Chicken Alfredo - Bestrecipe005

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• 1.5 lbs chicken breast or thighs
• 1/2 cup grated Parmesan cheese
• 2.5 tsp oregano
• salt
• fresh cracked black pepper

• 2 tbsp unsalted butter
• 2 garlic cloves
• 1 tbsp all purpose flour
• 2 cups heavy whipping cream
• 1/4 cup sour cream
• 1/2 cup fresh grated Parmesan cheese
• 1/2 cup dry Parmesan cheese
• salt
• fresh cracked black pepper

1. Cook fettuccine according to the package instructions. Make
   sure not to overcook it so it’s not too mushy. Drain it and set aside. 

1. Preheat the oven to 450° and grease a rimmed baking sheet.
   Trim excess fat off the chicken and season with salt, pepper, oregano on both
   sides. Sprinkle fresh grated Parmesan cheese generously on both sides of the
   chicken and place it on the baking sheet. 
2. Bake for 15-20 minutes, depending on the thickness of the
   chicken. 
3. Once chicken is baked, let it rest for about 5 minutes on
   the cutting board before slicing it. Slice it against the grain. 

1. While chicken and pasta is cooking, prepare the sauce.
   Measure all ingredients before starting to cook.
2. In a medium, heavy bottom sauce pot, melt butter over medium
   heat. Once butter is melted, add pressed garlic. Cook garlic until it’s
   fragrant and sprinkle flour over it. Stir until flour is all mixed with butter
   and slowly pour in heavy whipping cream while constantly stirring. 
3. Gently stir the mixture together and let it heat through.
   (Don’t let it boil!) Once heavy cream is hot, whisk in sour cream, Parmesan
   cheeses, salt, and pepper. Lower heat to medium-low and gently stir until
   grated cheese melts and incorporates. 
4. Keep cooking over medium-low heat for about 5 minutes,
   stirring often. 
5. Once sauce is ready mix it with cooked pasta and sliced
   chicken. You can top it off with some fresh parsley and grated Parmesan cheese.

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