Quick Chicken Alfredo Pasta
ID: 106a908f...
A quick and delicious non-traditional Chicken Alfredo featuring perfectly seasoned, juicy pan-fried chicken breast served over fettuccine tossed in a rich, creamy garlic and Parmesan sauce.
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🍳 Cooking Flow
Slice and season the chicken fillets with onion powder, garlic powder, smoked paprika, salt, and pepper. → Pan-fry the chicken in olive oil over medium-high heat until golden and cooked through, then let it rest. → Boil the fettuccine until al dente, and simultaneously simmer butter, garlic, cream, nutmeg, salt, and pepper to make the sauce. → Toss the hot pasta and grated Parmigiano Reggiano directly into the reduced cream sauce. → Slice the chicken, place it over the pasta, and garnish with extra cheese, pepper, and fresh parsley.
Cooking Steps
Brief Cooking Order
Slice and season the chicken fillets with onion powder, garlic powder, smoked paprika, salt, and pepper. → Pan-fry the chicken in olive oil over medium-high heat until golden and cooked through, then let it rest. → Boil the fettuccine until al dente, and simultaneously simmer butter, garlic, cream, nutmeg, salt, and pepper to make the sauce. → Toss the hot pasta and grated Parmigiano Reggiano directly into the reduced cream sauce. → Slice the chicken, place it over the pasta, and garnish with extra cheese, pepper, and fresh parsley.
Introduction
A quick and delicious non-traditional Chicken Alfredo featuring perfectly seasoned, juicy pan-fried chicken breast served over fettuccine tossed in a rich, creamy garlic and Parmesan sauce.
Step 1
Butterfly the chicken breast by slicing it in half horizontally to create two even-sized fillets.
Step 2
Place the chicken fillets in a bowl. Add the onion powder, garlic powder, smoked paprika, salt, and about 15 cracks of black pepper. Mix thoroughly with clean hands until fully coated.
Step 3
Grate the garlic cloves on a microplane to form a paste. Finely chop the flat leaf parsley, discarding any large stems.
Step 4
Bring a pot of water to a boil over high heat. In a separate pan, add 1 tbsp of olive oil over medium-high heat. Add the chicken while the pan is still heating up.
Step 5
Cook the chicken for about 3 minutes on each side until a golden crust forms and the internal temperature reaches 74°C (165°F). Remove the chicken from the pan to rest, and lightly wipe the pan.
Ingredients List
Important Notes
Wipe the pan slightly after cooking the chicken to remove any excessively burnt spice residue, which could discolor or bitter the white cream sauce.
Adding the seasoned chicken to the pan while it is still heating up (rather than screaming hot) prevents the dry spices from burning.
Finishing the pasta in the sauce for the final minute helps the pasta absorb the flavors and emulsifies the starch with the cream.
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