Chicken Fettuccini Alfredo

Olive Garden who?

Ingredients:

12 oz of Fettuccini Noodles

1/2 medium sized white onion (chopped)

1 cup of mushrooms (chopped)

4 skinless, boneless chicken thighs

1/2 cup + 1 tbsp of butter

1 1/2 tsp of salt

1 1/2 tsp black pepper

3 cloves of garlic (minced)

1 1/2 tbsp of flour

2 cups heavy cream

3/4 Parmesan cheese (shredded) (more for topping)

2 tbs of chopped parsley (for garnish)

Directions:

1. Cook and drain pasta according to package instructions.

2. Season chicken thighs with 1 tsp of salt and pepper on both sides. Add 1 tbsp of butter to a cast-iron grill pan over high heat and cook chicken until done. Let meat rest for about 5 minutes then cut into strips.

3. In a large deep skillet, melt 1/2 cup of butter over medium heat. Add garlic and onions to the pan, cooking until aromatic. Reduce heat to medium low, then add mushrooms. Season with remaining salt and pepper.

4. Whisk flour into butter, stirring until no clumps remain then slowly add the heavy cream. Cook until slightly thickened. After the sauce has thickened add the Parmesan Cheese and stir until smooth.

5. Add pasta noodles to sauce and toss until evenly coated.

6. Serve with chicken, more cheese and a sprinkle of fresh parsley.