Chicken Alfredo Pasta
1box (16 ounce) fettuccine noodles
2 Tbspolive oil
2large chicken breasts split in half lengthwise
3cloves garlic minced
2 chalf and half
3/4 cgrated parmesan cheese (preferably fresh)
1/2 clow sodium chicken broth (see notes)
·salt and pepper to taste
3 Tbspfresh chopped italian parsley
How to Make Chicken Alfredo Pasta
- Cook fettuccine noodles according to package instructions and drain well.
- Pat the chicken dry and season with salt and pepper. In large skillet over medium high heat add olive oil. Swirl to coat the pan and get it good and hot. Add chicken breasts and cook for 3-5 minutes without disturbing, flip and cook the other side 3-5 minutes without disturbing. The chicken should be a nice golden brown. Remove to plate.
- Wipe out skillet with paper towel. Melt butter over low heat. Add garlic and cook for for 1 minute. Whisk in flour and cook over low for about 5 minutes; whisking continually. The flour will have turned a very light brown. Slowly add half and half whisking constantly. Cook for 1-2 minutes Slowly whisk in Parmesan cheese. Add small amounts of chicken broth at a time until desired consistency.
- Add pasta and chicken to the skillet and stir gently to combine. Salt and pepper to taste. Sprinkle with fresh parsley.
Use fresh grated Parmesan cheese as it melts and tastes so much better.
Use small amounts of chicken broth at a time if the sauce or the pasta becomes to thick.