How to make chicken alfredo
Cut the chicken into four cutlets.
Season with salt, pepper, and paprika.
Heat a large skillet over medium heat.
Heat the olive oil and then add the chicken, cook until internal temperature reaches 165ºF (74ºC).
Slice chicken into ½-inch pieces.
Cook the fettuccine pasta until al dente, then drain in a colander.
Heat a large skillet over medium-low heat.
Add 2 tablespoon butter, once melted add garlic and saute until fragrant.
Add heavy cream, salt, and pepper.
Bring to a simmer, stir to prevent curdling and reduce to 1 cup of sauce.
Stir in parmesan cheese and nutmeg.
Toss pasta with the alfredo sauce, top with chicken and parsley.
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