Ian Palmer
Whether you're looking for something elegant-but-simple for a dinner date, trying to switch up pasta night, or just want to do something different with the chicken in the fridge, this tried-and-true recipe is the one for you.
Yields: 4 - 6 servings
Prep Time: 0 hours 30 mins
Total Time: 0 hours 30 mins
Kosher salt and freshly ground black pepper
1 lb.
fettuccine
2 tbsp.
olive oil
1/2 lb.
boneless chicken tenderloins
3 tbsp.
butter
1 1/2 c.
heavy cream
4 oz.
Parmesan, grated (about 1 cup), plus more for garnish
2 tbsp.
chopped fresh chives, for garnish
- Bring a large pot of salted water to a boil. Cook fettuccine to al dente according to the package directions. Reserve 1 cup cooking water before draining.
- Meanwhile, heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook, turning once until golden brown and just cooked through, 4 to 6 minutes. Transfer to a cutting board and shred with 2 forks; reserve skillet.
- Melt butter in reserved skillet over medium heat. Add cream and stir until mixture begins bubble and thicken, 2 to 3 minutes. Add cheese and reduce heat to low. Cook, stirring, until thickened, 5 to 7 minutes. Season with salt and pepper.
- Remove from heat, add pasta and chicken and stir until coated. (If necessary, add cooking water, 1 tablespoon at a time, to thin the sauce and help it coat.) Garnish with chives and cheese and serve immediately .
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