Roasted Fall Veg Fettuccine Alfredo w/ Roasted Chicken + Crispy Chicken Skin Gremolata!

Today, I made Fettuccine Alfredo!! But, this is definitely not your traditional Alfredo, whether you're familiar with the Italian or the American versions. I decided to bring the Fall season into my Fettuccine Alfredo this time, and added roasted vegetables, roasted chicken, and even a crispy chicken skin, carrot top and lemon zest gremolata. This was UNREAL, guys. So incredibly good and has all the Autumn vibes!!

I conceptualized this recipe and just kinda went with the flow, so here's a breakdown of how I made it!

Ingredients:
1 butternut squash
1 fennel bulb
8 carrots (with greens)
3 leeks
1 head of garlic
palm full of Herb de Provence
1 whole chicken, meat pulled from bones
1/2 cup chicken stock
1 cup heavy cream
1 1/2 cups freshly grated parmiggiano ( plus more for sprinkling at the end)
zest of 2 lemons
~ 1/2 tsp freshly grated nutmeg
cayenne to taste
EVOO
salt
pepper
reserved pasta water (well salted!)

Instructions
1. Season your chicken liberally with salt and pepper, drizzle with olive oil and massage it all in.
2. Roast till done -- for a whole chicken (which you may need to have in the oven alone) I roast for an hour and 25 min at 425 F. If it's cut up like mine (can roast veg along with it) you'll roast for 35-1 hour, taking smaller pieces out as they're done. If you do this, use a meat thermometer to know for sure, and place chicken on top rack to reserve veg for bottom rack.
3. Rough cut your veg, season with S+P and a palm full of Herb de Provence, drizzle with EVOO and toss. I always rub herbs between my hands when I add them to food because it releases the oils and brings out the flavor a bit more. I used half the veg for the sauce, and made a soup with the other half, since I was going to need to buy a whole BN squash and fennel bulb anyways. Cut the top off your head of garlic, add salt and EVOO and wrap in tinfoil. Add to pan with cut veg and roast till tender and caramelized, about 45 min to an hour.
4. When the chicken is done, take it out and remove the skins, then add skins back to oven till they're crispy and brown (don't burn!).
5. Once skins are crispy, remove from pan and deglaze with chicken stock, scraping all the brown bits from the bottom of the pan. Reserve all liquid in measuring cup.
6. Add half your veg to a food processor, including your roasted garlic (just squeeze out the soft cloves!) and drizzle your chicken stock mixture in while the motor is running. Process until smooth.
7. Meanwhile, cook your fettuccine for 2 minutes under the al dente time (I cooked for 9 minutes), and reserve about 2 cups of pasta water before draining.
8. In a large sautee pan, add a few turns of the pan of EVOO and any remaining garlic from the top of your garlic head, minced. Stir constantly over medium low heat so the garlic doesn't burn.
9. Add your pureed veg to the pan and bring to simmer, then add cream, cheese, nutmeg and cayenne and stir till well combined.
10. Add your chicken that you've pulled off the bone and shredded (with hands is preferred, so wait a bit to prevent burning yourself), mix to combine and add in your pasta. If the sauce isn't saucy enough, add some pasta water. I ended up adding at least a cup of mine before serving, and saved the rest to reheat leftovers with.
11. Meanwhile, chop up your crispy chicken skin and mix with greens from one carrot and your lemon zest.
12. Once the pasta is tossed and sauced to your liking, plate and top with your chicken skin gremolata mixture!

ENJOY!!!

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