Chicken Alfredo with Fettuccine
Lily’s all time favorite!
That’s my granddaughter ♥
For the record…authentic Alfredo sauce does NOT have cream in it. It’s simply fettuccine tossed in butter and good parmigiano. However, Lily likes this one & that’s “what matters” here
“This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it’s quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with three simple steps in our chicken alfredo recipe, you’ll have a hearty dinner on the table in no time!”
— Martha Stewart
EASY! I have ingredients ready & simply do the same as it shows in video except I substitute shrimp with chicken.
1 pound chicken■
Ground white pepper
2 tablespoons unsalted butter
2 cups heavy cream
4 cloves garlic, peeled
3/4 cup grated Parmesan cheese, plus more for serving
1 pound fettucine
Cut chicken in strips. Season with salt and white pepper and saute in butter.■
Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
Toss pasta with sauce and serve with extra Parmesan.
■ You can cook the chicken any way you like. Try grilling it, baking, it, or poaching it in chicken stock.
Or even use a rotisserie chicken from Deli 😉
If you prefer to mingle the flavors, leave it in the pan as you cook the sauce.
And this ends my “Italian Food” week
A shout out for Jamie Oliver just because i so like him!
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