Chicken Entrees

Fettuccine Alfredo Chicken

by Spoorthy
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Fettuccine Chicken Alfredo

Fettucini Alfredo Chicken

  • Author: Spoorthy
  • Total Time: 50
  • Yield: 6
Print Recipe

Description

Fettuccine Alfredo Chicken is probably one of the most popular dishes ordered in restaurants. This dish can easily be turned into a vegetarian by replacing the chicken with veggies. Alfredo sauce is a rich buttery creamy sauce and tastes best when made fresh and added to pasta. The quantity of heavy creme and butter can be reduced or replaced with almond or soy milk to make it light, unlike the traditional version.

While cooking chicken, use medium to high flame. And when cooking sauce, use the setting of low to medium heat. 

Ingredients

Scale

Fettucini Pasta

Chicken tenders- 1 lb (boneless)

Pepper- 1 tsp

Salt- 1 tsp

Olive oil- 1 Tbsp+ 1 1/2 Tbsp

Water- 3 Quarts to boil.

Fettucini- 8 ounces or 250 grams+ 1 tsp oil.

Pasta water- 1/2 cup (saved after draining the pasta).

 Alfredo Sauce

Butter- 2 Tbsp

Garlic- 3/4 tsp (powder or fresh)

Nutmeg- 1/4 tsp

Whole milk- 1 cup

Heavy whipping creme- 1 cup

Parmesan cheese- 1/2 cup (grated)

Saved pasta water- 1/2 cup

Salt and pepper to taste

Instructions

1. Take 1 lb of chicken tenders in a bowl and add 1 tsp of freshly crushed peppers.

2. Add a tsp of salt to it and mix well.

3. Add 1 Tbsp of olive oil and gently coat the chicken by tossing it for a few seconds.

4. Let the chicken rest for 30 minutes.

5. Take 3 quarts of water in a pot.  Once the water comes to boil, add 8 ounces of fettuccine and 1 tsp of oil. Cook the pasta to al dente for 10 minutes or according to package instructions (meaning cooked pasta that is a firm to bite).

6. Drain the pasta in a colander and save half a cup of pasta water to add to the sauce.

7. Take 1 1/2 Tbsp of olive oil in a pan and cook the marinated chicken tenders for about 7 to 8 minutes on each side or until cooked thoroughly.

8. Transfer the cooked chicken to plate and cut into diagonal strips. Chicken is ready to be plated on the pasta.

9. For the sauce, take 2 Tbsp of butter in a saucepan.

10. Set the heat to a low medium setting. Add 3/4 tsp of garlic and 1/4 tsp of nutmeg.  Quickly stir in the spices and do not burn.

11. Add 1 cup of whole milk to it and give it a quick stir.

12. Add 1 cup of heavy creme and continue to stir in low to medium setting.

13. Add pepper and salt at this time according to your taste.

14. Once the sauce reduces to half of its original amount, add the saved 1/2 cup pasta water. 

15. Add the 1/2 cup grated parmesan cheese to the sauce and stir for few seconds.

16. Adjust the consistency by adding more milk or pasta water if you need to. Fold the pasta in at this stage. Mix the pasta to coat it completely with the sauce

17. Save some sauce if you want to add it to the top of the chicken while serving.

18. Add optional extra cheese if desired. 

19. Garnish with parsley and cheese.

Notes

1. Boneless skinless chicken works best for this recipe. Chicken tenders are tenderized breast meat that can be grilled or cooked quickly and is best for this recipe. If chicken tenders are not available, breast meat can be tenderized by placing it in the Ziploc bag and gently rolling it with a rolling pin.

2. Alfredo sauce is cooked in low to medium heat. Increasing the heat can burn the sauce and may not yield the right consistency for pasta.

3. Saving the pasta water after draining the water is a very important step. It will help the sauce to thicken that can easily coat the pasta. Some recipes use all-purpose flour to thicken the sauce but that can sometimes give a crumbly texture and all-purpose flour can burn if not stirred in quickly.

4. Traditionally Alfredo sauce is a very rich sauce. This recipe can be turned into a rich sauce by replacing the whole milk with heavy creme, making it 2 cups of heavy creme. Or this can be made into a lighter version by replacing the milk and heavy creme with skimmed milk, almond milk, and soy milk.

  • Prep Time: 20
  • Cook Time: 30 minutes
  • Category: Pasta
  • Method: Cook
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup pasta and 1/2 cup chicken
  • Calories: 1529 kcal
  • Sugar: 298.3 g
  • Sodium: 8567 mg
  • Fat: 925 g
  • Saturated Fat: 403.3 g
  • Unsaturated Fat: 89.94 g
  • Trans Fat: 10.13 g
  • Carbohydrates: 1329.4 g
  • Fiber: 149.7
  • Protein: 609.2 g
  • Cholesterol: 2859 mg

Keywords: Pasta; Fettuccine; chicken pasta; Alfredo sauce;

Take 1 lb of chicken tenders in a bowl and add 1 tsp of freshly crushed peppers.
Add a tsp of salt to it and mix well.
Add 1 Tbsp of olive oil and gently coat the chicken by tossing it for a few seconds.
Let the chicken rest for 30 minutes.
Take 3 quarts of water in a pot.  Once the water comes to boil, add 8 ounces of fettuccine and 1 tsp of oil. Cook the pasta to al dente for 10 minutes or according to package instructions (meaning cooked pasta that is a firm to bite).
Take 3 quarts of water in a pot.  Once the water comes to boil, add 8 ounces of fettuccine and 1 tsp of oil. Cook the pasta to al dente for 10 minutes or according to package instructions (meaning cooked pasta that is a firm to bite).
Drain the pasta in a colander and save half a cup of pasta water to add to the sauce.
Take 1 1/2 Tbsp of olive oil in a pan and cook the marinated chicken tenders for about 7 to 8 minutes on each side or until cooked thoroughly.
Take 1 1/2 Tbsp of olive oil in a pan and cook the marinated chicken tenders for about 7 to 8 minutes on each side or until cooked thoroughly.
Transfer the cooked chicken to plate and cut into diagonal strips. Chicken is ready to be plated on the pasta.
Transfer the cooked chicken to plate and cut into diagonal strips. Chicken is ready to be plated on the pasta.
For the sauce, take 2 Tbsp of butter in a saucepan.
 Set the heat to a low medium setting. Add 3/4 tsp of garlic and 1/4 tsp of nutmeg.  Quickly stir in the spices and do not burn.
 Set the heat to a low medium setting. Add 3/4 tsp of garlic and 1/4 tsp of nutmeg.  Quickly stir in the spices and do not burn.
Add 1 cup of whole milk to it and give it a quick stir.
 Add 1 cup of heavy creme and continue to stir in low to medium setting.
 Add pepper and salt at this time according to your taste.
Add the 1/2 cup grated Parmesan cheese to the sauce and stir for few seconds.
Adjust the consistency by adding more milk or pasta water if you need to. Fold the pasta in at this stage. Mix the pasta to coat it completely with the sauce
Save some sauce if you want to add it to the top of the chicken while serving.
Add optional extra cheese if desired. 
Garnish with parsley and cheese.