Buffalo Chicken Fettuccine
- 1 pound fettuccine noodles
- 4 tablespoons butter, divided
- ¾ pound skinless and boneless chicken breasts, about 1 large or 2 small breasts
- Kosher salt
- Freshly ground black pepper
- 1 leek, white and light green part only, diced
- 4 garlic cloves, minced
- 3 carrots, peeled and diced, plus 1 carrot peeled and cut into sticks
- 2 ribs celery, 1 rib diced, 1 cut into sticks
- 1½ cups chicken stock
- 1½ cups heavy cream
- 5 tablespoons hot sauce, or to taste
- 1 cup Parmesan Cheese, grated, plus more for serving
- Parsley leaves for garnish
- Cook fettuccine noodles according to package directions, reserve ½ cup cooking water, drain and set aside.
- Bring large pan to medium high heat and melt 1 tablespoon butter. Season chicken breasts with kosher salt and black pepper and cook for 5-7 minutes on each side, turning once or twice, until browned and juices run clear. Remove from pan, cover with foil and set aside to rest.
- Reduce heat to medium and add 1 tablespoon butter to same pan. Add leeks and cook for about 3 minutes or until they begin to soften. Add garlic, diced carrots and diced celery, season with kosher salt and cook 2 minutes, stirring frequently so vegetables soften but don’t brown.
- Add chicken stock, bring to boil then reduce to low boil until liquid is reduced by half, leaving about 1 cup.
- Add heavy cream and bring to simmer. Reduce heat to medium and cook 5-7 minutes or until sauce is thickened.
- Stir in hot sauce and Parmesan and cook 1-2 minutes. Remove from heat and add remaining 2 tablespoons butter. Slice chicken breast into thin slices and add to sauce with fettuccine noodles and toss to coat. Cook another 1-2 minutes. Season with more salt if desired. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until it’s the desired consistency. Garnish with parsley. Serve with additional Parmesan, carrot and celery sticks.
Recipe by Finesse Corner at https://finessecorner.com/buffalo-chicken-fettuccine/
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