettuccine.

   1.Bring a large pot of water to a rolling boil.

   2.Add 1 tablespoon salt, then cook fettuccine until al dente (about 10 minutes).

   3.Reserve 1 cup of pasta water, then drain the rest.

   TIPSalting the pasta water seasons the noodles from within — don't skip it.
2. 2
   fry · ~10 min

   Sear the chicken strips.

   1.Season chicken strips with 1 pinch salt and 1 pinch black pepper.

   2.Heat 1 tablespoon butter in a large skillet over medium-high heat.

   3.Add chicken and cook until golden and cooked through (4-5 minutes per side).

   4.Transfer chicken to a plate and set aside.

   TIPDon't crowd the pan — cook in two batches if needed to get a good sear.
3. 3
   saute · ~5 min

   Build the garlic cream sauce.

   1.Reduce heat to medium-low and add remaining 2 tablespoons butter to the same skillet.

   2.Add minced garlic and sauté until fragrant (30 seconds).

   3.Pour in heavy cream and bring to a gentle simmer.

   4.Cook until sauce thickens slightly (3-4 minutes), stirring occasionally.

   TIPKeep the heat gentle — high heat can cause the cream to separate.
4. 4
   mix · ~2 min

   Melt in the parmesan and combine.

   1.Remove skillet from heat and stir in grated parmesan cheese until smooth.

   2.Add the drained fettuccine and toss well to coat every strand.

   3.Add reserved pasta water a splash at a time until the sauce is silky and loose.

   TIPAdd pasta water incrementally — you can always add more, but you can't take it out.
5. 5
   assemble · ~1 min

   Add the chicken back and finish.

   1.Slice or keep the chicken strips whole, then return them to the skillet.

   2.Toss gently to combine.

   3.Season with 1 pinch salt and 1 pinch black pepper.
6. 6
   serve

   Garnish with fresh parsley and serve immediately.

   1.Divide pasta among warmed bowls.

   2.Sprinkle with chopped parsley and extra parmesan if desired.

Cuisines we love