1teaspoon eachsalt, pepper, oregano, to season chicken
1cupheavy cream
¼teaspoongarlic powder
¼teaspoonnutmeg
1cupshredded parmesan cheese
salt and pepper to taste
fresh parsley,garnish (optional)
extra parmesan cheese, garnish (optional)
fresh ground black pepper, garnish (optional)
Instructions
Set the heavy cream out on the counter to come to room temperature
1 cup heavy cream
If baking chicken, preheat oven to 400°F
Pat dry chicken and lightly season both sides with salt, pepper and oregano; bake covered or uncovered about 20 minutes, or until internal temperature reaches 165°F; if sauteeing on stovetop, add 2 tablespoons of oil and cook breasts until they reach 165°F; remove and set aside; cover with foil
2 chicken breasts, 1 teaspoon each salt, pepper, oregano, to season chicken
Bring 6-8 cups of salted water to a boil; add linguine and cook 10-minutes; drain pasta and place in large serving bowl
While the pasta is boiling start the sauce: melt butter in large saucepan; once butter is melted, whisk in heavy cream; whisk until fully blended
4 tablespoons butter, 1 cup heavy cream
Add garlic powder and nutmeg; continue to whisk
¼ teaspoon garlic powder, ¼ teaspoon nutmeg
Add Parmesan cheese; continue to whisk until cheese is melted; seasosn to taste with salt and pepper
1 cup shredded parmesan cheese, salt and pepper to taste
Drizzle half of the alfredo sauce over pasta; toss and coat well
Slice chicken breasts, place on pasta and drizzle remaining alfredo sauce
Garnish with fresh parsley, parmesan cheese and/or fresh ground black pepper
fresh parsley, extra parmesan cheese, fresh ground black pepper
Notes
Yield:This recipe is for 2 servings (1 chicken breast per person).This makes 1 cup of Alfredo sauce. If your people are like mine, you'll want to double the recipe.If you want a thicker Alfredo sauce, while the sauce is on the stove, add in about 1/3 - 1/4 cup of the pasta water to the sauce, whisking continuously until desired thickness is achieved.