How do you make your Chicken Fettucine Alfredo?!


Question: I've seen recipes w/ egg but I'd rather not go there...lol!

Do you have a recipe TRIED & truly delicious? Please share...making it this evening - It's soooo bad for you but is my fiance's absolute favorite dish! :)


Answers: I've seen recipes w/ egg but I'd rather not go there...lol!

Do you have a recipe TRIED & truly delicious? Please share...making it this evening - It's soooo bad for you but is my fiance's absolute favorite dish! :)

First boil your chicken with chicken bullion cubes. (2 per piece of chicken) This will make the chicken more tender and have the best flavor. Next make your sauce:
Ingredients
1/2 cup butter
8 ounces cream cheese
8 ounces half-and-half cream
1/4 cup Parmesan cheese
1 teaspoon garlic powder
black pepper (to taste)
Directions
1Melt butter in sauce pan.
2Add cream cheese and whisk as you add half & half.
3Whisk until smooth adding cheese, garlic powder and pepper.
4Simmer until heated through.
5Pour over any pasta you choose, we even liked it on cheese tortellini.
6Serve with a nice green salad, garlic bread, and a nice glass of wine.
7Very filling!

Mix everything together and enjoy!!

Try mixing a little bit of blended up chipotle peppers in the sauce..it is amazing!!! Only if you like spicy foods though!

That is my husband's fave also. I cheat and buy Ragu's alfredo sauce. You can't beat it for the taste and price! I use Fettuccine noodles (whatever I pick up on sale.)

CHICKEN FETTUCCINE ALFREDO

1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese

Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese. Serves 6 to 8.



hope this helped (:

no egg....

Alfredo sauce is far easier to make than you'd think. This recipe is delicious and you can do it from scratch without using canned stuff.

For two people:

The sauce is 8 oz. cream warmed gently with a stick of butter and 3-4 smashed garlic cloves. do not boil. warm long enough to get the amount of garlic taste you want in the sauce.

Take the garlic out right before you pour it over the fettucini.

Stir in a blend of parmesan and romano cheeses to taste and thickness. About 3 oz. or so of each works for me.

For variety, add chicken and vegetables.

(Also, I saw one answerer said to saute the garlic. I think I'll try that as I bet it adds a nice 'smokey' flavor. Careful, though, burned garlic doesn't taste good.)

Pre-cook your fettucini and set aside.
Chicken breast-seared and cut into juilienne

1 Tablespoon olive oil
1 large clove garlic, crushed or minced
1 cup heavy cream
1 cup grated or shredded parmesan

Heat oil in saute pan and add garlic, saute until garlic just starts to brown. Add heavy cream and heat to a simmer. Add parmesan cheese and stir until incorporated. Toss in chicken and pasta and mix until all is coated. Salt and pepper to taste. Plate and serve

Alfredo is a very simple sauce, it does not have butter or onions or vegetables in it.

I just made this last night. Used boneless chix breast chopped, sauteed in olive oil with onions, garlic and pepper, no salt. In separate sauce pan made alfredo sauce with a few tablespoons of butter whisked with a few tablespoons of flour (sorry I don't measure), when bubbly start adding whole milk till thickens to the desired thickness, I added approx a cup maybe more of parmesan/romano cheese, which makes your sauce plenty salty and of course, more pepper. If your avoiding eggs use eggless fettucine or any other type noodle and when I drained my noodles I poured them over fresh broccoli florets. Mix the sauce/ noodles/broccoli and chix mixture all together and you can eat it that way or make a casserole with crunchy topping baked for 30 mins at 350...
I used crushed potato chips/parmesan and garlic powder mixed for the topping.....was great

Mine's totally not waist line friendly but it is so simple to make.

Ingredients:
1 cup (depends on how much you're cooking for) of heavy whipping cream
3 tablespoons of cream cheese
1 clove of finely chopped fresh garlic
1 cup of fresh parmesan/asiago shredded cheese
1 cup of grated parmesan cheese (powdered kind)
salt and pepper to taste.
2 tbs butter

Directions:
First heat up the butter in a pan.
Add the garlic and cook till fragrant.
Add in the heavy whipping cream and cream cheese.
Making sure that the cream cheese is evenly corporated into the sauce.
Add in the shredded fresh cheeses and the powdered parmesan cheese. Mix it well into the sauce.
Let the sauce come to a slight boil, taste.
If thicker sauce is desired, then add more powdered parmesan cheese. The cheese will thicken the sauce nicely.
Do not add to much salt as the powdered parmesan cheese is already salty.
Serve over hot noodles





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