Ingredients:
- 6 tablespoons butter
- 1 Tbsp extra virgin olive oil
- 1 lb chicken breasts, cut into 1” pieces
- 3 cloves garlic, minced
- 1 cups whole milk
- 3/4 cup heavy cream
- 15 oz pumpkin puree
- 1 cup grated pecorino romano or parmesan
- 1/2 cup shredded Raclette cheese + 4 thin slices or other swiss style cheese
- 1/4 teaspoon nutmeg
- kosher salt and ground black pepper
- 1 pound fettuccine
- 6 leaves fresh sage
Directions:
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat a large skillet over medium heat and add 2 tablespoons butter. Add the the cheese slices and cook 2-3 minutes per side or until a crust forms and the cheese has “fried”. Remove the cheese from the skillet and add the sage, fry 30 seconds. Remove the skillet from the heat.
3. Heat the same skillet over medium-high heat. Add olive oil. Add chicken and season with salt and pepper. Stir until chicken is browned and cooked through. Remove chicken to plate.
4. To the skillet, add 4 tablespoons butter and allow the butter to brown, stirring often, about 3-5 minutes. Add the garlic and cook 15-30 seconds or until fragrant, then slowly pour in the milk, heavy cream, and pumpkin pure. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-10 minutes. Stir in the pecorino romano, 1/2 cup raclette and nutmeg. Season with salt + pepper. Add chicken into sauce.
5. Boil the fettuccine until al dente. Drain and add directly to the pumpkin Alfredo sauce. Cook until warmed through, about 5 minutes.
6. Divide the fettuccine among plates and top with fried cheese + sage.
*Recipe adapted from Half Baked Harvest
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