Creamy Chicken Fettuccine Alfredo
Indulge in a rich and creamy Italian dish that will leave you wanting more. Imagine a plate of steaming hot fettuccine, smothered in a decadent sauce, made with tender chicken and parmesan cheese.
Introduction to the Recipe
To make this mouthwatering dish, you will need to know some key details.
Key Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Difficulty Level: Medium
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup (2 sticks) unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fettuccine pasta
- 1 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the fettuccine.
- In a large skillet, melt 1/2 cup of butter over medium heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1/2 cup of butter. Once melted, add the garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes until slightly thickened.
- Remove the skillet from the heat and stir in the parmesan cheese until melted and smooth. Season with basil, salt, and pepper.
- Add the cooked fettuccine to the cheese sauce and toss until the pasta is well coated. If the sauce seems too thick, add a bit of the reserved pasta water.
- Return the chicken to the skillet and toss everything together until the chicken is fully coated in the sauce.
- Serve hot, garnished with parsley.
Chef’s Notes or Substitutions
You can substitute the heavy cream with half-and-half or a mixture of milk and cornstarch for a lighter version. For an extra burst of flavor, add some diced onions or mushrooms to the skillet with the garlic.
Tips for Success
- Use high-quality parmesan cheese for the best flavor.
- Don’t overcook the fettuccine to prevent it from becoming mushy.
- If using mushrooms, sauté them until they release their moisture and start to brown for added depth of flavor.
Storage & Reheating
This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, adding a bit of cream or pasta water if the sauce has thickened too much.
Nutrition Table
| Calories | Carbs | Protein | Fat | Sugar |
|---|---|---|---|---|
| 550 | 35g | 30g | 35g | 5g |
FAQ
- What is the key to a creamy Alfredo sauce? The key to a creamy Alfredo sauce is using high-quality parmesan cheese and not overheating the sauce, which can cause it to separate.
- Can I make Chicken Fettuccine Alfredo ahead of time? While it’s best served fresh, you can prepare the components ahead of time. Cook the fettuccine and store it in the fridge. Prepare the sauce but don’t combine it with the pasta until you’re ready to serve.
- How do I prevent the sauce from becoming too thick? If the sauce becomes too thick, you can thin it out with a bit of the reserved pasta water or some extra heavy cream.
- Can I add other proteins to the dish? Yes, you can substitute the chicken with shrimp, bacon, or a combination for different flavors.
Conclusion
With its rich, creamy sauce and perfectly cooked fettuccine, Chicken Fettuccine Alfredo is a dish you’ll want to make again and again. So, go ahead and indulge in this Italian classic. Gather your ingredients, follow the steps, and enjoy the delightful experience of savoring a homemade Chicken Fettuccine Alfredo.
