Post by Kathy on Sept 8, 2016 0:17:09 GMT
Chicken Fettuccine Alfredo
My hubby loves Alfredo! I think it is rich but I like it! This was no different with being to rich tasting to me but it was a good dinner!
Nice and cheesy tasting and a very smooth Alfredo sauce! The key to getting it so smooth is staying with it and whisking away!
You don't want the cheese to clump up! Chicken had great flavor to it with the seasoned salt & pepper! Adding the cream cheese was a last minute decision because I had a single serve packet in the fridge but I think adding more cream cheese and less Parmigiano Reggiano might cut down on the richness! We'll see next time because I'm going to have more cream cheese on hand!
1 pound boneless skinless chicken breast, cooked and cubed
seasoned salt & cracked black pepper
2 Tablespoons extra virgin olive oil
8 ounces fettuccine noodles, cooked and drained
2 cups whipping cream
8 Tablespoons butter
1 Tablespoon cream cheese, that's all I had but use more if you like
1 Tablespoon cayenne pepper, or to taste
5 ounces shredded Parmigiano Reggiano cheese
2 Tablespoons grated parmesan cheese
basil for garnish
Season chicken with seasoned salt & pepper. In a large skillet heat olive oil. Brown seasoned chicken until done at 175° Remove from skillet.
In a pot. boil noodles according to box instructions. Drain.
In the same skillet you cooked the chicken in, heat skillet and add whipping cream. Do not boil but bring to a "steam"
Add butter and cream cheese, stirring occasionally and cook until butter and cream cheese melts. Do not boil. Add cayenne pepper mixing well.
Once everything melts, add cheeses and whisk constantly until sauce is smooth. Once cheese melts bring heat to a boil, whisking until thickened somewhat.
Let sit a few minutes as it will thicken more as it sits, if needed.
Add cooked chicken to sauce. Mix well.
Place noodles on a plate and add saucy chicken. Garnish with basil if desired.
Serve.
