How should I cook the chicken breast I plan to add to my fettucini alfredo?!

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the sauce already has such a great flavor that i would just keep it simple and cook it in a lil bit of butter for flavor and some salt and pepper

me and my husband love my home made chicken alfredo recipe.

My favorite way to cook chicken for several dishes is take partially defrosted boneless chicken breasts, slice thinly but maintain the original shape of the breast, then slide it into a skillet with a little oil. Brown first side well wiithout touching, then gently turn over and brown the other side without touching. When you put the chicken in the noodles, rice or whatever, it can then be broken up into bite sized pieces with a fork.

my advice would be to just liberally season both sides of the chicken with salt and pepper and brown in olive oil.

If you are looking for a simple coating you can beat an egg, dip the chicken in egg, then in itallian bread crumbs, the brown over medium heat until done all the way through. But I'd personally just roll with the plain chicken, let the alfredo sauce do the talking.

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What I usually do is liberally season with salt and pepper. Then coat with a tiny bit of olive oil. Take some flour, season with salt and whatever seasonings you like (i uses a pinch of paprika and dried oregano) and coat the chicken. Saute in a pan. Voila!

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I do it all in one pot. I cut the raw chicken into 1/2 by 1 inch strips, them just drop into the boiling pasta water the last few minutes. Strain, dump back into the pot with a little of the pasta water still in, make your sauce, enjoy!