QUICK Chicken Alfredo Pasta

Ingredients

• 1 breast Chicken Breast (boneless, skinless; butterflied and sliced into two fillets)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• to taste pinch Salt (sea salt preferred)
• 1/4 teaspoon Black Pepper (freshly cracked)
• 4 cloves Garlic Cloves (peeled; run through microplane to make a paste)
• 5 grams Flat‑Leaf Parsley (chopped for garnish)
• 1 tablespoon Olive Oil (for searing chicken)
• 1 tablespoon Unsalted Butter
• 1.5 cups Heavy Cream (35% fat, thickened cream)
• 1/4 teaspoon Fresh Nutmeg (freshly grated)
• 200 grams Fettuccine Pasta (dry; about 7 oz)
• to taste Parmesan Cheese (freshly grated; for sauce and garnish)

Instructions

1. Butterfly and Season Chicken

   Place the chicken breast on a cutting board, slice it horizontally to create two even fillets. Transfer to a bowl and add 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, a pinch of salt, and about 1/4 tsp freshly cracked black pepper. Mix with clean hands until fully coated.

   Time: PT2M

2. Prepare Garlic Paste and Parsley

   Peel the garlic cloves and run them through a microplane to form a smooth paste. In a small bowl, combine the paste with a pinch of salt. Roughly chop the flat‑leaf parsley, then give it a quick scrunch and dice into fine pieces.

   Time: PT2M

3. Boil Water for Pasta

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat. Cover with a lid to speed up the process.

   Time: PT5M

   Temperature: 212°F

4. Sear the Chicken

   Heat the skillet over medium‑high heat, add 1 tbsp olive oil, and once shimmering, add the seasoned chicken fillets. Cook for about 3 minutes per side until a golden crust forms and the internal temperature reaches 165°F (74°C).

   Time: PT6M

   Temperature: medium‑high

5. Rest Chicken and Clean Pan

   Transfer the cooked chicken to a plate and let rest for 2 minutes. Quickly wipe the skillet with a paper towel (the water is boiling, so be careful).

   Time: PT2M

6. Cook the Fettuccine

   Add the fettuccine to the boiling water and cook according to package directions until al dente, about 8 minutes. Reserve a cup of pasta water, then drain using a colander.

   Time: PT8M

   Temperature: 212°F

7. Start the Sauce – Butter and Garlic

   Return the skillet to medium heat, add 1 tbsp unsalted butter and let melt. Stir in the garlic paste, breaking up any clumps, and cook for about 45 seconds until fragrant.

   Time: PT1M

   Temperature: medium

8. Finish the Cream Sauce

   Pour in 1.5 cups heavy cream, add 1/4 tsp freshly grated nutmeg, and season with salt and about 1/4 tsp cracked black pepper. Increase heat to bring the mixture to a gentle boil, then lower to a simmer and cook 5‑6 minutes, stirring occasionally, until the sauce thickens. If it thickens too quickly, add a splash of reserved pasta water.

   Time: PT6M

   Temperature: medium

9. Combine Pasta, Sauce, and Chicken

   Add the drained fettuccine to the skillet, tossing to coat evenly. Sprinkle in grated Parmesan and toss again until melted. Slice the rested chicken on a diagonal, place atop the pasta, and garnish with extra Parmesan, a pinch of cracked pepper, and the chopped parsley.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g