Over the years I have been trying and trying and trying to find a pasta Alfredo dish that will wow my husband, since it is his favorite pasta dish. This dish is definitely a winner. It is so delicious and creamy and just all around yummy!
8 ounces linguine
2 boneless skinless chicken breasts
3 tablespoons plus 2/3 cup Parmesan cheese, shredded
3 tablespoons plus 1/2 cup unsalted butter
1 cup whipping cream
Cook pasta according to directions. Drain and return to pot.
Place the 3 tablespoons Parmesan cheese in a shallow bowl.
Cut each chicken breast in half lengthwise, making two thin chicken breasts. Dip each chicken breast in the Parmesan cheese. You may need more depending on how big your chicken breasts are.
In a large skillet heat the 3 tablespoons of butter. Once butter is melted add chicken and cook for about 3-4 minutes on each side or until chicken is completely cook and golden brown.
While chicken is cooking add the remaining 1/2 cup butter and cream to a small saucepan. Heat until butter is melted and cream is warm. Pour mixture over pasta and season with black pepper. Add the remaining 2/3 cups Parmesan cheese. Toss to mix well.
Place pasta on individual serving plates or bowls. Cut chicken breasts crosswise into narrow strips and arrange over pasta.
Total Fat: 8.4g
Total Carbs: 51.5g
Dietary Fiber: 5g
Vitamin A: 39.1%
Vitamin C: 6.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Ingredients or Less Pasta & Casseroles cookbook by Carlean Johnson.