RCI-ND.002.0044.001
Fettuccini Alfredo by CapnBry
Cooking pasta is easy, and most novice cooks can throw some dried sticks of flour in boiling water without starting a kitchen fire. Jumping up to a steak au poive vert in white truffle oil isn't exactly the next step though.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- 1 unit
- grated parmesan cheee1/3 cup
- 1/3 cup
- tbls butter1 unit
- a serving of dried fettuccini1 unit
Method
1
Bring a large pot of salted water to a boil. Add the dried fettuccini and cook according to package directions until al dente, then drain and set aside.
2
While the pasta cooks, slice the chicken breast into thin, even pieces to ensure quick and uniform cooking.
3
Heat the butter in a large skillet over medium heat. Once melted and foaming, add the chicken pieces and cook until golden brown and cooked through, about 8-10 minutes, then transfer to a plate.
4
In the same skillet over medium-low heat, pour in the heavy cream and stir gently. Allow it to warm through without boiling, about 2-3 minutes.
2 minutes
5
Remove the skillet from heat and add the grated parmesan cheese, stirring constantly until fully melted and incorporated into the cream, creating a smooth sauce.
6
Return the cooked chicken to the skillet and stir to combine with the sauce.
7
Add the cooked fettuccini to the skillet and toss gently until all pasta is evenly coated with the Alfredo sauce.
8
Divide among four plates and serve immediately while the sauce is warm and creamy.