Roasted Chicken & Fettuccine Alfredo

Ever since making an alfredo sauce for my blind basket for my class I’ve wanted to remake the alfredo sauce again. So I did. 


Alfredo: 2 pints heavy cream, 1 cup parmesan cheese, 1/2 cup pecarino romano cheese, and 1/2 cup granda padano cheese (shred all the cheeses and mix together)

Chicken: 1 large chicken, 2 Tbsp pepper, 2 Tbsp salt, 1 Tbsp granulated garlic, and 1/4 cup olive oil. You will need butchering twine for dressing the chicken.

Fettuccine, broccoli, 1 Tbsp fresh basil (finely chopped), and 1 Tbsp fresh parsley (finely chopped)

Set the oven to 350 degrees.

Ok so step one is to coat the chicken with the pepper, salt, garlic, oil mix and then you have to dress the twine around the chicken. Place the chicken on a pan with a rack and roast in the oven for about 1 hour or until the chicken reached 165 degrees.

When the chicken is almost done cooking, cut the broccoli to your liking and steam. To make the alfredo sauce pour the heavy cream in a sauce pan and add the cheese mix and whisk often and bring to a boil. Boil the pasta and drain. place the pasta back into the pan and add the broccoli and alfredo and mix together. Add the fresh basil and pasley and mix all together.

Once the chicken is done take out and let cool for 5 minutes or so. Carve into sections: Legs & thighs, breasts, wings, etc…

Place the pasta mix on a plate and arrange a chicken piece on the pasta/plate until it looks nice!


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