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Chicken Fettuccine Alfredo
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Chicken Fettuccine Alfredo

40 minServes 3Nutri-Score D€€
from @ayline.ea25 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chicken breastsMeat350 g
  • olive oilPantry15 ml
  • dried oregano (for the chicken)Spices3 g
  • paprikaSpices7 g
  • garlic powder (divided between chicken and sauce)Spices9 g
  • butterDairy110 g
  • garlic (minced)Produce7 pieces
  • heavy creamDairy400 ml
  • all-purpose flourPantry8 g
  • saltSpices3 g
  • black pepper (ground)Spices1.5 g
  • Italian seasoningSpices3 g
  • Parmesan (grated, plus extra for serving)Dairy150 g
  • fettuccineGrains250 g
  • fresh parsley (chopped)Produce10 g

per serving

Nutrition

945kcal

Carbs
67 g
Proteins
38 g
Fat
58 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Colander
  • Tongs

step by step

Method

  1. Season the chicken

    • Mix the olive oil, oregano, paprika and garlic powder.
    • Rub the mixture all over the chicken breasts.
    Step 1

  2. Cook the chicken

    • Heat a pan over medium heat.
    • Cook the chicken 5–6 minutes per side until golden and cooked through.
    • Remove the chicken and set aside.
    Step 2

  3. Cook the pasta

    • Boil the fettuccine in salted water according to package instructions.
    • Reserve some pasta water, then drain the pasta.
    Step 3

  4. Make the Alfredo sauce

    • Add the butter to the same pan with the leftover chicken juices.
    • Add the minced garlic and cook until fragrant.
    • Pour in the heavy cream and stir, then sprinkle in the flour and add the salt, pepper, garlic powder, Italian seasoning and oregano.
    • Stir and cook until the sauce thickens; if too thick, add reserved pasta water gradually until you reach the desired consistency.
    Step 4

  5. Combine everything

    • Add the cooked chicken and fettuccine to the sauce.
    • Toss to coat evenly.
    • Stir in the Parmesan until creamy.
    Step 5

  6. Serve

    • Garnish with fresh parsley and extra Parmesan.
    Step 6
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