Bobby Flay Chicken Alfredo Recipe
Are you looking for a creamy, restaurant-quality meal? The Bobby Flay Chicken Alfredo Recipe is your best choice.
Equipment
- Large pasta pot
- Large skillet
- Whisk
- Chef's knife
- Colander
- Tongs
Ingredients
- 1 Lb Fettuccine Pasta
- 2 Large Chicken Breasts
- 2 Cups Heavy Cream
- 1 Cup Parmesan Cheese
- 4 Tbsp Unsalted Butter
- 3 Cloves Garlic
- 1 Tbsp Olive Oil
- 1 Tsp Black Pepper
- 2 Tbsp Fresh Parsley
- 1 Tsp Kosher Salt
Instructions
- Boil the Pasta: Fill a large pot with water and salt. Bring it to a very rolling boil. Add the fettuccine and cook until firm. Drain the water but save one small cup.
- Sear the Chicken: Season the chicken breasts with salt and pepper. Heat oil and butter in your large skillet. Cook the chicken until it is golden brown. Remove it from the pan and let it rest.
- Make the Garlic Base: Add more butter to the same skillet. Toss in the minced garlic for one minute. Do not let the garlic turn brown or bitter.
- Simmer the Cream: Pour the heavy cream into the warm skillet. Let it simmer gently on low heat. It should reduce and thicken up a little bit.
- Add the Cheese: Stir in the grated Parmesan cheese slowly. Use your whisk to keep the sauce smooth. The cheese should melt into the cream completely.
- Combine Everything: Add the cooked pasta into the creamy sauce. Pour in a splash of pasta water if needed. This helps the sauce stick to the noodles.
- Slice and Serve: Slice your cooked chicken into thin strips. Place the chicken on top of the creamy pasta. Garnish with plenty of fresh parsley and pepper.
Notes
➔ Always use room temperature cream to prevent curdling.
➔ Grate your own cheese for a smoother sauce.
➔ Do not overcook the chicken or it gets dry.
➔ Save pasta water to adjust the sauce thickness later.
➔ Use a low heat when adding the Parmesan cheese.
➔ Season the chicken heavily for the best bold flavor.
➔ Serve the dish immediately while it is very hot.