Recette de poulet Alfredo façon Olive Garden

Ingrédients

• 12 oz fettuccine
• 2 Tbsp olive oil
• 10 Tbsps butter
• 2 large chicken breasts (boneless and skinless)
• 1 1/2 tsps salt (divided)
• 1 1/2 tsps ground pepper (divided)
• 3 cloves garlic (minced)
• 1 1/2 Tbsp flour
• 2 Cups heavy cream
• 3/4 Cup parmesan (grated)
• parmesan for topping
• chopped parsley as garnish

Préparation

1. 1

   Bring to a boil, a large pot of water with olive oil and salt

2. 2

   When water reaches a rolling boil, add pasta and cook until al dente

3. 3

   Drain pasta and set aside

4. 4

   In cast iron skillet, over a high heat, add olive oil and butter

5. 5

   Once butter is melted, add chicken then season with 1 teaspoon each of salt and pepper

6. 6

   Cook chicken approximately 4 minutes on each side or until no longer pink in the center and temps at 165

7. 7

   Remove chicken and set on a plate to rest

8. 8

   Melt 8 tablespoons butter in skillet, over medium heat

9. 9

   Add the minced garlic. Cook approximately 1 minute

10. 10

    Reduce heat to low. Add remaining salt and pepper

11. 11

    Mix flour into skillet until it begins to thicken. Pour in heavy cream, while stirring. Mix until smooth

12. 12

    Cook until thick

13. 13

    Stir in 1/2 cup parmesan cheese. Mix until smooth

14. 14

    Remove skillet from heat

15. 15

    Place cooked pasta onto serving plate, and top with cut chicken pieces.

16. 16

    Pour sauce over chicken and pasta

17. 17

    Sprinkle grated parmesan cheese and chopped parsley