Ingredients:
Chicken/Pasta:
2lbs chicken breast, cut in half
2 tbsp oil (olive, canola or vegetable)
Salt & Pepper to taste
12oz Fettuccine noodles, cooked *make sure to salt the water
Alfredo Sauce:
1 1/2 sticks of butter
2 cups heavy cream
1 1/2 cups parmesan cheese, finely grated *fresh is best
5 cloves of garlic, diced
1 tbsp Italian seasoning
1 tsp paprika
1 tsp pepper
1 tsp salt
Preparation:
Preheat oven to 350 degrees.
Season chicken breast on each side with salt and pepper.
In a large sauce pan, heat on medium high heat and add oil.
Turn down to medium and add chicken breast. Brown on each side.
Place chicken on sheet pan and place in oven for 5-10 mins or until internal temp reaches 160 degrees.
While chicken is finishing in the oven, add butter to the pan and melt. Add garlic and stir for 1 minute.
Slowly add in cream to the pan and stir. Keep a close eye on it, do not let it boil. It should heat up with little bubbles on the side or it could start to have a slow bubble in the middle. Keep stirring and turn the heat down to low.
Add Italian seasoning, paprika, pepper, salt and cheese. Stir to scrape the bottom of the pan
Add cooked noddles and stir until sauce is incorporated.
Slice up cooked chicken and put aside.
Place fettuccine noodles on plate and top with chicken.
Enjoy!
Tips:
Making any kind of cream sauce can be tricky. Keep your eye on it the whole time because once it starts to boil your cream will separate. Have all your ingredients ready before you start the cream sauce.
You can top with parsley for a nice fresh taste.
Buy the parmesan cheese wedge and grate yourself. The package kind has extra stuff in it and doesn’t melt as well. Fresh cheese is best.
You can also try this with shrimp or even scallops.
Reheating fettuccine can be tricky. Try adding a little milk and slowly heating it up on the stove. If you use the microwave, try heating it on 1/2 the heat and only doing it a minute at a time. My advice, try not to have leftovers! Fresh Alfredo sauce is always best!
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