Ingredients with Measurements:
- 1 pound fettuccine pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or sauté pan
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, melt the butter over medium heat. Whisk in the heavy cream and garlic powder. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
4. Add the Parmesan cheese to the sauce and whisk until it has melted and the sauce is smooth. Season with salt and pepper to taste.
5. Add the cooked chicken and fettuccine to the sauce and toss until everything is coated in the sauce.
6. Serve hot, garnished with chopped parsley if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking chicken
- Medium heat for making the sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 820
- Fat: 57g
- Carbohydrates: 47g
- Protein: 33g
Substitutions for ingredients:
- You can use any type of pasta you like instead of fettuccine.
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- You can use half-and-half or milk instead of heavy cream, but the sauce will not be as rich and creamy.
- You can use any type of hard cheese instead of Parmesan, such as Pecorino Romano or Asiago.
Variations:
- Add sautéed mushrooms or roasted cherry tomatoes to the dish for extra flavor.
- Use shrimp instead of chicken for a seafood twist on the dish.
- Add some red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to cook the chicken until it is fully cooked through to avoid any food safety issues.
- Reserve some of the pasta water before draining it in case you need to thin out the sauce.
- Don't overcook the sauce or it will become too thick and clumpy.
Storage instructions:
- Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with chopped parsley or additional Parmesan cheese.
Garnishes:
- Chopped parsley
- Additional grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken up.
Food safety advice:
- Make sure to cook the chicken until it is fully cooked through to avoid any food safety issues.
Food history:
- Alfredo sauce was invented in Rome in the early 20th century by a man named Alfredo di Lelio.
Flavor profiles:
- Creamy, rich, savory
Serving suggestions:
- Serve hot as a main dish.
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