Glorbnob

Fettuccine Alfredo with grilled chicken( I did make this is a professional kitchen where I work at.) Ingredients: 1 chicken breast(butterflied and marinated in Caesar salad dressing) 1 carton of half and half( the thing for coffee) 10 ounces of dry fettuccini noodles boiled just shy of al dente(10-11 minutes) 1 quarter onion finely diced 2 ounces sliced mushroom 2 cubes of salted butter Roughly 10 ounces of Romano cheese(parm works fine too) alright so your first step is getting your chicken which has already been butterflied(cut down the middle in order to increase surface area and make a t thinner) on the grill which is heated to roughly 350 degrees(maybe more tbh I can’t remember what we set it to there.) where it will cook for 3 minutes each side. Then you add butter in the pan with your mushrooms and onions with salt and pepper( maybe a little red pepper if you want a kick) allowing them to sauté mushrooms over high heat until the mushrooms are soft and the onions are translucent. Now you add half in half roughly 15 fluid ounces( you can always add more if it’s too tight after eating mine I wish I added a little more) from then you thoroughly mix and allow to reduce by half. Now you add the pasta and use your amazing chef skills and flip it( Ik ik I spilled a little) in order to help evenly distribute everything. Little by little add your parm/Romano and keep stirring(make sure to scrape the bottom constantly to prevent it from burning) add in your chicken(don’t forget to slice it) when the sauce is thick and creamy and adheres to the pasta well you plate it and if you want you can add a little parsley on top for looks. And that’s how you make a restaurant quality homemade Alfredo sauce(better then Olive Garden)

Ima make some homemade Fettucine alfredo