Homemade Alfredo sauce tossed with fettuccine noodles and served with grilled chicken and fresh Parmesan-Reggiano cheese.
We bought a couple jars and that is how we have been making Fettuccine Alfredo with Chicken. I think the sauce is a bit to thick for my taste, so I wanted an alternative. I have tried a couple recipes and haven't really found a Homemade Alfredo sauce that I like.I saw a recipe at Recipezaar that looked really good so I gave it a try.
I tweaked up the recipe a bit to my liking and I have now found a sauce that I am really happy with. If you want you can click on the link for recipezaar for the original recipe and maybe you might prefer there's. I thought the sauce was so creamy and good not too thick and sticky at all.
You can also use heavy or light cream, I know this because the original recipe called for light cream and I grabbed heavy by accident. I can tell you I made it with light cream and it curdled so I only recommend using heavy cream.
If you want to lower the calorie intake use the light cream, but the results are not as good. I served my Fettuccine Alfredo with hot french bread and a salad on the side. I hope you give this recipe a try it really is so good.
Fettuccine Alfredo W/Grilled Chicken
Ingredients:
8 - ounces fettuccine or linguine pasta (I prefer Linguine)
2 - 3 tablespoons extra virgin olive oil
4 - 5 boneless, skinless chicken breasts, grilled
dash of salt and pepper or use your favorite chicken seasoning
Alfredo Sauce
3 - tablespoons real butter, divided
3 - tablespoon cream cheese.
1 - tablespoon minced onion
1 - clove garlic, minced
1 1/2 - cups heavy cream
1/2 - cup fresh grated Parmesan or Parmesan-Reggiano cheese.
1 - teaspoon parsley, optional
Directions:
Cook linguine pasta according to package and drain. While pasta is cooking, prepare the chicken.
Heat 12-inch skillet; on a stove top grill or skillet add 2-3 tablespoons olive oil. Salt and pepper chicken , cook and brown on both sides until cooked and juices run clear about 10 minutes.
You can also season with your favorite chicken seasoning as well. (Emerill's original essence, McCormick, Coronado Seasoning or whatever you like).
I cut my chicken breast pieces into smaller sections before grilling (see photo above). Remove from skillet and place on a plate lined with a paper towel.
To start on the sauce add 2 tablespoons butter, onions, and garlic to a large pan. Saute for 1 minute, Add the cream cheese and heavy cream and mix. Let the mixture simmer for
3 - 5 minutes or until the cream has reduced a bit.
Add the Parmesan or Parmesan-Reggiano cheese and mix to combine. Stir well, using a wire whisk. Add the remaining 1 tablespoon of butter and stir until everything is combined. Add cooked pasta to the sauce, mix well.
At this point you can add the chicken back into the sauce or place it on top of the fettuccine. I prefer to add the grilled chicken on top and garnish with extra Parmesan or PParmesan-Reggiano cheese.
Cooks Note: For a 16 oz package of pasta you will need to double the recipe and add one or two more chicken breasts.
3 - tablespoons real butter, divided
3 - tablespoon cream cheese.
1 - tablespoon minced onion
1 - clove garlic, minced
1 1/2 - cups heavy cream
1/2 - cup fresh grated Parmesan or Parmesan-Reggiano cheese.
1 - teaspoon parsley, optional
Directions:
Cook linguine pasta according to package and drain. While pasta is cooking, prepare the chicken.
Heat 12-inch skillet; on a stove top grill or skillet add 2-3 tablespoons olive oil. Salt and pepper chicken , cook and brown on both sides until cooked and juices run clear about 10 minutes.
You can also season with your favorite chicken seasoning as well. (Emerill's original essence, McCormick, Coronado Seasoning or whatever you like).
I cut my chicken breast pieces into smaller sections before grilling (see photo above). Remove from skillet and place on a plate lined with a paper towel.
To start on the sauce add 2 tablespoons butter, onions, and garlic to a large pan. Saute for 1 minute, Add the cream cheese and heavy cream and mix. Let the mixture simmer for
3 - 5 minutes or until the cream has reduced a bit.
Add the Parmesan or Parmesan-Reggiano cheese and mix to combine. Stir well, using a wire whisk. Add the remaining 1 tablespoon of butter and stir until everything is combined. Add cooked pasta to the sauce, mix well.
At this point you can add the chicken back into the sauce or place it on top of the fettuccine. I prefer to add the grilled chicken on top and garnish with extra Parmesan or PParmesan-Reggiano cheese.
Cooks Note: For a 16 oz package of pasta you will need to double the recipe and add one or two more chicken breasts.
26 comments
If your Alfredo Sauce is ever a little too thick... Just add a little Chicken Broth. Start by adding 1 tablespoonful at a time til you get it to the right consistency.
~ Susan