Food Therapy recipe
Creamy Garlic Parmesan Chicken Fettuccine
Ingredients
For the Chicken:
2 medium chicken breasts (about 400 grams), 1 tablespoon olive oil, 1 tablespoon butter, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
For the Pasta and Parmesan Sauce:
250 grams fettuccine, 2 tablespoons butter, 3 garlic cloves, 250 ml heavy cream, 75 grams finely grated Parmesan cheese, 100 ml reserved pasta water, ¼ teaspoon black pepper, salt to taste, 1 tablespoon finely chopped parsley
2 medium chicken breasts (about 400 grams), 1 tablespoon olive oil, 1 tablespoon butter, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper
For the Pasta and Parmesan Sauce:
250 grams fettuccine, 2 tablespoons butter, 3 garlic cloves, 250 ml heavy cream, 75 grams finely grated Parmesan cheese, 100 ml reserved pasta water, ¼ teaspoon black pepper, salt to taste, 1 tablespoon finely chopped parsley
Method
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fettuccine for 1 minute less than the package directions, until al dente.
2. Reserve the Pasta Water
Before draining, set aside about 100 ml of the starchy cooking water. Drain the pasta but don't rinse it.
3. Prepare the Chicken
If the chicken breasts are thick, slice them horizontally or pound them to an even thickness. Season both sides with paprika, garlic powder, salt, and pepper.
4. Heat the Pan
Heat the olive oil and 1 tablespoon of butter in a large pan over medium-high heat until the butter starts to foam.
5. Cook the Chicken
Add the chicken and cook for 4–5 minutes per side, depending on thickness, until golden outside and cooked through.
6. Rest the Chicken
Transfer the chicken to a plate and let it rest for about 5 minutes before slicing so it stays juicy.
7. Cook the Garlic
Add 2 tablespoons of butter to the same pan. Add the minced garlic and cook over medium heat for 30–45 seconds without letting it brown.
8. Add the Cream
Slowly pour in the heavy cream, scraping up the browned bits from the bottom of the pan with a wooden spoon.
9. Make the Parmesan Sauce
Once the cream is warm, turn off the heat. Add the Parmesan a little at a time, stirring constantly until the sauce is smooth.
10. Adjust the Sauce
Add the black pepper, taste, and add a little salt if needed. If the sauce is too thick, loosen it with some pasta water.
11. Toss the Pasta
Add the fettuccine to the pan and toss with tongs until every strand is coated in the garlic Parmesan sauce.
12. Slice the Chicken
Slice the rested chicken across the grain and arrange it over the pasta.
13. Finish
Spoon some of the sauce over the chicken. Sprinkle with parsley and extra Parmesan if you like.
14. Serve
Serve immediately while hot.
Bring a large pot of salted water to a boil. Cook the fettuccine for 1 minute less than the package directions, until al dente.
2. Reserve the Pasta Water
Before draining, set aside about 100 ml of the starchy cooking water. Drain the pasta but don't rinse it.
3. Prepare the Chicken
If the chicken breasts are thick, slice them horizontally or pound them to an even thickness. Season both sides with paprika, garlic powder, salt, and pepper.
4. Heat the Pan
Heat the olive oil and 1 tablespoon of butter in a large pan over medium-high heat until the butter starts to foam.
5. Cook the Chicken
Add the chicken and cook for 4–5 minutes per side, depending on thickness, until golden outside and cooked through.
6. Rest the Chicken
Transfer the chicken to a plate and let it rest for about 5 minutes before slicing so it stays juicy.
7. Cook the Garlic
Add 2 tablespoons of butter to the same pan. Add the minced garlic and cook over medium heat for 30–45 seconds without letting it brown.
8. Add the Cream
Slowly pour in the heavy cream, scraping up the browned bits from the bottom of the pan with a wooden spoon.
9. Make the Parmesan Sauce
Once the cream is warm, turn off the heat. Add the Parmesan a little at a time, stirring constantly until the sauce is smooth.
10. Adjust the Sauce
Add the black pepper, taste, and add a little salt if needed. If the sauce is too thick, loosen it with some pasta water.
11. Toss the Pasta
Add the fettuccine to the pan and toss with tongs until every strand is coated in the garlic Parmesan sauce.
12. Slice the Chicken
Slice the rested chicken across the grain and arrange it over the pasta.
13. Finish
Spoon some of the sauce over the chicken. Sprinkle with parsley and extra Parmesan if you like.
14. Serve
Serve immediately while hot.