Chicken Alfredo Recipe

Name: Royal Barbecue Pizzas Chicken Alfredo Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 2 pieces boneless skinless chicken breasts; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 3 tbs unsalted butter; 3 cloves garlic cloves, minced; 1 tbs all-purpose flour; 1 cups whole milk; 1 cups heavy cream; 1 cups grated Parmesan cheese; 1 tsp salt (for sauce); 0.5 tsp black pepper (for sauce); 0.125 tsp nutmeg (optional); 12 oz fettuccine or tagliatelle pasta; 0.5 cups reserved pasta cooking water; 2 tbs fresh parsley, chopped (for garnish); 0.5 pieces lemon (optional, for squeezing)

Inspired by Royal Barbecue Pizza

Time40m

Serves3

Grilled chicken.

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Ingredients

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Royal Pasta - Chicken Alfredo

2 pieces boneless skinless chicken breasts

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

3 tbs Unsalted butter

3 cloves Garlic cloves, minced

1 tbs 00 bread flour

1 cups whole milk

1 cups Heavy cream

1 cups Grated Parmesan cheese

1 tsp salt (for sauce)

1/2 tsp black pepper (for sauce)

1/8 tsp nutmeg (optional)

12 oz fettuccine or tagliatelle pasta

1/2 cups reserved pasta cooking water

2 tbs Fresh parsley, chopped (for garnish)

1/2 pieces lemon (optional, for squeezing)

Method

Royal Pasta - Chicken Alfredo

Prepare and grill the chicken

Pat the chicken breasts dry with paper towels. Pound lightly to even thickness (about 1/2 inch) if needed. In a small bowl, mix 2 tbs olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Rub the mixture over both sides of the chicken breasts. Preheat a grill or grill pan over medium-high heat. When hot, place the chicken on the grill and cook until internal temperature reaches 165°F (about 5–7 minutes per side depending on thickness). Remove from heat and let rest 5 minutes, then slice into strips or bite-sized pieces. Keep warm.

Cook the pasta

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 liters). Add 12 oz fettuccine and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make the Alfredo sauce

In a large skillet over medium heat, melt 3 tbs unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle 1 tbs all-purpose flour over the butter and garlic and whisk continuously for 1 minute to cook the raw flour taste. Slowly pour in 1 cup whole milk and 1 cup heavy cream while whisking to combine and break up any lumps. Bring the mixture to a gentle simmer; reduce heat to medium-low and simmer 3–4 minutes until slightly thickened.

Finish the sauce

Stir in 1 cup grated Parmesan cheese gradually until melted and the sauce is smooth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp nutmeg (optional). If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta water, a few tablespoons at a time, until you reach a silky, clingy consistency that will coat the pasta.

Combine pasta, sauce, and chicken

Add the drained pasta to the skillet with the Alfredo sauce and gently toss to coat evenly. Add the sliced grilled chicken and toss again or arrange on top. Taste and adjust seasoning if needed. If desired, squeeze 1/2 a lemon over the finished dish for brightness.

Serve

Divide the chicken Alfredo among 3–4 plates (servings: 3). Garnish with 2 tbs chopped fresh parsley and extra grated Parmesan at the table. Serve immediately while hot.