Ingredients: |
Ingredients: 12 oz fettuccine pasta
2 tablespoons olive oil
1/2 cup + 2 tablespoons butter
2 boneless, skinless chicken breasts
1 1/2 teaspoons salt, divided
1 1/2 teaspoon fresh ground pepper, divided
3 cloves garlic, very finely chopped
1 1/2 tablespoons flour
2 cups heavy cream
3/4 cup grated Parmesan, plus more for topping if desired
2 tablespoons chopped parsley, for garnish (optional)
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Directions: |
Directions:1
Cook and drain pasta according to package directions.
2
Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
3
Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
4
In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
5
Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
6
Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
7
To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired. |
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