Fettuccine Alfredo with Chicken

I wanted to make Fettuccine Alfredo  for Emily - here is the recipe I found.

 

Ingredients:

Chicken:

• 3 boneless chicken breasts (about 24 ounces)
• 1/2 teaspoon each salt, pepper, garlic powder, paprika, basil, and oregano
• 8 ounces water (for Intant Pot)
  

Fettuccine Alfredo:

• 12 oz fettuccin pasta
• 3 TB butter
• 2 tsp minced garlic (1 medium glove, minced)
• 2 tablespoons flour
• 12 ounces half and half (or whipping cream)
• 1 cup Parmesan/Romanp cheese grated
• 1/4 teaspoon black pepper or to tsste 
• 1 teaspoon fresh parsley, diced
  

 

Instructions:

1. Mix salt, pepper, garlic powder, paprika, basil, and oregano together, sprinkle
   on chicken
2. Place 1 cup water in Instant Pot, as well as rack,
3. Place chicken on rack, pressure cook on high for 12 minutes.
4. Use natural release for ~5 minutes, then use quick release. 
5. Place chicken on plate, tent with foil.
6. Cook noodles as directed on package to al dente.
7. While noodles are cooking, add 3 TB butter to a heavy sauce pan and heat on medium until melted.
8. Stir in 2 tablespoons flour and garlic, cook for about 2 minutes.
9. Reduce heat to medium low, add  cream and stir until hot but not boiling. 
10. Keep warm over low heat.
11. Slice chicken into thin slices, return to plate.
12. Drain pasta, shaking out excess water (save about 1/2 cup of pasta water)
13. Pour hot pasta into cream mixture and toss to coat, still on low heat.
14. Add 1 cup Parmesan/Romano cheese and tossing gently until cream is mostly absorbed. 
15. Season with a little pepper.
16. If too much sauce is absorbed, toss in a little pasta water.
17. Serve sliced chicken and more Parmesan/Romano Cheese.
    

 

Carole's Notes:

We  liked this! We served it with cantaloupe and grapes.

The recipe is lightly adapted from https://cooking.nytimes.com/recipes/9025-elaines-fettuccine-alfredo