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. Last Updated: 07/27/2016

Fettuccini Alfredo With Chicken

Courtesy of Rosinter Restaurants
Chef Alberto Galan of Rosinter Restaurants' TGI Friday's chain shares a recipe for fettuccini alfredo with chicken.

120g chicken breast
Cajun spices
butter at room temperature
pasteurized cream
freshly grated parmesan cheese
boiled fettuccini pasta
tomatoes cut in 10mm cubes
green onion diced in 6mm lengths

Heat a cast-iron frying pan to 230 degrees Celsius, or until it gives off a sooty smoke.

Place margarine on a plastic plate. Press the chicken breast into the margarine so as to fully coat its surface, then place the chicken on a piece of clean, dry parchment paper.

Evenly sprinkle both sides of the chicken breast with two teaspoons of Cajun spices.

Place one dollop of butter onto the pan; it will start to burn.

Immediately place the chicken in the pan. Be careful to avoid getting burned by the hot spattering butter. Cook each side for about two minutes, or until the juices run clear.

While the chicken is cooking, place the desired amount of butter, followed by cream, in a saute pan. Bring to a boil over a medium flame. Once it boils, gather it to the center of the pan and thoroughly mix with a rubber spatula. Reduce to a very low flame.

Add parmesan cheese and allow the mixture to boil one minute over a low flame. Stir frequently, until the sauce attains the consistency of a glaze.

While the mixture slowly boils, place fettuccini in a hot bain-marie and heat for 45 seconds, or in a sealed bag in the microwave for 45 to 60 seconds. The pasta should be very hot.

Drain the heated pasta and add to the hot mixture, stirring so that the pasta is completely coated by it. Place the mixture on a plate.

Place the tomato cubes randomly over the pasta.

Wait one minute after chicken is finished cooking so that the juices will not spill out when cutting. Cut the chicken meat in 10mm strips and place on top of the pasta, retaining the form of the chicken breast.

Sprinkle diced onion over the entire dish.