I can't tell you how many times I've gone to a restaurant that serves pasta and ordered the Fettuccine Alfredo from their menu. I've ordered it countless times. Even when I'm out with other people, someone always orders this dish. It never fails.
My parents have ordered it.
My best friends have ordered it.
Their kids have ordered it.
The people at other tables ordered it...
... well, you get my point. It's very popular.
After the numerous times that I've dined out and ordered the creamy pasta dish, I decided that I need to just start making this dish at home. It shouldn't be too difficult right?
And no, it isn't. If I can make it, so can you. I experimented with different recipes and finally perfected a recipe that includes one of my favorite flavors... (drum roll)... Garlic! I have made this a few times now and it's one of my favorites to make for the fam, and one of their favorites to eat. If they're happy, I'm happy. So I classify this recipe as a win-win.
Garlic Chicken Fettuccine Alfredo
Time: 45 mins | Serves 4
- 12 fl oz heavy whipping cream (I prefer Sassy Cow Creamery brand)
- 5 cloves garlic, peeled and hand-minced
- 12 ounces shredded Parmigiano Reggiano (my fav!)
- 4 Tbs salted butter
- 2.5 Tbs extra virgin olive oil (EVOO)
- 2 tsp kosher salt (for sauce)
- 1/2 tsp ground black pepper
- 16 ounces uncooked fettuccine pasta (bought a generic boxed grocery brand)
- 2 chicken breasts, boneless & skinless
- chopped parsley for garnish
- 3 Tbs of salt (for pasta water)
- drizzle of EVOO (to prevent pasta from sticking)
- pinch of salt and pepper to season chicken
Hand-mince garlic and set aside. Chop parsley and set aside.
Pre-heat oven to 350 degrees F. Place chicken breasts on a baking pan lined with foil. Season both sides with salt and pepper. Once the oven is ready, place chicken inside and let bake for 30 minutes.
While the chicken is baking, bring to a boil a large pot of water and add 3 Tbs of salt. Don’t be shy with the salt for the pasta water. I typically just grab a large pinch of it and throw it in the pot of water, but giving you all an estimate on how much I use. Cook the fettuccine pasta by following the directions on the box. I prefer the pasta al dente. Once the pasta is done, drain it, place in back in the pasta pot, and set aside. You may want to drizzle it with a bit of olive oil and toss it around just so it doesn’t stick together. I hate when that happens. Don’t you?
Heat a saucepan on medium-low heat. Pour the EVOO and add the butter into the pan. The olive oil will keep the butter from burning. Once the butter has melted, add the garlic. Use a wooden spoon to stir and let cook for about 3 minutes. Next, add the heavy whipping cream and the Parmigiano Reggiano, kosher salt, and ground black pepper, and stir until smooth. Next, cover the saucepan and let simmer, stirring occasionally until the sauce thickens.
Next, check on the baked chicken. Once it’s done, remove from the oven and let rest for 5 minutes. Once rested, slice the chicken into strips. I prefer them to be about 1/4 of an inch thick. You can slice them however you want really. You can even cube them if you want. It’s really up to you.
In a large bowl, add a serving of fettuccine, a serving of sliced chicken (I used 4 strips), about a ladle-full of sauce and toss until coated evenly. Go as heavy or as light on the sauce as you’d like. It really depends on what your preference is. Once everything is coated evenly with the sauce, serve onto a bowl or plate and sprinkle some chopped parsley on top for a garnish.
Enjoy and tell me what you think!
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