Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo might be just the Mediterranean recipe you are searching for. This recipe serves 4 and costs $3.19 per serving. This main course has 1331 calories, 47g of protein, and 97g of fat per serving. 2403 people have tried and liked this recipe. This recipe from Foodnetwork requires skinless boneless chicken breast, fettuccine, olive oil, and parmigiano reggiano cheese. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns a super spoonacular score of 96%. Fettuccine Alfredo with Chicken, Chicken Fettuccine Alfredo, and Chicken Fettuccine Alfredo are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Bring a large pot of water to a boil, and salt generously.

2. 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.

3. 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.

4. 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.

5. Transfer the chicken to a medium bowl.

6. 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.

7. Whisk the Parmigiano-Reggiano into the sauce.

8. Add the chicken and cooked pasta, and toss well. Season with salt and pepper.

9. Serve hot in heated bowls.

Nutrition Information:

covered percent of daily need

 

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