Ingredients with Measurements:
- 1 pound fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 4 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
Special equipment needed:
- Large pot for cooking pasta
- Large skillet for cooking chicken and sauce
- Whisk
- Tongs
Step-by-step instructions:
1. Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, melt the butter. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the heavy cream, Parmesan cheese, salt, black pepper, garlic powder, onion powder, dried basil, and dried oregano. Whisk until the sauce is smooth and well combined.
4. Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens.
5. Add the cooked chicken to the skillet with the sauce and stir to combine.
6. Add the cooked fettuccine pasta to the skillet with the sauce and chicken. Toss everything together until the pasta is coated in the sauce.
7. Serve hot and garnish with additional Parmesan cheese and fresh herbs, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking chicken
- Low heat for simmering sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 850
- Fat: 56g
- Carbohydrates: 56g
- Protein: 35g
Substitutions for ingredients:
- Fettuccine pasta can be substituted with any other pasta of your choice.
- Heavy cream can be substituted with half-and-half or whole milk for a lighter sauce.
- Parmesan cheese can be substituted with any other hard, salty cheese like Pecorino Romano or Asiago.
Variations:
- Add vegetables like broccoli, spinach, or mushrooms to the sauce for added nutrition and flavor.
- Use shrimp instead of chicken for a seafood twist on the classic dish.
- Add red pepper flakes or cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to salt the pasta water generously to add flavor to the dish.
- Don't overcook the chicken or it will become tough and dry.
- Use freshly grated Parmesan cheese for the best flavor and texture.
Storage instructions:
- Store any leftover chicken Alfredo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken Alfredo in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chicken Alfredo in a large pasta bowl or individual bowls for a cozy, comforting meal.
Garnishes:
- Garnish with additional Parmesan cheese and fresh herbs like parsley or basil.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or chicken broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken Alfredo is a classic Italian-American dish that originated in Rome in the early 20th century.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner.
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