10-minute grilled chicken fettuccine Alfredo

Ingredients

• 225 g fettuccine (gluten-free works)
• Chicken breast, seasoned with garlic powder, paprika, salt and pepper
• Salt, to taste
• 2 g black pepper
• 8 g garlic powder
• 1 g Italian seasoning
• 8 g fresh parsley, chopped
• 113 g butter
• 360 ml whipping cream (light or full)
• 180 g Parmesan cheese
• 12 g all-purpose flour
• 6 tbsp reserved pasta water
• Chopped garlic

Instructions

1. Season and grill the chicken until golden and cooked through; rest and slice.
2. Cook the fettuccine al dente, reserving some pasta water.
3. Melt the butter in the pan, whisk in the flour, then add the chopped garlic.
4. Pour in the cream with the seasonings and a little pasta water, and cook a few minutes without letting it boil.
5. Off the heat, stir in the Parmesan and parsley until thick and glossy.
6. Toss in the al dente pasta, top with the sliced chicken and more parsley.