Servings: 3 People
Ingredients
Chicken & Pasta
- 350g (12.3oz) - Fettuccine
- 1 Tbsp (20ml) - Olive Oil
- 1 - Chicken Breast, Halved
- 1 tsp (4g) - Onion Powder
- 1 tsp (4g) - Garlic Powder
- 1 tsp (4g) - Smoked Paprika
- Salt & Pepper
Creamy Alfredo Sauce -
- 1 Tbsp (14g) - Unsalted Butter
- 4 - Garlic Cloves, Grated
- 1 ½ Cups (375ml) - Thickened Cream
- ¼ tsp (0.1g) - Nutmeg, Grated
- Parmigiano Reggiano, Freshly Grated
- Flat Leaf Parsley, Chopped
- Salt & Pepper
Instructions
- Bring a pot of water to a boil and season generously with salt. Cook the fettuccine for 1 minute less than the packet instructions. Drain and reserve ½ - 1 cup of pasta water.
- Slice the chicken into two fillets and place them in a bowl. Add the onion and garlic powder, smoked paprika, salt, and pepper. Mix well.
- Place a pan over medium-high heat and add olive oil. Sear the chicken for 2 ½ - 3 minutes on each side or until cooked in the centre. Remove, rest for 5 minutes, and thinly slice.
- Place the same pan or a clean pan over medium heat. Add the butter and garlic, and sauté for 2 minutes or until the butter starts to foam and the garlic is fragrant but not brown.
- Increase the heat to medium-high, add cream and mix well. Season to taste and bring to a boil. Reduce heat to low and simmer for 5-6 minutes or until thick and slightly reduced. Add Parmigiano Reggiano and nutmeg and gently mix to combine.
- Add the drained pasta, mix to coat and cook for 1 minute. Adjust with the reserved pasta water if required. Remove from heat.
- Serve the creamy Alfredo pasta in a bowl, laying the sliced chicken on top. Garnish with flat-leaf parsley and Parmigiano Reggiano. Dig in.
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