Creamy Chicken Fettuccine Alfredo
Fettuccine
2 cups all-purpose unbleached white flour
3 eggs
½ teaspoon of salt
Chicken
2 medium chicken breasts
2 tablespoon butter, softened
Salt and pepper
Alfredo sauce
½ onion, coarsely chopped
2 medium garlic cloves, chopped
9 tablespoons butter
2 cups heavy cream
¾ cup grated Pecorino Romano cheese
½ teaspoon freshly chopped oregano
1 teaspoon freshly chopped basil
Salt and pepper to taste
Asparagus tips
1 pound asparagus, woody stems trimmed
2 tablespoon butter
1 garlic clove, chopped
2 tablespoons salt
1 teaspoon pepper
For the pasta: Combine the flour and salt together in a bowl, then with your spoon make a well in the middle of the flour. Pour beaten eggs into the well and slowly whisk together. Once its fully mixed, place the dough on a floured work surface and knead for approximately 5 minutes. Place the dough ball in a clean bowl and let rest for 30 minutes.
After it is rested, cut the dough in half, so it's easier to roll out with your rolling pin. After your dough is to your desired thickness, (I like mine to be about 1/16 of an inch thick) and it's about 1 foot long make 1-inch folds. Then cut into strips. Unfold your strips and boil for about 5 minutes, or until desired chewiness. Drain and keep warm until ready to serve.
For the chicken: Heat grill pan over medium-high heat. Brush chicken with softened butter and then season with salt and pepper. Grill 20-30 minutes on the first side, then flip the chicken over and grill for another 25-30 minutes, or until the internal temperature reads 165 degrees. Cut into strips and cover to keep warm.
For the sauce: Combine the onions and garlic in the food processor and blend until it becomes a smooth consistency. Heat a large skillet and add 1 tablespoon butter; add onion and garlic mixture and cook until the onions become translucent. Add the remaining butter and cream, then whisk until you start to see little bubbles begin to form around the edge of the pan. Add the cheese and whisk for another 2 or 3 minutes. Finally, add your herbs, and taste. Season with salt and pepper to your desired liking.
Toss noddles in sauce to coat and divide between four plates. Top with chicken strips and serve with blanched asparagus tips.
Serves four.