Alfredo Fettuccine
An elegantly creamy, smooth, and deeply comforting pasta dish. Every strand of fettuccine is coated in a velvety cheese sauce and topped with perfectly seared chicken strips.
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30 min
Easy
Italoamericana
2 servings
The story behind
This recipe instantly reminds me of a quick weekend getaway to New York City with some close friends. We were absolutely exhausted from walking around all day and stumbled into an old-school Italian spot with red checkered tablecloths. I ordered this dish on a whim, and that very first bite totally brought me back to life; it was pure comfort and warmth. At home, I love making it for a relaxing weekend lunch, right in the middle of the table for everyone to share. It goes incredibly well with a crisp, fresh Caesar salad on the side, and to drink, a chilled glass of dry white wine like Pinot Grigio cuts through the rich cream beautifully.
Instructions
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1Cook the fettuccine in a large pot of boiling salted water according to the package directions until it reaches a perfect al dente texture. Reserve a small splash of pasta water before draining.
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2Heat a skillet over medium heat with a tiny bit of oil and cook the seasoned chicken breast until beautifully golden brown on the outside and juicy inside. Remove from the pan, let it rest for a couple of minutes, and slice it into strips.
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3In the same skillet, lower the heat and melt the butter. Toss in the minced garlic and sauté for about a minute, making sure it doesn't burn.
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4Pour in the heavy cream and let it come to a gentle simmer for a couple of minutes. Stir in the grated parmesan cheese continuously until it melts completely into a silky, smooth sauce.
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5Toss the drained pasta and the grilled chicken strips into the rich sauce. Gently mix everything together so every single strand is coated, adding a splash of the reserved pasta water if it feels too thick. Finish with a scatter of fresh parsley right before serving.
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