Recipes: Chicken Alfredo

My Syrian great-grandma (sito) would scold me for not making cold noodles, but let’s make chicken alfredo instead. 

Ingredients: 

• 3 boneless skinless chicken breast

• 1 package of fettuccine noodles 

• ½ stick of butter 

• 32 oz of heavy cream 

• 10 oz of parmesan cheese 

• 1 teaspoon of garlic salt 

• 1 teaspoon of black pepper 

• 1 teaspoon of onion powder 

First, take a large pot and fill it 3/4 of the way full with hot water, season it heavy with salt and put it on high on the stove to boil.

Next, wash your chicken breast, pat them dry with a paper towel and cut them in halves.

Season your chicken with the garlic salt, black pepper and onion powder and add them to a large frying pan on medium-high heat with a pad of butter.

Cook until the chicken is 165 degrees Fahrenheit (or white in the middle) with a golden crispy outside. When each piece of chicken is done set them in a clean plate to rest before cutting into bite-sized pieces.

By this point, add your noodles to boiling water and stir until done. Turn your frying pan to low and add in heavy cream while whisking to take everything off the bottom of the pan.

Slowly turn the heat back to medium and add in the cheese to melt and mix while constantly stirring. When the pasta is done, save a ½ a cup of pasta water before straining to add into the sauce (for flavor and consistency preference).

Once the cheese is melted and the pasta water is added, you can add in the bite-sized pieces of chicken and noodles. Turn the heat to a medium-low and mix all together, rest 10 minutes before serving.