Chicken Fettuccine Alfredo

All you pasta lovers, get ready to dive into a delightful classic Italian dish that you’ll want to whip up again and again – Chicken Fettuccine Alfredo. Creamy, savory and oh-so-indulgent, this dish is a perfect centerpiece for family dinners, date nights or whenever you’re mood calls for some comfort grub.

Start picturing fettuccine pasta drenched in an aromatic Alfredo sauce, infused with the flavors of garlic and Parmesan cheese, adorned with tender pieces of chicken. It���s a match made in Heaven! Trust me, once you have a taste of this, you’ll be smacking your lips and reaching for more. It’s just that good!

Your mouth watering yet? Here’s more! This recipe is also beginner-friendly and quick to make, so no need to feel daunted. You���ve got this!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Yield: 4 servings

So, are you ready to roll up your sleeves and transport your taste buds to Italy? Let’s get cooking!

Ingredients & Equipment You’ll Need

• 200 g of Fettuccine pasta
• 2 boneless chicken breast
• 2 cups of heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves of garlic
• Salt and pepper for taste

For equipment, you’ll just need a large pot for the pasta and a pan for the chicken and sauce.

The heavy cream and Parmesan cheese are what give the Alfredo sauce its signature creamy texture and umami flavor. Make sure to not substitute these out or the sauce won’t come out as expected!

How To Make Chicken Fettuccine Alfredo

1. First, cook your pasta in a pot of well-salted boiling water until soft but not too mushy.
2. While the pasta is cooking, season your chicken breasts with salt and pepper and cook them in a pan over medium heat.
3. Once the chicken is fully cooked and golden, remove it from the heat and slice it into thin strips.
4. Using the same pan, add in your finely chopped garlic and cook until it turns aromatic.
5. Add the cream into the pan and stir quickly to avoid any lumps. When the cream begins to boil, add the Parmesan cheese and stir until the sauce thickens.
6. Add the cooked pasta and chicken into the pan and stir to coat them with the alfredo sauce. Serve while hot!

Tips For The Best Results

• Use freshly grated Parmesan. It melts better and gives a superior taste.
• Taste your sauce as you go. Adjust seasoning if necessary.

Storage Tips

• Store any leftovers in a tightly sealed container in the fridge for 2 to 3 days.
• Reheat gently in the microwave or in a saucepan on the stove.

Frequently Asked Questions

Q: Can I use other types of pasta?

A: Yes! You can substitute fettuccine with any other pasta like spaghetti, linguine or even penne.

Q: Can I add vegetables to this recipe?

A: Of course! A fun way of adding a little freshness to the heavy alfredo sauce is by adding veggies like spinach, mushrooms, or bell peppers.

Q: Is there a dairy-free alternative?

A: Unfortunately, this traditional recipe relies heavily on dairy products (specifically cream and cheese). If you’re lactose intolerant or just prefer not to use dairy, I would suggest looking for a specific dairy-free Alfredo sauce recipe.

Q: Can I use pre-cooked chicken?

A: Yes, using pre-cooked chicken will definitely save you some time and also work perfectly in this recipe. Just make sure to add it at the end to heat it up!

Q: How can I make my sauce smoother?

A: The best trick for a smoother sauce is to add the cheese to the cream little by little, constantly stirring, so it can easily melt and integrate

Nutritional Facts of Chicken Fettuccine Alfredo

Calories: 568, Fat: 33g, Protein: 25g, Carbs: 45g

Ah, what an adventure it’s been making Chicken Fettuccine Alfredo – a deliciously creamy corner of Italy brought right into your plate! Remember to serve this hot, maybe with some freshly ground black pepper and a sprinkle of extra Parmesan on top. Trust me, your taste buds will thank you. Buon appetito!