Chicken Fettuccine with Alfredo Sauce and Tomatoes
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Ingredients & Equipment
What we send
- 4 packetsunsalted butter
- 2boneless skinless chicken breasts
- 1/8 ounceparsley
- 3 clovesgarlic
- 1 tablespoonflour
- 6 ouncesfettuccine
- 1/2 pintgrape tomatoes
- 3 tablespoonswhite wine
- 1 containermilk
- 2 ouncesgrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
Unwrap 2 packets butter, place in a small bowl, and set aside to soften at room temperature. Bring a medium pot of water to a boil over high heat. Pat chicken dry with paper towel; season with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken; sear until cooked through and no longer pink, 6 minutes per side. Transfer to a plate. Wipe pan clean for Step 4.
While chicken cooks, rinse all produce. Roughly chop parsley leaves, discarding stems. Thinly slice garlic. Add flour to bowl with softened butter and, using your fingers, knead and blend to form a smooth paste (this is a great task for a kitchen companion!).
Cook fettuccine and tomatoes
Season boiling water generously with salt. Stir in fettucine and cook 8-9 minutes. Then, stir in whole grape tomatoes and cook until pasta is al dente and tomatoes are bursting, 3-4 minutes more. Reserve ½ cup pasta cooking water, then drain and return to pot, off heat. Set aside for Step 5.
While fettuccine and tomatoes cook, place pan from chicken over medium heat with remaining butter. When butter is foamy, add garlic and sauté, stirring frequently, until softened, about 30 seconds. Stand back from the pan and carefully add white wine (it can steam up in the pan). Cook, stirring, until liquid is reduced by half, about 1 minute more.
Finish fettuccine Alfredo
Increase heat under pan with garlic to medium high, then add milk, ¼ teaspoon salt, and pepper as desired. Bring to a boil, then whisk in butter-flour paste until dissolved, 30 seconds. Reduce heat to medium and cook, whisking constantly, until thickened, 1-2 minutes more. Remove pan from heat and whisk in Parmesan. Add Alfredo sauce to pot with fettuccine and tomatoes and toss to coat.
Plate chicken fettuccine
Cut chicken into ¼-inch slices, then add to pot with fettuccine Alfredo. Toss to combine. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles (this is another great task for your kitchen companion). Taste and add salt and pepper as desired. Divide between serving plates, garnish with parsley, and dig in!