Your friends and family will be dazzled by this wonderfully creamy, garlicky, Alfredo with a hint of Parmesan. I have several friends who request this meal every time they come to visit for dinner and it ranks up in my husband top 5 favorite meals. Even the most amateur cook can perfect this dish with these few helpful hints.
2-3 chicken breasts
1-2 tsp olive oil
Freshly ground black pepper
1 box Fettuccine noodles – I know, don’t laugh at my picture… I forgot to get fettuccine at the store so spaghetti was the next best thing 🙂 You probably didn’t even notice until I voluntarily ratted myself out.
2 Tbsp olive oil
2 Tbsp butter
1/4 cup all-purpose flour
4 cups milk or half and half (or a mixture of the two depending on how creamy you are wanting your Alfredo)
1/2 cup freshly grated Parmesan cheese
1/2 tsp garlic salt
1/2 tsp freshly ground pepper
salt to taste
Heat large pot of water on high heat.
Trim fat off of chicken breasts. Rinse and pat dry with paper towels. Butterfly breasts in half lengthwise. Season with a small pinch of kosher salt on each side as well as some freshly ground pepper.
Heat olive oil over medium-high heat in a heavy bottomed pan. When pan is good and hot, arrange chicken in pan. Make sure you don’t add so much to the pan that it drastically cools down. This will cook the juices right out of the chicken and you will be looking at rubbery boiled chicken. Once you see that the breast is cooked about half way through, flip the chicken, ensuring that there is a good golden crust on the bottom. Cook until the chicken feels firm in the thickest area of the breast (start by feeling the thinnest area of the breast. You will feel how firm it is when it is cooked. Make sure the thickest part feels that firm too). Or if you aren’t comfortable with that, cook it to 160 degrees F. Remove chicken from pan and cover. Let rest for 5-10 minutes. This allows all of the juices that rush to the center while cooking to redistribute throughout the chicken again.
While meat is “resting, ” add noodles to water. Be sure to stir every few minutes.
Melt butter and olive oil together over medium-high heat. Add flour to make a roux. Once your roux starts turning a golden color, slowly add the milk/half-and-half, stirring constantly. Continue to stir until the sauce is hot and is thickening. Add Parmesan. Stir and continue to heat until it reaches the desired thickness. Add garlic salt and pepper. Taste the sauce to determine the amount of salt you want to add. I add at least a couple of pinches of salt but you might not prefer yours as salty.
Slice chicken and serve over pasta with your Alfredo. Top with Parmesan if desired.
This sauce is also awesome as an appetizer for dipping. Serve with your favorite crusty french bread.