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.
FETTUCCINE ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!
FETTUCCINE ALFREDO
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
- To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
EASY FETTUCCINE ALFREDO
This recipe is one of my familys favorites. My husband who is picky with this kind of sauce rated it up there with his favorite restaurant. In this I used the whole pack of cream cheese and added more milk so it would not be so thick. I also added chicken and broccoli. We dont like nutmeg so I left that out. I made ceasar salad and garlic bread with this also.
Provided by Gemini1972
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- MIX cream cheese, parmesan cheese, milk, butter, white pepper, and garlic powder in medium sauce pan. Cook on low heat until cream cheese is melted and mixture is well blended.
- Toss with hot fettucine, and sprinkle with nutmeg (OPTIONAL). Again, I omitted this part of the recipe because we do not like Nutmeg.
Nutrition Facts : Calories 452.4, Fat 27.8, SaturatedFat 16.2, Cholesterol 122.1, Sodium 421.4, Carbohydrate 36.2, Fiber 0.1, Sugar 1, Protein 14.8
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
CHICKEN FETTUCCINE ALFREDO
Provided by Trisha Yearwood
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
- Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
- Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.
EASIEST EVER FETTUCCINE ALFREDO
Make and share this Easiest Ever Fettuccine Alfredo recipe from Food.com.
Provided by Marie
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil fettucini according to package directions.
- Meantime, cream butter until fluffy, then add egg yolk and cream.
- Beating constantly, add Parmesan cheese.
- Drain noodles and toss in butter mixture immediately to melt.
- Season with salt and pepper and add some chopped parsley for color.
- Serve immediately.
Nutrition Facts : Calories 648.1, Fat 35.7, SaturatedFat 20.9, Cholesterol 222.5, Sodium 391.6, Carbohydrate 63.2, Sugar 0.2, Protein 18.8
EASY FETTUCCINE ALFREDO
Include our Easy Fettuccine Alfredo in your next Italian feast. Our 6-ingredient Easy Fettuccine Alfredo is super tasty and ready in just 20 minutes.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Melt butter in medium saucepan on low heat. Add all remaining ingredients except fettuccine; stir with wire whisk until well blended. Cook until heated through, stirring occasionally.
- Place hot fettuccine in large bowl. Add cheese sauce; toss to coat.
Nutrition Facts : Calories 510, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 6 g, Protein 21 g
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