1cupgrated parmesan cheesefresh, not out of the plastic container
½teaspooneach: salt and pepper
½teaspooncayenne or red pepper flakesoptional
16ouncesfettuccine pasta noodlesor your favorite gluten free noodles
Instructions
Put on your pasta pot with water and bring to a boil.
Butterfly chicken by slicing chicken breast in half lengthwise along the side and spreading open (like a butterfly).
Mix spices together and rub into both sides of butterflied chicken.
Heat olive oil in skillet (that has a lid) on medium heat for 3-4 minutes until hot.
Add chicken to skillet and cook on both sides for 3-4 minutes. Be sure to cover with a lid to keep oil from splattering.
Remove chicken when cooked through to 165°F.
Remove chicken from skillet. Allow to cool 5 minutes. Cut into ½" strips and set aside.
Pasta water should be boiling by this point, cook your noodles according to the package directions.
Alfredo Sauce
While noodles cook, heat a large skillet over medium heat. Add butter and garlic. Heat for 1 minute until fragrant, being careful not to burn the garlic.
Using a whisk, add flour and stir for 30 seconds.
Slowly add broth and milk, making sure to break up any flour clumps.
Allow to thicken while stirring periodically so it does not burn. This should take about 5 minutes.
Remove from heat and whisk in parmesan, salt, pepper, and red pepper flakes (if using).
Pour alfredo sauce over cooked pasta and top with sliced chicken.
Top it off with more parmesan and minced parsley for some added color. ENJOY!
Notes
Chicken is SPICY if you use the recommended amount of cayenne. Use less cayenne pepper and black pepper to make less spicy. OR, bake it in the oven (slower heat will keep it from getting too spicy).