Chicken Fettuccine Alfredo

By Jahel

Ingredients

• 1 lb. package fettuccine
• 6 T unsalted butter
• 1 T chopped garlic
• 2 T flour
• 1-1/2 c whole milk
• 1-1/2 c heavy cream
• 2 oz. Parmesan cheese, grated (about 1/2 c)
• 2 oz. Romano cheese, grated (about 1/2 c)
• 1-1/2 t kosher salt, divided
• 3/4 t pepper, divided
• 2 lbs. boneless, skinless chicken breasts

Preparation

Step 1

Cook pasta according to package directions.
While it cooks, melt butter in medium pan over medium heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Gradually whisk in milk and cream, bring to a simmer, and cook, stirring often, until thickened, about 10 minutes. Remove from heat; whisk in cheeses, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
Sprinkle chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Heat a grill pan over medium high; lightly coat with cooking spray. Add chicken and cook through, about 6 minutes per side. Remove from heat and let rest 5 minutes before slicing.
Divide pasta among serving bowls; top with chicken slices and Alfredo sauce.