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Fettuccine pasta with chicken in cream sauce

Fettuccine with chicken in cream sauce

Quick, wonderfully tasty and simple, for dinner! Fettuccine with chicken in cream sauce is the kind of dish you could make every day. It always turns out very tasty and filling, and it's great for a quick dinner. Serve it with a fresh vegetable salad.

Irisha

Recipe author

Fettuccine pasta with chicken in cream sauce

Composition / ingredients

Servings:

Fettuccine

250

Chicken fillet

300

Onion (medium)

Bacon

Hard cheese

Garlic

Flour (heaping)

Cream (20% fat)

250

Olive oil (or any other vegetable oil)

Basil (a couple of sprigs)

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 12 g

Fats 33 % 13 g

Carbohydrates 36 % 14 g

252 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make fettuccine with chicken in cream sauce? Gather the ingredients. Trim the chicken, then wash and dry it. Wash and dry the herbs and peel the onion and garlic. To speed things up, put a pot of water on the heat right away for the pasta, and a skillet for the sauce.
Step 2:

Cut the chicken fillet into small pieces. Grate the cheese on the fine or medium side of a grater.
Step 3:

Heat a little olive oil in a hot skillet (or any other vegetable oil if you don't have it) and quickly brown the pieces of chicken on all sides, stirring with a spatula.
Step 4:

While the chicken browns, finely chop the onion, the bacon (or smoked pork loin), and the garlic clove.
Step 5:

Transfer the cooked chicken to a plate. Pour a little more oil into the skillet and fry the bacon in it for 1 minute. Then add the chopped onion. Stir and cook everything together for a few minutes, stirring.
Step 6:

Return the chicken to the skillet with the onion.
Step 7:

Add the flour to the meat, plus a pinch each of salt and pepper. Stir.
Step 8:

Pour the cream into the skillet.
Step 9:

Over low heat, stirring now and then, reduce the sauce until it thickens.
Step 10:

Right at the end, add the garlic clove and a handful of grated cheese (about half the total). Warm the sauce a few more minutes so the cheese melts completely. Taste it and season with more salt and pepper if needed.
Step 11:

Cook the pasta at the same time as the sauce. Bring 3 liters of water to a boil in a pot, add salt, and drop in the fettuccine. Cook it to al dente (still slightly firm inside). To avoid overcooking, go by the package directions.
Step 12:

Drain the cooked pasta, drizzle it lightly with olive oil, and toss. By the way, be sure to save about 250 g of the pasta water — we'll need it to loosen the sauce a little.
Step 13:

Transfer the al dente pasta to the skillet with the chicken cream sauce.
Step 14:

Toss it together. If the sauce is thick, add a splash of the reserved pasta water and mix it all in well. Warm the pasta in the sauce for 2 minutes and serve right away.
Step 15:

The fettuccine with chicken in cream sauce is ready. Sprinkle it with the rest of the grated cheese and some fresh basil leaves. Enjoy!

How do you cook pasta properly? Use a roomy pot with about 1 liter of water for every 100 grams of pasta — the key is for the pasta to float freely. Salt to taste. Bring the water to a boil. It's important to add the pasta to boiling water, or it may clump. Cook over medium heat, stirring occasionally, until fully cooked or al dente (the time is always on the package). Drain the cooked pasta in a colander. There's no need to rinse it. If you're not going to mix it with sauce right away, you can return it from the colander to the pot and toss it gently with a teaspoon of olive oil (or a pat of butter) to keep the hot pasta from sticking.
For tips, hacks, and all the most useful advice, see the article: "Cream and sour cream in cream sauce: how do you keep them from curdling?"
All oils are only beneficial up to a certain temperature — the smoke point — beyond which the oil starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature, choose the best oil for frying, and which ones to avoid entirely, read here.