StovetopItalian
Chicken Alfredo
Seared chicken, fettuccine, butter, cream, Parmesan. No jar.
Made it?
35 min · 30 min hands-on · pull 160°F · rest 5 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- chicken breast3 lb
- fettuccine12 oz
- butter4 tbsp
- heavy cream1 cup
- Parmesan, grated1 cup
- garlic cloves2
- kosher salt2 tsp
- to finishblack pepper
Method
- 1
Salt the chicken. Skillet, 4–5 minutes a side to 160°F. Rest. Slice.
- 2
Pasta in salted water. Save a cup of the water.
- 3
Butter, garlic 30 seconds. Cream. Simmer 2 minutes. Parmesan off heat. Loosen with pasta water.
- 4
Toss the noodles. Chicken on top. Pepper. Serve now.
On the plate
With this, try
- With this dish, try making arugula salad.
While the steak rests. Also next to lamb and pizza-night leftovers. Dress in the bowl you serve. Too much oil and it is a wet pile.
8 min
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min