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Chicken Fettuccine Alfredo Recipe

Hi girls, welcome to Cooktophia, Now I will make Chicken Fettuccine Alfredo Recipe. Chicken Fettuccine Alfredo It is a classic dish that everyone loves. thick Fettuccine Noodles Perfectly cooked chicken. It’s all covered in the house Alfredo sauce.

Chicken Fettuccine Alfredo Recipe

What’s not to love about Chicken Fettuccine Alfredo Recipe? Add chicken to it and you will have a meal that will make you feel satisfied and happy.

Why Chicken Fettuccine Alfredo Recipe?

There’s something special about thick fettuccine noodles that make them the perfect classic pasta to hold Alfredo sauce. Although they don’t keep a homemade sauce like penne or shells, there’s no other pasta to use for this dish.

Unless you’re desperate, I forgive you.

I mean, yes, you could technically use any type of pasta, but why mess with something that’s actually perfect? The wide noodles hold all that sauce for the perfect drink.

How to make homemade Chicken Fettuccine Alfredo Recipe?

Make the fettuccine noodles according to package directions.

How to make chicken

  • Using a meat mallet, place the chicken between pieces of wax paper and tap each chicken breast until they are the same width.
  • Sprinkle each breast with the Montreal Chicken Seasoning.
  • Put the oil (or butter or cooking spray) over high heat in a skillet. When the oil begins to shimmer and smoke, add the chicken. It should explode and make a sound.
  • Reduce the heat immediately and cook for 5-7 minutes. *See note below on how to tell when chicken is cooked.
  • When the chicken is white in the middle of the chicken breast, flip it over and let it simmer for an additional 5-7 minutes.
  • Raise the chicken to a cutting board for 1-3 minutes, until it rests. Cover with foil until ready to serve with Fettuccine Alfredo.

How to make homemade Alfredo sauce?

  • In a Dutch oven or high-sided skillet over medium heat, add butter and melt. Once melted, add garlic and mustard and stir for 30 seconds to 1 minute.
  • Put the cream cheese with the whisk until the mixture is homogeneous. Quickly add the heavy cream and milk and bring to a simmer. Add half a cup of Parmesan cheese and Parmigiano-Reggiano.
  • Leave to simmer for 10 minutes, or until firm.
  • Keep tasting the sauce, if you need more salt because it’s light please use it, otherwise just let it sit.
  • Whisk lemon juice with the sauce. The acid helps balance out the heavy sauce.
  • Remove pasta from water and add to sauce with 1/2 cup Parmesan cheese, stirring with tongs to mix.
  • Slice the chicken, serve with fresh bell peppers and more cheese!

How do I know if my chicken is fully cooked?

The the most important The thing you’re looking for is to get down and look at the chicken side. Once it is white and cooked through to the middle of the chicken, flip it over. When there is no pink edge around the edges of the chicken, it is thoroughly cooked. Here, check out this post on How to cook chicken in a frying pan And read all about it.

Can you freeze Chicken Fettuccine Alfredo Recipe?

Chicken Alfredo should be frozen flat in heavy duty freezer bags. Add a little more cream and stir gently when reheating frozen chicken Alfredo.

How Long Will Chicken Alfredo Keep?

Chicken Alfredo will keep for 3-5 days in the refrigerator, but the sauce slowly soaks into the pasta so it won’t be like the first night.

What can you substitute for Parmigiano-Reggiano cheese?

You can use Grana Padano, Asiago, or Pecorino Romano instead of Parmigiano-Reggiano cheese. Or just plain Parmesan cheese.

Can you use regular salt instead of kosher salt when cooking pasta?

You can use regular salt or sea salt for the pasta salt, as we like kosher Because the flavor is better with those big granules.

Is whipping cream heavy?

Yes, Heavy cream and whipping cream are the same. You can also substitute the cream for the milk in the Alfredo sauce if needed. Whole milk is the fattest replace for heavy cream. Whole milk contains 8 grams of fat per cup, compared to 96 grams of fat per cup in heavy cream.

Can Alfredo sauce be prepared prematurely?

Alfredo sauce They can be prepared and then refrigerated for up to five days or frozen for a longer period. Do not add it to noodles until you are ready to serve.

Can Alfredo sauce be frozen?

Alfredo sauce can be frozen in an airtight container or in a heavy-duty freezer bag.

To prevent creamy sauces from curdling, stir well when reheating the frozen sauce and reheat slowly over low heat and don’t boil too much.

Will Alfredo sauce get thicker when it cools?

Alfredo sauce thickens as it cooks, and you may need to thin it out a bit if you reheat it later.

If you want to change things up from traditional pasta and meatballs, do it Chicken Fettuccine Alfredo While that. My kids love it and kid and resist it. Total family favorite!

Chicken Fettuccine Alfredo Recipe

  • Preparation time: 15th Minutes
  • Cooking time: 25 Minutes
  • total time: 40 Minutes

stakes: 4

Chicken Fettuccine Alfredo is a classic that everyone loves. Thick fettuccine noodles, chicken cooked to perfection and topped with homemade alfredo sauce.

Fettuccine

  • 8 ounce macaroni Fettuccine
  • 1/4 cup kosher salt

chicken

  • 2 chest chicken
  • Montreal chicken seasoning

Alfredo sauce

  • 6 big spoons ghee unsalted
  • 2 clove garlic minced
  • 1/2 small spoon Dijon Mustard
  • 1 1/4 Glasses Parmesan cheese divided
  • 1/2 cup Parmigiano-Reggiano cheese
  • 1 cup Generous heavy
  • 1/2 cup Milk
  • 2 big spoons cream cheese
  • 1/2 small spoon salt
  • 1/4 small spoon pepper
  • 1 small spoon Lemon juice
  • 1 Tablespoon parsley minced

Chicken Fettuccine Alfredo Recipe Instructions

FOR PASTA

  • Bring a large pot of water to a boil and add ½ cup of kosher salt to the water.
  • Once boiling add fettuccine.

for chicken

  • Using a meat mallet, place the chicken between pieces of wax paper and tap each chicken breast until it is the same width.
  • Sprinkle each breast with the Montreal Chicken Seasoning.
  • Put the oil (or butter or cooking spray) over high heat in a skillet.
  • When the oil begins to shimmer and smoke, add the chicken. It should explode and make a sound.
  • Reduce the heat immediately and cook for 5-7 minutes. * See note
  • When the chicken is white in the middle of the chicken breast, flip it over and cook for an additional 5-7 minutes. * See note
  • Raise the chicken to a cutting board for 1-3 minutes, until it rests.
  • Cover with tin foil until ready to serve.

for Alfredo sauce

  • In a Dutch oven or high-sided skillet over medium heat, add butter and melt.
  • Add garlic and mustard and stir for 30 seconds to 1 minute.
  • Put the cream cheese with the whisk until the mixture is homogeneous.
  • Quickly add the heavy cream and milk and bring to a simmer.
  • Add ½ cup Parmesan cheese and Parmigiano-Reggiano.
  • Leave to simmer for 10 minutes, or until firm.
  • Keep tasting the sauce, if you need more salt because it’s light please use it, otherwise just let it sit.
  • Whisk lemon juice with the sauce. The acid helps balance out the heavy sauce.
  • Remove pasta from water and add to sauce with 1/2 cup Parmesan cheese, stirring with tongs to mix.
  • Slice the chicken, serve with fresh bell peppers and more cheese!
* The most important thing to look for is to get down and look at the chicken side. Once it is white and cooked through to the middle of the chicken, flip it over. When there is no pink edge around the edges of the chicken, it is thoroughly cooked.

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