This rich, creamy pasta is perfect for a Valentine’s dinner for two…if you’re both garlic lovers (and you’re not dating a vampire!). Otherwise, enjoy it on your own with the rest of that bottle of wine you just opened and avoid the Valentine’s hype.
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 2 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1467 |
| Total Fat | 89 g |
| Saturated Fat | 50 g |
| Carbohydrates | 116 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 49 g |
| Cholesterol | 313 mg |
| Sodium | 1228 mg |
Reviews
Sherry Ann
You can use chicken stock, apple juice, or, better yet, apple cider vinegar. The acid in the wine breaks down protein structures. Ginger Ale works also. With Ginger Ale or apple juice, you still need the acid wine brings. I would add a splash of lemon juice.
You can use chicken stock, apple juice, or, better yet, apple cider vinegar. The acid in the wine breaks down protein structures. Ginger Ale works also. With Ginger Ale or apple juice, you still need the acid wine brings. I would add a splash of lemon juice.
Note:
The stock may bring the chicken flavor too forward. The apple juice will sweeten it. Remember, Alfredo is about the Parmigiano and the cream. I suggest 2T of each of chicken stock and apple cider vinegar. This will also eliminate the need for the splash of lemon juice.
Best of luck
To Sherry Ann: substitute with chicken broth.
I actually have a question instead of a review. I don’t like white wine or any wine for that matter whether it’s cooking wine or drinking wine or anything. What can I substitute for the wine? I make a recipe that is just straight alfredo pasta with no chicken and it’s delicious. I would love to make this with the chicken and the garlic but I just don’t want to do any wine. So if anyone has any suggestions what I can substitute for the wine I would really appreciate that. Thank you.
Love garlic in my Alfredo. I also add sautéed mushrooms to Alfredo. And fresh lemon juice to my sauce
Very simple instructions and it tasted great!
Family loved this recipe!!
We absolutely loved this! Following other reviews, cut down on the number of garlic cloves and only used 30 … 26 in the dish and 4 for garlic chips. Also used 1 c. Parmesan instead of 1/2 c. SO GOOD! Great flavor and the chicken was incredibly tender. This is definitely getting added to our rotation.
This is not a review. This is a request.
How much garlic should be used if 40 cloves are too much?
Loved the recipe. Added a touch more wine and definitely more parm. Perhaps about 50% more parm. Turned out excellent.
We make this when the kids are home and they always say “This is like eating at the Cheesecake Factory, mom!” Restaurant quality. True, you don’t need the full 40 cloves but don’t skimp on the skillet fried slices for the topping at the end. They make the dish. The chicken thighs are so savory. It might be tempting to use chicken breast meat, but the recipe wouldn’t be the same. Nobody makes this recipe to be healthy anyway…go with the thighs and put it an extra 20 at the gym.