CHICKEN FETTUCCINE ALFREDO WITH ROASTED GARLIC
Even though we’ve had Chicken Fettuccine Alfredo many times before, it’s still a special dish for us; we only eat it on the rarest occasions when we don’t care about our health or waistlines.
This variation of our childhood favorite, Chicken Fettuccine Alfredo, is enhanced by adding roasted garlic.
- 450g of fettuccine
- 1 rotisserie chicken, shredded
- 1 1/2 cups of grated parmesan cheese
- 1 1/2 cups of heavy cream
- 3 tablespoons of butter
- 2 tablespoons of finely chopped parsley
- 1 head garlic
- 1 tablespoon of olive oil
- salt and pepper
- Bake or toast your garlic first at 400 degrees Fahrenheit. Remove as much of the papery outer layer as you can from your garlic head. To expose the garlic’s tops, trim a quarter-inch off the tops with a paring knife and set them on a small sheet of aluminum foil. Wrap the garlic in foil and drizzle it with olive oil. Roast for 40 minutes in the oven. Set aside to cool when you’ve removed it from the oven.
- Immediately after roasting, put salted water to boil in a large pot. Reserve roughly a cup of pasta water from the cooking process, drain the fettuccine, and set it aside.
- Season the butter and cream to taste with salt and pepper and warm in a large skillet over medium heat. Keep an eye on the salt, as you’ll be adding cheese with high salt content. Garlic and parmesan cheese should be added after the pasta has been cooked. Add a splash of pasta cooking water to the sauce if it’s too thick.
- Serve with a sprinkle of parsley on top.