Creamy Havarti Chicken Alfredo Pasta

Name: Creamy Havarti Chicken Alfredo Pasta
Ingredients: 16 oz fettuccine; 2 pounds chicken breasts; ½ cups dry white wine; 2 cups half and half; 8 oz Castello® Havarti creamy cheese; ⅓ cups grated parmesan cheese cheese; ½ tsp onion powder; 1 tbsp olive oil; 10 cloves of garlic, minced; salt and pepper to taste

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ingredients

16 oz fettuccine
2 pounds chicken breasts
½ cups dry white wine
2 cups half and half
8 oz Castello® Havarti creamy cheese
⅓ cups grated parmesan cheese cheese
½ tsp onion powder
1 tbsp olive oil
10 cloves of garlic, minced
salt and pepper to taste

preparation

Heat a skillet over medium-high heat and drizzle with olive oil. Season the chicken breasts with salt, pepper, and onion powder. Cook chicken 5-7 minutes in each side, or until you get a good sear on both sides and the chicken is cooked through. Set aside to cool.

Cook the fettuccine according to package instructions to al dente.

Place a medium sauce pot over medium heat, and add the olive oil and garlic. Cook until fragrant, about 1 minute. Then add the white wine, half & half, and season with salt and pepper. Bring to a simmer and reduce heat to low. Add cheeses and stir with a whisk until it all melts in. Continue cooking and storing the sauce until it thickens.

Toss the cooked fettuccine with the sauce. Serve topped with sliced chicken.