Rich, creamy, cheesy homemade Alfredo Sauce, Parmesan baked chicken, and fettuccine pasta.
Cook fettuccine according to the package instructions. Make sure not to overcook it so it’s not too mushy. Drain it and set aside.
Preheat the oven to 450° and grease a rimmed baking sheet. Trim excess fat off the chicken and season with salt, pepper, oregano on both sides. Sprinkle fresh grated Parmesan cheese generously on both sides of the chicken and place it on the baking sheet.
Bake for 15-20 minutes, depending on the thickness of the chicken.
Once chicken is baked, let it rest for about 5 minutes on the cutting board before slicing it. Slice it against the grain.
While chicken and pasta is cooking, prepare the sauce. Measure all ingredients before starting to cook.
In a medium, heavy bottom sauce pot, melt butter over medium heat. Once butter is melted, add pressed garlic. Cook garlic until it’s fragrant and sprinkle flour over it. Stir until flour is all mixed with butter and slowly pour in heavy whipping cream while constantly stirring.
Gently stir the mixture together and let it heat through. (Don’t let it boil!) Once heavy cream is hot, whisk in sour cream, Parmesan cheeses, salt, and pepper. Lower heat to medium-low and gently stir until grated cheese melts and incorporates.
Keep cooking over medium-low heat for about 5 minutes, stirring often.
Once sauce is ready mix it with cooked pasta and sliced chicken. You can top it off with some fresh parsley and grated Parmesan cheese.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.