Chicken Alfredo
By Groceree
Also known as Chicken Fettuccine Alfredo
Fettuccine tossed in a rich sauce of cream, butter, garlic and Parmesan, topped with sliced pan-seared chicken breast. The American restaurant version of the Roman original, heavier and creamier.
Last updated
- Servings
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
Ingredients
fettuccine400 g
chicken breasts2
olive oil1 tbsp
butter60 g
garlic cloves3- double cream300 ml
Parmesan100 g
nutmeg1 pinch
salt1 tsp
black pepper½ tsp
flat-leaf parsley1 handful
Instructions
- 01
Crush the , finely grate the and chop the .
- 02
Season the large with a little of the and and sear in the for 5 to 6 minutes a side until golden and cooked through with no pink in the middle. Rest, then slice.
- 03
Cook the in well-salted water until al dente, keeping a cup of pasta water.
- 04
Meanwhile, melt the in a wide pan, add the crushed for 1 minute, then the , and simmer for 3 minutes.
- 05
Take off the heat and stir in the finely grated and the until smooth.
- 06
Toss the pasta in the sauce, loosening with pasta water, and season with and .
- 07
Serve topped with the sliced and the chopped .
Notes
- Add the Parmesan off the heat so it melts smoothly instead of clumping.
- Loosen with pasta water — the sauce thickens fast.
- The Roman fettuccine Alfredo has no cream at all, only butter and Parmesan.
Nutrition per serving
- Calories
- 1060 kcal
- Protein
- 51 g
- Carbs
- 74 g
- Fat
- 62 g
Estimated from the ingredients.
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