Description
A rich Italian dish with fettuccine pasta tossed in a velvety Parmesan cream sauce and tender chicken cutlets. This recipe avoids alcohol and offers a balanced, luxurious flavor with a creamy emulsion.
Ingredients
8 oz (225g) Fettuccine (Use all-purpose flour for gluten-free)
1 cup grated Parmesan Cheese (Preshredded adds excess moisture)
2 cups Evaporated Milk (Full-fat if avoiding lactose)
2 (6oz) Chicken Breasts (Portobello mushrooms ideal substitute)
Olive oil
Salt, pepper, garlic powder
2 tbsp fat-free milk
Butter
Instructions
Dry chicken breast slices on paper towels
Season with salt, pepper, and garlic powder
Heat olive oil in skillet until shimmering
Sear chicken 3 minutes per side
Melt butter in clean cooking vessel
Whisk in evaporated milk and reduce 2 minutes
Stir in Parmesan cheese gradually
Blend in pasta and 1/2 cup reserved cooking water
Notes
Use fresh Parmesan for faster melting
Reserve 3/4 cup pasta water for binding sauce
Stir continuously during dairy reduction
Cook noodles al dente for sauce absorption
Substitute chicken breasts with Portobello mushrooms for a vegetarian option
Avoid overcooking chicken to prevent dry texture
- Prep Time: 15
- Cook Time: 25
- Method: Stir-frying, Boiling
- Cuisine: Italian