
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
Ingredients
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

