Chicken Alfredo Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">350g fettuccine pasta</li> <li class="ingredients-single-item">500g boneless, skinless chicken breasts</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">3 tbsp unsalted butter</li> <li class="ingredients-single-item">4 garlic cloves, minced</li> <li class="ingredients-single-item">300ml double cream (heavy cream)</li> <li class="ingredients-single-item">150g Parmesan cheese, freshly grated, plus extra for serving</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> <li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Large pasta pot</li> <li class="equipment-single-item">Colander</li> <li class="equipment-single-item">Large, deep frying pan or sauté pan</li> <li class="equipment-single-item">Kitchen thermometer</li> <li class="equipment-single-item">Microplane or cheese grater</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Bring a large pot of generously salted water to a rolling boil (the water should taste like the sea). This is crucial for properly flavoring your pasta from the inside out. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> While waiting for the water to boil, prepare the chicken. Pat the chicken breasts dry with paper towels (this helps achieve better browning), then season generously with salt and pepper on both sides. Slice into even 1.5cm strips for quicker, more even cooking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Heat olive oil in a large, deep frying pan over medium-high heat until shimmering. Add the chicken strips in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 4-5 minutes on each side until golden brown and the internal temperature reaches 75°C. Transfer to a plate and tent loosely with foil to rest. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the fettuccine to the boiling water and cook until al dente according to package instructions, usually 8-10 minutes. Al dente pasta will have a slight bite to it - this texture is essential as the pasta will continue cooking slightly when combined with the hot sauce. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the pasta cooks, prepare your sauce. In the same pan used for the chicken (no need to clean it - those browned bits add flavor!), reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 30-60 seconds until fragrant but not browned. Browned garlic can taste bitter and ruin your sauce. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour in the double cream, stir well to incorporate the garlic and scrape up any browned bits from the pan bottom. Bring to a gentle simmer (never a full boil, which can cause the cream to separate). Simmer for 2-3 minutes until the cream begins to thicken slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Reduce heat to low and gradually add the grated Parmesan, stirring constantly. Adding cheese slowly and maintaining a low heat prevents clumping and creates a silky-smooth sauce. Continue stirring until all cheese has melted and the sauce is smooth and coats the back of a spoon. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Add the nutmeg, salt, and pepper to taste. The nutmeg enhances the creamy flavor without overwhelming it - a traditional addition to cream sauces. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Reserve 120ml of pasta cooking water before draining the fettuccine. This starchy water is your secret weapon for achieving the perfect sauce consistency. Drain the pasta but do not rinse - the starchy exterior helps the sauce cling to each strand. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Immediately add the hot pasta to the sauce and toss gently to coat. If the sauce seems too thick, add a splash of reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency. The sauce will continue to thicken as it cools, so aim for a slightly thinner consistency than your final goal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Slice the rested chicken into bite-sized pieces and add to the pasta, tossing gently to incorporate. The resting period allows the juices to redistribute within the meat, ensuring your chicken remains moist and tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Serve immediately in warmed bowls, garnished with additional grated Parmesan, freshly ground black pepper, and chopped parsley. The residual heat from the pasta will slightly wilt the parsley, releasing its aroma and enhancing your dish's presentation and flavor. Enjoy while hot! </li> </ol>