I’ll make a recipe card for the alfredo sauce soon, but here’s the recipe:
1/4 cup butter, melted, add 1-3 cloves minced garlic and cook until fragrant.
whisk in 2 tbsp flour and make a roux, this is optional, but I like a thicker sauce.
Slowly add 1 cup cream (the heavier the better)
Slowly add 1 – 1.5 cups grated parmesan cheese
Add 1-3 tsp herbs, salt & pepper to taste.
Feel free to add 1-2 tbsp of flour to make the sauce thicker, but make it with 2 on your first batch to see how you like it.
Chimkin is just pan grilled, covered, left to rest, then sliced into strips.
Make the fettuccini as per box instructions, drain in a colander, return to the pot, toss it around in the alfredo sauce, then gently stir in the chicken.
Garnish with some freshly-chopped parsley, or a sprig or two on top.
There are several recipes online that do this all in one pot, but the most common version, which I don’t recommend, but works perfectly fine, is something like :
- Grill the chicken first, set it aside on a plate and cover with foil (or just brown the chicken and keep it in the pot)
- Add 3 cloves minced garlic, and sautee for a minute.
- Still in the pot, stir together1 cup chicken broth and 1 cup heavy cream with 1/2 lb pasta of your choice, bring to a boil.
- Cover and let simmer 15-20 minutes.
- Turn off the heat and add 1 1/2 cups grated parmesan cheese, plate, optional parsley on top.