Fettuccine Alfredo with Chicken
Votes: 9
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Classic fettuccine Alfredo pasta gets even more delicious with the addition of fried chicken pieces. To make this creamy sauce, you'll only need butter, heavy cream, and Parmesan cheese. No flour required. To thicken it even more, simply simmer the cream a little longer and add a generous amount of grated cheese. A couple of pinches of nutmeg perfectly complement the creamy flavor, adding a touch of piquancy. Stir in the cooked fettuccine pasta and the fried chicken, and serve!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g fettuccine pasta
- Olive oil to mix
- 340 g skinless and boneless chicken breast (about 2 pcs.)
- 110 g unsalted butter
- 2 cups heavy cream
- 2 pinches of freshly grated nutmeg
- 1.5 tbsp. freshly grated parmesan
We recommend
Recipes with similar ingredients: fettuccine pasta, chicken breasts, Parmesan cheese, cream, nutmeg
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package directions until al dente. Drain and drizzle with olive oil.
- Meanwhile, slice the chicken into 0.5 cm thick strips and place them on a plate or sheet of waxed paper. Sprinkle with salt and black pepper.
- Heat a large skillet over medium heat and add 2 tablespoons of butter. Once the butter has melted, increase the heat to medium-high and add the chicken, spreading it out in a single layer. Cook, undisturbed, until browned on the underside, 1-2 minutes. Flip the chicken over and cook until cooked through, another 2-3 minutes. Transfer the chicken to a medium bowl.
- Reduce heat to medium and add the remaining 6 tablespoons butter. Scrape the bottom of the pan with a wooden spoon to remove any browned bits. When the butter is almost melted, stir in the cream and nutmeg and bring to a boil; simmer for 2 minutes. Reduce heat and keep the sauce warm.
- Stir the Parmesan into the sauce. Add the chicken and cooked pasta, mixing well. Season with salt and pepper to taste. Serve the pasta hot in warm bowls.
Note
Don't worry if it seems like there's too much sauce. Once everything is combined, the sauce will begin to cling to the pasta and thicken before your eyes!
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