Chicken Alfredo Pasta

Instructions

1. Step 1

   Pat the chicken dry and season it evenly on both sides with the allocated salt and black pepper.

   Ingredients used: 1.0 gr Black Pepper, 450.0 gr Chicken Breast, 3.0 gr Salt

   Cookware: cutting board

2. Step 2

   Heat the olive oil in a large skillet over medium heat. Cook the seasoned chicken for 5–7 minutes per side, until its thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet, tongs

3. Step 3

   Transfer the chicken to a clean cutting board, rest it for 5 minutes, then slice it across the grain.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

4. Step 4

   Bring a large pot of water to a boil and add the allocated salt. Cook the fettuccine until al dente according to its package directions, then drain it thoroughly.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Fettuccine, 8.0 gr Salt

   Cookware: colander, large pot

5. Step 5

   Melt the butter in the skillet over low heat. Add the garlic and cook until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 gr Butter, 12.0 gr Garlic

   Cookware: large skillet

6. Step 6

   Pour in the heavy cream and bring it to a gentle simmer over medium heat. Reduce to low heat and cook until slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 360.0 ml Heavy Cream

   Cookware: large skillet, whisk

7. Step 7

   Remove the skillet from the heat. Gradually whisk in the Parmesan, then season with the remaining salt and black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 120.0 gr Parmesan Cheese, 3.0 gr Salt

   Cookware: large skillet, whisk

8. Step 8

   Add the drained fettuccine to the sauce and toss until evenly coated. Divide among plates, top with the sliced chicken, and finish with parsley.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Parsley

   Cookware: large skillet, tongs