Fettuccine Alfredo with Chicken & Peas

Ingredients

• 0.5 lb Chicken breasts, boneless skinless
• 4 fl oz Chicken or vegetable broth
• 6 oz Fettuccine pasta
• 0.5 cup Frozen peas
• 2 Garlic (Peeled and minced)
• 1 oz Parmesan cheese (Finely grate ¼ cup for the sauce)
• 4 fl oz Whole milk
• All-purpose flour (Amount not specified; used to thicken the sauce)
• Black pepper (To taste; freshly ground for serving)
• Unsalted butter (Amount not specified; used for cooking the chicken and making the sauce)
• Italian seasoning (To season the chicken; amount not specified)
• Salt (Used for the pasta water and to season the sauce; amount not specified)

Steps

1. 1

   Fill a medium saucepan halfway with water, cover, and bring it to a boil. Uncover, add salt and the fettuccine, and stir for a few seconds. Cook for 9–10 minutes, or until the pasta reaches your desired firmness.

2. 2

   While the pasta water heats, heat a sauté pan over medium-high heat.

3. 3

   Slice the chicken breasts in half horizontally to form thin fillets. Season them with Italian seasoning.

4. 4

   Add butter to the hot skillet and swirl to coat the surface.

5. 5

   Add the seasoned chicken and cook for 3–5 minutes per side, until golden brown and no longer pink inside.

6. 6

   Peel and mince the garlic.

7. 7

   Transfer the cooked chicken to a plate. Wash and dry the pan, then return it to the stove over medium heat.

8. 8

   Add butter to the pan and swirl to coat.

9. 9

   Add the minced garlic and cook for 15–30 seconds, until fragrant.

10. 10

    Sprinkle the flour into the pan and whisk until it is combined with the butter.

11. 11

    Add the broth and whisk until smooth.

12. 12

    Add the milk and stir for 4–5 minutes, until the sauce thickens.

13. 13

    Finely grate ¼ cup of Parmesan cheese.

14. 14

    Add the Parmesan, salt, and pepper to the sauce. Stir until smooth, then reduce the heat to low while the pasta finishes cooking.

15. 15

    Measure out the frozen peas.

16. 16

    Slice the cooked chicken diagonally into thin strips.

17. 17

    Drain the pasta in a colander, reserving about ½ cup of the pasta water.

18. 18

    Add the pasta, chicken strips, peas, and half of the reserved pasta water to the sauce. Toss to combine. Add more pasta water if desired to thin the sauce.

19. 19

    Transfer the pasta to plates, garnish with freshly ground pepper, and serve.

Notes

The source does not specify the quantities of butter, flour, Italian seasoning, salt, or pepper. Reserve about ½ cup pasta water before draining; use additional water as needed to adjust the sauce consistency.

Nutrition per serving

• main
• pasta
• Italian
• chicken
• quick meal
• 30-minute meal
• stovetop