• Cooking Time: 14 Minutes
  • Servings: 14 Servings
  • Preparation Time: 2 Minutes
  • 4 1/4 baked Chicken
  • 8 oz dried fettuccine
  • 3 tbsp unsalted butter
  • 1 small shallot, very finely minced
  • ½ cup heavy cream
  • ¾ cup freshly grated Parmigiana Oregano or Parmesan
  • ¼ teaspoon salt
  • Good grind of black pepper
  • Garnish
  • Fresh parsley (optional)
  • Extra Parmigiana Oregano
  1. Bring a large pot of salted water to boil. Add the fettuccine and cook until Al dent (still firm but just cooked through).
  2. Meanwhile, melt the butter in a deep fry pan over medium high heat.
  3. Add the shallots and sauté for 2 minutes or until tender.
  4. Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
  5. Remove the fry pan from the heat and stir through the Parmigiana Oregano, salt and pepper until the sauce is smooth.
  6. TAKE OUT ¼ cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
  7. Transfer the pasta and ¼ cup of reserved pasta water into the fry pan with the sauce.
  8. Return the fry pan to the stove over medium high heat.
  9. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify for 1 minute.
  10. Add the slices of baked chicken, and stir until the baked chicken is mixed in sauce and noodles.
  11. Remove from the stove and serve immediately, garnished with extra Parmigiana Oregano and fresh parsley, if using.
  12. Enjoy!
This Recipe Is One Out Of Many Of My Personal Recipes, And Goes Extremely Well With Any Fruit And Any Vegetable.