Chicken Alfredo Mountain

Ingredients

• 250 gdry pasta, fettuccine
• 500 gboneless skinless chicken breast
• 150 ml35% whipping cream
• 2¼ tbspbutter
• 60 gparmesan, grated, finely grated
• 3¼cloves garlic, minced
• ½ tspsalt
• ½ tspblack pepper
• 5 gfresh parsley, chopped

Method

1. Bring a large pot of salted water to a boil over high heat. Slice the chicken into strips and season with the salt and pepper.

2. Cook the fettuccine for the time on the package, about 11 minutes. Save a mug of the pasta water, then drain.

   11 min timer

3. Meanwhile, melt 10 g of the butter in a large skillet over medium-high heat and sear the chicken for about 6 minutes, turning, until golden and 74°C (165°F) inside. Move to a plate.

   6 min timer

4. Lower the heat to medium-low. Melt the rest of the butter, add the garlic and stir for 30 seconds, then pour in the cream and simmer gently for 2 minutes until slightly thickened.

   3 min timer

5. Take the pan off the heat and whisk in the parmesan until smooth; cheese turns grainy if the sauce boils.

6. Add the pasta and a splash of pasta water and toss until glossy. Pile onto a large plate, top with the chicken and parsley.

Storing and reheating

Keeps 2 days; reheat with a splash of milk.