Recalling our school days, trading Cheetos felt like negotiating over roasted garlic chicken fettuccine in a gourmet eatery. Sadly, our peach yogurt never quite matched up. Truly, it was a challenging era for our young taste buds.
Yet, once in a blue moon, our mother surprised us with a trip down the frozen foods aisle. The pinnacle of these excursions? Stouffer’s Chicken Fettuccine Alfredo. To our innocent minds, this tray oozing with creamy perfection felt like culinary nirvana, a heady mix of sodium, fat, and carbs that we couldn’t resist.
Years have rolled by, our tastes have matured, and that frozen food aisle lost its magnetic charm. But the allure of Chicken Fettuccine Alfredo, especially with a mature twist of roasted garlic, remains undeniable. An ode to our younger selves, this dish is a creamy journey down memory lane. Before resolutions kick in and your diet demands the purity of fruits and veggies, indulge in this delicacy. Trust me; your taste buds will thank you.
- 1 garlic bulb
- 1 tablespoon olive oil
- 1 pound (450g) fettuccine
- 3 tablespoons (45g) butter
- 1 1/2 cups (355 ml) heavy cream
- A pinch of salt and pepper
- 1 rotisserie chicken, shredded
- 1 1/2 cups (150g) freshly grated parmesan cheese
- 2 tablespoons fresh parsley, finely minced
Steps to Creamy Perfection
- Kickstart by roasting the garlic. Warm your oven to 400 degrees F. Strip away the outer layers of the garlic bulb, leaving the cloves intact. Slice off a tiny bit from the top, exposing the cloves. Set it on a foil piece, drizzle with olive oil, and encapsulate it. Let it roast for 40 minutes, then set aside.
- As the garlic exudes its aroma, boil a pot of salted water and prepare the fettuccine as directed on its packaging. After draining, ensure you keep aside a cup of the starchy water.
- In a spacious skillet, blend the butter and cream on a medium flame. Season it subtly with salt and pepper. Remember, the cheese is yet to join, bringing its salty zing. Now, toss in the fettuccine, succulent chicken shreds, aromatic roasted garlic, and the parmesan. Need a smoother sauce? The reserved pasta water is your magic elixir.
- Finish with a sprinkle of parsley, and there you have it – a bowl of nostalgic goodness.