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Extra Parmesan Chicken Alfredo with Fettuccine
Created by: Howcan Team
Ingredients
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese, plus extra for topping
- 1/2 cup unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.
- Reduce the heat to medium and add the heavy cream and butter to the skillet. Stir constantly until the butter is melted and the mixture is simmering.
- Gradually sprinkle in the grated parmesan cheese, stirring constantly until the sauce is smooth and creamy.
- Add the cooked fettuccine and cooked chicken to the skillet, tossing to coat everything in the alfredo sauce. Cook for an additional 2-3 minutes until heated through.
- Divide the chicken alfredo and fettuccine among serving plates. Sprinkle with extra parmesan cheese and garnish with fresh parsley. Serve hot and enjoy!
Chicken Alfredo with Fettuccine is a classic Italian-American dish that has become a staple in many restaurants and home kitchens. The creamy, cheesy sauce paired with tender chicken and perfectly cooked fettuccine noodles has made it a beloved comfort food for many. The addition of extra parmesan cheese adds an extra layer of richness and flavor to the dish, making it even more indulgent and satisfying. The origins of Chicken Alfredo with Fettuccine can be traced back to the early 20th century in Rome, Italy. Legend has it that the dish was created by Alfredo di Lelio, a restaurateur who wanted to create a simple yet luxurious pasta dish for his pregnant wife. He combined fettuccine pasta with butter and parmesan cheese to create a creamy sauce that became known as "fettuccine al burro" or "fettuccine Alfredo." Over time, the dish made its way to the United States, where it was adapted to include chicken and became known as Chicken Alfredo with Fettuccine. Today, it is a popular menu item in Italian restaurants across the country, with many chefs putting their own spin on the classic recipe. When it comes to finding the best version of Chicken Alfredo with Fettuccine, look for restaurants that use high-quality ingredients and take the time to make the sauce from scratch. The key to a great Chicken Alfredo is a rich and creamy sauce that coats the fettuccine noodles perfectly, and the addition of extra parmesan cheese can take it to the next level. For those looking to make Chicken Alfredo with Fettuccine at home, be sure to use fresh fettuccine noodles and real parmesan cheese for the best results. Some chefs also recommend adding a touch of nutmeg or garlic to the sauce for extra depth of flavor. In conclusion, Chicken Alfredo with Fettuccine but with extra parmesan cheese is a timeless and indulgent dish with a rich history and a place in the hearts of pasta lovers everywhere. Whether enjoyed at a cozy Italian trattoria or made from scratch in your own kitchen, this classic dish is sure to satisfy any craving for creamy, cheesy pasta.
35 min
4
650 calories
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