Creamy Chicken Pasta - Fettuccine Alfredo (Easy 30-minute Dinner Recipe!)
Creamy, rich, and oh-so comforting: Creamy Chicken Pasta is better known as Fettuccine Alfredo in Italy and is a stand-out classic recipe. This recipe is great as you can easily make it with chicken, or without for a veggie-friendly meal.
Equipment
- Large pot with lid
- Cooking tongs
- Large deep-sided Skillet
- Wooden spatula
- Microplane or grater (for the parmesan)
- Chef Knife
- Wooden Cutting Board
Ingredients
For the Chicken & Fettuccine Pasta
- 2 chicken breasts sliced into thin strips
- 10.5 oz 300g Fettuccine Pasta
- 1 tbsp butter or olive oil for a more healthy option
- 1 tsp Dried Oregano organic
- Salt and black pepper to taste
For the Alfredo Pasta Sauce
- 2-3 tbsp butter or olive oil
- 3 garlic cloves minced
- ½ yellow onion finely sliced
- 1 cup dry white wine or sub for chicken stock
- 1 cup heavy cream 8 fl oz / 236ml
- ½ cup grated Parmesan cheese (around a 2oz-60g block)
- Fresh chives optional
- Salt and black pepper to taste
Instructions
Step 1 - Prepare and cook chicken breast
- Cut the chicken breast into thin slices, around half a cm thick (⅛ th of an inch).2 chicken breasts
- Lay out slices on a plate or cutting board and season generously with some dried oregano, sea salt, and freshly cracked black pepper.1 tsp Dried Oregano, Salt and black pepper
- Mix the chicken by hand to ensure the seasoning is evenly covered.
- Heat the butter in a large pan or skillet over medium-high heat.1 tbsp butter
- Once the butter has melted, add the chicken and cook for around 4 minutes per side or until golden.
- Remove chicken from the pan and set aside on a plate for use later.
Step 2 - Prepare the Alfredo Sauce
- Finely slice half an onion and fry on medium heat with a few tbsp of butter (you can use the same pan as to cook the chicken).½ yellow onion, 2-3 tbsp butter
- Once the onion is golden, add the garlic and stir through. Cook for around a minute or until the garlic is fragrant.3 garlic cloves
- Reduce the heat to medium and add the white wine (use chicken stock if you prefer). Cook for around 3-4 minutes or until the wine has reduced, then add the heavy cream and gently stir through.1 cup dry white wine, 1 cup heavy cream
- Grate some parmesan and sprinkle in a small handful and stir through (remember to save some parmesan for later).½ cup grated Parmesan cheese
- Add half of the fresh chives and stir through, reserving the rest of the chives for garnish.Fresh chives, Salt and black pepper
- Allow the sauce to simmer on low heat while you prepare the pasta.
Step 3 - Prepare the Fettuccine Pasta
- Heat around 2 liters of water to a boil in a large deep pot.
- Season the pasta water with a generous pinch of salt.
- Once the water is boiling, add the Fettuccine pasta and stir immediately to stop the past sticking.10.5 oz 300g Fettuccine Pasta
- Cook for around 8-10 minutes (check the package instructions for cooking it to ‘al dente’- see notes below on how to cook fettuccine pasta al dente).
- Remove the pasta with cooking tongs and shake off any excess water, then drop the water into the sauce and stir through until the pasta is covered in sauce.
- Sprinkle with the remaining parmesan cheese and return the chicken to the sauce and stir through.
Step 4 - Serve
- Use cooking tongs to portion the pasta in deep bowls.
- Garnish with the remaining chives and a little more parmesan and serve while hot.
Video
Notes
Cooking tips:
How to cook Fettuccine pasta al dente
Cooking fettuccine pasta al dente follows the same basic steps as other pasta types, but since fettuccine is thicker and wider, it requires a bit more attention. Fill a large pot with 4-6 quarts of water per pound of pasta and bring it to a rolling boil over high heat. Add 1-2 tablespoons of salt to season the pasta. Drop the pasta into the boiling water and stir immediately to prevent sticking. Cooking Time:- For dried fettuccine, check the package instructions (usually 10-12 minutes).
- For fresh fettuccine, it cooks much faster (2-4 minutes).