Chicken Alfredo Pasta

Procedure

1. 1
   Cook the fettuccine in a large pot of boiling salted water until al dente, then drain and reserve 60mL of the starchy pasta water.
2. 2
   Melt 20g of butter in a large skillet over medium-high heat and sauté the chicken strips until they are golden brown and fully cooked.
3. 3
   Remove the chicken from the skillet and set it aside to rest while you prepare the sauce.
4. 4
   In the same skillet, add the remaining 20g of butter and the minced garlic, cooking for 1 minute until fragrant.
5. 5
   Pour the 250mL of cream into the skillet and bring it to a very gentle simmer over medium-low heat.
6. 6
   Sprinkle 8g of Menu Chicken Powder Mix 8G into the simmering cream and whisk thoroughly until the powder is fully dissolved and the sauce begins to thicken.
7. 7
   Gradually whisk in the grated Parmesan cheese until the sauce becomes smooth and velvety.
8. 8
   Add the cooked fettuccine, the seared chicken, and the reserved pasta water into the skillet.
9. 9
   Toss everything together for 1 to 2 minutes until the Alfredo sauce clings perfectly to every strand of pasta.
10. 10
    Turn off the heat and season with a generous amount of cracked black pepper to cut through the richness.
11. 11
    Garnish with freshly chopped parsley and serve immediately while the sauce is hot and creamy.