Entrées,  Recipes

Lilleth’s Creamy Chicken Fettuccine Alfredo

 

So first of all, this pottery…..

Matching pasta bowl and plate will be available on our site by pre-order.  Family made with skill and patience.
It is so beautiful for a tablescape and the perfect size for pasta.

 

 

 

 

 

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Lilleth’s Creamy Chicken Fettuccine Alfredo


  • Author: Lilleth

Ingredients

Units Scale

1 lb Fettuccini

2 Tbs EVOO

2 boneless, skinless chicken breasts

1 3/4 cups Parmigiano Reggiano, shredded

1/4 cup Pecorino Romano, shredded

1/4 cup Pepper Jack, shredded

2 oz cream cheese, softened

Sea Salt

Freshly ground black pepper

Large pinch of smoked paprika, garlic powder, onion powder, oregano, thyme, Montreal seasoning and red pepper flakes

4 Tbsp salted butter

6 garlic cloves, diced

1/4 yellow onion, diced

Juice of 1/2 lemon

1 cup chicken broth

1 cup heavy cream

Fresh Parsley for garnish

Crusty bread


Instructions

In a large mixing bowl toss the chicken breasts, olive oil, dry spices, and lemon juice.

Melt 2 Tbsp butter in a large skillet over medium-high heat.

Sear chicken until bronze on both sides about 8 minutes per side depending on how large they are

Transfer to plate

Start the pasta water with salt and EVOO

To a skillet add butter, garlic, onions and cook for a 5 minutes or until soft and translucent

Add broth and cream and whisk until smooth

Cook on a low bubble for 5 minutes until the sauce starts to thicken

Add pasta to rolling boiling water and cook al dente.

Bring sauce to a gently bubble and cook for around 5 minutes until thickened

Stir in cheeses and cook over medium heat until chesses are melted

Drain pasta.

Toss pasta in the sauce and cook for a couple of minutes.

Plate the sliced chicken breast and serve immediately with pasta garnished with freshly chopped parsley and warm, crusty bread

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