Super Creamy Chicken Alfredo |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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We got this recipe from a card in our grocery's butcher shop area and it has been a hit with us. I looked for a similar recipe here on 'zaar and didn't find one so I decided to toss it up here. Enjoy! Ingredients:
1/4 cup flour |
6 boneless skinless chicken breasts |
1/2 teaspoon salt |
2 tablespoons olive oil |
1 teaspoon olive oil |
3 garlic cloves, minced |
1 tablespoon onion, minced |
1 1/2 cups heavy cream |
1/3 cup parmesan cheese, grated |
1/2 teaspoon black pepper |
1 lb fettuccine, cooked |
2 -3 sprigs parsley |
Directions:
1. Preheat your oven to 375 degrees.
2. Place the flour in a shallow dish or pie tin.
3. Sprinkle the Chicken with salt then coat with flour.
4. Heat the 2 Tablespoons of Olive Oil in a large skillet over medium-high heat until hot.
5. Add the Chicken and cook-turning once-until golden (2-4 min per side).
6. Remove Chicken from skillet and place in a 13x9 baking dish.
7. Heat the remaining olive oil in the same skillet over medium heat until hot.
8. Add the garlic and onion and saute it until the garlic is fragrant and the onion is tender (1-2 min).
9. Increase heat to Medium-High and add the Heavy Cream, Parmesan and Black Pepper.
10. Cook until sauce is bubbly and slightly thickened (2-3 min).
11. Spoon the sauce over the chicken in the dish.
12. Bake the chicken until the chicken reaches an internal tempurature of 180 degrees (8-12 minutes).
13. Plate the chicken on a bed of the Fettuccine and sprinkle the Parsley over the top.
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