Yield: 2 servings
Ingredients:
- 1 chicken breast, halved
- 8 oz dry fettuccini pasta
- 4 TBSP unsalted butter
- 1 1/2 TBSP minced garlic
- 1 1/2 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1/2 tsp A/P Umami Blend (or to taste)
- Oil, as needed for cooking
- Generous dash of nutmeg
- Chopped parsley (optional for garnish)
Instructions:
Bring a pot of water to a boil and cook the pasta according to package instruction. Drain and set aside.
Season the chicken breast with the A/P Umami Blend on both sides.
In a sauté pan over medium high heat, add enough oil to coat the pan. When the oil is hot, sear the chicken breast halves until golden brown and cooked through, about 3 to 4 minutes per side. Remove from pan and set aside to rest.
Using the same pan, reduce the heat to medium and add the butter. Once the butter is hot and melted, add the garlic and sauté until fragrant. Make sure to scrape the fond too!
Add cream and bring the sauce to a simmer. Stir frequently.
Stir in the grated parmesan and season with A/P Umami Blend and nutmeg.
Add the cooked fettuccini to the sauce. Allow the sauce to simmer and thicken until it coats the pasta or to your preferred consistency. Stir constantly.
Top the alfredo with the pan seared chicken and enjoy while hot!