Pasta Alfredo with Chicken

4 servings

40 minutes

The most popular pasta recipe on the menu of Italian restaurants in America. Although fettuccine with creamy cheese sauce and chicken was invented in Rome, today in Italy itself it is almost never cooked. The author of the recipe, Roman restaurateur Alfredo Di Lelio, once had the honor of hosting silent film stars Douglas Fairbanks and Mary Pickford in his restaurant, and thanks to them the dish became more popular overseas than at home. A special chic is to prepare and serve the pasta in a cheese head. When serving, the chef kneads the pasta in a hollowed-out disk of Parmesan cheese, and the melting cheese saturates them with flavor and aroma.

Energy value per serving

• Calories: 932.7
• Proteins: 42.5g
• Fats: 62.3g
• Carbohydrates: 45.5g

Ingredients

• Fettuccine pasta: 250 g
• Chicken fillet: 450 g
• Vegetable oil: 30 ml
• Butter: 120 g
• Garlic: 2 clove
• Heavy cream: 240 ml
• Grated Parmesan cheese: 70 g
• Parsley: to taste
• Nutmeg: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil 2.5 liters of salted water, add the fettuccine and cook for 1-2 minutes less than the package instructions. Then drain the water, reserving half a cup as it will be needed later. Leave the pasta in the strainer.

   Required ingredients:

   • Fettuccine pasta: 250 g

2. Pat the chicken breasts dry with a paper towel.

   Required ingredients:

   • Chicken fillet: 450 g

3. Season with salt and pepper.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

4. Heat vegetable oil over medium heat in a large skillet. Add the chicken and fry for 5-7 minutes on one side until it reaches a caramel color.

   Required ingredients:

   • Vegetable oil: 30 ml

5. Then flip the fillet, add 15 grams of butter, and fry for another 5-7 minutes until the internal temperature of the meat reaches 74 degrees.

   Required ingredients:

   • Butter: 120 g

6. Transfer the cooked chicken to a cutting board, let it rest for 3 minutes, then slice it into pieces about one centimeter thick and cover with foil to keep it warm while the sauce is prepared.

7. Melt the remaining butter from the chicken in a pan over medium heat. Sauté the minced garlic for 30 seconds.

   Required ingredients:

   • Butter: 120 g
   • Garlic: 2 cloves

8. Add cream, parmesan, nutmeg, salt, and pepper while whisking.

   Required ingredients:

   • Heavy cream: 240 ml
   • Grated Parmesan cheese: 70 g
   • Nutmeg:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

9. Cook on low heat for 3-4 minutes. If the sauce seems too thick, add a little pasta water. Add fettuccine to the sauce and mix.

   Required ingredients:

   • Fettuccine pasta: 250 g

10. Serve the pasta on individual plates, top with a few pieces of chicken, and garnish with parsley, parmesan, and black pepper if desired.

    Required ingredients:

    • Parsley:  to taste
    • Grated Parmesan cheese: 70 g
    • Ground black pepper:  to taste