Chicken Alfredo
, Serves 6
Seared Italian-seasoned chicken sliced over fettuccine tossed in a garlicky butter, cream and Parmesan sauce.
| 450 g boneless, skinless chicken breasts | Season chicken | Sear in oil 5-7 min | Flip, add butter, cook 5-7 min | Rest 3 min, slice, tent with foil | Divide, top with sliced chicken | |
| 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 or slices (for the sauce) | Melt butter into cream, whisk | Whisk in garlic & seasonings | Simmer gently 3-4 min until thick | Stir in Parmesan until smooth | Toss sauce with pasta | |
| 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 cheese | ||||||
| 450 g dry fettuccine pasta | Boil pasta al dente ~10 min, drain |
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