QUICK Chicken Alfredo Pasta | Less Than 25 Minutes

By Chef Jack Ovens · 25 min

Ingredients

Instructions

1. Bring a pot of water to a boil, salt it generously, and cook the fettuccine 1 minute less than the packet says. Drain, reserving ½–1 cup of pasta water.
2. Cut the chicken breast into two fillets and toss them in a bowl with onion powder, garlic powder, smoked paprika, salt and pepper.
3. Heat olive oil in a pan over medium-high heat. Sear the chicken 2½–3 minutes per side, until the internal temperature reaches 74°C (165°F). Rest 5 minutes, then thinly slice.
4. In the same or a clean pan over medium heat, melt the butter, add the garlic and sauté about 2 minutes until fragrant but not browned.
5. Raise the heat to medium-high, add the cream and season to taste. Bring to a boil, then lower the heat and simmer 5–6 minutes until thickened and slightly reduced.
6. Stir in the Parmigiano Reggiano and nutmeg until smooth.
7. Add the drained pasta and toss for 1 minute. Loosen with reserved pasta water if needed, then take off the heat.
8. Serve in bowls topped with the sliced chicken, and garnish with parsley and more Parmigiano Reggiano.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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