Pâtes Alfredo épicées au poulet

Ingrédients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced
• 2 tbsp olive oil
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp crushed red pepper flakes
• 1/2 tsp black pepper
• Salt to taste
• 2 tbsp chopped fresh parsley
• 1/4 cup diced sun-dried tomatoes (optional)
• 1/2 cup sliced mushrooms (optional)

Préparation

1. 1

   Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

2. 2

   Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Season the sliced chicken breasts with salt, black pepper, and garlic powder. Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes.

3. 3

   Make the Sauce: Once the chicken is cooked, lower the heat and pour in the heavy cream. Stir in the Parmesan cheese, crushed red pepper flakes, and additional salt if needed. Let the sauce simmer for about 5 minutes until it thickens slightly.

4. 4

   Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the sauce. Toss until the pasta is well coated. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

5. 5

   Add Optional Ingredients: If using, stir in the diced sun-dried tomatoes and sliced mushrooms. Cook for an additional 2-3 minutes until heated through.

6. 6

   Garnish and Serve: Remove from heat and garnish with chopped fresh parsley. Serve immediately and enjoy the spicy, creamy goodness.