← Nouns Cooking · American

Ingredients

• 350 g fettuccine
• 2 boneless chicken breasts (about 450 g)
• 1 tsp dried Italian herbs
• ½ tsp Salt
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 60 g Butter
• 2 cloves Garlic, finely chopped
• 360 ml double (heavy) cream
• 100 g Parmesan, finely grated, plus extra to serve
• 1 pinch Nutmeg
• 2 tbsp Parsley, chopped

Method

1. Bring a big pot of salted water to the boil. Season the chicken all over with the herbs, salt and pepper.
2. Heat the oil in a large frying pan over medium-high heat. Cook the chicken for 5–7 min per side, until golden and 75°C (165°F) in the middle. Rest on a board for 5 min, then slice.
3. Cook the fettuccine until al dente. Scoop out a mug of the pasta water, then drain.
4. While the pasta cooks, lower the heat under the chicken pan to medium. Melt the butter and cook the garlic for 1 minute without browning.
5. Pour in the cream and simmer gently for 3–4 min, until slightly thickened. Take the pan off the heat and stir in the parmesan and nutmeg until smooth.
6. Toss in the pasta with a splash of pasta water until every ribbon is glossy. Top with the sliced chicken, parsley, more parmesan and black pepper.

Tips

• Rome’s original fettuccine Alfredo is just butter, parmesan and pasta water; the creamy chicken version is an American restaurant favourite.
• Add the cheese off the heat or it can turn grainy.

Sources

Written in our own words after cross-checking these recipes:

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