Truffled Chicken Over Tagliatelle Alfredo

🥘 Ingredients

• butter
  6 tbsp
• carrots
  4 unit
• chicken breasts
  4 unit
• chives
  ¼ cup, ¼ cup
• cream cheese
  8 oz
• garlic
  4 cloves
• hazelnuts
  ¼ cup, ¼ cup
• honey
  2 tbsp
• italian cheese blend
  ½ cup, ½ cup
• lemon
  2 unit
• milk
  ⅔ cup, ⅔ cup
• olive oil
  4 tbsp
• parmesan cheese
  ¼ cup, ¼ cup
• peas
  ½ cup, ½ cup
• shallot
  2 unit
• tagliatelle
  2 lb
• truffle oil
  2 tbsp

🍳 Cookware

• large pot
• baking sheet
• small bowl
• small bowl
• large pan

1. 

   1

   hazelnuts lemon shallot garlic chives honey carrots chicken breasts milk italian cheese blend cream cheese parmesan cheese tagliatelle peas truffle oil olive oil butter

   hazelnuts: ¼ cup, lemon: 1 unit, shallot: 1 unit, garlic: 2 cloves, chives: ¼ cup, honey: 1 tbsp, carrots: 2 unit, chicken breasts: 2 unit, milk: ⅔ cup, italian cheese blend: ½ cup, cream cheese: 4 oz, parmesan cheese: ¼ cup, tagliatelle: 1 lb, peas: ½ cup, truffle oil: 1 tbsp, olive oil: 2 tbsp, butter: 3 tbsp
2. 

   2

   Wash and dry all produce. Preheat oven to 450°F. Bring a large pot of salted water to a boil. Line a baking sheet with foil. Roughly chop hazelnuts . Zest lemon until you have 1 tsp zest, then halve. Squeeze 1 tbsp juice into a small bowl . Halve, peel, and finely mince shallot . Mince garlic . Finely chop chives .

   hazelnuts: ¼ cup, lemon: 1 unit, shallot: 1 unit, garlic: 2 cloves, chives: ¼ cup
3. 

   3

   In another small bowl , whisk honey , a drizzle of olive oil , and a few large pinches of salt. Place carrots on lined sheet and toss with honey mixture until coated. Arrange carrots toward one side of sheet, keeping at least a quarter of the surface area empty. Roast in oven ⏱️ 12 minutes , then remove from oven and add hazelnuts to empty space on sheet.

   honey: 1 tbsp, olive oil: 2 tbsp, carrots: 2 unit
4. 

   4

   Return sheet to oven and continue roasting until carrots are tender and hazelnuts are golden brown, ⏱️ 3 minutes . Meanwhile, pat chicken breasts dry with a paper towel. Season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium heat. Add chicken. Cook until no longer pink in center, ⏱️ 6 minutes per side.

   chicken breasts: 2 unit
5. 

   5

   Remove chicken from pan, transfer to a cutting board, and cover with foil to keep warm. Melt 2 tbsp butter in same pan over medium heat. Add shallot and garlic. Cook until fragrant, ⏱️ 30 seconds . Whisk milk and a pinch of salt and pepper into pan, then bring to a simmer. Add italian cheese blend , cream cheese , and half the parmesan cheese . Stir until smooth.

   butter: 3 tbsp, milk: ⅔ cup, italian cheese blend: ½ cup, cream cheese: 4 oz, parmesan cheese: ¼ cup
6. 

   6

   Add tagliatelle to pot of water. Cook until just tender, ⏱️ 2 minutes . Scoop out 1 cup water, then drain. Return pasta to empty pot off heat. To pan with sauce, whisk in ⅓ cup pasta water. Simmer until just thickened, ⏱️ 1 minute . Stir in peas and half the chives. Season with salt and pepper. Pour cheese sauce into pot with pasta; stir to combine. TIP: Add more water, 1 tbsp at a time, to loosen sauce, if needed.

   tagliatelle: 1 lb, peas: ½ cup
7. 7

   Toss carrots with lemon zest and lemon juice. Sprinkle with hazelnuts, if desired. Slice chicken. Divide pasta between plates. Arrange chicken on top and dollop with truffle oil and remaining butter, to taste. Sprinkle with remaining parmesan and chives. Serve with carrots on the side.

   truffle oil: 1 tbsp