What could be more reassuring than a platter of thick, creamy chicken fettuccine Alfredo? This classic dish isn’t just proof of the beauty that occurs when pasta and cheese come together; it’s also a beloved for many people — a comfort food that evokes memories of special moments and family dinners. We should confidently dive into the specialty of creating this delicious dinner in the comfort of your own kitchen today. Making a delicious meal for two is incredibly easy and quick, taking only five minutes to plan and ten minutes to cook.
This dish’s rich, velvety sauce is its main attraction. It is a masterful combination of butter, heavy whipping cream, Parmesan, and Romano cheeses, plus salt and ground nutmeg for added taste. The sauce is further enhanced by the enlargement of an egg yolk, which guarantees that it adheres to the fettuccine noodles in the most delicious manner. A garnish of extra ground Parmesan cheddar can elevate the dish to a whole new level if you’re feeling particularly fancy.
But isn’t there something to say about the chicken? Any fan of this dish understands that the chicken isn’t just an extra; it plays a big role in giving the fettuccine Alfredo both surface and protein, transforming it from a basic pasta dish into a satisfying meal. The secret is to cook them to perfection, whether you choose tenderloins or chicken breast. Remember that a perfectly cooked chicken can be the decisive factor in your experience with chicken fettuccine Alfredo.
We ought to talk about adaptability. Although fettuccine is the preferred pasta for this recipe, don’t let that stop you! Vermicelli or heavenly messenger hair are excellent stand-ins, and if you’re caring for extra mouths, feel free to use the full pound of pasta. And don’t worry if you’re wondering about the cream portion. If you don’t have cream on hand, simply mix equal parts heavy whipping cream and milk together. As it simmers, the sauce will thicken, giving each noodle a deep, velvety embrace.
In essence, the process of creating this dish is just as satisfying as the final product. Before moving on to the chicken, begin by cooking the pasta until it is perfectly cooked but still somewhat firm. The chicken is precisely cooked and then combined with sautéed garlic, onions, and mushrooms for a flavorful explosion. When added to this mixture, the creamer stews to create a smooth and light sauce. Add the pasta, allow it to absorb all of that decency, and voilà! A dish that promises to warm both your heart and your tummy. I’ve listed the details of the operation for you, come and try it with me! Feel free to check out the recipes directly from here: https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118
Ingredients
- Kosher salt and freshly ground black pepper
- 12 ounces fettuccine
- Olive oil, for tossing
- 12 ounces boneless, skinless chicken breast (about 2)
- 1 stick (8 tablespoons) unsalted butter
- 2 cups heavy cream
- 2 pinches freshly grated nutmeg
- 1 1/2 cups freshly grated Parmigiano-Reggiano
Directions:
- 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.
Look at various velvety pasta recipes to keep the flavors stimulating and to get the hang of trial and error. The possible results are inconceivable, whether it’s rich shrimp pasta, mushroom and leek pasta, chicken pasta in velvety pureed tomatoes, or the classic chicken tetrazzini. Each of these recipes gives a unique twist on the comforting qualities of silky pasta dishes.
Watching an instructional video might be unbelievably helpful for folks who are eager to go on this culinary adventure. Observing the steps in front of you demystifies the methods and encourages even the most hesitant cooks to attempt this cuisine. Additionally, keep in mind that although this dish is meant for two, it may be readily modified. Chicken Fettuccine Alfredo is sure to be a hit whether you’re preparing it for a family get-together or a night out.
Related posts:
Classic Alfredo Sauce
Mom’s Chicken Fettuccine Alfredo (VIDEO)
Homemade Chicken Alfredo Recipe
