CHICKEN ALFREDO

https://www.youtube.com/watch?v=WDzxPQVXdIQ

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CHICKEN ALFREDO

Yield 4

Prep time

25 Min

Cook time

20 Min

Total time

45 Min

Ingredients

Pasta:

• 2 Tbsp olive oil
• 2 lb chicken breast cutlets
• 5-6 cloves garlic
• 1 medium white onion
• 1 Tbsp veggie stock
• 2 Tbsp butter
• 1 lb fettuccine pasta
• 1 1/2 cups heavy cream
• 4-8 oz Parmesan cheese, grated
• Fresh parsley, as garnish

Seasonings:

• 1 Tbsp garlic powder
• 1 Tbsp black pepper
• 1 Tbsp onion powder
• 2 tsp dried parsley
• 2 tsp chili powder
• 1 Tbsp flour
• 1 Tbsp salt (or to taste)

Instructions

1. Preheat oven to 350 degrees. In a small bowl combine garlic powder, black pepper, onion powder, parsley, chili powder, flour and salt. Cover chicken with olive oil, then using half of the seasoning mixture, evenly season both sides of the chicken. Cover and refrigerate for 5-10 minutes to marinate. Roughly chop garlic cloves and onion. Set aside.
2. Bring 4 - 6 quarts of water to a rolling boil, add salt to taste. Add pasta to boiling water. Return to a boil. Boil uncovered, stirring occasionally for 11-12 minutes (or to al dente as instructed on package). Reserve 1 cup of the pasta water. Drain pasta. Set aside.
3. To make chicken, heat a large skillet over medium heat. Once the pan is hot, add the marinated chicken and cook until the surface is browned, about 5 for 6 minutes. Flip and cook until the internal temperature reaches about 90 to 100 degrees, about 4 to 5 minutes.
4. Place in a preheated oven for about 9-10 minutes. The chicken will continue to cook in the oven and should reach 165 degrees at completion. Once done, remove chicken and let it rest.
5. In the same pan that you cooked the chicken, add onion and begin to cook. It will take about 6-10 minutes until they’re soft and translucent. Deglaze pan by adding vegetable stock. Once onions are fully sweated, add chopped garlic and butter. Sauté until fragrant, 30-60 seconds. Be sure not to brown the butter or garlic, then add the leftover seasoning mix. Add the heavy cream, stir to combine. Bring the cream to a simmer over medium heat. Cook, frequently stirring, scraping the bottom of the pan to make sure you get all that flavor left over.
6. Reduce the heat to low. Add parmesan cheese, stir. Add more cheese to your desired thickness. It should be slightly thickened and be able to coat the back of a spoon. Use your reserved pasta water if it becomes too thick. Add salt to taste. To serve, add the pasta to the sauce, gently tossing to combine.
7. Slice the chicken against the grain into ½-inch slices. Top pasta with sliced chicken, add more shredded parmesan and fresh parsley. Serve hot and enjoy!

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