Chicken Alfredo Pasta

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

The most popular pasta recipe on the menus of Italian restaurants in America. Although fettuccine with creamy cheese sauce and chicken was invented in Rome, it is now rarely prepared in Italy itself. The recipe was created by a Roman restaurateur who had the honor of hosting silent film stars—Douglas Fairbanks and Mary Pickford—at his restaurant, and thanks to their influence, the dish has become more sought after across the ocean than in its homeland. A special touch is to prepare and serve the pasta in a cheese wheel. When serving, the chef mixes the pasta in a hollowed-out wheel of Parmesan, and the melting cheese enriches its flavor and aroma.

Ingredients

Fettuccine Pasta - 8.8 oz
Chicken fillet - 15.9 oz
Vegetable Oil - 1 fl oz
Butter - 4.2 oz
Garlic - 2 cloves
Heavy cream - 8 fl oz
Grated Pecorino Pepato Cheese - 2.5 oz
Parsley - to taste
Nutmeg - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Bring 2.5 liters of salted water to a boil, add the fettuccine, and cook for 1-2 minutes less than the package instructions suggest. Then drain the water, reserving half a cup as you will need it later. Leave the pasta in the colander.

Step 2

Pat the chicken breasts dry with a paper towel.

Step 3

Season with salt and pepper.

Step 4

Heat vegetable oil over medium heat in a large skillet. Add the chicken and cook for 5–7 minutes on one side, until it reaches a caramelized color.

Step 5

Then flip the fillet, add 15 grams of butter, and cook for another 5–7 minutes, until the internal temperature of the meat reaches 165°F.

Step 6

Transfer the cooked chicken to a cutting board and let it rest for 3 minutes. Then, slice it into pieces about one centimeter thick and cover with foil to keep it warm while the sauce is being prepared.