Chicken Fettuccine Alfredo
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring a large pot of water to a boil, and salt generously
2
Add the pasta, and boil according to package directions until al dente, tender but still slightly firm
3
Strain, and toss with a splash of oil
4
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper
5
Season with salt and pepper
6
Heat a large skillet over medium heat, and add 2 tablespoons of the butter
7
When the butter melts, raise the heat to medium-high and add the chicken in 1 layer
8
Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes
9
Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more
10
Transfer the chicken to a medium bowl
11
Reduce the heat to medium, and add the remaining 6 tablespoons butter
12
Scrape the bottom of the skillet with a wooden spoon to release any browned bits
13
When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes
14
Lower the heat to keep the sauce just warm
15
Whisk the Parmigiano-Reggiano into the sauce
16
Add the chicken and cooked pasta, and toss well
17
Season with salt and pepper
18
Serve hot in heated bowls