المقادير
Method
- Pat the chicken breasts very dry with paper towels, then butterfly them through the middle into two halves so each piece is about 1.5 cm thick.
- Season the chicken on both sides with the salt, black pepper, paprika and garlic powder.
- Put 4 litres of water with the coarse salt in a large pot over high heat and bring to a boil.
- Heat the olive oil in a cast-iron or heavy-bottomed pan over medium-high heat until the oil shimmers.
- Place the chicken in the pan and leave it without moving for 5–6 minutes until a golden crust forms.
- Flip the chicken and cook for another 4–5 minutes until the internal temperature reaches 74°C at the thickest part.
- Move the chicken to a cutting board and let it rest for 5 minutes, then slice it on the diagonal into 1 cm strips.
- Lower the heat to medium and melt the butter in the same pan with the browned bits.
- Add the mushrooms in a single layer and cook for 5–6 minutes, stirring once or twice, until browned, then sprinkle with a little salt.
- Add the minced garlic and stir for just 30–60 seconds until fragrant, without letting it burn.
- Drop the fettuccine into the boiling water and cook it 1 minute less than the time on the package (usually 9–10 minutes for dried).
- Pour the cream over the mushrooms, add a pinch of nutmeg, and let it simmer gently over low heat for 3–4 minutes until slightly thickened.
- Set aside a cup of the pasta cooking water, then drain the fettuccine.
- Transfer the fettuccine to the sauce with 1/4 cup of the cooking water and toss over low heat for 1–2 minutes until coated in the sauce.
- Take the pan off the heat and add the Parmesan in batches, stirring until it melts and the sauce turns glossy; add more cooking water a spoonful at a time if it gets too thick.
- Return half of the chicken strips to the pasta and toss gently, then taste and adjust the salt and pepper.
- Serve the pasta as a twirled mound on a wide plate, arrange the remaining chicken strips on top, then garnish with Parmesan, parsley, black pepper and basil leaves, and serve immediately.
ملاحظات
⚠️ Allergy note: contains Dairy (cream, butter, Parmesan cheese), Wheat/gluten (fettuccine pasta), Egg (possible in fresh or egg-based fettuccine)
Don't add the cheese and sauce over high heat; too much heat makes the Parmesan clump and the sauce split. Always add it off the heat.
The pasta cooking water is the secret to the shine: its starch binds the cream with the cheese. Don't drain the pasta before you set aside a cup of it.
Don't move the chicken or the mushrooms in the pan for the first few minutes, and don't crowd the pan; that way they brown instead of steaming and releasing their water.
You can swap the chicken breast for boneless chicken thighs (also 74°C internal temperature) for a juicier result, and swap the Parmesan for halal Grana Padano or Pecorino.
For a green colour and fresh flavour: add a small pinch of grated lemon zest over the dish when serving.