Buttery Chicken Alfredo

• 500 gchicken breasts, thinly sliced
• 1 tbspolive oil
• 400 gfettuccine
• ½ tspwhite pepper
• 3garlic cloves, finely chopped
• 200 mldouble cream
• 100 mlwhole milk
• 1 tspsalt
• 75 gunsalted butter
• 120 gParmesan, finely grated
• 1 tsplemon zest (optional) (optional)
• 2 tbspfresh parsley, chopped (optional) (optional)

Method

1. 1Bring a large pan of well-salted water to a rolling boil and cook the fettuccine until just shy of al dente per packet instructions, around 8–9 minutes. Scoop out a mugful of the starchy pasta water, then drain.
2. 2Season the chicken slices with salt and white pepper. Heat the olive oil in a large, wide frying pan over medium-high until shimmering, then lay the chicken in a single layer; don't crowd it. Fry for 3–4 minutes per side until deeply golden at the edges and just cooked through. Lift onto a warm plate.
3. 3Drop the heat to medium-low and add the butter to the same pan. Once it's melted and foaming, stir in the garlic and cook for 30–40 seconds until fragrant but not coloured; you want it perfumed, not toasted.
4. 4Pour in the double cream and milk and let it simmer gently for 2–3 minutes, stirring, until it thickens enough to coat the back of a spoon.
5. 5Pull the pan off the heat and rain in the Parmesan a handful at a time, stirring constantly until the sauce turns silky and glossy. Off the heat is key; it stops the cheese splitting.
6. 6Slide the chicken back in along with the drained fettuccine and a good splash of pasta water. Toss vigorously over a low heat for a minute until the sauce clings to every ribbon in a glossy coating, loosening with more pasta water if it tightens up.
7. 7Taste for seasoning. The texture should be rich and velvety; coating, never gloopy.
8. 8Twirl into warm bowls. Finish with lemon zest and parsley if using.

Per serving

kcal

748

protein

52.2g

fibre

0.2g

carbs

4.4g

fat

55.9g