Chicken Fettuccine Alfredo

Ingredients

Buy

• 1 lb fettuccine pasta
• 1 1/2 cups heavy cream
• 1 lb chicken breast cutlets
• 1 tablespoon garlic butter

On Hand

• 7 Tablespoons butter
• 1 garlic clove (minced)
• 1/4 teaspoon salt
• 1 1/4 cup shredded parmesan cheese
• 1/4 teaspoon black pepper
• 2 tablespoons italian seasoning

Instructions

• In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
• Add 1 tbsp butter to pan. Once hot, place chicken cutlets in. Cook for 5 minutes, then turn. Cover with garlic butter and cook for another 5 minutes until crispy and cooked all the way through. Set aside in a warm place.
• In a large skillet or pan, heat 6 tbsp butter over medium heat until foamy. Add minced garlic and cook for 1 minute. Stir in heavy cream and italian seasoning .
• Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
• Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.
• Toss alfredo sauce with fettuccine pasta and add half of the remaining parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
• Top with sliced chicken breast and serve

Notes

• leftovers can be kept in the refrigerator for 2 days