Chicken Fettuccine Alfredo Pasta Recipe

Oh, pasta… If I wouldn’t have solid evidence that I’m not Italian, based on my love for pasta, I could easily pass as an Italian.

I always find it difficult explaining people what it feels like to be a foodie. Food is not just to satisfy your hunger and nourish your body. Food is unbelievable tasty (if cooked properly) and all those amazing flavours should be enjoyed. Enjoying a good meal is a pleasure for me and preparing it is pure joy.

Although, as far as I researched, the chicken fettuccine alfredo is an Italian recipe, with an American twist. Apparently only in the US this recipe is made with cream. So, go, go, US!

Servings: 4 | Prep. Time: 10 mins | Waiting Time: n/a | Cook Time: 30 mins | Difficulty: Easy

Ingredients:

200 grams chicken breast (sliced)
200 ml low fat cream
100 grams parmigiano-reggiano cheese (grated)
250 grams fettuccine pasta
butter
seasoning: salt, pepper and granulated garlic to taste

Method:

1. Boil the pasta according to the instructions on the package. They should be done in about 10 minutes, or less. Don’t forget to add some salt to the water.

2. Season the chicken breasts with salt, pepper and garlic to taste.

3. In a frying pan, melt the butter and cook the chicken slices on both sides for a few minutes until they turn golden brown.

4. Let the chicken cool down for a few minutes and cut it into bite-size cubes.

5. In the unwashed frying pan where the chicken was cooked, add the cream and let it warm up a little.

6. Add the parmigiano-reggiano cheese. Stir the mixture on low heat, until all the cheese is melted.

7. Add the chicken bites and the drained pasta to the sauce and mix everything well. You’re done!

What’s the difference between fettuccine and tagiatelle pasta? It’s just width thing. Fettuccine are wider that tagiatelle. They are basically the same thing, sinc they are made from the same ingredients.

I personally like the chicken more garlicky, but you can definitely add less, if you want.

For the sauce

This step is the key to the yumminess of this recipe. Prepare the sauce in the same frying pan you cooked the chicken. Don’t wash the pan! This is quite nasty because in the pan there’s all that fat from the butter and the chicken and also the condiments. It’s nasty but so tasty. The fat and the garlic will give the Alfredo sauce an amazing flavour.

Did you know… that the Alfredo sauce is named after Alfredo di Lelio? He invented Pasta al Burro – a pasta recipe with butter and parmesan – to please his pregnant wife. He opened a restaurant in Italy where he sold his new discovery. Later, he opened a restaurant in NYC as well. – Source

Season the sauce with salt and pepper to taste. The parmigiano-reggiano is quite salty itself, so be sure you taste it before adding any extra salt.

These chicken fettuccine alfredo pasta are best served warm. They will still be tasty the next day, but the nasty pasta will absorb all the cream sauce and you will be left with nothing. So, that’s why I advise you to it them on spot.