Recipe
Why make it
Fettuccine in a silky butter, cream and Parmesan sauce, topped with golden pan-seared chicken. An Italian-American favourite that is ready in under 40 minutes.
Serves 4
+ 5 more in the full recipe
Step 1 of 9
Pat the chicken cutlets dry with paper towels. Rub them with the salt, black pepper, garlic powder and oregano, then let them sit at room temperature while you prepare everything else.
Step 2 of 9
Grate the Parmesan, mince the garlic and chop the parsley. Bring a large pot of water to a boil and salt it well, using about 1 tablespoon of salt for every 2 litres.
Step 3 of 9
Heat the olive oil in a large deep frying pan over medium-high heat. Add the chicken and cook for 4 to 5 minutes without moving it, until the underside is deep golden.
Step 4 of 9
Flip the chicken and cook for another 3 to 4 minutes, until golden and the centre reaches 74°C with no pink juices. Move it to a board and rest it for 5 minutes, then slice across the grain.
Step 5 of 9
Drop the fettuccine into the boiling water and cook according to the packet until al dente, usually 9 to 11 minutes. Scoop out 1 cup of pasta water before draining.
The last 4 steps are in the full recipe.
Cook’s tip
Grate the Parmesan yourself from a block. Pre-grated cheese contains anti-caking agents and can make the sauce grainy.
Ready to cook?
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