Plat
Cowboy Butter Chicken Alfredo
40 minPour 4Nutri-Score C€€
C
40 min
40 minCowboy Butter Chicken Alfredo
recette de
@emmahetherington__
@emmahetherington__
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (cut into bite-sized pieces)Viandes600 g
fettuccineCéréales350 g
butter (divided)Produits laitiers100 g
garlic (minced)Fruits et légumes6 morceaux
lemon juice (freshly squeezed)Fruits et légumes30 ml
Dijon mustardÉpicerie15 ml
parsley (chopped)Fruits et légumes10 g
chives (chopped)Fruits et légumes10 g
red pepper flakesÉpices3 g- smoked paprikaÉpices3 g
heavy creamProduits laitiers400 ml
chicken brothÉpicerie500 ml
Parmesan (grated)Produits laitiers80 g
saltÉpices5 g
black pepper (ground)Épices3 g
par portion
Nutrition
834kcal
- Glucides
- 66 g
- Protéines
- 44 g
- Lipides
- 44 g
ce que vous utiliserez
Ustensiles
Cocotte
Saladier
Fouet
Pince de cuisine
pas à pas
Préparation
- Étape 1
Make the cowboy butter
- Melt part of the butter in a bowl.
- Whisk in the garlic, lemon juice, Dijon mustard, parsley, chives, red pepper flakes and smoked paprika.
- Étape 2
Sear the chicken
- Heat the remaining butter in a Dutch oven over medium-high heat.
- Season the chicken with salt and pepper and sear until golden and cooked through.
- Set the chicken aside.
- Étape 3
Start the pasta
- Pour the chicken broth into the same pot and bring to a simmer.
- Add the fettuccine and cook, stirring often, until almost al dente.
- Étape 4
Build the alfredo sauce
- Lower the heat and stir in the heavy cream and the cowboy butter.
- Whisk in the Parmesan until the sauce is smooth and slightly thickened.
- Étape 5
Finish and serve
- Return the chicken to the pot and toss everything together.
- Adjust the seasoning and serve hot with extra Parmesan.