Pan seared chicken served over fettuccine coated in classic cream and parmesan Alfredo sauce. Silky, rich, and familiar. The restaurant dish people expect, made clean and achievable at home without heavy thickeners or shortcuts.
This is the restaurant style Alfredo people expect. Silky, creamy, comforting. A splash of pasta water can rescue over thickened sauce.
Chicken can be grilled instead of pan seared for lighter version. Pairs back with roasted broccoli, Caesar salad, garlic bread, and simple spaghetti.
Ingredients
- Chicken breasts, thinly sliced or pounded
- Salt
- Black pepper
- Olive oil
- Unsalted butter
- Garlic cloves, minced
- Heavy cream
- Finely grated parmesan
- Salt
- Black pepper
- Fettuccine
- Reserved pasta water
Ingredients
- Chicken breasts, thinly sliced or pounded
- Salt
- Black pepper
- Olive oil
- Unsalted butter
- Garlic cloves, minced
- Heavy cream
- Finely grated parmesan
- Salt
- Black pepper
- Fettuccine
- Reserved pasta water
Instructions
Tomorrow's Meal
Crispy Chicken Alfredo Pasta Cakes
Cold Alfredo pasta and chicken formed into cakes, pan-fried until golden and crispy outside, creamy inside
You'll need to pick up:
Quick overview:
- 1.Chop leftover chicken into bite-sized pieces and mix thoroughly with cold Alfredo pasta
- 2.Form mixture into 3-inch patties about 1/2 inch thick (chill 15 minutes if too soft)
- 3.Heat 2 tablespoons butter in large skillet over medium-high heat
- 4.Fry cakes 3-4 minutes per side until deep golden brown and crispy exterior forms
- 5.Transfer to plate, top with fresh parmesan and cracked black pepper
- 6.Serve immediately while edges are still crispy
Before you cook
Cook notes
- • This is the restaurant style Alfredo people expect. Silky, creamy, comforting.
- • A splash of pasta water can rescue over thickened sauce.
- • Chicken can be grilled instead of pan seared for lighter version.
- • Pairs back with roasted broccoli, Caesar salad, garlic bread, and simple spaghetti.
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