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Chicken Fettuccine Alfredo Recipe


Fettuccine Alfredo is a type of pasta popular in Roman and Tuscan cuisine. It is a flat, thick pasta traditionally made of egg and flour, narrower than, but similar to, the tagliatelle typical of Bologna. The following recipe will teach you how to make this dish with chicken on top!



Ingredients




  • Chicken Breast(alternative : chicken tenders)
  • Fettuccini is the best choice of pasta for this dish(alternatives : angel hair or vermicelli)
  • Half and half milk(alternative : heavy whipping cream)
  • salted water(4 qts water with 1 Tbsp salt)
  • 3 Tbsp olive oil
  • 1 Tbsp butter
  • Onions
  • Sliced Mushrooms(optional)
  • Garlic
  • 1/4 cup parsley
  • 1/2 to 1 tsp salt and 1/4 tsp pepper for seasoned sauce

    • Instructions

    1. Cook fettuccini in a large pot of salted water (4 qts water with 1 Tbsp salt,) according to package instructions then drain and set aside.

    2. Meanwhile, thinly slice chicken breast into strips and season all over with salt and pepper. In a large, deep skillet, heat 2 Tbsp olive oil over medium/high heat and saute chicken until light golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.

    3. In the same pan over medium/high, add 1 Tbsp olive oil and 1 Tbsp butter. Add onion and saute 3 minutes until soft. Add sliced mushrooms and saute until soft (5-7 min), stirring frequently. Add garlic and saute another 30 seconds until fragrant, stirring constantly.

    4. Add half-n-half and simmer over medium/high heat 8-10 min, or until just beginning to thicken. Add chicken back to pan, along with 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).

    5. Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let pasta rest 10-15 minutes then stir to combine and serve garnished with more parsley.

    After the pasta rests, you will have a creamy but light Alfredo sauce that coats the noodles perfectly.