Pasta Alfredo with Chicken and 40 Cloves of Garlic

Ingredients:

• 2 boneless, skinless chicken thighs (about 8 oz), trimmed and cut into bite-sized pieces
• 40 cloves garlic (about 3 heads), peeled and trimmed
• Vegetable oil, for frying
• 4 tablespoons unsalted butter
• 1/4 cup dry white wine
• 1 cup heavy cream
• 220 g fettuccine pasta
• 0.5 tbsp. grated parmesan
• 2 tbsp chopped fresh parsley

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. Thinly slice 5 garlic cloves. Heat about 1 cm of vegetable oil in a small skillet over medium heat and add 1 garlic slice. Cook until the garlic begins to sizzle vigorously, then add the remaining garlic. Cook, stirring, until the garlic is golden and crisp (do not overcook it, or it will become bitter), about 1 minute. Transfer the garlic to paper towels and sprinkle with salt.
3. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and whole garlic cloves, season with salt and black pepper. Cook, stirring occasionally, until the chicken and garlic are browned, 7-8 minutes. Add the wine and reduce the heat to a simmer, then cover and simmer until the chicken and garlic are softened, about 10 minutes.
4. Remove the lid and reduce the heat to reduce and thicken the sauce slightly, about 1 minute. Add the cream and simmer until slightly thickened, 2-3 minutes; reduce the heat to low and keep the sauce warm.
5. Meanwhile, cook the pasta according to the package directions until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the simmering sauce and toss to coat evenly, adding a little of the cooking water if the sauce seems dry. Remove the pan from the heat, stir in the Parmesan cheese and the remaining 2 tablespoons of butter. Sprinkle with parsley and serve, garnishing each serving with garlic crisps.