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Creamy chicken Alfredo, fettuccine in a rich parmesan cream sauce with pan-seared chicken. Serves 4.
Bring a large pot of salted water to the boil and cook the 400 g fettuccine for 10-11 minutes until al dente. Save a cup of the pasta water, then drain.
Season the chicken and sear in the olive oil over medium-high heat for 5-6 minutes each side, until golden and 74°C inside. Rest for 5 minutes, then slice.
In a wide pan over medium heat, melt the butter and cook the garlic for 1 minute, then pour in the 300 ml cream and simmer for 3-4 minutes until slightly thick.
Turn the heat low and stir in the parmesan until melted and smooth, loosening with a splash of pasta water if it is too thick.
Toss the fettuccine through the sauce, top with the sliced chicken and parsley, and season with salt and pepper.
