Chicken Fettuccine Alfredo
This is my all time favorite comfort food.Yield: 4 to 6 servings
|1 pound||fettuccini pasta|
|1 pound||boneless skinless chicken breast, cut into 1-inch strips|
|salt and freshly ground black pepper|
|1/2 cup||all-purpose flour|
|1/4 cup||olive oil|
|3 tablespoons||salted butter|
|2 cloves||garlic, grated|
|2 cups||heavy cream|
|2 cups||grated parmesan|
|2 tablespoons||finely chopped fresh 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 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into 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.