Crispy Chicken Alfredo
Equipment
Ingredients
Main
chicken breast (boneless, skinless)
500 g
fettuccine pasta (dry)
400 g
parmesan cheese (grated)
100 g
heavy cream
250 ml
butter
60 g
garlic (minced)
3 cloves
olive oil
30 ml
salt
5 g
black pepper
2 g
fresh parsley (chopped)
10 g
Instructions
Prepare chicken
Pat chicken breasts dry and season both sides with salt and pepper.
Sear chicken
Heat olive oil in a large pan over medium-high heat. Add chicken and sear until golden and crispy on both sides, about 5-6 minutes per side.
Cook pasta
While the chicken cooks, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
Make Alfredo sauce
In the same pan with chicken drippings, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth.
Combine and serve
Slice the crispy chicken into strips. Drain pasta and add directly to the sauce. Toss to coat evenly. Top with sliced chicken, extra Parmesan, and chopped parsley before serving.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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