Content

• Ingredients
• To step
• Part 1 of 3: Chicken
• Part 2 of 3: Pasta
• Part 3 of 3: Alfredo garlic sauce
• Necessities
• Tips

Tired of those simple pasta? Then this rich Alfredo sauce with garlic and black pepper is a wonderful change. In this recipe, chicken is served on top of the pasta as it adds even more texture and flavor, but you can also just stir the chicken in chunks.

Ingredients

4 servings

• 450 grams of fettuccine
• 2 chicken breasts
• 3 cloves of garlic, finely chopped
• 360 grams of Parmesan cheese
• 2 tablespoons of olive oil
• salt
• Black pepper
• Flat parsley (optional)
• Either 480 ml of cream
• Or 240 ml cream and 2 egg yolks
• 2 liters of water

To step

Part 1 of 3: Chicken

1. Heat the olive oil in a large frying pan. Heat it until the oil is simmering or is just starting to smoke.
   • You can substitute the oil for butter if you want a richer flavor.
2. Season the chicken. Sprinkle black pepper and salt on the chicken breasts.
3. Fry the chicken breasts for one minute on each side. Place the chicken in the hot skillet. Fry briefly over medium heat, until both sides are starting to turn golden brown.
4. Cover the pan and bake for ten minutes. Cover the skillet with a lid that fits snugly. Lower the heat. Set the timer for 10 minutes and let the chicken be done.
5. Remove the pan from the heat and leave it covered. Leave the chicken covered in the pan for another 10 minutes. This will keep the chicken moist and warm until you have finished the rest of the dish.
   • Start with the pasta as soon as you remove the pan from the heat.

Part 2 of 3: Pasta

1. Bring water with salt to the boil. Boil two liters of water in a pan over high heat, and add a good pinch of salt. This is less water than you normally use for this amount of pasta. Then you will soon get starchy water, which will be the basis of your Alfredo sauce.
   • Add more water if you want to make a more traditional, extra rich sauce.
2. Cook the pasta until it is just undercooked. Check the packaging for the recommended cooking time. Cook the pasta for about two minutes less than the label recommends.
   • Start with the pasta sauce while you wait. Set a timer for the pasta and don't forget to keep an eye on it.
   • If you're using fresh pasta instead of dried pasta, cook it for about 45 seconds, or until it blends al dente is.
   • Fettuccine is the original pasta choice for this dish, but you can use other types as well. This dish is only a few decades old, so your Italian great-grandmother won't be turning over in her grave as easily.
3. Reserve some water before pouring the pasta. If you are going to make a lighter version of this dish, keep 480 ml of water from the pasta. Drain the pasta and set it aside in a large bowl.

Part 3 of 3: Alfredo garlic sauce

1. Check how the chicken is doing. When the chicken is off the heat for about 10 minutes, remove the lid. Make sure the chicken is cooked through and no pink flesh is visible. Set the chicken aside.
2. Heat the finely chopped garlic in the frying pan. Peel and chop the garlic. Toss it in the hot skillet. Stir it for about a minute, or until it starts to smell nice. Set it aside.
   • First, heat a little more olive oil or butter when the pan is very dry.
3. Make the cream sauce and let it thicken. Although Alfredo sauce started out as just butter and cheese, the version most commonly eaten today is made with cream. Using one of the two recipes below, bring the mixture to a boil and keep stirring.
   • Extra creamy: 480 ml cream, added directly to the frying pan.
   • Lighter: 240 ml cream, 2 large egg yolks. Heat it gradually in a cold pan or temper the egg to prevent it from turning into scrambled eggs.
4. Add cheese and black pepper. The cheese is the centerpiece of this dish. Grated Parmigiano Reggiano gives a much more flavorful sauce than powdered Parmesan. Also add a lot of black pepper. Stir until the cheese has melted and everything is well mixed.
   • You can also keep 1/3 of the cheese so that you can sprinkle it over the dish at the end.
5. Add the pasta water you saved (only for the lighter version). If using the lighter recipe with the eggs, gradually add 480 ml pasta water. Stir constantly while doing this. The starchy water makes the sauce thicker, making up for the shortage of cream. Bring it back to a boil and let it cook for another 45 seconds. Keep stirring to break up lumps.
6. Mix the sauce with the pasta. Add the pasta to the sauce and toss until it is coated with the sauce. Taste the sauce and add more black pepper or salt if necessary.
7. Serve it with the chicken. Cut the chicken into strips and place on top of the pasta on a serving plate. You can sprinkle some more cheese, parsley and / or black pepper on top.

Necessities

• Frying pan with a tightly fitting lid
• Large pan
• Multiple scales
• Whisk
• Something to stir with

Tips

• You can prepare the chicken however you want. Try grilling it, baking it, or poaching it in stock. If you like the flavors mixing, you can put it in the pan where you make the sauce.