Chicken Alfredo for Two
- 1 boneless, skinless chicken breast, seasoned on both sides with Montreal steak seasoning
- 4 teaspoons olive oil (or regular oil if you don't have olive oil)
- 1/4 tsp red pepper flakes, optional
- 1/4 cup onion, finely chopped
- 1 tsp. minced garlic (you can use powdered garlic or granulated garlic, but probably a little less)
- 1/2 tsp dried oregano
- 1 cup chicken broth (or 1 bouillon cube and 1 cup water)
- 1/2 cup whipping cream (or half and half)
- 1/2 cup Parmesan cheese, grated (get a wedge and grate it yourself; the other stuff doesn't melt well or taste as good)
- 1/2 lb fettuccine or linguine
Cooking Directions
{Step 1} Place 6 quarts of water in a large
pot and bring to a boil. Add pasta and cook until done.
{Step 2} While water is coming to a
boil, add 2 teaspoons oil to a large
skillet and heat over medium
heat. Add chicken to skillet and cook on both sides until done. Remove chicken
from skillet and keep chicken covered to keep it hot.
{Step 3} Add remaining oil (if needed) to
skillet, red pepper flakes,
onion, garlic, and oregano to skillet and saute about 1
minute. Add broth and continue to cook
over medium heat until reduced in half (about 5 minutes).
{Step 4} Lower heat to simmer and add cream
and Parmesan cheese. Whisk until
thickened (about 2 minutes).
{Step 5} Drain pasta and reserve 1 cup of
pasta water in case you need to add it to the
sauce if it is too thick. Cut chicken
into slices, and add pasta and sliced chicken to sauce; mix. (If pasta is too thick at this point add
the reserved pasta water).
{Step 6} Sprinkle with additional grated Parmesan cheese.
We've made this MULTIPLE times. It always gets raving reviews. So delish!
