How to Prepare Chicken Fettuccine Alfredo

How to Prepare Chicken Fettuccine Alfredo, This iconic dish, originated from early 20th Century Rome, marries silky pasta with a luscious cream and cheese sauce that melts in your mouth.

For a rich and comforting meal, try this chicken alfredo recipe that’s remarkably easy to make. Simply sauté strips of chicken breast in butter, then add to a pan of heated cream infused with garlic.

Whether you’re a kitchen newbie or a seasoned home chef, this guide walks you through the process on How to Prepare Chicken Fettuccine Alfredo.

Ingredients for preparing chicken fettuccine Alfredo

To make a traditional Fettuccine Alfredo, you’ll need:

1. 200grams of boneless, skinless chicken breast
2. Fettuccine pasta – 250 grams (about 9 oz)
3. Unsalted butter – 4 tablespoons (60 grams)
4. Heavy cream – 1 cup (240 ml)
5. Freshly grated parmesan cheese – 1 cup (90–100 grams)
6. Garlic – 1 clove, minced
7. Salt and freshly ground black pepper – to taste
8. Parsley (optional) – for garnish

Directions on How to Prepare Chicken Fettuccine Alfredo

1. In a pot ,pour in water, add a generous pinch of salt, and bring it to a boil.Add the fettuccine and cook until all dente, usually 9–11 minutes .
2. Before draining, reserve 1/2 cup of the pasta water – this helps with the sauce texture later.Drain the pasta and set aside.
3. In a large skillet over medium heat, melt the butter.
4. If using garlic, add the minced clove and sauté for 30 seconds until fragrant.
5. Cut chicken in strips. Season with salt and white pepper and saute in butter.
6. Pour in the heavy cream with chicken and bring to a gentle simmer. Stir occasionally to prevent scalding.
7. Let it cook for 3–5 minutes until slightly thickened.
8. Reduce heat to low and slowly add the grated Parmesan, stirring constantly until fully melted and smooth.
9. Season with salt and pepper to taste. Be cautious with salt, as Parmesan is already salty.
10. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it up.
11. Add the cooked fettuccine directly into the skillet with the chicken.
12. Use tongs to toss the pasta, coating it thoroughly in the creamy mixture.
13. Add a bit more pasta water if needed to reach your desired sauce consistency.
14. Plate the Alfredo pasta hot, garnishing with extra Parmesan and a sprinkle of chopped parsley if desired.
15. Serve alongside a crisp green salad or garlic bread for a complete meal.

Tips for the Best Chicken Fettuccine Alfredo

1. Add protein: shrimp, or mushrooms are excellent add-ins for variety.
2. Don’t overcook the pasta : it should be firm enough to hold up to the creamy sauce.
3. Cream substitute : If you’re avoiding cream, try whole milk with a bit of flour to thicken the sauce.
4. Use freshly grated Parmesan :pre-grated cheese doesn’t melt as smoothly.

Note: if you want a more traditional Roman-style version, you can skip the cream and rely only on butter, pasta water, and cheese. This recipe uses the creamy American-style Alfredo.

Once you’ve mastered the classic version, feel free to get creative with herbs, vegetables, or proteins.

I would like to read your feedback after trying this Italian iconic dish in your kitchen.Happy cooking.

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