Chicken Fettuccine Alfredo



INGREDIENTS:

1 chicken breast, butterflied

2 tbs olive oil

salt and black pepper

cayenne, pinch

paprika, pinch

fettuccine noodles


SAUCE:

3 tbs unsalted butter

4 cloves garlic, minced 1 egg

1 1/2 cups heavy cream

1 cup fresh grated parmesan cheese


fresh chopped parsley, for topping

fresh cracked black pepper, for topping


DIRECTIONS:

  1. Butterfly the chicken breast, season with salt, black pepper, cayenne, and paprika.

  2. In a skillet on a medium heat, add the olive oil. When it shimmers, place the chicken and cook for 5-6 minutes on each side; untouched.

  3. While the chicken cooks, in a large pot, bring water to a boil. Add a big pinch of salt and your pasta. Cook until Al Dente, drain. (save about a cup of the pasta water before you drain)

  4. In a bowl, whisk together the egg and the heavy cream; set aside.

  5. While the pasta cooks, in clean skillet, melt the butter. Add the minced garlic and saute´ for about 2 minutes.

  6. Remove from the heat and slowly whisk in the egg and cream mixture. Add back to a low heat, add the drained pasta and a little pasta water. Mix well until you get a creamy sauce that coats the pasta well.

  7. Top with parsley and black pepper.

NOTES:

You can add as much pasta water as necessary to thin the sauce out and create a smooth consistency.


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