Chicken Alfredo

• 1 pound (450 g) boneless chicken breasts
• 1 cup cream or half and half
• 2 tablespoons white flour
• ¼ cup chopped onion or shallot
• 1 teaspoon thyme
• ¼ teaspoon oregano
• ½ teaspoon garlic powder
• 1 tablespoon parsley, chopped
• ½ teaspoon red pepper
• ½ cup grated Parmesan cheese
• 1 tablespoon cooking oil
• ½ cup lemon juice
• 1 tablespoon butter
• 2 cups fettuccini pasta

Ingredients for 5 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat up oil slightly in a frying pan over a medium flame.

   Stovetop
2. 2

   Sauté chicken breasts and shallots in hot oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Reserve juices. Transfer chicken into a casserole dish.

3. 3

   Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes.

   Stovetop
4. 4

   Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce.

5. 5

   Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese.

6. 6

   Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.

7. 7

   Cover and bake for 20 minutes at 350°F (175°C).

   Oven
8. 8

   While chicken is cooking, prepare pasta. When chicken is done, serve immediately.