Ingredients with Measurements:
- 1 pound fettuccine pasta
- 2 tablespoons unsalted butter
- 2 boneless, skinless chicken breasts, cut into small pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking chicken and sauce
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
2. In a large skillet over medium-high heat, melt the butter. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant.
4. Pour the heavy cream into the skillet and stir to combine with the chicken and garlic. Bring the mixture to a simmer.
5. Add the grated Parmesan cheese to the skillet and stir until the cheese has melted and the sauce is smooth.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked fettuccine pasta to the skillet and toss to coat with the sauce.
8. Serve the Chicken Alfredo hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 800
- Fat: 45g
- Carbohydrates: 60g
- Protein: 40g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese
Variations:
- Add cooked shrimp or scallops to the skillet for a seafood Alfredo
- Use different types of pasta, such as penne or linguine
- Add vegetables such as broccoli or mushrooms to the skillet for a more colorful dish
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when added to the sauce
- Don't overcook the chicken, as it can become tough and dry
- Use freshly grated Parmesan cheese for the best flavor
Storage instructions:
- Store any leftovers 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, garnished with fresh parsley
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad and garlic bread for a complete meal
Suggested side dishes:
- Side salad and 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, simmer it for a few more minutes to thicken it up
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Alfredo sauce was created in Rome in the early 20th century by restaurateur Alfredo di Lelio
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the Chicken Alfredo hot as a main dish
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