dinner · american
Pan-Seared Chicken Fettuccine Alfredo with Garlic & Fresh Parsley
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Instructions
1
Bring a large pot of salted water to a rolling boil over high heat on the back burner.
2
Set a 12-inch heavy skillet over medium-high heat and add olive oil until shimmering.
3
Pat chicken breasts dry, slice horizontally into even cutlets, and season both sides with half the salt and pepper.
4
Lay chicken cutlets into the hot skillet and sear undisturbed for 4 minutes until deeply golden on the bottom.
5
While chicken sears, drop fettuccine pasta into the boiling water and cook 9 minutes until tender yet firm.
6
Finely mince garlic cloves and chop fresh parsley on the cutting board while listening to the chicken sizzle.
7
Flip chicken cutlets and sear 3 minutes until cooked through to 165 F, then transfer to a cutting board.
8
Lower skillet heat to medium and melt butter, sautéing minced garlic for 30 seconds until fragrant and golden.
9
Pour heavy whipping cream into skillet with ground nutmeg, remaining salt, and remaining black pepper, simmering 2 minutes gently.
10
Scoop out half a cup of starchy pasta water, then drain fettuccine ribbons thoroughly in a colander.
11
Whisk grated parmesan and lemon juice into simmering cream until smooth, then toss drained pasta in the velvety sauce.
12
Slice rested chicken into strips and divide sauced fettuccine between warm bowls, garnishing with chicken and fresh parsley.
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