Fettuccine in a garlic, butter, cream and parmesan sauce with sliced pan-fried chicken. Serves 4.
3,000ml
for the pasta water; for the chicken17.5ml
2 large breasts500g
1tbsp
2clove
40g
300ml
350g
finely grated60g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3,000ml | — | — | |
| 2 | | 17.5ml | for the pasta water; for the chicken | — | |
| 3 | | 500g | 2 large breasts | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 2clove | — | — | |
| 6 | | 40g | — | — | |
| 7 | | 300ml | — | — | |
| 8 | | 350g | — | — | |
| 9 | | 60g | finely grated | — |
Pour 3 litres of water into the large saucepan.
Water · 3,000 ml
Bring to the boil over a high heat.
Add 1 tablespoon of salt.
Salt · 1 tbspLay the chicken breasts on the large plate.
Chicken breast · 500 gSeason both sides with ½ teaspoon of salt.
Salt · 0.5 tspPour the olive oil into the large frying pan.
Extra-virgin olive oil · 1 tbsp
Heat over a medium-high heat for about 1 minute, until the oil shimmers.
Lay the chicken in the pan with the tongs.
Fry for about 6 to 7 minutes on each side, turning once, until golden and the thickest part reads 74 °C on a thermometer.
Lift onto a clean plate to rest, leaving the juices in the pan.
Lay the garlic cloves on the chopping board.
Garlic · 2 clove
Crush each clove lightly with the flat of the knife and pull off the skin.
Turn the heat to low and add the garlic to the pan.
Add the butter and stir for about 1 minute, until it melts and the garlic smells sweet.
Unsalted butter · 40 g
Pour in the cream and simmer gently for about 3 minutes, stirring, until slightly thickened, then take the pan off the heat.
Double cream · 300 mlMeanwhile, bring the pasta water back to a rolling boil and add the fettuccine.
Fettuccine · 350 gBoil for about 10 minutes, stirring now and then with the tongs, until just tender.
Lift the fettuccine into the sauce with the tongs, leaving the cooking water behind.
Take the pan off the heat, add the parmesan and toss until the sauce is smooth and glossy; add a splash of the pasta water if it is too thick.
Parmesan · 60 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3,000 ml | | Pour 3 litres of water into the large saucepan.⏱ 15sResultWater |
| 2 | — | | Bring to the boil over a high heat.⏱ 10 minResultBoiling water |
| 3 | 1 tbsp | | Add 1 tablespoon of salt.⏱ 5sResultBoiling salted water |
| 4 | 500 g | Lay the chicken breasts on the large plate.⏱ 10sResultChicken breast | |
| 5 | 0.5 tsp | Season both sides with ½ teaspoon of salt.⏱ 10sResultSalted chicken breastsused in step 8 | |
| 6 | 1 tbsp | | Pour the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 7 | — | | Heat over a medium-high heat for about 1 minute, until the oil shimmers.⏱ 1 minResultWarm olive oil |
| 8 | Salted chicken breastsstep 5 | | Lay the chicken in the pan with the tongs.⏱ 20sResultChicken frying |
| 9 | — | | Fry for about 6 to 7 minutes on each side, turning once, until golden and the thickest part reads 74 °C on a thermometer.⏱ 14 minResultCooked chicken breasts |
| 10 | Cooked chicken breastsstep 9 | | Lift onto a clean plate to rest, leaving the juices in the pan.⏱ 15sResultChicken pan juicesused in step 14 |
| 11 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 12 | Garlicstep 11 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 13 | Peeled garlic clovesstep 12 | | Chop them finely.⏱ 40sResultFinely chopped garlic |
| 14 | Chicken pan juicesstep 10 | | Turn the heat to low and add the garlic to the pan.⏱ 10sResultGarlic in chicken juices |
| Finely chopped garlicstep 13 | |||
| 15 | 40 g | | Add the butter and stir for about 1 minute, until it melts and the garlic smells sweet.⏱ 1 minResultGarlic butter |
| 16 | 300 ml | | Pour in the cream and simmer gently for about 3 minutes, stirring, until slightly thickened, then take the pan off the heat.⏱ 3 minResultAlfredo cream |
| 17 | 350 g | | Meanwhile, bring the pasta water back to a rolling boil and add the fettuccine.⏱ 15sResultFettuccine to boil |
| 18 | — | | Boil for about 10 minutes, stirring now and then with the tongs, until just tender.⏱ 10 minResultCooked fettuccineused in step 20 |
| 19 | — | | Slice the chicken across into strips.⏱ 1 minResultSliced chickenused in step 22 |
| 20 | Cooked fettuccinestep 18 | | Lift the fettuccine into the sauce with the tongs, leaving the cooking water behind.⏱ 40sResultFettuccine in alfredo cream |
| 21 | 60 g | | Take the pan off the heat, add the parmesan and toss until the sauce is smooth and glossy; add a splash of the pasta water if it is too thick.⏱ 1 minResultFettuccine alfredo |
| 22 | Sliced chickenstep 19 | | Add the chicken and toss gently.⏱ 30sResultChicken alfredo |
| Total Time | 35 min | ||
| Nutrient | Per serving |
|---|---|
| 979kcal | |
| 47g | |
| 47g | |
| 24g | |
| 70g | |
| 3g | |
| 3g | |
| 2,320mg |
Fettuccine in a garlic, butter, cream and parmesan sauce with sliced pan-fried chicken. Serves 4.
What you’ll doYou will fry seasoned chicken breasts, make a garlic, butter and cream sauce in the same pan, toss fettuccine through it with parmesan and add the sliced chicken.
