Pecorino Romano Fettuccini Alfredo With Black Pepper Chicken
From icecreamuffin 12 years ago
- 35 minutes to make
- Serves 4
A classic, creamy alfredo sauce over fettuccini served with peppery garlic chicken. My husband and I were full after one plate, but we decided to have seconds anyway :) Make sure you get fresh pecorino romano, it makes all the difference!
Ingredients
- 1 box fettuccini noodles (or about 1 lb fresh noodles) shopping list
for the alfredo sauce:
- 1 pint heavy cream shopping list
- 1 stick unsalted butter (1/2 cup), softened shopping list
- 3/4 cup freshly grated pecorino romano cheese shopping list
- 1 large clove garlic, minced shopping list
- freshly ground black pepper shopping list
for the pepper chicken:
- 4 boneless skinless chicken breasts, thawed shopping list
- 3 parts black pepper, 2 parts garlic powder & dried Italian herb seasoning, 1 part sea salt shopping list
- dry white wine, such as Chardonnay shopping list
- extra virgin olive oil shopping list
How to make it
for the alfredo sauce:
- Heat a large pan over medium heat. Add in the cream and butter, letting butter melt and bring to a simmer; whisk occasionally. Meanwhile, prepare the fettuccini. When the cream mixture is simmering, whisk in the garlic and pecorino romano. Add in a few turns of freshly ground black pepper, to taste (I like mine really peppery!). Keep simmering on low until thickened. When fettuccini is al dente (boxed noodles should cook about 8-9 minutes; fresh noodles only take a minute), drain from water and carefully stir into the sauce. Coat the fettuccini and pour the contents of the pan into a serving bowl. Serve with extra pecorino romano and fresh Italian parsley.
for the pepper chicken:
- Heat olive oil in a dutch oven over medium high. Coat the chicken with seasonings, and add to pot when oil just begins to smoke. Cook on the first side for about 5 minutes (covered), then flip and cook another 5 minutes. When the bottom of the pot gets dry, add in a splash of wine. Cook on medium until chicken is no longer pink inside, about 15 minutes (time varies depending on the size of your chicken pieces). Remove the chicken to a cutting board and let rest at least 5 minutes. Slice the chicken, or serve whole, if desired. Spoon the leftover juices from the dutch oven over the chicken to serve.
- Serve the chicken and pasta with roasted asparagus, crusty garlic bread, and a glass of the wine you cooked with, if you want :)
The Rating
Reviewed by 1 people-
Mighty fine dish. Quick and easy. Nothin' hard about making this.
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