Chicken Alfredo with Fish Sauce
This chicken Alfredo recipe perfectly combines cheesy, creamy, savory, and stick-to-your-ribs pasta that is perfect for any weekday dinner!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Skin-On Chicken Thighs
- 16 oz Fettuccine
- 2 tbsp Butter
- 2 cups Heavy Cream
- 1 tbsp Minced Garlic
- 1 cup Parmesan Cheese
- 1 tsp Fish Sauce
- 1/4 tsp Black Pepper
- 1 tbsp Minced Parsley
- Flat Leaf Parsley
- Grated Parmesan Cheese
- Black Pepper
Instructions
- 1
Prep chicken by de-boning and cutting off excess fat and skin. Season generously with salt on both sides. Then, let the chicken come up to room temperature before cooking
- 2
Add chicken to a cold pan to fry and render in its own fat on medium. Cook each side for 4-5 minutes, until skin is golden brown and internal temp reaches 165F
- 3
Remove the chicken from the pan to rest, and add in butter to the pan to deglaze. Saute minced garlic, and add heavy cream. Mix well, and then season with fish sauce and black pepper. Grate parmesan cheese and mix until fully incorporated
- 4
Cook fettuccine pasta noodles according to package directions and reserve some of the cooking liquid
- 5
Add fettuccine to the sauce, and spoon over pasta cooking water to help emulsify the sauce. Add chopped parsley and mix well
- 6
To serve, add fettuccine alfredo to a serving plate, add chicken, and garnish with more grated parmesan, chopped parsley, and fresh ground black pepper