Chicken Fettuccine Alfredo – Oh Sweet Basil


Chicken Fettucine “Alfredo is a classic dish that everyone loves. Thick Fettuccine pasta, perfectly prepared chicken, everything covered with homemade Alfredo sauce.

What is not to love about Fettuccine Alfredo? Add in the chicken and you have a meal that will leave you satisfied and happy.

Fettuccine pasta

There is something special about these thick fettuccine noodles that makes them the perfect classic noodle for holding alfredo sauce. Even if they don’t have a homemade sauce like penne or clams, there is no other noodle that should be used for this dish.

If you are not desperate then I forgive you.

I mean, yes, you could technically use any type of noodle, but why mess around with something that’s already perfect? The wide noodles carry the whole sauce for perfect slurping.

How to Make Homemade Chicken Fettuccine Alfredo

Prepare the fettuccine pasta according to the instructions on the packet.

How to make chicken

  • Using a meat mallet, place the chicken between pieces of wax paper and pat each chicken breast so that they are an even width.

  • Sprinkle each breast with Montreal Chicken Seasoning.

  • In a pan over high heat, bring the oil (or butter or cooking spray) to a boil. When the oil starts shimmering and smoking, add the chicken. It should pop and sizzle.

  • Immediately turn the heat to low and cook for 5-7 minutes. * See the note below on how to know when your chicken is ready to cook.

  • When the chicken is white halfway up the chicken breast, turn it over and cook for another 5-7 minutes.

  • Remove the chicken on a cutting board for 1-3 minutes to rest. Cover with foil until serving with the Fettuccine Alfredo.

How to Make Homemade Alfredo Sauce

  • In a Dutch oven or high-rimmed pan over medium heat, add the butter and melt. Once melted, add the garlic and mustard and stir for 30 seconds to 1 minute.

  • Add the cream cheese and whisk until it is smoothly incorporated. Quickly add the cream and milk and bring to a simmer. Stir in ½ cup of Parmesan and Parmigiano Reggiano.

  • Cook for 10 minutes or until thickened.

  • Keep trying the sauce if you need a little more salt because it is bland, please use it, otherwise let it rest.

  • Stir lemon juice into the sauce. The acidity helps balance out the heavy sauce.

  • Take the pasta out of the water and add ½ cup of Parmesan to the sauce and stir with tongs.

  • Slice the chicken, serve everything with a touch of fresh pepper and more cheese!

How can I tell if my chicken is done and completely cooked through?

the most importantly What you’re looking for is to come down and look at the chicken’s side. Once it’s white and halfway through the chicken, turn it over. If the edge of the chicken is no longer pink, it is cooked through. Here, check out this post how to cook chicken in a pan and read all about it.
A serving plate filled with Chicken Fettuccini Alfredo. Sliced ​​chicken is placed on top of the pasta and sprinkled with fresh parsley.

Can You Freeze Chicken Fettuccine Alfredo?

Chicken Alfredo should be frozen in flat layers in sturdy freezer bags. Add a little heavy cream and stir gently as you reheat frozen chicken alfredo.

How long does Chicken Alfredo keep?

Chicken Alfredo will keep in the fridge for 3-5 days, but the sauce will slowly soak into the pasta so it’s not like the first night.

What can be substituted for Parmigiano Reggiano cheese?

Instead of Parmigiano Reggiano, you can use Grana Padano, Asiago or Pecorino-Romano. Or just parmesan cheese.

A close-up of f = Chicken Fettuccine Alfredo, the pasta has chicken slices on it and the whole dish is sprinkled with fresh parsley leaves.

Can you use regular salt instead of kosher salt when cooking pasta?

You can use normal salt or sea salt to salt your pasta, we like kosher because it tastes better with these large grains.

Is whipped cream whipped cream?

Yes sir, Cream and whipped cream are the same. You can also replace cream in alfredo sauce with milk if necessary. Whole milk is the creamiest substitute for heavy cream. Whole milk contains 8 grams of fat per 1 cup compared to 96 grams of fat per 1 cup in cream.

Can Alfredo Sauce be made ahead of time?

Alfredo sauce can be prepared and then refrigerated for up to five days or frozen for longer. Don’t add it to the pasta until you’re ready to serve.

Can Alfredo Sauce be frozen?

