Chicken Fettuccine Alfredo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 3 Chicken Breasts, Cubed
- 1 tsp Parsley (Dried)
- 1 tsp Oregano (Dried)
- 3 Garlic Cloves, Diced
- 5 Tbsp Butter
- 1 Pint Heavy Whipping Cream
- 2 to 3 Shallots, Chopped
- 1 Cup Freshly Grated Parmigiano Reggiano (Or you can use regular Parmesan, if you really want to stoop that low...)
- 1 package linguine or fettuccine noodles
- Salt & Pepper
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Directions: |
Directions:- In a large skillet, melt 3 tbsp butter on medium heat.
- Add in one of the diced garlic cloves and stir for about 2 min.
- Stir in cubed chicken breasts and add oregano & parsley. Season with salt & pepper to taste and continue stirring until chicken is fully cooked.
- Set chicken aside once cooked in separate bowl.
- Bring large pot of water to a boil and add pasta. Bring back to boil and continue stirring pasta occasionally until al dente.
- While pasta is cooking, melt remaining 2 tbsp of butter in skillet on medium heat and add shallots and remaining garlic. Cook until onions are soft.
- Add the heavy cream to skillet and stir until cream sauce thickens (about 5 minutes). Add most of the Parmigiano Reggiano (leaving some for garnish) and stir until cheese melts.
- Drain pasta and return to large pot. Mix in the chicken and cream sauce and serve garnished with some of the extra Parmesan! |
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Personal
Notes: |
Personal
Notes: Ever wondered what went into an alfredo sauce? Well, here you go! I like to add mushrooms & sun dried tomatoes in with the shallots, if you're feeling adventurous.
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