Directions: |
Directions:For The Pasta
Bring a large pot of water to a boil, adding in ¼ cup kosher salt to the water.
Once boiling add the fettucini.
For The Chicken
Using a meat mallet, place the chicken between pieces of wax paper and pound out each chicken breast so they are an even width.
Sprinkle each breast with Montreal Chicken Seasoning.
Bring the oil (or butter or cooking spray) to heat over high heat in a skillet.
When the oil starts to shimmer and smoke, add the chicken. It should pop and sizzle.
Immediately turn the heat down to low and cook for 5-7 minutes. *See note
When the chicken is white halfway up the chicken breast, flip it and cook an additional 5-7 minutes. *See note
Remove the chicken to a cutting board for 1-3 minutes to rest.
Cover with foil until ready to serve.
For The Alfredo Sauce
In a dutch oven or high sided skillet over medium heat, add the butter and melt.
Add the garlic and mustard and stir to combine for 30 seconds to 1 minutes.
Dump in the cream cheese, whisking until smoothly incorporated.
Quickly add the heavy cream and milk and bring to a simmer.
Stir in ½ cup parmesan and parmigiano reggiano.
Allow to cook for 10 minutes, or until thickened.
Keep tasting the sauce, if you need a little more salt because it’s bland, please use it, otherwise let it sit.
Whisk the lemon juice into the sauce. The acid helps to balance the heavy sauce.
Remove the pasta from the water and add into the sauce with ½ cup parmesan, stirring with tongs to combine.
Slice the chicken, serve all together with a crack of fresh pepper and more cheese! |
This recipe for Chicken Fettuccine Alfredo is from