Chicken Fettuccine Alfredo


1 chicken breast, butterflied

2 tbs olive oil

salt and black pepper

cayenne, pinch

paprika, pinch

fettuccine noodles


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


  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.


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

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