ID: 75a859af...
This recipe guides you through making a rich and creamy chicken alfredo with tender pan-seared chicken breasts and perfectly cooked fettuccine, all tossed in a luscious, garlic-infused parmesan cream sauce. It's an indulgent, restaurant-quality meal that's surprisingly easy to make at home.
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Boil and salt pasta water, then mince garlic. → Prepare and season chicken, then pan-sear until golden and cooked through. → Start alfredo sauce by melting butter with cream and garlic. → Grate parmesan, then whisk into simmering sauce with salt and pepper. → Cook fettuccine, reserve pasta water, then combine pasta with sauce and chicken. Garnish and serve.
Boil and salt pasta water, then mince garlic. → Prepare and season chicken, then pan-sear until golden and cooked through. → Start alfredo sauce by melting butter with cream and garlic. → Grate parmesan, then whisk into simmering sauce with salt and pepper. → Cook fettuccine, reserve pasta water, then combine pasta with sauce and chicken. Garnish and serve.
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Always salt your pasta water generously for flavorful pasta. It should taste like the ocean.
Use freshly minced garlic, not jarred, for the best flavor.
Slice chicken breasts horizontally to create thinner cutlets that cook more evenly and quickly.
Don't overcrowd the pan when cooking chicken; cook in batches if necessary to ensure a nice golden crust.
Finely grate parmesan cheese (preferably with a microplane) so it melts smoothly into the sauce without breaking.
Reserve starchy pasta water to adjust the sauce consistency if it thickens too much. Heat it up before adding for best results.
Serve immediately after combining pasta and sauce to enjoy the silky texture.
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