This dish is a wonderful blend of a heavenly creamy taste with a hearty, fulfilling meal. Consisting of free-range, organic chicken, fettuccine pasta with Alfredo sauce, and a dash of ground black pepper, this dish is sure to become a favorite. “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.” Paired with a refreshing green salad with an olive oil and lemon juice based dressing and a beverage of your choice, this makes a wonderful meal.
Total Time: 25 min
Prep: 10 min
Cook: 15 min
Yield: 4 servings
Level: Easy
Ingredients:
- Kosher Salt
- 12 ounces of fettuccine
- Olive oil, (for tossing)
- 12 ounces of boneless, skinless, chicken breast
- Freshly ground black pepper
- 1 stick (8 tablespoons) of unsalted butter
- 2 cups of heavy cream
- 2 pinches of freshly grated nutmeg
- 1 1/2 cups of freshly grated Parigiano-Reggiano cheese
Directions:
“Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, 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, and 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 fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Reduce the heat to medium, and 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.”
“Note: Don’t worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes!”
I personally love this dish for many reasons. Whenever I’m lucky enough to enjoy this delicious meal, it brightens my mood and allows me to revel in it’s creamy taste. The chicken breast pairs perfectly with the fettuccine and makes this a hearty dish that fills my stomach with warm joy. On top of this, the fettuccine pasta has a wonderful texture and is incredibly soft and enjoyable.
The Alfredo sauce in this dish really takes the cake. Hot and creamy, this sauce intermingles throughout the pasta and really adds the signature taste that I love. The wonderful blend of spices also helps add a little bit more to that delicious taste of the pasta. The light peppery taste mixes perfectly with the rest of the dish and really makes this recipe stand out. I would have to say that this dish is truly one of my favorites that I will never get tired of.
(This recipe was not created by me and you can find the original post here: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-fettuccine-alfredo.html)
(A recipe that is similar to this one but instead uses flour to thicken the sauce can be found here: http://www.foodnetwork.com/recipes/trisha-yearwood/chicken-fettuccine-alfredo.html)