Copycat Pasta with Chicken By Dapur Sinolin

Ingredients:

• 2 tablespoons Sinolin cooking oil
• 12 oz fettuccine pasta
• ½ cup + 2 tablespoons butter
• 2 boneless, skinless chicken breasts
• 1 ½ teaspoons salt, divided
• 1 ½ teaspoon fresh ground pepper, divided
• 3 cloves garlic, very finely chopped
• 1 ½ tablespoons flour
• 2 cups heavy cream
• ¾ cup grated Parmesan, plus more for topping if desired
• 2 tablespoons chopped parsley, for garnish (optional)

Direction:

1. Cook and drain pasta according to package directions.
2. Add Sinolin cooking oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
3. Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
4. In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
5. Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
6. Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
7. To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.

2 tablespoons Sinolin cooking oil

12 oz fettuccine pasta

½ cup + 2 tablespoons butter

2 boneless, skinless chicken breasts

1 ½ teaspoons salt, divided

1 ½ teaspoon fresh ground pepper, divided

3 cloves garlic, very finely chopped

1 ½ tablespoons flour

2 cups heavy cream

¾ cup grated Parmesan, plus more for topping if desired

2 tablespoons chopped parsley, for garnish (optional)

Direction:

1. Cook and drain pasta according to package directions.
2. Add Sinolin cooking oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
3. Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
4. In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
5. Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
6. Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
7. To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.