Fettuccine Alfredo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start fettuccine in couple pinches of salt in water until al dented. Use shallow water, so water is more starchy. At same time start chicken. Reserve some pasta water, then drain.

Step 2

Pound the chicken so it is even thickness. Season chicken with salt and pepper. Let pan heat up 3-4 minutes before adding oil. Pan sear over medium-high until golden and fully cooked. Remove and slice.

Step 3

In the same pan, add little water and when boiling, scrape the fond. Reduce down. Melt the butter. Add shallot (can use onion instead), little pinch of salt, and stir and cook until soft.

Step 4

Add garlic and chili flakes. Cook briefly until fragrant.

Step 5

Pour in heavy cream and bring to a gentle simmer.

Step 6

Reduce heat to low. Stir in parmesan cheese little by little until melted and smooth. Add some black pepper. Want sauce to be velvety, not reduced too much.

Step 7

Add cooked pasta. Toss to combine (tossing helps to emuslify the sauce). If sauce is too thick, add a little splash of pasta water.

Step 8

Add sliced chicken back in and mix well.

Step 9

Adjust seasoning with salt and pepper. Serve immediately.

Step 10

Add a squeeze of lemon, add some lemon zest, and add some chopped parsley.