25 April, 2020
2 boneless skinless chicken breasts
2 teaspoons salt, divided, and as needed for seasoning
1 teaspoon smoked paprika
2-3 quarts water
4 ounces (½ box) fettuccine or 2 large handfuls of penne pasta
1 tablespoon olive oil
2 teaspoons minced garlic
2 Tablespoons butter
1 cup heavy whipping cream
1 cup shredded Parmesan cheese (not grated!)
⅛ teaspoon nutmeg – optional
1 tablespoon chopped parsley or dried chives for garnish
Cut each chicken breast in half lengthwise through the center to create two thin cutlets, four total.
Lightly season both sides of each cutlet with salt and paprika.
Heat a large skillet over medium heat, once the pan is hot add the olive oil.
As the oil heats and thins, add the cutlets and cook for 6 minutes. Flip over and cook until the internal temperature reaches 160 to 165, about 5 to 7 minutes, turn off the heat.
Rest the chicken in the pan for 5 minutes and then removeto a cutting board and slice crosswise into ½-inch thick pieces. Cover and set aside.
Wash and dry the pan to use for making the alfredo sauce.
Bring 3 quarts of water and 1 teaspoon salt to a boil in a large pot.
Add the noodles and cook until al dente, about 10 to 12 minutes, or according to manufacturers directions.
Pour off about ½ cup of the pasta water to reserve, then place pasta in a colander to drain. Cover and set aside.
While the noodles are cooking, make the Alfredo sauce.
Heat the skillet over medium-low heat. (I used a 3 quart saucepan)
Add the butter and once melted, add the garlic and saute until fragrant, 30 to 60 seconds. Do not brown the butter or garlic.
Add the cream and ½ teaspoon salt, stir to combine. Bring the cream to a simmer over medium heat. Cook, stirring frequently, about 10 minutes, scraping the sides and bottom of the pan to make sure the cream does not curdle or scorch.
Turn off the heat and gradually add the Parmesan cheese and nutmeg, stirring constantly to avoid clumping. If the sauce is too thick, add in some of the reserved pasta water a few tablespoons at a time until the desired consistency is reached. Once the cheese has melted, add the pasta to the sauce, gently tossing to combine.
Divide the pasta among bowls, top with sliced chicken and chopped parsley or chives. Serve with toasted garlic bread and Caesar salad.
You can double the sauce and noodle ingredients to make 4 larger entree portions. If the sauce gets too thick, just add a few tablespoons of the reserved hot pasta water.