Chicken Alfredo

Name: Chicken Alfredo
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 10-12 ounce each boneless skinless chicken breasts; 3 tablespoons olive oil; 2 finely minced garlic cloves; 1 peeled small diced shallot; 1 ½ cups heavy whipping cream; 1 cup grated parmigiano Reggiano; 1 pound Fettuccine pasta; coarse salt and freshly cracked pepper to taste; pasta water

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Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4

chicken alfredo

Ingredients

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2 10-12 ounce each boneless skinless chicken breasts3 tablespoons olive oil2 finely minced garlic cloves1 peeled small diced shallot1 ½ cups heavy whipping cream1 cup grated parmigiano Reggiano1 pound Fettuccine pastacoarse salt and freshly cracked pepper to tastepasta water

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Instructions

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Step 1

Carefully thinly slice the chicken breasts in half widthwise.

Step 2

Season the breasts on both sides with salt and pepper.

Step 3

Add 2 tablespoons of oil to a rondeau or large pot and heat over high heat until it lightly smokes.

Step 4

Place the chicken breast and cook for 4 to 5 minutes. Flip it over and cook over medium heat for 4 to 5 minutes or until well browned on both sides and cooked throughout. Set the chicken to the side.

Step 5

Add the garlic and shallot to the pan and the remaining 1 tablespoon of olive oil, and cook for 30 to 45 seconds.

Step 6

Pour in the whipped cream and cook over medium heat for just 2 to 3 minutes to heat it up. Next, stir in the cheese until thoroughly combined and thick over low to medium heat, which takes about 3 to 4 minutes. Season with salt and pepper and set it to the side.

Step 7

Add the pasta to a large pot of boiling salted water and cook the pasta according to the package. Be sure to stir occasionally.

Step 8

Drain the pasta and add it to the pan with the sauce, tossing until coated. You may need to add a ladle or two of pasta water to thin out the pasta sauce so that it coats the pasta evenly.