Chicken Fettuccine Alfredo From Adventures In Chicken

• 2 lbs chicken thighs, bone in and skin on
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon kosher salt
• 1 1/4 teaspoons freshly cracked black pepper
• 8 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 cup creme fraiche
• 1/2 cup milk
• 6 ounces pecorino romano cheese, freshly grated
• 6 ounces parmesan cheese, freshly grated
• 6 ounces asiago cheese, freshly grated
• 1 lb dry fettuccine pasta
• 1 tablespoon fresh basil leaf, for garnish (optional)

1. Preheat the oven to 350 degrees F.
2. Rub the chicken with the olive oil, salt, and 1/2 teaspoon of the black pepper. Place on a baking sheet and roast for about 1 hour, until the skin is golden and crisp and the juices run clear. Set aside to cool, then remove the meat from the bones and cut it into roughly 2-inch by 1-inch strips.
3. Melt the butter with the garlic in a medium saucepan over low heat. Add the creme fraiche, milk, Romano, Parmesan, Asiago, and remaining 3/4 teaspoon black pepper and continue cooking, stirring constantly, until the cheese has melted and the sauce is smooth. Set aside.
4. Cook the fettuccine noodles according to package directions until al dente. Top with the Alfredo sauce and chicken; garnish with basil leaves, if desired; and serve immediately.
5. Recipe courtesy of Adventures in Chicken by Eva Kosmas Flores. Get the book here: https://www.amazon.com/Adventures-Chicken-Amazing-Recipes-AdventuresInCooking-com/dp/0544558200.

chicken, extra virgin olive oil, kosher salt, freshly cracked black pepper, unsalted butter, garlic, creme fraiche, milk, pecorino romano cheese, parmesan cheese, asiago cheese, pasta, fresh basil leaf

Taken from www.food.com/recipe/chicken-fettuccine-alfredo-from-adventures-in-chicken-531594 (may not work)