Restaurant Luxury in 40 Minutes: The Easiest Way to Master Creamy Chicken Fettuccine Alfredo
It might not be the most authentic Italian dish, but you’ll definitely feel like a movie star having Fettuccine Alfredo for dinner at home.
There are all kinds of pasta dishes that are associated with the Italian chic, but things are a bit different with the famous Fettuccine Alfredo. Named after Alfredo Di Lelio, a Roman restaurateur inspired by stars of silent films, the dish has been a popular choice for quite some time and has since become a phenomenon in the US.
However, making Fettuccine Alfredo at home is much easier than it might seem, so make sure you keep this recipe close in case you crave for something different this evening.
Ingredients: 250 g of fettuccine pasta, 450 g of chicken fillet, 30 ml of vegetable oil, 120 g of butter, 2 cloves of garlic, 240 ml of heavy cream, 70 g of Parmesan cheese; parsley, nutmeg, salt, black pepper to taste.
Pour water into a pot and place it on the stove. When the water comes to a boil, add salt and the fettuccine. Cook for 1–2 minutes less than the time indicated on the package. Drain the fettuccine in a colander to remove excess liquid.
Rinse the chicken breast under running water and pat dry with a paper towel. Season with salt and pepper.
Heat a skillet. Add vegetable oil and warm it up. Place the chicken breast in the skillet. Cook for 5–7 minutes, then flip to the other side, add 15 g of butter, and cook for another 5–7 minutes. The chicken should take on a caramelized color.
Place the cooked chicken on a cutting board and let it rest for 3 minutes. Slice into pieces about 1 cm thick. Wrap the chicken in foil so it doesn’t cool while the sauce is being prepared.
Peel the garlic and finely chop it with a knife. Add the remaining butter to the pan used to cook the chicken and melt it completely. Add the garlic and fry for 30 seconds. Grate the Parmesan cheese using a large grater, add it to the garlic. Add the cream, nutmeg, salt, and pepper, stirring all the ingredients with a whisk. Cook over low heat for 3–4 minutes. Add the fettuccine to the sauce and stir to combine.
Rinse the parsley under running water and pat dry. Finely chop it with a knife.
Divide the pasta among serving plates. Place a couple of pieces of chicken on top, sprinkle with the parsley. You can also sprinkle it with grated Parmesan.
