Tender seared chicken and fettuccine coated in a silky Parmesan-butter cream sauce.
MBy mamajo
Servings
4
400 g Fettuccine
2 pieces Boneless skinless chicken breasts
2 tsp Kosher salt
0.5 tsp Black pepper
1 tbsp Olive oil
4 tbsp Unsalted butter
3 clove Garlic
1.5 cup Heavy cream
1.5 cup Parmigiano-Reggiano, finely grated
0.25 tsp Ground nutmeg
2 tbsp Fresh parsley (garnish)
Calories
894 kcal
Protein
48g
Carbs
19g
Fat
70g
Fiber
2g
Sugar
6g
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Sarah M. · Melbourne, AU
Sear Chicken
1. Slice each chicken breast horizontally into two thinner cutlets, pat dry, and season both sides with half of the kosher salt and the black pepper.
2. Heat the olive oil in a large deep skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side until golden and cooked through to 74°C (165°F). Rest on a board for 5 minutes, then slice into strips.
1 tbsp Olive oil
Cook Pasta
3. Meanwhile, bring a large pot of water to a boil with the remaining kosher salt so it tastes like mild seawater. Cook the fettuccine 1 to 2 minutes less than package directions until al dente. Reserve 1 cup of starchy pasta water, then drain without rinsing.
400 g Fettuccine,
1 tsp Kosher salt
Make Sauce
4. Wipe out the skillet, leaving the browned bits. Melt the unsalted butter over medium heat, add the garlic, and cook for 30 seconds until fragrant but not browned.
4 tbsp Unsalted butter,
3 clove Garlic
5. Pour in the heavy cream and nutmeg, and simmer gently for 3 to 4 minutes until slightly thickened. Reduce the heat to low.
1.5 cup Heavy cream,
0.2 tsp Ground nutmeg
Finish and Serve
6. Add the drained fettuccine to the sauce and sprinkle in the Parmigiano-Reggiano a handful at a time, tossing constantly. Add splashes of reserved pasta water until the sauce is silky and clings to the noodles.
1.5 cup Parmigiano-Reggiano, finely grated
7. Fold in the sliced chicken, taste and adjust the seasoning, then serve immediately topped with fresh parsley and extra black pepper.
2 tbsp Fresh parsley (garnish)
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