Chicken Alfredo
Chef Tucker
Rated 5.0 stars by 1 users
Category
Pasta & Grains
Cuisine
Italian
Author:
Chef Tucker
Servings
2-4
Prep Time
40 minutes
Cook Time
20 minutes
Indulge in Chef Tucker's exquisite Chicken Alfredo with Black Truffle Carpaccio. 🍗🧀🍄 This luxurious dish features tender chicken breast nestled in creamy Alfredo sauce, infused with the earthy aroma of black truffle. Thin slices of delicate truffle carpaccio add a decadent touch, enhancing the flavors with each savory bite. Serve this elegant pasta dish with a sprinkle of Parmesan and a glass of your favorite wine for a truly gourmet experience. Buon appetito! 🍽️🍷✨
Ingredients
-
Please have 1 teaspoon ground black pepper on hand
-
1 pound chicken breast
- 4 garlic cloves
- 1 c cream
-
3.5 ounce Parmesan
- ¼ cup canola oil
- 1 teaspoon red chili flakes
-
1 packet S&P Seasoning
- 1 jar Truffle Carpaccio
- 10 ounces Rallenti Penne pasta
- 1 lemon
- ½ cup all purpose flour
- ¼ bu parsley
- 3 tbsp butter
- Cutting board
- Tongs
- Large pot with a lid
- Knife
- Paper towels
- Plate
- Cheese grater
- Wooden spoon
- Strainer
- Large saute pan
- Cooling rack
-
S&P Seasoning and 1 teaspoon ground black pepper
MISE EN PLACE🔪
Directions
PREP🥒
Just before cooking, remove the chicken from its packaging, pat dry with paper towels, and set aside on a paper towel-lined plate to temper
Remove the chicken from its packaging and set onto a paper towel-lined plate to temper.
- Fill a large pot with water and bring to a boil.
- Grate the parm.
- Mince the shallot and all cloves of garlic. Chop the parsley.
- Mince half of the Truffle Carpaccio.
Add a pinch of S&P Seasoning and 1 teaspoon of ground black pepper to the bag of all purpose flour.
- Season the chicken pieces and place in the bag of seasoned flour. Shake until coated.
HOW TO COOK 🍳
Heat the canola oil in a large saute pan over high heat. Add the chicken and sear until GBD (Golden Brown & Delicious), about 2 minutes per side. Transfer to a plate or cooling rack and set aside.
Season the pasta water with S&P Seasoning. Cook the pasta until al dente, about 9 minutes.
- Drain, then toss the pasta with a dash of truffle oil to prevent stickage.
Add the shallot and garlic and a pinch of S&P Seasoning. Sweat over low heat. Add the black pepper and red chili flake to toast.
Stir the 3 tbsp of butter into the cup of cream and bring up to a boil. Shut off the heat and whisk in almost all of the parmesan cheese until smooth. It will thicken as it sits. Season appropriately with lemon zest, juice of half the lemon, and S&P Seasoning.
- Slice the chicken and serve, along with its sauce and the cooked pasta. Finish with Truffle Carpaccio and freshly grated Parmesan. Enjoy!