Chicken Alfredo

• olive oil↗1 tbsp tbsp
• безшкірні, безкісткові курячі стегна4

  порізані навпіл

• феттучіні↗300g g

  або тальятелле

• масло↗1 tbsp tbsp
• двойний вершковий крем↗200ml ml
• ціла мускатна горіх↗½

  тертий

• пармезан↗100g g
• петрушка↗подрібнена

  для подачі

Step-by-step instructions

1. 1

   Heat the olive oil in a non‑stick pan over medium‑high heat and cook the chicken thigh pieces for about 10 minutes, turning halfway through, until they are golden‑brown and cooked through.

2. 2

   Set aside to cool slightly, then shred with two forks.

3. 3

   Bring a pot of salted water to a boil and cook the pasta for 1 minute less than the time indicated on the package.

4. 4

   While the pasta cooks, melt the butter in a pan over medium heat, scraping the bottom to lift the browned bits. Add the cream and nutmeg, bring to a gentle boil. Return the shredded chicken to the pan.

5. 5

   Transfer the cooked pasta directly from the water to the pan using tongs. Sprinkle most of the Parmesan and toss with the tongs, adding a splash of the pasta cooking water if it seems dry. Season to taste, then divide onto plates. Top with the remaining Parmesan, a little parsley and black pepper.