Ingredients with Measurements:
- 1 pound fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking chicken and sauce
- Wooden spoon or spatula for stirring
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, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, black pepper, garlic powder, onion powder, dried basil, dried oregano, and red pepper flakes. Cook until the chicken is browned and cooked through, about 8-10 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the heavy cream to the skillet and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
5. Add the grated Parmesan cheese to the skillet and stir until melted and well combined with the sauce.
6. Add the cooked chicken and fresh spinach leaves to the skillet. Stir until the spinach has wilted and the chicken is coated in the sauce.
7. Add the cooked fettuccine pasta to the skillet and toss until well coated in the sauce.
8. Serve hot, garnished with additional Parmesan cheese and chopped fresh parsley, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Skillet over medium-high heat for cooking chicken
- Skillet over medium heat for making sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 700
- Fat: 45g
- Carbohydrates: 45g
- Protein: 30g
Substitutions for ingredients:
- Instead of fettuccine pasta, you can use any other type of pasta you prefer.
- Instead of chicken, you can use shrimp or tofu.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add sliced mushrooms to the skillet when cooking the chicken for extra flavor.
- Use sun-dried tomatoes instead of spinach for a different twist.
- Add cooked bacon or pancetta to the skillet for a smoky flavor.
Tips and tricks:
- Make sure to season the chicken well with the spices for maximum flavor.
- Don't overcook the chicken or it will become tough and dry.
- Use freshly grated Parmesan cheese for the best flavor.
- If the sauce is too thick, add a splash of pasta water to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large pasta bowl or individual pasta bowls.
- Garnish with chopped fresh parsley or basil.
Garnishes:
- Chopped fresh parsley or basil
- Additional grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of pasta water to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Alfredo sauce was created by Alfredo di Lelio in Rome in the early 20th century.
- The original recipe consisted of butter, Parmesan cheese, and pasta water.
- The addition of cream to the sauce is an American adaptation.
Flavor profiles:
- Creamy
- Cheesy
- Savory
- Spicy (depending on amount of red pepper flakes used)
Serving suggestions:
- Serve hot as a main dish.
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