Ingredients Fettuccine Alfredo

Chicken: 45 minutes
1 serving
1 piece chicken breast fillet
10 ml olive oil
1/8 tsp onion powder Method
1/8 tsp garlic powder
1/4 tsp oregano 1. Marinate chicken with Italian marinade. Refrigerate

1/4 tsp basil for at least 20 minutes

1/4 tsp chili flakes or paprika powder 2. Once marinated, grill chicken in a hot non-stick pan

salt & black pepper until charred and cooked, approximately 10-12

1/4 tsp lemon juice minutes in total. Rest for 5 minutes and sliced. Keep
it warm

Alfredo sauce: 3. Boil water in a pot, add lots of salt and cook the

1 tbs butter pasta until al dente

20 gr onion, finely chopped 4. Prepare sauce by adding butter in a hot pan then

1 clove garlic, finely chopped cook the onion until translucent. Add garlic and

50 ml pasta water cook until fragrant. Add pasta water and cooking

80 ml cooking cream cream to create sauce, let it simmer to reduce

40 gr parmesan 5. Once reduced, at 30 gr parmesan, cooked pasta, salt,

salt & black pepper pepper and parsley and stir pasta until fully coated

1 tsp parsley with sauce

6. Plate the pasta, sprinkle with the remaining

70gr dried fettuccine parmesan, parsley and topped with grilled chicken

water for boiling pasta and black pepper

7. Serve immediately