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Creamy Chicken Fettuccine Alfredo
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Creamy Chicken Fettuccine Alfredo

40 minServes 4Nutri-Score C€€
from @platedbyyuri17 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breasts (boneless, skinless)Meat2 pieces
  • olive oilPantry15 ml
  • saltSpices5 g
  • black pepper (ground)Spices3 g
  • paprikaSpices2 g
  • garlic powderSpices3 g
  • onion powderSpices1 g
  • butterDairy30 g
  • garlic (minced)Produce4 pieces
  • heavy creamDairy240 ml
  • Parmesan cheese (grated)Dairy90 g
  • Italian seasoningSpices2 g
  • chili flakesSpices1 g
  • fettuccine pastaGrains340 g
  • parsley (chopped, optional)Produce5 g

per serving

Nutrition

683kcal

Carbs
65 g
Proteins
33 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander
  • Tongs

step by step

Method

  1. Cook the fettuccine

    • Bring salted water to a boil and cook the fettuccine until al dente.
    • Reserve about ½ cup of the pasta water, then drain.
    Step 1

  2. Season the chicken

    • Pat the chicken breasts dry and season both sides with salt, black pepper, paprika, garlic powder and onion powder.
    Step 2

  3. Sear the chicken

    • Heat the olive oil in a pan over medium heat.
    • Cook the chicken until golden and fully cooked through.
    • Remove and let it rest before slicing.
    Step 3

  4. Start the Alfredo sauce

    • In the same pan, melt the butter and sauté the garlic until fragrant.
    • Pour in the heavy cream and let it gently simmer.
    Step 4

  5. Season and add the Parmesan

    • Season the sauce with salt, black pepper, Italian seasoning and chili flakes.
    • Stir well, then add the Parmesan and mix until melted and creamy.
    Step 5

  6. Toss the pasta

    • Add the cooked fettuccine and toss until fully coated in the Alfredo sauce.
    • Loosen with a splash of reserved pasta water if needed.
    Step 6

  7. Serve

    • Top with the sliced chicken, parsley and extra Parmesan.
    • Serve warm.
    Step 7
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