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.