Making the VIRAL Alfredo Pasta

Ingredients

• 1 lb Chicken Breast (boneless, skinless, diced into bite‑size pieces)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 2 cloves Garlic (minced)
• 1 tsp Dried Oregano (optional)
• 1 tsp Dried Basil (optional)
• 1 tbsp All-Purpose Flour (for thickening the sauce)
• 1 cup Whole Milk (2% or whole milk)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 0.25 cup Parmesan Cheese (grated, optional but recommended)
• 8 oz Fettuccine Pasta (cooked al dente)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground, to taste)
• 0.5 cup Pasta Water (reserved from cooking the pasta)

Instructions

1. Dice and sear the chicken

   Season the diced chicken breast with salt and pepper. Heat the skillet over medium‑high heat, add a splash of oil if needed, and sear the chicken pieces on all sides until golden brown, about 4‑5 minutes. Remove and set aside.

   Time: PT5M

   Temperature: medium-high heat

2. Sauté garlic and herbs

   In the same skillet, melt the butter. Add the minced garlic, dried oregano, and dried basil. Sauté for about 1‑2 minutes until fragrant, being careful not to let the garlic burn.

   Time: PT2M

   Temperature: medium heat

3. Create the roux

   Sprinkle the tablespoon of flour over the butter‑garlic mixture. Stir quickly to combine and cook for about 1 minute to eliminate the raw flour taste.

   Time: PT1M

   Temperature: medium heat

4. Add milk and cheeses

   Gradually whisk in the cup of milk, ensuring a smooth consistency. Stir in the shredded mozzarella and grated Parmesan. Continue cooking, stirring frequently, until the sauce thickens and the cheese melts, about 4 minutes.

   Time: PT4M

   Temperature: medium heat

5. Combine chicken, pasta water, and pasta

   Return the seared chicken to the skillet. Add the reserved pasta water a little at a time, tossing to achieve a silky sauce. Add the cooked fettuccine, toss everything together until the pasta is evenly coated and heated through, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Serve

   Plate the chicken alfredo pasta, garnish with extra grated Parmesan or fresh parsley if desired, and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

2g