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American Fettuccine with Chicken & Cheese

American-Style Fettuccine

(American Fettuccine with Chicken)
While Italians lean toward simplicity, and the French focus on delicate balance and the essential presence of mushrooms, Americans chose the path of boldness. They transformed fettuccine into a dish overflowing with crushed garlic, heavy cream, and a generous, stretchy blend of cheeses, offering food lovers an unforgettably rich culinary experience
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Prep Time 10 minutes
Cook Time 24 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g Fettuccine Pasta (Approx. 14 nests)
  • 2 Pieces Chicken Breasts
  • 2 tbsp Cooking Oil
  • 4 Cloves Garlic (Minced)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 500 ml Heavy Cooking Cream
  • 1/2 tsp paprika
  • 2 tbsp Butter
  • 200 g Parmesan Cheese
  • Fresh Parsley (For garnish)

Equipment

  • Large Pasta Pot: To boil the fettuccine
  • Large Skillet: To sear the chicken and prepare the creamy sauce
  • Tongs: For handling the chicken and tossing the pasta
  • Knife and Cutting Board: To prep the chicken and garlic.
  • Whisk or Wooden Spoon: To stir the cream and cheese

Method
 

  1. 💠Preparation Method (American Fettuccine with Chicken)
  2. In a pot, bring salted water to a boiling point.
  3. Boil the pasta for about 10 minutes until it is al dente, depending on the brand instructions.
    Fettuccine pasta boiling in a pot of water
  4. For cutting the chicken, you can use one of two methods:
  5. Method 1
  6. Slice the chicken breast into two thin cutlets and season them with salt and black pepper.
  7. Heat a pan over medium heat, add one tablespoon of butter and two tablespoons of oil, then place the chicken slices in.
  8. Cook the chicken on both sides until it becomes beautifully golden brown.
    A pan with sautéed, golden-brown chicken slices
  9. This process takes about 15 minutes (approximately 7 minutes per side) over medium heat.)
  10. Remove the chicken from the pan and let it rest on a plate to retain its juices.
  11. Method 2
  12. Cut the chicken into strips and season them with salt and black pepper
  13. Sear them in the pan over medium heat for about 10 minutes until browned, then remove them.
    A pan with golden-brown chicken strips
  14. In the same pan (no need to wash it), melt one tablespoon of butter.
  15. At this stage, you can optionally add sliced mushrooms to release their earthy flavor, and let them sauté until softened.
  16. Add 4 cloves of minced garlic and let it cook for 1 minutes, then pour in 500 ml of heavy cream to enrich the sauce.
    A pan with melting butter cubes and minced garlic
  17. Let it simmer for 5 minutes, then add Heavy Cooking Cream and the Parmesan cheese (you can also add some Mozzarella if you like).
    A pan with heavy cream and grated Parmesan cheese
  18. Keep the heat low at this stage, then return the chicken strips to the pan and add one teaspoon of butter.
  19. As for the chicken slices that were set aside to rest on the plate
  20. cut them into strips and arrange them on top of the pasta when serving.
  21. Adjust the seasoning with salt and black pepper to taste.
  22. If the sauce gets too thick, you can add a little bit of the pasta cooking water. Keep an eye on it, as adding Parmesan absorbs the liquids
    A pan of fettuccine pasta tossed in a creamy white sauce
  23. Add the pasta to the pan and toss everything together until well combined.
  24. 💠Presentation Method (American Fettuccine with Chicken)
  25. Serve the pasta hot in a shallow serving dish.
  26. If you used the first method, place the sliced chicken breast elegantly on top of the pasta.
  27. Garnish with a sprinkle of chopped fresh parsley and extra Parmesan cheese, and serve immediately while hot.

Notes

American Fettuccine with Chicken & Cheese
A single nest of dry fettuccine pasta (before boiling) typically weighs between 45 to 55 grams; therefore, 250 grams is approximately equal to 5 fettuccine nests.
Fettuccine, tagliolini, and tagliatelle are very similar, yet there are subtle differences between them.

The Difference Between Them:

  • Fettuccine: Slightly wider than tagliatelle, measuring about 6.5 mm in width. It is most famous in Rome and central Italy.
  • Tagliatelle: Narrower, measuring about 5 to 6 mm in width. It is renowned in northern Italy, specifically the Bologna region.
American Fettuccine with Chicken