It’s Chicken Alfredo! What else can I say?……Maybe that it is addicting, amazingly delicious, best recipe ever, and NOT for the calorie counters! But totally worth it, I might add. Make it for date night or as a special birthday meal! Trisha Yearwood is responsible for this recipe and I found it on Food Network’s website. Now let’s get cooking!
1 lb. fettuccine
1 lb. boneless, skinless chicken breasts, cut into 1 inch strips
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 T. salted butter
2 cloves garlic, grated
2 cups heavy cream
2 cups grated Parmesan (I buy grated Parmigiano-Reggiano in the deli section of bigger grocery stores)
2 T. finely chopped fresh Italian flat leaf parsley
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
Season the chicken with 1 tsp. salt and some pepper. Dredge in the flour and shake off the excess.
Heat the oil and butter in a skillet over medium-high heat until the butter melts. Carefully place the dredged chicken into the pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.