Weekend Inspiration for Fettuccine Alfredo with Chicken
450 g of pasta (fettuccine)
12 tablespoons of butter
170 g of Parmesan cheese
250 g of chicken
Salt and pepper
Cook the pasta until it is al dente. In a grill pan, fry the chicken fillet with a dash of oil for 3-4 minutes on each side. Once cooked, season the fillet with salt and pepper to taste and keep it warm until serving.
In a separate pan, melt butter. Strain the pasta, reserving the cooking water. Move the pasta to the melted butter, sprinkle with salt, add a handful of grated cheese and hot pasta water, stirring constantly.
Add the cheese a little at a time, stirring between each addition, until it is all melted. Add more hot water if needed.
Now it’s time to serve. First, plate the pasta in the sauce and place a sliced chicken fillet on top.