Chicken Alfredo
Seared chicken through a parmesan sauce that comes together from pasta water and cheese rather than a tub of cream.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Ingredients
For 4 servings
- chicken breast20 oz
- fettuccine14 oz
- parmesan cheese4 oz
- heavy cream8 tbsp
- butter2 tbsp
- broccoli florets4 cup
- garlic8 clove
- black pepper1 tsp
- olive oil4 tbsp
- salt4 tsp
You'll need
pot · skillet · cutting board
Method
Put a pot of well-salted water on to boil.
6 min · boil
Slice the chicken into thin cutlets, season, and sear in the oil over medium-high until golden and just cooked. Rest on a board.
9 min · fry
Boil the fettuccine, adding the broccoli for the last three minutes. Save two mugs of pasta water before draining.
10 min · boil
Lower the heat under the skillet, melt the butter with the garlic for a minute, then add the cream.
2 min · fry
Add the pasta, broccoli and a good splash of pasta water, then the parmesan in handfuls, tossing until it turns into a sauce that clings.
3 min · toss
Slice the rested chicken and fold it through with plenty of black pepper. Loosen with more pasta water if it tightens.
2 min · toss
Serving suggestion
Keep a mug of pasta water back even after serving — it revives leftovers better than milk.
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