Ingredients with Measurements:
- 1 pound fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cups freshly 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 boiling pasta
- Large skillet for cooking chicken and sauce
- Tongs for flipping chicken
- Grater for Parmesan cheese
Step-by-step instructions:
1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. Cut the chicken breasts into bite-sized pieces. Heat the olive oil in a large skillet over medium-high heat. Add the 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, melt the butter over medium heat. Add the heavy cream and stir until well combined.
4. Add the Parmesan cheese, salt, black pepper, garlic powder, onion powder, dried basil, and dried oregano to the skillet. Stir until the cheese has melted and the sauce is smooth.
5. Add the cooked chicken to the skillet and stir to coat in the sauce.
6. Add the cooked fettuccine pasta to the skillet and toss to coat in the sauce.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking chicken
- Medium heat for making sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 950
- Fat: 58g
- Carbohydrates: 63g
- Protein: 44g
Substitutions for ingredients:
- You can use any type of pasta you prefer instead of fettuccine.
- You can use cooked shrimp instead of chicken.
- You can use half-and-half instead of heavy cream for a lighter sauce.
- You can use Romano cheese instead of Parmesan cheese.
Variations:
- Add sautéed mushrooms to the sauce for extra flavor.
- Use grilled chicken instead of cooked chicken for a smoky flavor.
- Add chopped sun-dried tomatoes to the sauce for a tangy twist.
Tips and tricks:
- Make sure to cook the pasta until al dente so it doesn't become mushy in the sauce.
- Use freshly grated Parmesan cheese for the best flavor.
- Don't overcook the chicken or it will become tough and dry.
Storage instructions:
- Store leftover chicken Alfredo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover chicken Alfredo in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the chicken Alfredo in a large pasta bowl for a rustic look.
- Garnish with chopped fresh parsley for a pop of color.
Garnishes:
- Chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- White wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream 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 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
- Garlicy
Serving suggestions:
- Serve the chicken Alfredo with a side of garlic bread and a Caesar salad for a complete meal.
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Region: Italian