How to make baked garlic chicken fettuccine

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Need to keep the vampires at bay? Garlic does the trick and the garlicky taste of this flavorful fettuccine dish can't be beat! This dish is perfect on a cold night, like Halloween. Finishing this dish in the oven may take a bit more time, but it's the perfect way to have the flavors mix together, while ensuring some delicious crispy and bubbly bits form on the top.
No need to order from the neighborhood pizza place anymore. The recipe below is as close to takeaway food as you'll ever get, and you'll be eating it long before the delivery man would arrive. Kids and adults alike will love this dish, though they might not want to "kiss the cook" after all that garlic!
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Cooktop Cove
Baked Garlic Chicken Fettuccine
4-6
15 mins
40 mins
60 mins
1 pound dried fettuccine pasta
2 large chicken breasts, cubed
1/2 cup butter
4 cloves garlic, minced
8 ounces cream cheese, softened
1 1/2 cups milk
1/2 teaspoon garlic powder
1 cup grated Parmigiano Reggiano
2 teaspoons freshly chopped parsley
1 teaspoon Italian seasoning
Kosher salt & fresh ground black pepper
Preheat oven to 375 degrees Farenheit.
Bring 6 cups of salted water to a rolling boil.
Add dried fettuccine noodle, and cook according to the packaging for "al dente," about 7-9 mins. Drain pasta and set aside.
While the pasta is cooking, melt the butter in a large skillet over medium-high heat.
Add minced garlic to the butter and sauté until it starts to become lightly brown and fragrant, about 1-2 minutes.
Stir in the softened cream cheese. Melt until smooth.
Stir in the milk slowly, ensuring there are no lumps in the sauce.
Lower the heat to medium low. Add in 3/4 cup Parmigiano Reggiano, Italian seasoning and parsley. Season with salt and pepper to taste. Simmer until the sauce is well combined and smooth.
Season cubed chicken thighs with salt and garlic powder.
In another skillet, heat olive oil on medium-high heat. Add the chicken and cook until it is browned on all sides.
In the pot of cooked noodles, add the garlic cream sauce and chicken cubes. Stir until all the ingredients are combined.
Pour the contents of the pot into a well-greased casserole dish, making sure the mixture sits flat and evenly in the dish.
Sprinkle the remaining 1/4 cup of Parmigiano Reggiano on top of the casserole. Cover with an aluminum foil tent.
Put the casserole dish in the preheated oven and cook until the edges start to crisp and the sauce starts bubbling, about 10-15 minutes.
Remove the foil tent and continue to cook until the cheese on top starts to brown, about 5 more minutes.
Carefully remove from oven and let cool about 5 minutes. Serve in individual portions and garnish with more parsley. Serve and enjoy.
Pro tip: Short on time? This whole dish can be enjoyed even without baking it. Simply combine the pasta, chicken and sauce together, and serve.
Pro tip: Even though this is garlic chicken, less garlic can be used for those who aren't able to brush their teeth afterward!
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