Fuck Olive Garden or any fake Italian “Homestyle Cooking” restaurant! This is YOUR moment to make a real yet basic Italian meal which is a nice creamy chicken alfredo. Best part of this meal is you don’t have to go out and spend tons of money in some restaurant for a great easy, fast meal and the basic ingredients are in your house.
- 12 ounces’ fettuccine
- Olive oil, for tossing
- 12 ounces boneless, skinless chicken breast (about 2)
- Freshly ground black pepper
- 3 garlic cloves, pressed.
- 1 stick (8 tablespoons) unsalted butter
- 2 cups heavy cream
- 2 pinches freshly grated nutmeg
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
In a large pot of water, boil your noodles (it’s really that not hard), it helps to add some salt and a small splash of oil.
Meanwhile, while that’s boiling you’re going to want to slice your chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. For taste I like to add 3 garlic cloves, pressed to my chicken, it helps bring out the flavors of the sauce and better yet the chicken. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Now we make our wonderful sauce, reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm. It probably smells great at this point, low the heat down to keep this yummy sauce. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper.
A fast and simple meal for four that barely hurts any kind of budget. And is made from the best kind of source, yourself. The worst part sadly, are the dishes. Also quick shout out to The Food Network with helping me with this recipe.