Ingredients with Measurements:
- 1 pound of fettuccine pasta
- 2 tablespoons of olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1/2 cup of unsalted butter
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking chicken and sauce
- Tongs for flipping chicken
- Whisk for stirring sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, black pepper, garlic powder, and onion powder. Add chicken to the skillet and cook for 6-8 minutes per side, or until fully cooked. Remove chicken from skillet and set aside.
3. In the same skillet, add heavy cream, Parmesan cheese, and unsalted butter. Whisk until the sauce is smooth and creamy. Reduce heat to low and let the sauce simmer for 2-3 minutes.
4. Slice the cooked chicken into thin strips and add it back to the skillet with the sauce. Add the cooked fettuccine pasta and toss everything together until the pasta is fully coated in the sauce.
5. Serve the Casalina Chicken Alfredo hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet heat: medium-high
- Sauce simmer: low
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 870
- Fat: 52g
- Carbohydrates: 57g
- Protein: 46g
- Sodium: 1220mg
Substitutions for ingredients:
- You can use any type of pasta you prefer instead of fettuccine.
- Instead of chicken, you can use shrimp or tofu for a vegetarian option.
- You can use half-and-half or milk instead of heavy cream for a lighter sauce.
- Instead of Parmesan cheese, you can use Romano cheese or a blend of Italian cheeses.
Variations:
- Add sautéed mushrooms or sun-dried tomatoes to the sauce for extra flavor.
- Use whole wheat pasta for a healthier option.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to season the chicken well with salt, black pepper, garlic powder, and onion powder for maximum flavor.
- Don't overcook the chicken, or it will become tough and dry.
- Use freshly grated Parmesan cheese for the best flavor.
- Toss the pasta with the sauce in the skillet to ensure that every strand of pasta is coated in the creamy sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Casalina Chicken Alfredo in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Casalina Chicken Alfredo in a large pasta bowl or on individual plates.
- Garnish with chopped fresh parsley or additional grated Parmesan cheese.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
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 to thicken up.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure that it is fully cooked and safe to eat.
Food history:
- Alfredo sauce was invented by Alfredo di Lelio in Rome in the early 20th century. It was originally made with just butter and Parmesan cheese, but heavy cream was later added to make it richer and creamier.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the Casalina Chicken Alfredo hot and fresh for the best flavor and texture.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian