Fettuccine Alfredo

Serves 4

Ingredients

1 T table salt (for cooking water)
¾#/12oz fettuccine noodles
6 T butter
¾ cup heavy cream
1 small clove garlic, minced
½ t black pepper
¾ cup parmesan cheese
1 large chicken breast
2 T oil
Salt and other spices for seasoning

Method

Cooking Order:
First start chicken
Then start pasta
Then start sauce

Method for pasta
Fill a stock pot ⅔ of the way full with water and add 1T table salt to the water. Bring the water to a boil/12 and then add the pasta, give the pasta a stir around so the noodles do not stick together. Then boil and cook until al-dente, about 12 - 15 minutes. When the pasta is done, drain the pasta very well AND RESERVE 2 CUP PASTA WATER FOR THINNING THE ALFREDO SAUCE.

Method for sauce
While the pasta is cooking, in a large pan, over LOW heat/3, melt the butter and cream. KEEP ON LOW HEAT/3 SO YOU DON’T SCALD THE CREAM. Add the minced garlic and black pepper. Continue to heat until the cream and butter has thickened a bit and coats the back of a wooden spoon. When the sauce has thickened, add the parmesan cheese and mix until all the cheese melts OVER LOW HEAT/3, maybe 5. This will take longer than you think. Add 3T - 5T of warm pasta water to help melt the cheese and bring the sauce together into a creamy yumminess. This will take some time so be patient. Your sauce consistency should not be sticky and thick, but smooth and thickly pourable.
Strain pasta through a colander after saving 2 cups pasta water. Use your tongs to add enough pasta to the sauce. You may not use all the pasta because your group may want your dish creamier. Use the pasta water to thin your alfredo and make mixing the pasta and sauce easier, just start with ¼ cup of water and add as needed to loosen. You want a nice creamy sauce, not a sticky cheesy sauce. Add chopped chicken, combine and eat.

Method for chicken
Slice the chicken breast horizontally: Place the chicken breast on a RED cutting board, place your hand FLAT on the top and use your Chef’s knife to horizontally slice through the breast so that it is even in thickness. Season the chicken breasts on all four sides lightly with salt and pepper and other spices you choose.

Prepare the pan by heating the sauté pan over medium-high heat/7. Add a drop of water to the pan, does the water separate into 2-3 balls that slip over the surface? If so, the pan is hot enough for the 2T oil. Swirl the pan so it is covered with oil.

Reduce the heat to medium/4 and cook the chicken pieces for 1 minute without moving then, flip the chicken pieces over and cook for another minute until golden on one both sides. If the chicken is sticking to the pan, don’t rip it off, just let it cook a little longer. DO NOT SEAR OR BROWN TOO MUCH.

Reduce heat to low/1 and cover pan and cook on low for 3 minutes. Set a timer for 3 minutes, and walk away. Do not lift the lid; do not peek.

Remove the pan from the heating element and allow chicken to rest in the pan, with lid for another 7 minutes. Again, do not lift the lid; do not peek. After 7 minutes, the chicken will feel firm. When the chicken has cooked, move from the pan to a clean cutting board. Cut into strips or bite size pieces for 4 people and serve with alfredo.