Chicken Alfredo
, Serves 6
Seared Italian-herb chicken sliced over fettuccine tossed in a rich garlic-Parmesan cream sauce.
| 450 g dry fettuccine | Boil until al dente, reserve ½ cup water, drain | Toss sauce with pasta, top with chicken | |||
| 450 g boneless, skinless chicken breasts | Season chicken with herbs, salt & pepper | Sear in oil 5-7 min per side, add butter at flip | Rest 3 min, slice, tent with foil | ||
| 1 tsp Italian seasoning (for the chicken) | |||||
| 3/4 tsp kosher salt (for the chicken) | |||||
| 1/4 tsp pepper (for the chicken) | |||||
| 2 tbsp extra-virgin olive oil | |||||
| 1 tbsp butter (for the chicken) | |||||
| 115 g butter, cut into large cubes (for the sauce) | Melt butter into cream over medium-low | Whisk in garlic & seasonings | Simmer gently 3-4 min until thickened | Stir in Parmesan until melted | |
| 475 ml heavy whipping cream | |||||
| 1 clove garlic, minced | |||||
| 3/4 tsp garlic powder | |||||
| 3/4 tsp Italian seasoning (for the sauce) | |||||
| 1/4 tsp salt (for the sauce) | |||||
| 1/4 tsp pepper (for the sauce) | |||||
| 200 g freshly grated Parmesan |
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