Imported from Instagram

Chicken Alfredo

Name: Chicken Alfredo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 350 g Fettuccine; 30 g Butter; 4 Garlic (cloves, minced); 300 ml Double cream; 80 g Parmesan (grated); 0.5 lemon Lemon juice (juice of half a lemon); Pasta water (a splash; reserved from cooking the pasta); Parsley (a handful, chopped); 1 tsp Salt (for the chicken; additional salt is used in the pasta water, amount unspecified); 1 tbsp Black pepper (for the chicken; plus a good crack to finish, amount unspecified); 500 g Chicken thighs (marinated); 2 tbsp Cajun seasoning (for the chicken)

Recipe by Maria ⵣ @therealchadli · Instagram

Imported by Aidan O'Neill on SeeMeCook

Fettuccine is coated in a buttery, creamy Parmesan sauce brightened with lemon, then topped with golden Cajun-seasoned chicken and parsley.

4 servings40 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

350 g Fettuccine
30 g Butter
4 Garlic (cloves, minced)
300 ml Double cream
80 g Parmesan (grated)
0.5 lemon Lemon juice (juice of half a lemon)
Pasta water (a splash; reserved from cooking the pasta)
Parsley (a handful, chopped)
1 tsp Salt (for the chicken; additional salt is used in the pasta water, amount unspecified)
1 tbsp Black pepper (for the chicken; plus a good crack to finish, amount unspecified)
500 g Chicken thighs (marinated)
2 tbsp Cajun seasoning (for the chicken)

Steps

1
Season and marinate the chicken thighs with the Cajun seasoning, measured salt, and pepper. The source identifies the thighs as marinated but does not specify the marinade duration or any additional marinade ingredients.
2
Heat a pan until hot. Fry the chicken thighs for 5–6 minutes on each side, until properly golden and cooked through.
3
Transfer the chicken to a plate and let it rest. Slice it after resting.
4
Boil the fettuccine in salted water according to the package directions. Before draining, reserve a mug of pasta water; drain the pasta.
5
Using the same pan, leave the browned chicken bits in place. Melt the butter over low heat.
6
Add the minced garlic and cook for 30 seconds, taking care not to let it burn.
7
Pour in the double cream and let it bubble gently for 2–3 minutes.
8
Stir in the grated Parmesan until the sauce is smooth.
9
Add the lemon juice and stir it into the sauce.
10
Add the drained pasta and a splash of the reserved pasta water. Toss until the sauce coats every strand.
11
Top the pasta with the sliced chicken and chopped parsley. Finish with a good crack of black pepper and serve.

Notes

The source does not specify the chicken marinade ingredients or marinating time, the amount of salt for the pasta water, or the size of the pasta-water splash and parsley handful. It also gives no pasta boiling time; follow the package directions.