40-Cloves-of-Garlic Chicken Alfredo
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1467
- Total Fat
- 89
- Saturated Fat
- 50
- Carbohydrates
- 116
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 49
- Cholesterol
- 313
- Sodium
- 1228
- Total: 45 min
- Active: 35 min
Ingredients
Kosher salt and freshly ground black pepper
40 cloves garlic (about 3 heads), peeled and trimmed
Vegetable oil, for cooking
4 tablespoons unsalted butter
2 boneless skinless chicken thighs (about 8 ounces), trimmed and cut into bite-size pieces
1/4 cup dry white wine
1 cup heavy cream
8 ounces dried fettuccine
1/2 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley
Directions
- Bring a large pot of salted water to boil for the pasta.
- Thinly slice 5 garlic cloves. Heat about a 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and whole garlic cloves and sprinkle with salt and pepper. Cook, tossing occasionally, until both the chicken and garlic are golden brown, 7 to 8 minutes. Add the wine and adjust the heat so the sauce is simmering, then cover and cook until the chicken and garlic are tender, about 10 minutes.
- Uncover and adjust the heat so the sauce reduces and is syrupy, about 1 minute. Add the cream and simmer until slightly thickened, 2 to 3 minutes; reduce the heat to low and keep warm.
- Meanwhile, cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/2 cup pasta water. Add the pasta to the simmering sauce and toss to coat, adding a little pasta water if it seems dry. Remove the skillet from the heat, then stir in the Parmesan and remaining 2 tablespoons butter. Sprinkle with the parsley and serve in pasta bowls topped with the garlic chips.