Chicken Alfredo
40 min6
Pan-seared chicken breast over fettuccine with a silky butter-cream Parmesan sauce.
| prepBring a large pot of salted water to a boil | |||||
| 450 g dry fettuccine pasta | Cook fettuccine al dente, reserve 1/2 cup water | Toss sauce with pasta, divide into bowls, top with chicken | |||
| 2 tbsp extra-virgin olive oil | Sear chicken in oil 10-14 min, add butter; rest 3 min, slice, tent | ||||
| 450 g boneless, skinless chicken breasts | Season chicken with Italian seasoning, salt & pepper | ||||
| 1 tsp Italian seasoning | |||||
| 3/4 tsp kosher salt | |||||
| 1/4 tsp pepper | |||||
| 1 tbsp butter | |||||
| 115 g butter, cut into large cubes or slices | Melt sauce butter & cream over medium-low heat | Whisk in garlic, garlic powder, Italian seasoning, salt & pepper | Simmer 3-4 min whisking until thickened | Stir in Parmesan until melted & smooth | |
| 480 ml heavy whipping cream | |||||
| 1 clove garlic, minced | |||||
| 3/4 tsp garlic powder | |||||
| 3/4 tsp Italian seasoning | |||||
| 1/4 tsp salt | |||||
| 1/4 tsp pepper | |||||
| 200 g freshly grated Parmesan cheese | |||||
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