Chicken Alfredo (GF)

CHICKEN ALFREDO

8 oz pasta
2 Tbsp. + 1 1/2 Tbsp. butter, divided
2 Tbsp. olive oil
Garlic powder
Salt and pepper
Liquid smoke (optional)
1 lb boneless, skinless chicken, cubed*
3 c. heavy cream
3/4 c. (75-80 grams) freshly grated parmesan (I use my microplane or mini food processor)

Cook pasta a couple minutes less than time on package.

While pasta is cooking, heat 2 Tbsp. butter and olive oil over medium high heat. Add chicken, salt, pepper, a few drops of liquid smoke, and a dash of garlic powder. Cook chicken until browned and cooked through.

Heat a medium saucepan over medium high heat. Melt 1 1/2 Tbsp. butter. Add cream, and salt, pepper, and garlic powder to taste. Bring to a boil, stirring occasionally. Reduce heat to medium low and simmer about 10 minutes until thick.

Combine sauce, parmesan, garlic, and drained pasta. Heat if needed.

Optional: Top with extra parmesan

*Can substitute 1 lb peeled shrimp

6 servings:
12 oz pasta
3 Tbsp. + 2 Tbsp. butter 
3 Tbsp. olive oil 
Garlic powder
Salt and pepper 
1.5 lb cubed chicken
4.5 c. heavy cream
120g grated parmesan