Chicken Alfredo
35 minServes 4
Pan-seared chicken breasts served over fettuccine tossed with a garlic-Parmesan cream sauce.
| prepBring a pot of water to a boil for pasta (step 6) | ||||||
| 2 boneless, skinless chicken breasts (about 590 g) | Season chicken with Italian seasoning & salt | Sear chicken in oil, 7–8 min per side until cooked through | Slice chicken, serve atop pasta, garnish with parsley | |||
| 2 tsp Italian seasoning | ||||||
| 15 ml cooking oil | ||||||
| 30 g butter | Bloom garlic in butter, 2 min, scrape up browned bits | Whisk in cream, simmer until thickened, 3–5 min | Whisk in Parmesan, simmer until melted & thickened | Season sauce with salt & pepper to taste | Toss pasta with sauce; thin with pasta water if needed | |
| 4 garlic cloves, minced | ||||||
| 240 ml heavy cream | ||||||
| 75 g grated Parmesan | ||||||
| ¼ tsp salt | ||||||
| ¼ tsp black pepper, freshly cracked | ||||||
| 225 g fettuccine, uncooked | Boil pasta until tender, about 7 min; reserve ½ cup water | |||||
| 1 Tbsp fresh parsley, chopped (optional garnish) | ||||||
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