Pasta Alfredo with Chicken and 40 Cloves of Garlic
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Valentine's Day is the perfect excuse to make this exquisite pasta, combining French "Chicken with 40 Cloves of Garlic" and Italian creamy Alfredo in one dish. If you're both garlic lovers, you'll surely enjoy the delicious combination of creamy pasta and chicken topped with crispy garlic chips. If you're trying to avoid the general rush of romance, simply enjoy this delicious pasta with a bottle of leftover white wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 boneless, skinless chicken thighs (about 8 oz), trimmed and cut into bite-sized pieces
- 40 cloves garlic (about 3 heads), peeled and trimmed
- Vegetable oil, for frying
- 4 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1 cup heavy cream
- 220 g fettuccine pasta
- 0.5 tbsp. grated parmesan
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- Thinly slice 5 garlic cloves. Heat about 1 cm of vegetable oil in a small skillet over medium heat and add 1 garlic slice. Cook until the garlic begins to sizzle vigorously, then add the remaining garlic. Cook, stirring, until the garlic is golden and crisp (do not overcook it, or it will become bitter), about 1 minute. Transfer the garlic to paper towels and sprinkle with salt.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and whole garlic cloves, season with salt and black pepper. Cook, stirring occasionally, until the chicken and garlic are browned, 7-8 minutes. Add the wine and reduce the heat to a simmer, then cover and simmer until the chicken and garlic are softened, about 10 minutes.
- Remove the lid and reduce the heat to reduce and thicken the sauce slightly, about 1 minute. Add the cream and simmer until slightly thickened, 2-3 minutes; reduce the heat to low and keep the sauce warm.
- Meanwhile, cook the pasta according to the package directions until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the simmering sauce and toss to coat evenly, adding a little of the cooking water if the sauce seems dry. Remove the pan from the heat, stir in the Parmesan cheese and the remaining 2 tablespoons of butter. Sprinkle with parsley and serve, garnishing each serving with garlic crisps.
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