Fettuccini Alfredo with pan seared Chicken Breast
Savour the rich and creamy indulgence of our Fettuccini Alfredo with Pan-Seared Chicken. This Italian masterpiece combines tender, pan-seared chicken breast with silky fettuccini pasta, all enveloped in a luxuriously smooth Parmesan cheese sauce. A simple yet elegant dish that brings the flavors of Italy to your table.| Cook with Paolo |
Equipment
- Stock Pot to cook Pasta
- Sauté Pan
Ingredients
- 250 g Fettuccini pasta
- ½ Cup (1 stick) Unsalted butter
- 1 Cup Grated Parmesan cheese
- Salt and pepper, to taste
- Freshly chopped parsley, for garnish
- 2 Boneless, skinless chicken breasts
- 1 Tbsp Olive oil
Instructions
- Pan-Seared ChickenSeason the chicken breasts with salt, black pepper, and dried Italian seasoning (if using).Heat olive oil in a Sauté Pan over medium-high heat.Add the chicken breasts and cook for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C) and are golden brown.Transfer the chicken to a cutting board, let it rest for a few minutes, then slice it into thin strips.
- Cook the FettucciniMeanwhile, in a large pot, bring salted water to a boil.Add the fettuccini pasta and cook according to package instructions until al dente.Drain the pasta, reserving about 1/2 cup of pasta cooking water. Set pasta aside.
- Prepare the Alfredo SauceIn the Sauté Pan, add pasta water, butter, fettuccini and Parmesan cheeseToss and stir to coat the pasta evenly. If the sauce is too thick, add a bit of reserved pasta cooking water to reach your desired consistency.Place the sliced pan-seared chicken on top of the creamy fettuccini.Garnish with freshly chopped parsley and additional grated Parmesan cheese.
- Enjoy!Delight in the creamy richness and savoury goodness of your homemade Fettuccini Alfredo with Pan-Seared Chicken. Buon appetito!