Zutaten für Chicken Alfredo
- 1/4 cup (1/2 stick) unsalted butter
- Heavy Whipping Cream
- 1/4 teaspoon white pepper
- Parmigiano Reggiano Cheese
- Salt to taste
- Pepper
- 1/4 cup dry white wine (optional)
- Chicken Breast
- 2 tablespoons olive oil
- 1 lb fettuccine or other long pasta
- Parsley
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Zubereitung von Chicken Alfredo
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through (about 5-7 minutes). Set aside.
- Cook pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
- In a large saucepan, melt butter over medium heat.
- Add heavy cream and whisk constantly until smooth and simmering.
- Gradually whisk in half of the Parmigiano-Reggiano, stirring until melted and smooth. Add the remaining cheese and continue to stir until fully incorporated.
- Stir in white pepper, salt, and fresh ground black pepper to taste.
- If the sauce is too thick, add a little pasta water to reach your desired consistency.
- Stir in white wine (if using).
- Add the cooked chicken to the sauce and toss to coat.
- Add the cooked pasta to the sauce and toss gently to combine.
- Serve immediately, garnished with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
8g
Fat
231g
Carbs
29g
