‘No Cream’ Creamy Chicken Pasta

I am a sucker for creamy pasta and this one is *chefs kiss* so easy to make and you don't need tooo many ingredients to make it yummy and creamy (without cream!).
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 2
Course: Dinner
Cuisine: Pasta
Ingredients Equipment Method

Ingredients
  

  • Sprigs or fresh parsley optional
  • 200 g fettuccini
  • 1/2 cup parmesan cheese
  • 1 large chicken breast weighing about 250g
  • 1/2 tbsp olive oil
  • 1/2 tbsp butter
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 cup pasta water

Equipment

  • 1 large pan
  • 1 large pot
  • 1 Chopping Board
  • 1 Knife

Method
 

  1. Slice your chicken breast into evenly thick pieces (think lengthways like you would slice a bagel).
  2. Season on both sides of your chicken with black pepper, white pepper, paprika and cayenne pepper.
  3. To a large pot add butter and olive oil (you add the olive oil so the butter doesn’t burn).
  4. Once that’s melted and your pan is hot, add your chicken to the pan and cook until browned on both sides and fully cooked through (about 5-10 minutes depending on the thickness of your chicken).
  5. In another pot, boil some salted water and add your fettuccini.
  6. Once the chicken is cooked, remove it from the pan.
  7. In the same pan as the chicken, add 1/2 cup pasta water and slowly add in grated parmesan cheese.
  8. Keep adding small amounts of pasta water and parmesan cheese and mix until it gets all saucy and thick.
  9. Add cooked fettuccini to the sauce, add more pasta water if the sauce is a bit dry.
  10. Serve with chopped up chicken, parmesan cheese and parsley.