Chicken Alfredo
Chicken Alfredo
30 min, Dutch oven, serves 4
Ingredients
Chicken chicken breast 2 olive oil drizzle paprika to taste garlic powder to taste onion powder to taste salt and pepper to taste Sauce butter 50g garlic 4 cloves double cream 300ml parmesan 100g italian seasoning 1 tsp chilli flakes pinch salt and pepper to season Pasta fettuccine 400g parsley handful
Grate your own parmesan, ready grated won’t melt smoothly.
Double cream only, single cream and milk split when boiled.
A pinch of nutmeg in the sauce is the classic touch.
Recipe
1. Rub the chicken all over with:
[olive oil drizzle, paprika to taste, garlic powder to taste, onion powder to taste, salt and pepper to taste]
2. Heat the Dutch oven over medium high. Cook the chicken 5/6 minutes each side until golden and cooked through. Remove and rest.
3. Cook the fettuccine in a separate pot of salted boiling water until al dente. Keep a mugful of the pasta water, then drain.
4. Back in the Dutch oven on low heat, melt the butter and saute the garlic for 30 seconds.
5. Pour in the cream and simmer 2/3 minutes, then season and stir in the parmesan off the boil until smooth and creamy:
[double cream 300ml, italian seasoning 1 tsp, chilli flakes pinch, salt and pepper to season, parmesan 100g]
6. Add the drained pasta to the Dutch oven and toss until fully coated. Loosen with a splash of pasta water at a time until silky.
7. Slice the rested chicken and lay on top. Finish with parmesan and parsley. Serve from the Dutch oven.