CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
BEST EVER FETTUCCINE ALFREDO
Make and share this Best Ever Fettuccine Alfredo recipe from Food.com.
Provided by Nimz_
Categories High In...
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Add fettucine pasta and cook for 8 to 10 minutes or until al dente and drain Melt butter in a large skillet and add chopped garlic.
- Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic Pour about 1/4 cup of the heavy cream into a small bow.
- Add the egg yolk and beat together and put aside.
- Pour the remaining cream into the frying pan.
- Increase the heat to medium-high.
- As the cream starts to boil, mix rapidly using a whisk.
- Slowly add the cream/egg mixture.
- You do not want the egg to cook.
- Continue beating the cream mixture until all mixed together.
- Add 1 cup of Parmesan cheese and continue to mix the cream.
- Pour in remaining Parmesan and parsley and mix until smooth.
- Immediately remove from stove.
- Serve over cooked pasta.
Nutrition Facts : Calories 855.9, Fat 62.1, SaturatedFat 37.5, Cholesterol 287.4, Sodium 975.1, Carbohydrate 45.7, Fiber 0.3, Sugar 0.6, Protein 30
BEST EVER PAN SEARED CHICKEN FETTUCCINE ALFREDO
This recipe is for my daughter Mariya. She loves pasta and she loves white sauce. She's tried several white sauce pasta recipes and just couldn't find the perfect flavor and texture profile so I came up with this little number and she loves it! So, this is created from the heart for my baby girl.
Provided by Sara Andrea @Sara_Andrea
Categories Pasta
Number Of Ingredients 17
Steps:
- Using a large pot, fill 3/4 with water (add a dash of oil and a dash of salt if it suits you) and bring to boil. Add pasta and cook 10 minutes; drain.
- For Grilled Chicken: flatten chicken breasts, combine salt and pepper and sprinkle both sides of breasts. Heat EVOO in skillet over medium high heat. Reduce to medium and add breasts. Brown on one side, flip breasts, and cover. Turn stove to low heat and cook for 10 minutes (do not lift the lid, do not shake the pan). Leave lid on, take pan off heat and leave alone for another 10 minutes. Then, remove and slice. Keep warm.
- For Alfredo Sauce: add butter, cream, and milk to a large saucepan until butter is melted then add salt, white pepper, garlic salt. Stir. Add Italian Blend shredded cheese package (2 cups) to saucepan. Add lemon juice. Stir until cheese melts and sauce thickens. Add cornstarch for thicker sauce if desired.
- Combine sauce and pasta, gently tossing to coat pasta. Divide into equal portions and top with grilled chicken.
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