Creamy Chicken Fettuccine Alfredo
Equipment
Ingredients
Pasta
fettuccine pasta
250 g
Chicken
chicken breast
1 piece
Seasonings
paprika
1 tbsp
salt
1 tsp
black pepper
0.5 tbsp
garlic powder
1 tbsp
Sauce
olive oil
1 tbsp
butter
2 tbsp
garlic (minced)
6 cloves
cream (fresh)
240 ml
parsley (dried)
1 tsp
parmesan cheese (grated)
80 g
Instructions
Cook the fettuccine
Boil fettuccine until 60–70% cooked, then reserve some pasta water.
Season the chicken
Coat chicken breast evenly with paprika, salt, pepper, and garlic powder.
Pan-fry the chicken
Fry the seasoned chicken until golden and fully cooked, then slice.
Sauté the garlic
Melt butter and cook minced garlic until fragrant.
Make the cream sauce
Add cream and seasonings to create the Alfredo sauce base.
Combine pasta and sauce
Add pasta to the sauce and finish cooking to al dente, adjusting with pasta water.
Finish with Parmesan
Stir in Parmesan until the sauce becomes creamy and coats the pasta.
Plate and serve
Top with sliced chicken, extra Parmesan, and parsley.
Original recipe
Storage
Store sauce and pasta separately to maintain best texture. Reheat gently to avoid separating the cream sauce.
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