Ingredients
- 400 g (14 oz) fettuccine
- 4 leftover chicken schnitzels, warmed, or 4 freshly-cooked chicken schnitzels (find my schnitzel recipe here)
- 40 g (11/2 oz) butter
- 1 tsp freshly minced garlic
- 1½ cups (375 ml) thickened (heavy) cream
- 1 cup (100 g) freshly grated parmesan, plus extra to serve (see note 1)
- ½ tsp chicken stock powder
- Cracked black pepper, to taste
- Freshly chopped flat-leaf (Italian) parsley or basil, to garnish (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water for 1–2 minutes less than the packet says. Reserve ½ cup (125 ml) of the pasta cooking water before draining.
- While the pasta cooks, make the schnitzels. Or, if using leftover schnitzels, reheat them in the oven or air fryer at 180°C (350°F) until hot and crispy. Slice into strips.
- Melt the butter a large, deep, heavy-based pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the cream and bring to a gentle simmer. Stir in the parmesan, chicken stock powder and pepper, then let it bubble for 2–3 minutes until slightly thickened.
- Add the cooked pasta to the sauce and toss using tongs to coat. Add the reserved pasta water to loosen the sauce if needed – the sauce should be glossy and coat the fettuccine (the sauce will thicken as it sits, see note 2).
- Divide the pasta among four bowls, top with the sliced crispy schnitzel, then finish with more parmesan and parsley or basil, if desired.
Notes
Note 1 – The parmesan must be freshly grated, not the pre-grated type at the supermarket. Freshly grated parmesan will melt into the sauce, whereas the supermarket varieties will separate and make the sauce grainy. If you need more details, you’ll find everything you need to know about parmesan cheese here.
Note 2 – The longer the pasta sits, the more sauce will be absorbed. Loosen the sauce by adding a splash of boiling water from the kettle, then use tongs to toss the pasta until your desired consistency is reached.
Make Ahead
The Alfredo sauce is best enjoyed fresh, but you can cut the butter and grate the cheese in advance to save time. Store them separately, refrigerated in airtight containers, until ready to use.
Leftovers
Alfredo sauce and pasta – This recipe is best made and eaten immediately, however you can store the combined pasta and sauce separately in the refrigerator in airtight containers for up to 2 days. Most of the sauce will absorb into the pasta during the reheating process, but you can add 1 tablespoon of water prior to reheating to help loosen the sauce. It is best reheated in the microwave to avoid the pasta drying out. Not suitable to freeze (the pasta turns mushy).
Schnitzels – Refrigerate cooked chicken schnitzel for up to 3 days, reheat in the microwave for juiciest results (the crumbing will soften but the end result is equally delicious).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Chicken, Pasta, Family Favourites
- Method: Stovetop
- Cuisine: Italian-inspired