Dish Description
This chicken alfredo pasta is a simple and decadent dish. containing fettuccine coated in a rich alfredo sauce and topped with a flavorful cut of seared chicken. This dish comes together quickly and with few ingredients. creating a fast and easy dish that is more than the sum of it's parts.
Ingredients
serves 6 people
Pasta
- 16 oz fettuccine pasta
Chicken
- 1 pound boneless, skinless, chicken thigh
- 1 teaspoon italian seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon paper
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon butter
Sauce
- 1 1/2 cup butter(cut into cubes)
- 2 cups heavy whipping cream
- 1 clove minced garlic
- 3/4 teaspoon garlic powder
- 3/4 teaspoon italian seasoning
- 1/4 teaspoon pepper
- 2 cups freshly grated parmesan cheese
Instructions
- Cook pasta bring a large pot of salted water to boil, then add fettuccine cook according to package or for approximately 10 minutes
- Make chicken Season the chicken, then pan-fry in oil and butter, for 6 minutes a side, or until an internal temperature reaches 165 degrees F. Transfer to a cutting board and let rest for a few minutes, then cut into 1/2-inch thick slices. Tent with foil, while you prepare the sauce.
- Make the Alfredo sauce the same pan you used to cook the chicken, the cream, butter, and seasonings are incorporated and simmered on medium-low heat until thickened, then the Parmesan is added in until melted and smooth.
- Assemble Drain the pasta, reserving some of the liquid to loosen the sauce (only if necessary.) Toss immediately with the Alfredo sauce. Divide the pasta among serving bowls and top with a few slices of cooked chicken. Garnish with parsley, more Parmesan, and black pepper if desired.