Olive Garden Chicken Fettuccini Alfredo

Preparation time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Yield: 2 Servings

Ingredients:

• 1 large chicken breast cut into strips and seasoned to preference (I used salt, pepper, garlic powder, Italian seasoning, parsley, and olive oil)
• 3 Tbsp. butter
• 1/2 Tbsp. garlic, minced
• 1 Tbsp. all-purpose flour
• 3/4 cup heavy cream
• 3/4 cup whole milk, 1% or 2% can be used if needed
• 1/4 cup Parmesan cheese, grated and at room temperature
• 1/4 cup Romano cheese, grated and at room temperature
• Salt and black pepper, to taste
• 1/2 lb. Fettuccine
• Parsley, to garnish

Directions:

1. Boil the fettuccine according to package instructions. Saute the seasoned chicken strips on medium-low heat until cooked through.  Set aside.  As the water preheats for the pasta, begin the sauce.
2. Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
3. Whisk in the flour and cook for 1 minute, stirring continuously.
4. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
5. Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.
6. Slowly stir in the cheese. Taste and season with salt/pepper if desired.
7. Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce and it will continue to thicken.
8. Garnish with chopped parsley and serve topped with chicken.

*Recipe from thecozycook.com