Alfredo sauce can be frozen in an airtight container or in a sturdy freezer bag.

To prevent cream sauces from curdling, stir well when reheating frozen sauces and reheat slowly over low heat, never on high.

A serving bowl with Chicken Fettaccini Alfredo. On top of the pasta are chicken slices sprinkled with fresh parsley. There are three lemon wedges on the rim of the bowl. Fresh parsley, lemons and chicken are in the background.

Does the alfredo sauce get thicker when it cools?

The alfredo sauce will thicken as it cooks, you may need to dilute it a bit if you reheat it later.

If you want to change something up from your traditional spaghetti and meatballs, go for this Chicken Fettucine “Alfredo instead of this. My kids love it and Cade and resist it. Absolute family favorite!

Would you like more delicious homemade pasta sauce and chicken recipes? We got you covered!

A close up of f = Chicken Fettuccine Alfredo.  Chicken slices rest on the pasta and the whole dish is sprinkled with fresh parsley leaves.

Chicken Fettucine “Alfredo

Preparation time: fifteen protocol

Cooking time: 25th protocol

Total time: 40 protocol

Servings: 4th

Chicken Fettuccine Alfredo is a classic dish that everyone loves. Thick fettuccine noodles, perfectly cooked chicken, all covered with homemade alfredo sauce.

Fettuccine

  • 8th ounce pasta Fettuccine
  • 1/4 Cup Kosher salt

chicken

  • 2 chest chicken
  • Montreal Chicken Seasoning

Alfredo sauce

  • 6th tablespoon butter unsalted
  • 2 Cloves garlic chopped
  • 1/2 teaspoon Dijon mustard
  • 1 1/4 cups Parmesan cheese divided
  • 1/2 Cup Parmigiano Reggiano cheese
  • 1 Cup cream heavy
  • 1/2 Cup milk
  • 2 tablespoon cream cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Lemon juice
  • 1 tablespoon parsley chopped

For the pasta

  • Bring a large saucepan of water to a boil and add ¼ cup of kosher salt to the water.

  • After cooking, add the fettucini.

For the chicken

  • Using a meat mallet, place the chicken between pieces of wax paper and pat each chicken breast so that they are an even width.

  • Sprinkle each breast with Montreal Chicken Seasoning.

  • In a pan over high heat, bring the oil (or butter or cooking spray) to a boil.

  • When the oil starts shimmering and smoking, add the chicken. It should pop and sizzle.

  • Immediately turn the heat to low and cook for 5-7 minutes. *See Note

  • When the chicken is white halfway up the chicken breast, turn it over and cook for another 5-7 minutes. *See Note

  • Remove the chicken on a cutting board for 1-3 minutes to rest.

  • Cover with foil until ready to serve.

For the alfredo sauce

  • In a Dutch oven or high-rimmed pan over medium heat, add the butter and melt.

  • Add the garlic and mustard and stir for 30 seconds to 1 minute.

  • Add the cream cheese and stir until smooth.

  • Quickly add the cream and milk and bring to a simmer.

  • Stir in ½ cup of Parmesan and Parmigiano Reggiano.

  • Cook for 10 minutes or until thickened.

  • Keep trying the sauce if you need a little more salt because it is bland, please use it, otherwise let it rest.

  • Stir lemon juice into the sauce. The acidity helps balance out the heavy sauce.

  • Take the pasta out of the water and add ½ cup of Parmesan to the sauce and stir with tongs.

  • Slice the chicken, serve everything with a touch of fresh pepper and more cheese!

* The most important thing to look for is to come down and look at the chicken’s side. Once it’s white and halfway through the chicken, turn it over. If the edge of the chicken is no longer pink, it is cooked through.

Chicken Alfredo can be kept in the refrigerator for 3-4 days.

Nutritional information

Chicken Fettucine “Alfredo

Amount per serving (1 g)

Calories 786
Calories from Fat 495

% Daily Value *

fat 55g85%

Saturated fat 34g213%

cholesterol 168mg56%

sodium 8286mg360%

potassium 262mg7%

carbohydrates 48g16%

Fiber 2g8th%

Sugar 4g4%

protein 26g52%

Vitamin A 1972IU39%

vitamin C 3mg4%

calcium 622 mg62%

iron 1mg6%

* The daily percentage values ​​are based on a 2000 calorie diet.

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