Alfredo pappardelle with Garlic Chicken
- 1 1/2 sticks (12 tbsp) butter
- 1 1/2 cups half and half
- Salt & pepper
- 2 tbsp garlic
- Parsley for topping
- 2 cups Parmesan more for topping
- 18 oz pappardelle
- 1 cup peas
- 4 chicken breasts
- 3 tbsp olive oil
- 2 tbsp garlic power
Boil water for pasta, and add salt.
Add pasta when boiling, and cook until al dente and firm (about 7 minutes).
Add frozen peas to pasta while still in water, for one minute. Then strain.
While the water is boiling for the pasta, add chicken breasts to heated pan with olive oil, on medium. Season while cooking, with salt, pepper, and garlic powder.
When chicken is a little more than half way finished, remove from stove and cut into smaller pieces, then finish cooking on the stove.
Three minutes before chicken is done, cook sauce by placing all of the butter into a heated pot, bigger is better, sauce will bubble up. Once completely melted, add half and half, salt, pepper, and garlic.
Once simmering, add parmesan and whisk until thick and combined.
Mix sauce into pasta.
Top with chicken parsley, and parmesan, and enjoy!