Chicken Alfredo
, Serves 6
Seared chicken sliced over fettuccine tossed in a butter, cream and Parmigiano sauce.
| prepBring a large pot of well-salted water to a boil | ||||
| 2 large boneless skinless chicken breasts (450 g total), patted dry | Season chicken with salt & pepper | Sear chicken in oil & butter, 14-17 min | Rest 3 min, slice 1/2 in / 1 cm diagonals, tent | Top with sliced chicken & parsley, serve |
| Kosher salt, about 2 1/2 tsp, and black pepper | ||||
| 30 ml extra-virgin olive oil | ||||
| 28 g unsalted butter (for the chicken) | ||||
| 450 g fettuccine, linguine or spaghetti | Boil pasta until al dente | Toss pasta into sauce with Parmigiano | Grate in nutmeg, adjust salt | |
| 355 ml heavy cream | Warm cream, melt in butter, low heat | |||
| 115 g unsalted butter (for the sauce) | ||||
| 170 g (about 2 cups) freshly grated Parmigiano-Reggiano | ||||
| Fresh nutmeg, for grating (optional) | ||||
| Fresh chopped parsley, for serving (optional) | ||||
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