Yield: 4 Servings
The rich flavours in this dish will surely make you very satisfied! Oh, man, you have got to give this recipe a try, I’m telling you! It is worth all your time and effort! Feel free to add more ingredients if you prefer. By the way, be very generous with the amount of cheese that you are going to add. Just do it and thank me later. Enjoy!
For the chicken
2 large chicken breasts (1.5 lbs)
1 and 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp smoked paprika
2 tbsp oil (vegetable, canola, or light olive oil)
1 tbsp butter
For the fettuccine
1 tbsp kosher salt, for pasta water
12 oz fettuccine
For the Alfredo sauce
3/4 c butter (1 and 1/2 sticks)
5 cloves garlic, smashed and minced
2 c heavy cream*
1 and 1/4 tsp kosher salt
1/2 tsp black pepper (or more to taste)
1/8 tsp cayenne pepper (adds flavour not heat)
1/8 tsp nutmeg
1 and 1/2 c FINELY shredded block Parmesan cheese
extra parmesan cheese, to garnish
chopped parsley, to garnish
For the Chicken:
Slice the chicken breasts into thin cuts.
Add 1/4 tsp of smoked paprika, 1 tsp salt, and 1/2 tsp of pepper into a small mixing bowl. Whisk until well combined.
Use paper towels to pat dry the chicken slices, then season each with the mixed seasonings.
Place a 12-inch pan on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the chicken slices into the hot oil and sear each side until golden brown.
Reduce the heat to medium, then add butter and allow it to melt. Sear the chicken for another 2 minutes or until the temperature reaches 160 degrees F.
Remove the chicken slices from the pan onto a clean plate.
To Cook the Fettuccine:
Place a pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the fettuccini and cook for a few minutes until firm to bite.
Drain the noodles and rinse with cold water to stop the cooking process. Reserve about a cup of pasta water for later use.
For the Alfredo Sauce:
In the same pan where you seared the chicken slices, add 3/4 cup of butter and allow it to melt.
Add garlic and sauté until aromatic.
Gradually add 2 cups of cream and stir every addition.
Add cayenne pepper, salt, nutmeg, and pepper. Stir until well mixed, then simmer for 2 minutes or until the sauce begins to bubble. Reduce the heat to low.
Add shredded cheese and stir until well blended and melted.
Add the al dente noodles and toss until well coated with the sauce. Add more seasonings if needed.
Place the chicken slices over the noodles.
Sprinkle more cheese and parsley on top.
Serve and enjoy!