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Calling all garlic lovers! Classic chicken alfredo gets a tasty twist when mixed with homemade roasted garlic. Roasting a whole garlic head requires about an hour of your time, but the flavor results are significant. We've cut the cheese entirely because the roasted garlic creates a luscious sauce when combined with a quick butter-flour roux. This lighter alfredo recipe is certainly company worthy, but you can speed up the cook time for weeknights by roasting the garlic and squeezing the pulp from the head on the weekend. Serve with a simple side salad, or if the oven is still hot after you cooked the garlic, roast a few vegetables for an easy-as-could-be side.
How to Make It
Preheat oven to 400°. Cut the top off garlic head; discard top. Rub cut side of garlic head with olive oil. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic in foil. Bake at 400° for 55 minutes or until tender; cool slightly. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp in a bowl; mash with a fork. Cook spaghetti according to package directions, omitting salt and fat. Drain. Cut chicken cutlets lengthwise to form 8 (2-ounce) cutlets. Sprinkle chicken evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan. Reduce heat to medium-low. Add butter to pan; swirl until butter melts. Add flour; cook 15 seconds, stirring constantly. Stir in garlic pulp, milk, and chicken stock; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in peas; cook 1 minute. Remove pan from heat; stir in nutmeg, dash of ground red pepper, and Parmesan cheese. Add pasta; toss to coat. Sprinkle with parsley. Serve with chicken.