A delightful twist on the classic Chicken Alfredo, featuring crispy pancetta and a rich, creamy sauce.
Cook the pancetta in a skillet over medium heat until crispy. Remove and set aside.
Cook the pancetta slowly to render out the fat and achieve maximum crispiness.
Season the chicken with salt and pepper. Sear in the skillet with pancetta drippings until golden brown. Remove and shred.
Let the chicken rest for a few minutes before shredding to retain its juices.
Sauté the onion and garlic in the skillet until fragrant and softened.
Stir frequently to prevent the garlic from burning.
Add the shredded chicken and cream to the skillet. Simmer until the sauce thickens.
Keep the heat low to avoid curdling the cream.
Stir in the Parmesan cheese and parsley. Adjust seasoning with salt and pepper.
Add the cheese gradually to ensure it melts evenly.
Cook the fettuccine according to package instructions. Toss with the sauce.
Reserve some pasta water to adjust the sauce consistency if needed.
Serve the pasta topped with crispy pancetta and additional parsley.
Serve immediately to enjoy the dish at its best.
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