Fettuccine pasta with chicken in creamy sauce
1 serving
25 minutes
Fettuccine pasta with chicken in creamy sauce is a harmony of taste and texture that captivates from the first bite. Its roots trace back to European cuisine, where pasta and creamy sauces became classics of gastronomy. Tender chicken fillet infused with aromatic spices is sautéed to a golden crust and then combined with mushrooms and garlic, creating a rich flavor palette. The key ingredient is cream, which gives the dish a velvety tenderness. The finishing touch is cheese that melts, enveloping the pasta in a delicate creamy aroma. This dish is perfect for cozy family dinners as well as exquisite gastronomic evenings, adding a touch of Italian charm to any moment.
1
We boil the pasta nests in slightly salted water.
- Fettuccine: 60 g
- Parsley: to taste
2
Chicken fillet, cut into small pieces, is fried until half-cooked. Before frying, season the chicken with pepper, salt, add a pinch of curry, and let it sit for 15 minutes - this makes it juicier.
- Chicken breast fillet: 80 g
3
Add sliced mushrooms and fry until cooked in vegetable oil.
- Button mushrooms: 2 pieces
- Parsley: to taste
4
We add finely chopped garlic.
- Garlic: 1 clove
5
Pour in the cream (first warm it slightly to prevent curdling), bring to a boil and turn off.
- Cream 25% fat: 100 ml
6
We serve the pasta topped with sauce and sprinkled with cheese.
- Cheese: 10 g
